News

Filter

How to make money from your brewery with Hard Seltzers and RTD-cocktails

We all enjoy brewing, and we all love our beers! But have you ever considered that with a few simple steps, you could extend your beverage portfolio and start selling sparkling alternatives and your...

Brew Better Guides- How good is your beer foam?

Foam quality can be considered a combination of factors including: Stability Whiteness Texture Lacing Robustness All of which are linked to appearance, an important quality parameter that is made up...

Super F- a C-racking solutions for bright cask beer

Words by Nick Brading and Iain Kenny As early as 200BC Romans noticed beverages stored in swim bladders of sturgeon fish had magical clarity.  Fast forward a few centuries and via a bit of...

A pinch of salt: Sodium in beer and brewing

Words by Jamie Carmichael Brewers have long been aware of the importance of the minerals in water for the brewing process and the final taste and flavour of beer. Murphy & Son was founded on the...

Liquid Yeast Handling Guide

Words By Celina Dugulin Dry yeast has shown to be an ideal option to producing great beer. Sterile, simple to handle, readily available, with a shelf-life of up to 3(!) years, and tolerant to...

Farmhouse vs Belle Saison by Andy Paterson

Who remembers the 2013 Summer of Saison? A year that epitomised the optimism associated with the first wave of British Craft Beer. It was this year that any brewery worth its salt attempted to...

Supporting sugar fermentations with the right nutrition

The conversion of fermentable carbon sources into alcohol by yeast is a process that has been manipulated by humankind for centuries. During that time, we have realised that the choice of a...

Seguin Moreau Oak Oenochips and Oenofinisher now available

The ultimate optimisation of your wines and spirits in record time. Murphy and Son wine are delighted to now offer a selection of Oak Chips and compacted bricks from the renowned cooperage Seguin...

A year in the life of an Engish Winemaker- June/July

Vineyard After a cool start to the growing season, the vines at Renishaw Hall are starting to catch up and we are now entering full flowering across the vineyard. This is a key time of year for us as...