Words by Will Keeble When we talk about sulfur and beer, it’s very easy to be drawn into thinking that it’s all stinky, like cabbagey DMS or worse, eggy hydrogen sulfide. But there are some really useful forms of sulfur in the brew house that can bring out tropical flavours, tweak flavour balances and even extend shelf life. ...

Guest blog- Words by Andy Paterson of Lallemand Brewing Lager, everybody knows it. Over the past 150 years lager has risen from humble beginnings in the beer cellars of southern Germany, to become the words most popular style of beer; and while a diverse category in its own right, encompassing many different styles, colours and flavours, the ...

Words by Sigrid Gertsen-Schibbye Enzymes in red winemaking: not just more of everything, but the importance of keeping it stable over time. Anyone who has looked at a glass of fresh grape juice, or wine, which is extremely cloudy, knows there are many interactions at work in this magical product we love. Sometimes these interactions work ...

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 processing and a nifty German / Dutch naming, isinglass became the linchpin of the British cask beer.  Authentic isinglass still enjoys ...

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 principle of producing high quality water analysis and making the best possible recommendation for treatment by brewers. Brewing water contains ...

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 sub-standard storage or shipping conditions. The number of dried yeasts available on the market increases every year, however, not all yeast strains ...

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 recreate the seasonal beers of Wallonia once provided to French and Belgian farm workers to quench their thirst in those long summer days. As a style ...

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 particular carbon source, the water source, the strain of yeast and the way in which the parameters of the fermentation are controlled can have profound ...

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 Moreau. These top-of-the-line tool enables winemakers to obtain distinctive, reproducible sensory profiles, while benefitting from a more ...

There are few changes that we need to introduce and there are few details that we would like to remind you of. Please be aware that we can be flexible- just contact us if you have a requirement that we haven't covered at tom@murphyandson.co.uk We have a set stock in EU- please click here to view. We are closely monitoring our sales to ...