Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 8476 BREWING & BEVERAGE INDUSTRIES BUSINESS Based in Alpine Street, Old Basford, Nottingham, Murphy and Son has been at the heart of the brewing community since 1887. Through constant evolution and diversification Murphy and Son has created over 130 years a complete one-stop-shop for big breweries, microbreweries and nano breweries. The company now has 18 distributors worldwide. Albert John Murphy was born in Bristol in1857 and was among the first to realise the importance of formulating individual water treatment techniques to enhance the water supply for beer qualities. As a result of this he founded the Bureau of Biotechnology, specialising in teaching the fundamentals of brewing, including the development of new formulations. These courses are still available through onsite events at Murphy’s new laboratory or through private classes with its Master Brewers. The range of products offered expanded rapidly to include preservatives, fining agents, cleaning products and yeast foods. A change of name happened in 1911, and Murphy and Son moved from its Leeds premises in 1919, when the chemical works were transferred to Nottingham, and the Bureau of Biotechnology to Wheathampstead House in Hertfordshire. Murphy and Son settled into the former Hutchinson’s Brewery “The Prince of Wales”. The building is a Grade Two listed building with many of the original features still present including machine shaft housings, ornate woodworks, the original fermenting room, and brewing tower. Later Murphy’s became the industry leaders for NDB papain. Formulations such as AMS, DWB, Cellabrite and Yeast Vit were among the diverse product range developed in the Bureau. In 2002 Murphy and Son acquired Sutton and Philips and the Savilles isinglass business, bringing with them the widely renowned cleaning products Antiformin and Pipe Cleaning Detergent as well as an extensive isinglass range and extensive production facility. Samuel Handley and Neston Brewery Services were added in 2004 and 2008 to create the diverse range of manual handling solutions from hand trucks, to barrel slings, to drop pads etc. In the next twelve months Murphy and Son is implementing a series of new initiatives. Over this period, it will be adding additional warehousing, building a new reception area for visitors, creating a kosher certified new production plant for its liquid salt formulations, and investing in state-of- the-art equipment for its powder production. This continual process of investment and upgrading of facilities will enable the company to focus on improving the services it offers, cutting lead times, and ensuring that the highest quality material is available for customers as soon as they require it. 130 years of quality and support Breweries have diverse requirements when it comes to sensory panel training. In 2009, Siebel Institute introduced Siebel Institute Sensory Training products to address the need for an accurate yet flexible way of preparing beer samples for a variety of sensory tasting panel situations. In developing the Sensory Training kits, Siebel decided on creating liquid-based standards which, importantly, provide a range of advantages over powder-based sensory compounds. • The liquid compounds are self-mixing – just pour the contents of the easy-to- open vial into a clean pitcher and add one litre of beer. • The vials do not require refrigeration or special storage conditions. • Each vial is clearly labeled for easy identification by those preparing samples. The liquid format also allows beverages to be “spiked” at different levels of concentration using a standard automatic pipette. This allows for simple preparation of samples where detection of various levels of spiked compounds is the objective. Of great advantage is the ability to spike bottles of beer with the liquid compounds, allowing the spiked beer to be stored refrigerated until panels are ready to be conducted. This gives taste panel managers a more effective way of controlling panel scheduling and presentation. • Large groups can be served using bottles of beer prepared in advance of the presentation rather than having to “mix as you go” using liter jugs and pouring samples into glasses. • Bottles of spiked beer can be poured by the tasters themselves, cutting down on the need for extra staff to mix, pour and pass individual cups. Siebel Institute Sensory Training products are available in a variety of kit configurations, allowing for easy and cost-effective integration of its products into your brewery sensory training program. For more information, visit www.charlesfaram.co.uk/sensory-training-kits/ Siebel’s better way of sensory training Showcase INGREDIENTS www.murphyandson.co.uk For more information visit: 76_Layout 1 12/02/2017 18:33 Page 1