1. Developments at Murphy & Son Limited
Presented by : Nicholas Brading
Technical Sales

3. Our Company: 1887 – Company founded by Albert John Murphy
1887 – 1940 the early years and company ownership
1940 – 1965 a stable period ending with the decline of Dukeron and growth of NDB3 liquid
1965 – 1990 The competition, start of microbreweries and decline of ale in favour of lager
The Competition: James Vickers, Savilles, Biocon, Alpha Beta, ABM Brewing, Sutton & Phillips, Powell & Scholfield
1990 – 2016 Growth by acquisition and diversification, strategic alliances, our ‘one stop shop’ philosophy.

4. Our Company
No1 supplier in UK for product range, technical services and customer base. With a strong position in the UK we are now taking our successful model into the export market.

5. Our Philosophy
We are established suppliers of quality process aids to the brewing and fermentation industry, proud in our service ability, technical knowledge and product portfolio.

6. Commercials

7. Commercials
Organic growth in UK brewing industry against decline in consumption

8. Operations Sole Production location -Nottingham
From malt through to cask closures, we offer a “one stop shop” range.
Manufacture 60% product, factor 40% through supply chain agreements with strategic partners.
We source materials for our portfolio globally.
All traceable with batch or lot number.

9. Operations
Supported by analytical chemistry and microbiological laboratory that includes UKAS accredited testing.
ISO 9000 accredited, since 1992.

10. International Brewing Group Customers

11. Independent Regional Brewing Customers

12. Distribution Groups

13. Added value
Regular site visits to technical personnel by technical personnel.
Optimisations of liquor treatments, clarification systems and other process aids.
Laboratory support and investigations.
Onsite training days.
Competitive pricing.
Develop partnerships with customers tailored to their requirements.

14. Expansion Plans
Invest in company to develop successful business model of “one stop shop”.
Export initiative focussing on increasing sales to EU and expanding sales in Asia and Northern America.
Addition of more UKAS accredited tests to the laboratory portfolio.

15. Site Development
3 year plan formulated in 2015 to develop the Nottingham site with £3M investment. Split into 5 stages:
Stage 1 was completed in 2016.
Conversion of litres to kg on liquor treatments. This improves right first time manufacturing where load cells are used to accurately weigh product and the customer receives better value with proper costing.
Be aware that some containers may appear part full, i.e litres = 800kg

16. Site Development Stage 2:
Second warehouse on concrete apron connected to first warehouse by a canopy. Scheduled completion end of March 2017.
More space required for increased range of products and loading under cover requirement of BRC (aiming for food grade site).
Additional refrigerated area for isinglass, enzymes, dried yeast and hops.
New reception area, transport offices and self-collection facility
Drive in, collect order and leave from one dedicated area to ease congestion. Food grade means self-collect customers can’t come on site.

17. Site Development Stage 3:
Other production areas beginning with powders. State of the art equipment to handle these into solutions, e.g. malic, tartaric, citric & lactic acids, the PGA & the KMS powder.
Food grade facilities, Kosher certification.
Additional refrigerated area for isinglass, enzymes, dried yeast and hops

18. Site Development Stage 4:
Isinglass finings production plant. Some from the days of Savilles in the 1980’s.

19. Site Development Stage 5:
Remaining powder handling (yeast foods, liquor treatments) facilities will be re-located from the first to the ground floor to ease manual handling.

20. Site Development Other investments:
Staff; adapting to change, education, new skills, multi-skilling.
New staff; recruitment for technical support – customer questionnaire completion for SALSA, BRC, SIBA, etc. Each product can have up to 37 pages of questions so in our portfolio that’s a lot of paperwork.
Continuous improvement is a requirement of BRC so we have created two research & development roles within the laboratory to return Murphy & Son to strong innovation.

21. Site Development Other investments:
Laboratory now collaborating with NCYC for wet yeast cultures
New trucks to give greater flexibility for transport fleet
Alternative to isinglass finings; Super F, details at SIBA BeerX on the Murphy stand

22. Quality, Consistency, Support Thank you!