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Brewery & Distillery
Craft Brewery
Palate-Pleasing Chemistry:
Keep Taste Buds Excited with New Twists on Flavor
By: Cheryl Gray
I n the flavoring industry, it’s all about globe. In business since 1946, its research and
development team has created a catalog of more
chemistry. Literally. Food chemists work
to identify, develop and improve upon a
good thing. For beverages regulated by the TTB, than 60,000 flavors, lending credence to the com-
pany motto: “If you can imagine it, we can create
the balance is in creating new tastes for drinks such it.”
as beer, distilled spirits, sake, wine and kombucha
without comprising the integrity of the product. For the beer and spirits industries, Mother
Murphy’s focuses on fruits and botanicals to
Food scientists pair expertise with artistry, com- enhance the naturally occurring flavor notes and
bining knowledge of the chemistry of flavor with characteristics in aged alcohol and infused liquors.
the analytical techniques involved in creating new It also works with craft brewers and distilleries to
flavors. develop trademark, recognizable flavors. Neither
size nor season matter – the company provides
If You Can Imagine It, We Can Create It small-batch flavoring needs for small breweries and
distilleries and much larger orders for international
Just ask Mother Murphy’s Flavorings, headquar- conglomerates.
tered in Greensboro, North Carolina, and servic-
ing multiple industries in 30 countries around the Al Murphy, whose grandfather and great uncle
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