Murphy & Son have published a practical guide for breweries preparing for temporary shutdowns—whether due to market conditions, seasonal closures, or operational pauses. The article outlines essential steps to ensure your brewery stays protected, hygienic, and ready to restart with minimal disruption.

Key Takeaways:

1. Keep detailed records.

If disposing of beer, log volumes, dates, and duty-paid batches accurately. These records support any duty reclaims with HMRC.

2. Deep clean everything.

Thoroughly sanitise the entire facility—production areas, yeast fridges, drains, and pipework. No vessel should be left untouched.

3. Store raw materials correctly.

Grains, enzymes, hops, and powders should be sealed and kept dry. Well-stored ingredients can retain their quality, even beyond expiry in some cases.

4. Consider yeast management.

Depending on your situation, you might choose to send wet yeast for banking or switch to dried yeast for easier reactivation.

5. Maintain vessels and equipment.

Clean and sanitise all casks, kegs, tanks, and lines. Use appropriate caustic and acid cleaners where needed, and fill equipment with sanitising solutions if idle for extended periods.

6. Don’t overlook pest control and security.

Top up bait boxes, check insect traps, and ensure all internal and external access points are secure.

7. Stay informed and supported.

Keep up to date with industry updates from SIBA, BFBi, HMRC, and local authorities. Trusted suppliers like Murphy & Son and Charles Faram are valuable resources during uncertain times.

Proper shutdown preparation helps prevent long-term issues such as contamination, equipment damage, or delays in restarting production. At Charles Faram, we encourage brewers to see downtime as an opportunity for maintenance, organisation, and planning. We’re here to support you with the knowledge and tools needed to keep your brewery in peak condition, ready to brew again when the time is right.