Murphy's

The Murphy family’s association with Cork started some time between 1709 and 1711, with the arrival of Nicholas O’ Murphy in Carrigrohane, west of Cork city. Jeremiah, son of Nicholas then moved closer to Cork, leasing land in Bishopstown. Jeremiah married Mary Anne Redmond and they had two sons, Daniel and Jeremiah. The eldest son, Daniel, became a farmer while Jeremiah moved into Cork city and entered the leather trade.

The Murphy Brewery celebrates 150 years of brewing from 1856 to 2006 going from strength to strength; the now legendary stout is sold in over 40 countries and recognised worldwide as superior stout. We hope James J. would be proud.

You’re probably wondering what happened during all those intervening years. Get all the facts, and more, at Murphy’s.

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Murphy's Irish Stout

Malted barley, roasted material (barley & malt), hops, yeast and of course water! The blackish colour comes from a difference in process at the roasting stage. The widget, found in all draughtflow Murphy’s Irish Stout cans and bottles, contains the gas required to create the draughtflow effect when the cans or bottles are opened. This means you can enjoy a creamy smooth pint of Murphy’s Irish Stout also at home.


Murphy's Irish Red

Murphy’s Red was originally brewed as Lady’s Well Ale in 1856. “Our Lady’s Well” is still located across the road from the brewery in Cork, and has been a place of devotion for Catholics since the 18th century. A local newspaper noted in 1856 “to the judicious management of hopping is mainly due the mild and pleasant flavor of the ‘Lady’s Well Ale’ manufactured at Messrs. Murphy’s Brewery and which bids fair to acquire and extended popularity.” Murphy’s Red uses the same recipe to continue that fine taste today, and perhaps it’s a little divine intervention that helps makes Murphy’s so good!