John Bryce is a brewer, entrepreneur, and lover of all things technical brewing. He built his first brewery (Blacksburg Brewing Co.) on a shoestring budget in 2002 and his career continued at several Virginia breweries, including Capitol City, Old Dominion, and Starr Hill. John Bryce graduated from Versuchs- und Lehranstalt für Brauerei (VLB) in 2008.
In addition to hosting & producing The Master Brewers Podcast, John Bryce also serves as President & CEO of The Lupulin Exchange, brewmaster at Mount Ida Reserve, and producer of Plantopia.
August 3rd, 2020 | 26 mins 52 secs
Isn't it a shame to just throw out all of that spent hop slurry after dry-hopping a tank? Ola Oladokun from Carlsberg sat down with me during last year's conference in Calgary to talk about brewing trials designed to put that "spent" hop slurry back to work.
July 27th, 2020 | 23 mins 33 secs
Audrey Skinner joins us to talk about bright tank purges and other important battles in the war you should be waging against dissolved oxygen in your brewery.
July 20th, 2020 | 21 mins 3 secs
Need to remove haze? Need to add haze? Need to stabilize flavor? This week, we're talking applications for tannic acid in the brewery.
July 13th, 2020 | 1 hr 1 min
Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more.
July 6th, 2020 | 53 mins 48 secs
Three people who know a lot about malting talk about base malt flavor development and the variables driving a lot of creativity in brewing.
June 29th, 2020 | 30 mins 35 secs
Beer consumption per capita in the US has declined steadily since 1980; meanwhile, consumption of wine, cider, and spirits has increased. Keith Armstrong joins us to talk about why, as well as what brewers should be doing about it.
June 22nd, 2020 | 45 mins 2 secs
Kerry Caldwell suffered severe injuries from an accident in the brewhouse. She was airlifted and overcame the 34% chance of survival calculated by the hospital.
June 15th, 2020 | 1 hr 11 mins
"The Inspiring History and Legacy of American Lager Beer" is envisioned to be a nine-volume series of books covering the history of the American lager brewing industry from the 1840s to the 1940s and the evolution of adjunct lager beer as America’s “national beverage.” The “surprising” aspect of this history is that it ever happened at all, given the half-century-long assault on the industry between the 1870s and 1910s to impose an “American Reinheitsgebot.” Unified in this objective were a plethora of the nation’s political, cultural, and agricultural institutions—all seeking to ban to use of rice and corn-based products in the brewing of American ales and lagers. Equally united in opposition to this effort were the brewers and brewing scientists of America. In battles that were passionate, highly public, and intense in nature, these brewing industry advocates successfully defended the right of American brewers to brew with the ingredients of their choice. It is a powerful legacy not only for America’s first revolution in beer (the adjunct lager brewing industry) but also for the nation’s second revolution in beer (the American craft brewing industry).
June 8th, 2020 | 35 mins 45 secs
Biotransformation has become a buzzword in the brewing community, with many brewers even performing dry hopping at certain specific times to hit what is considered to be the “biotransformation sweet spot.” Academic literature does not support these claims. With the aid of enzymes developed for the wine industry, two experimental IPA beers were brewed: one with an enzyme preparation aimed at hydrolyzing glycosides and the other with a β-lyase preparation aimed at releasing bound thiols. Triangle tests for each treatment were carried out by a panel of over 25 participants, composed of brewers and judges, and showed that both beers were significantly different from the control, yet preference was overwhelmingly toward the no-enzyme IPA control beer. Furthermore, the descriptive analysis carried out by the same panel showed a clear trend toward both enzyme beers being less tropical/fruity and more herbal and/or citrusy, the exact opposite of the purported benefit of biotransformation.
June 1st, 2020 | 52 mins 48 secs
There are lots of different approaches to producing NA beer. Justin McKellar walks us through the tradeoffs of each method.
May 25th, 2020 | 20 mins 10 secs
Does increasing the whirlpool trub carryover by 20% significantly affect beer quality? That's what Hayley & Tom set out to determine at Stone's Richmond, VA brewery.
May 18th, 2020 | 48 mins 12 secs
Does your brewery can or bottle? Do you pay close attention to your rinser or just assume it does what it's supposed to? This week on the show, we take a deep dive into water rinsers with a team of Master Brewers who collaborated to publish a Best Practices document you can use to get bottle and can rinsing done right.
May 11th, 2020 | 1 hr 2 mins
This is what happens when someone reaches out to suggest a great podcast topic. Becky Rudolf had questions about centrifuge operation so we mobilized a small army of Master Brewers members to provide answers.
May 4th, 2020 | 43 mins 10 secs
We take a deep dive into oak barrels. You'll hear about the properties of oak, the different types, and all about the complexities of seasoning and toast.
Episode 038: Comparison of the Contributions of Hop Pellets, Supercritical Fluid Hop Extracts, and Extracted Hop Material to the Hop Aroma and Terpenoid Content of Kettle-Hopped Lager Beers
April 27th, 2020 | 26 mins 10 secs
Our friends from OSU join us to talk about a peer-reviewed paper comparing hop pellets, CO2 extracts, and spent hop material in kettle hop additions.
April 20th, 2020 | 38 mins 7 secs
We take a look at spirit barrel aging techniques from the perspective of Julian Shrago at Beachwood Brewing