John Bryce
Host of Master Brewers Podcast
John Bryce loves 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, Starr Hill, and Mount Ida Reserve. He graduated from Versuchs- und Lehranstalt für Brauerei (VLB) in 2008, has helped countless breweries as a consultant, served as MBAA's Technical Outreach Director from 2015 to 2017, and is President & CEO of The Lupulin Exchange. John has been the host & producer of Master Brewers Podcast since its inception in 2016.
John Bryce has hosted 309 Episodes.
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Episode 121: Hot Side Hop Usage - Optimization with Extract
February 18th, 2019 | 33 mins 41 secs
Founders is known for using a lot of CO2 extract in the brewhouse. Alec Mull talks about how Founders uses hop extract to yield more bbl of higher quality beer.
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Episode 120: Hop Contracting 101
February 11th, 2019 | 48 mins 17 secs
Industry veteran Karl Ockert talks about the economics of hop growing, contracting tips, things to look for during hop selection, contributing factors of recent hop market swings, and more.
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Episode 119: Biotransformation
February 4th, 2019 | 26 mins 24 secs
Eric Abbott talks about the biotransformation of hops - How it works, how to maximize it, and more.
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Episode 055: TPO
January 28th, 2019 | 30 mins 32 secs
Total Packaged Oxygen is the industry standard for determination of beer shelf life. If your brewery is going to survive an increasingly competitive market, you must calculate and strive for the lowest possible TPO. Measuring the DO of your packaged...
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Episode 118: Sensory Lab on a Shelf
January 21st, 2019 | 40 mins 22 secs
Liz Pratt talks about starting a sensory program from scratch with limited resources.
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Episode 085: Lactic Acid Bacteria Case Study
December 31st, 2018 | 25 mins 29 secs
Tim Lozen of Bells Brewery was awarded best poster (People's Choice) at the 2017 Master Brewers Conference for: A comparison of selected lactic acid bacteria for use in the production of sour wort and beer.
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Episode 071: German Sour Beers of the Late 19th Century
December 24th, 2018 | 33 mins 10 secs
Ron Pattinson joins us to talk about his latest publication in the MBAA Technical Quarterly.
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Episode 114: Brewery Hose
December 10th, 2018 | 38 mins 4 secs
Michael Caviness joins us to talk all things brewery hose: longevity, selection, storage, cleaning, and more.
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Episode 112: Gluten-free barley: Lab to supermarket
November 26th, 2018 | 28 mins 14 secs
Barley breeder & research scientist Crispin Howitt tells the story of how Kebari, the world's first gluten-free barley variety was born and how Radeberger used the variety to develop the world's first Reinheitsgebot approved gluten-free beer.
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Episode 031: Maintaining Good Yeast Health
November 12th, 2018 | 29 mins 58 secs
Industry veteran Mark Sammartino talks about his past experiences keeping yeast happy to achieve consistent fermentations.
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Episode 036: Torulaspora delbrueckii
October 8th, 2018 | 23 mins 19 secs
Max Michel (Weihenstephan) describes how he used RSM to optimize a non-Saccharomyces strain for beer.
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Episode 103: Colloidal Silica
September 10th, 2018 | 21 mins 9 secs
Chika Ezeani discusses best practices when using silicic acid finning products.
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Episode 021: Brewing Intensification
September 3rd, 2018 | 31 mins 16 secs
The legendary Graham Stewart joins us to discuss his latest publication: Brewing Intensification Through the Lens of the Craft Brewer.
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Episode 097: Better Fermentations with Cloudy Wort
July 23rd, 2018 | 16 mins 41 secs
Magdalena Oehlschlaeger discusses a novel brewhouse design which produces higher fatty acid and zinc concentrations, reduced wort aeration, higher yeast cell growth, faster extract degradation, and altered production of higher alcohols and...
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Episode 095: FSMA
July 2nd, 2018 | 23 mins
The Food Safety Modernization Act (FSMA) is the biggest overhaul of US food safety laws in over 70 years. The smallest breweries are supposed to be in compliance in September 2018. Tatiana Lorca and Doug Hindman explain how to comply, where to go...
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Episode 094: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods
June 25th, 2018 | 32 mins 7 secs
Is that sour beer also gluten-free? Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria.