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 producing The Master Brewers Podcast, John Bryce also serves as President & CEO of The Lupulin Exchange and brewmaster at Mount Ida Reserve.
October 22nd, 2018 | 54 mins 51 secs
Has your brewery put off building a sensory program because it seems overwhelming? Lindsay Barr is here with the tips and baby steps you need to make immediate progress. We also take a peek under the hood of the ASBC Sensory Subcommittee and hear...
October 15th, 2018 | 22 mins 41 secs
When Madtree Brewing Co. expanded from a 15 bbl brewhouse to a 100 bbl brewhouse, they experienced intermittent acetaldehyde spikes in one of their brands. Becca Ransohof & Trent Leslie walk us through the troubleshooting process that...
October 8th, 2018 | 23 mins 19 secs
Max Michel (Weihenstephan) describes how he used RSM to optimize a non-Saccharomyces strain for beer.
October 1st, 2018 | 20 mins 35 secs
The MBAA Brewery Safety Committee brings you the story of a real-life electrical accident in a brewery, as well as tips and other resources for keeping brewers safe.
September 24th, 2018 | 28 mins 55 secs
Do you know how much DO is in your wort? What percentage of injected oxygen is solubilized? Derek Dawson set out to answer these questions at Modern Times Beer.
September 17th, 2018 | 24 mins 45 secs
John Paul Maye discusses results from the analysis of haze in a dozen New England IPAs and how the haze traps non-polar hop compounds to create the unique flavors of this beer style. This work was recently presented at the 2018 Brewing...
September 10th, 2018 | 21 mins 9 secs
Chika Ezeani discusses best practices when using silicic acid finning products.
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.
August 27th, 2018 | 33 mins 9 secs
Richard Preiss discusses his work with genetically unique yeast used to produce Norwegian farmhouse beers known as kveik.
August 20th, 2018 | 29 mins 3 secs
Stijn Mertens and Jan Steensels talk about what's happening inside one of the world's most advanced yeast labs.
August 6th, 2018 | 21 mins 27 secs
Marcus Cox talks ingredients, process, best practices, and authenticity.
July 30th, 2018 | 37 mins 21 secs
Luke Chadwick (Bell's), Andy Farrell (Bell's), Tom Shellhammer (OSU), and Jason Perkins (Allagash) take a deep dive into the phenomenon known as Dry Hop Creep.
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...
July 9th, 2018 | 23 mins 31 secs
Elliot Parcells & Josh Pohlmann put together some experiments to better understand if the sanitizers used at Bell's Brewery were doing their jobs.
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...
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.