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.
January 7th, 2019 | 30 mins 56 secs
Kevin Sibbet discusses a lauter tun upgrade at Yuengling, the process of optimizing brewhouse efficiency, troubleshooting malt handling, and understanding mill gaps and grist composition.
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.
December 24th, 2018 | 33 mins 10 secs
Ron Pattinson joins us to talk about his latest publication in the MBAA Technical Quarterly.
December 17th, 2018 | 47 mins 49 secs
Author of Quality Management: Essential Planning for Breweries and founder of Top Note Tonic, Mary Pellettieri, discusses how innovation challenges quality systems.
December 10th, 2018 | 38 mins 4 secs
Michael Caviness joins us to talk all things brewery hose: longevity, selection, storage, cleaning, and more.
December 3rd, 2018 | 35 mins 42 secs
It doesn't matter how good you are at counting cells if the sample wasn't prepared and handled properly. Bill Maca takes us on a deep dive into the most important part of yeast cell counts that nobody talks about: best practices during sampling...
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.
November 19th, 2018 | 37 mins 13 secs
From a consumer safety standpoint, glass shards from broken bottles present one of the most serious risks that a brewery may encounter. In order to mitigate the considerable risk to consumers, any brewery that runs a glass bottle filler should develop...
November 12th, 2018 | 29 mins 58 secs
Industry veteran Mark Sammartino talks about his past experiences keeping yeast happy to achieve consistent fermentations.
Episode 110: The Microbiological Impact of Dry Hopping Beers with Pelletized and Whole Cone Cascade Hops
November 5th, 2018 | 23 mins 42 secs
Does dry hopping inoculate your beer with beer spoiling bacteria? Do the anti-microbial properties of hops offer enough protection? Can dry hopping fix a dirty beer? This week on the show, our friends from Shiner set out better understand the...
October 29th, 2018 | 37 mins 41 secs
Maria Moutsoglou and Will Cayler discuss an impressive dry hopping study at Sierra Nevada Brewing Co. This episode was sponsored by: Links: 2018 Brewing Summit Proceedings Abstract: Impact of dry hopping at different stages of...
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.