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.
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.
June 18th, 2018 | 26 mins 59 secs
Kevin Lane & Marcelo Cerdan discuss several studies examining shelf-life, performance, and consistency of Active Dry Yeast (ADY) vs Freshly Propagated Yeast (FPY). We also explore the application of ADY for bottle conditioning and more.
June 11th, 2018 | 21 mins 29 secs
If you use Brettanomyces in your brewery, you know that counting brett cells is complicated. Leo Chan joins us to discuss the development of a method to automate cell counting of Brettanomyces.
June 4th, 2018 | 34 mins 4 secs
Damon Reed joins us to talk about how your chiller system works, troubleshooting tips, common mistakes, and easy preventative maintenance to keep it running for years to come.
May 28th, 2018 | 23 mins 58 secs
What's better than learning from your own mistakes? Learning from other people's mistakes, of course. This week on the show, practical tips & lessons learned the hard way from Andy Tveekrem, who is here to help you make better beer.
May 21st, 2018 | 50 mins 53 secs
The previous episode explained how and why North American 2-row barley evolved to take on 6-row traits. This week Joe Hertrich explains why that's problematic for all-malt brewers and what can be done about it.