15 Sept 2026
Crafting Pairings with Pork Rinds, Distillates, Beer, and John Lyda
Today on Consuming the Craft, I got to reconnect with John Lyda for a session of curious sensory exploration, program updates, and plenty of laughter. We dove into the new semester at AB Tech, talked about how the craft beverage industry is evolving, and got our hands (and tastebuds) on some truly unique apple barbecue pork rinds from McConnell Farms. Our mission this time? Find the perfect beverage pairings, experimenting live with Pennsylvania apple brandy, Sazerac rye, and even considering which beers would work best. We covered pairings, flavor contrasts, and the ongoing creativity from students and alumni in the program, all while trading stories about industry changes, travel, and the joys and challenges of teaching.
John Lyda, with a decade of teaching at AB Tech, is a respected figure whose depth of experience in brewing and beverage education brings guidance and perspective to every conversation. His industry insights range from flavor science to big-brewery standards, earning him the reputation of an “enigma wrapped in a conundrum.” Known for his humor, meticulous standards, and international experience, John has visited countless breweries, and malt houses and always champions quality, balance, and moderation in craft beverages.
“It is a good work, definitely good work-life balance, and the people that are in this industry are top-notch.” ~John Lyda
Today on Consuming the Craft:
The new semester at AB Tech is off to a dynamic start, with students from around the world bringing diverse flavor references and experiences.
The beverage industry continues to diversify, with more students interested in distillation, fermented foods, and non-alcoholic products, rather than just beer
Creative sensory pairings can elevate both craft food and beverages; the live experiment matched apple barbecue pork rinds with apple brandy and rye, showcasing complementary and contrasting flavors .
The apple brandy delivered bright fruit, a pronounced apple and pear note, and proved surprisingly good for palate cleansing despite its high proof
Rye whiskey paired with the savory pork rinds presented a contrasting but effective flavor experience, demonstrating how oiliness and spice can play off each other
John champions quality and consistency in big breweries, sharing admiration for Coors’ in-house malting, cleanliness, and quality control
Meaningful student and alumni connections continue, including revisiting breweries run by graduates and sharing their new creations with the current cohort
At its heart, beverage education and craft industry careers require passion (“you’re in this for the love of it”), but offer rewarding community and work-life balance
Contact for John Lyda
John Lyda can be reached through the AB Tech Brewing, Distillation & Fermentation program.
Resources Mentioned
McConnell Farms (for the apple barbecue pork rinds)
Stolen Wolf Distillery (Pennsylvania apple brandy)
Sazerac Rye
Broomtail Brewing Company (run by program alumni)
AB Tech Brewing, Distillation & Fermentation program
This episode is brought to you by…
McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page (https://www.facebook.com/McconnellFarmsInc/?_rdr) to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce.
Consuming the Craft
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To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website (https://abtech.edu/cbi).
