Bean to Barstool

David Nilsen
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A podcast exploring the intersections of craft beer and craft chocolate.

  1. VOR 6 TAGEN

    Collaboration for Chocolate Makers Part 1: Why Do It, and General Considerations

    Back in the first episode of 2026, I shares some things I think craft chocolate can learn from craft beer. One of those lessons (and, upon reflection, one of the only positive ones) was to collaborate expansively. While craft chocolate makers periodically partner with breweries and coffee roasters, the avenues for collaboration in the industry remain pretty limited. That's a shame, because collaboration offers amazing opportunity to growing your chocolate business. This is the first in a four part bonus series called Collaborations for Chocolate Makers. In the series, we'll walk through different types of possible collaborations and how craft chocolate makers should go about them. In this first episode, we're stepping back and looking at collaboration more generally: What are the benefits, why should you do it, and what are considerations you should think about before beginning a partnership? If you have any thoughts, questions, or suggestions from this episode, please feel free to reach out! Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

    32 Min.

  2. 17. FEB.

    Brewing Pastry Stouts Thoughtfully with Wandering Monsters Brewing

    Today we're talking with Jason Brewer and Zac Boehnke of Wandering Monsters Brewing in Cincinnati, Ohio. While they brew a wide variety of beers well, they're best known for excellent adjunct stouts like Viator Obscura: Triple Chocolate, which has medaled at both Great American Beer Festival and World Beer Cup. In this episode, Jason and Zac talk about how they approach brewing with cacao nibs, vanilla, and other ingredients, how their high concept adjunct stouts come together, where they source their cacao, and why beers of this type are worth taking seriously and approaching thoughtfully.  You can check out the Wandering Monsters site here, or follow them on Instagram. You can listen to previous episodes mentioned in this episode here: Ethereal Confections, Somerville Chocolate, Front Porch Chocolate, Third Eye Brewing. You can check out the events mentioned in the episode here: Full Circle Brewgarden, Belgian-Style Ales. Interview timeline: 2:25 - How beer recipes are developed with adjuncts and barrels in mind 4:50 - Viator Obscura: Triple Chocolate 6:35 - Cacao husks 7:25 - Cacao origin selection 10:15 - Banana Caboose 14:25 - Storytelling with adjunct stouts 15:50 - Brownie Stout, other beers 17:15 - Vanilla 18:45 - Wandering Monsters branding 22:30 - Marketing adjunct stouts 24:15 - Their favorite of their own adjunct stouts 27:15 - Advice for other brewers on working with cacao and other adjuncts 29:00 - Brewing pastry stouts thoughtfully 33:20 - End of interview Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

    39 Min.

  3. 13. FEB.

    Redux: Uncommon Cacao

    Bean to Barstool Redux: Vintage but still relevant conversations from the archives without all the extra narration. Just classic interviews from really cool people in craft chocolate, craft beer, and other food and beverage fields. In this edition, we hear from Emily Stone, founder of Uncommon Cacao, who supplies cacao for hundreds of bean to bar chocolate makers and, indirectly through their bean to bar partners, quite a few craft breweries as well.  We talk with Emily about those origins, what led her to start Uncommon, and the importance of full, two-way transparency in the cacao supply chain. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

    31 Min.

  4. 10. FEB.

    Bite Sized: Pairing Beer and Chocolate

    Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes on a specific topic in craft beer, craft chocolate, or artisan drinks. Today we're looking back at one of the first deep dives I ever did on pairing beer and chocolate for Bean to Barstool. Enjoy! You can listen to the entire episode this clip is from here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

    7 Min.

  5. 3. FEB.

    Global Black Chocolate Makers Month with London Coe

    This month, London Coe of Peace on Fifth in Dayton, Ohio, will celebrate the tenth annual Global Black Chocolate Makers Month. It's an opportunity to promote the work of Black craft chocolate makers from outside the U.S., and introduce tasters here to makers and, in some case, ingredients they might not be familiar with. In this episode of Bean to Barstool, David Nilsen and London discuss the importance of Global Black Chocolate Makers Month, what we gain when we have tasting experiences that push us outside our comfort zones, and the makers she'll be promoting throughout February. The makers highlighted in this episode include Eka Chocolate from Madagascar, One One Cacao from Jamaica (listen to my previous interview with Nick Davis of One One here), Afrikoa from South Africa, Zacao from Ghana, '57 Chocolate from Ghana, and Ayitika from Haiti, among others. Peace on Fifth's Instagram Peace on Fifth's website Episode timeline (approximate): 1:00 - Introduction 2:30 - Global Black Chocolate Makers Month 6:05 - How GBCMM got started 14:20 - Value of makers and voices 21:15 - Eka Chocolate and other highlighted makers 34:25 - What story is GBCMM telling? 37:45 - News and notes 46:55 - End Here you can find info and tickets for my upcoming beer and chocolate pairings at Third Eye Brewing and Full Circle Brewgarden. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

    47 Min.

  6. 30. JAN.

    Bean to Barstool Redux: Omnom Chocolate

    Bean to Barstool Redux: Vintage but still relevant conversations from the archives without all the extra narration. Just classic interviews from really cool people in craft chocolate, craft beer, and other food and beverage fields. In this edition, we hear from Kjartan Gíslason, a co-founder of Omnom Chocolate in Reykjavik, Iceland. Omnom is known not only for their delicious and creative bean to bar chocolate, but for the colorful packaging and marketing that presents the spirit of Omnom to consumers.  We talk with Kjartan about that spirit behind Omnom, as well as their collaborations with Reykjavik craft breweries on both chocolates and beers, and the use of flavors distinct to Icelandic culture in their bars. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

    30 Min.

  7. 27. JAN.

    Bonus: Piano Keys Remix—Ale Sharpton's Chocolate Vanilla Imperial Stout with Creature Comforts

    Ale Sharpton, a legendary beer writer from Atlanta celebrating his 30th year in the craft beer industry in 2026, is back with the latest version of his Piano Keys chocolate vanilla imperial stout collab, this time with Creature Comforts. The beer celebrates diversity in the brewing industry, both in terms of flavors and the people brewing and enjoying them. The beer uses Ecuadorian cacao nibs from Condor Chocolate, three different types of vanilla, and fonio, an African grain that's been getting a lot of buzz in the beer industry of late. In this bonus episode, David Nilsen talks with Ale and with Blake Tyers of Creature Comforts about this new edition of Piano Keys stout. You can also listen to the original interview from 2022 here. Here's where you can check out more about the collab partners: Ale Sharpton: Website | Instagram | Piano Keys Instagram Creature Comforts: Website | Instagram Condor Chocolate: Website | Instagram Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

    18 Min.

  8. 20. JAN.

    Good Flavors Are Universal: Liang Wang of KESSHŌ Chocolate

    "Language and food are the two vehicles that can help people understand each other better." That's Liang Wang, co-founder and chocolate maker at KESSHŌ Chocolate in Austin, Texas. KESSHŌ makes craft chocolate bars inspired by Asian cuisine and ingredients. These bars open up worlds to the curious taster that might otherwise have remained closed. I met Liang in person for the first time at the Midwest Craft Chocolate Festival in November, and was pleased sit down with her recently to talk about how these concepts are created, and how flavor can bridge cultural divides to speak to something deeper in our shared humanity, something more important now than ever.  You can learn more about KESSHŌ Chocolate on their website, or follow them on Instagram.  You can listen to my episode with Estelle Tracy about pairing with tea here, and our episode in which we paired KESSHŌ's Lamb Skewer bar here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

    51 Min.
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Info

A podcast exploring the intersections of craft beer and craft chocolate.

Informationen

  • Erstellt von
    David Nilsen
  • Jahre aktiv
    2020 - 2026
  • Folgen
    176
  • Bewertung
    Anstößig
  • Copyright
    © 2026 Bean to Barstool
  • Sendungswebsite
    Bean to Barstool