Bean to Barstool

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

  1. 3 GG FA

    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

  2. 6 GG FA

    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

  3. 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

  4. 30 GEN

    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

  5. 27 GEN

    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

  6. 20 GEN

    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

  7. 13 GEN

    Bonus: Red Rock Chocolate Festival

    In this quick bonus episode, host David Nilsen talks with Jake Potter, founder and chocolate maker at Red Rock Chocolate in Utah. They talk about the upcoming inaugural Red Rock Region Chocolate and Fine Foods Festival in Hurricane, Utah, discussing vendors, classes, and other things to expect at the fest. You can get all the details about the festival here, and follow the festival on Instagram 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.

    19 min

  8. 6 GEN

    9 Things Craft Chocolate Can Learn From Craft Beer

    In our first episode for 2026, we're looking at 9 lessons craft chocolate can learn from craft beer. Most of these, honestly, are lessons craft beer has learned (or, actually, is still learning) the hard way, and craft chocolate businesses and the industry as a whole can learn from beer's mistakes and missteps. I also discuss my stance on the use of AI in craft chocolate. Episode timeline (approximate): 1:00 - Introduction 2:30 - Main topic 4:30 - Industry Code of Conduct 11:25 - Diversity, Equity, and Inclusion 14:15 - Labor Practices 16:45 - Acquisitions (Check out my blog post about big chocolate taking notice of craft chocolate here) 21:45 - Prepare for Success 23:25 - Collaboration 27:30 - What Awards Do and Don't Mean 30:10 - Not Your Hobby (You can check out Not Your Hobby Marketing by Julie Rhodes) 32:15 - Band Together 33:55 - My Stance on Generative AI 36:00 - Recent News 38:25 - End 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.

    38 min
Elenco completo (174)

Descrizione

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

Informazioni

  • Creatore
    David Nilsen
  • Anni di attività
    2020 - 2026
  • Puntate
    174
  • Classificazione
    Contenuti espliciti
  • Copyright
    © 2026 Bean to Barstool
  • Sito web del podcast
    Bean to Barstool