Bite Sized: 5 Minutes with Scott Watson of Loon Chocolate

For our 100th full length episode of Bean to Barstool, we're talking with an old friend and supporter of the pod, Estelle Tracy. Estelle leads chocolate tastings and pairings through her business, 37 Chocolates, and in this episode we're tasting and pairing the adventurous bars from her new curated collection. Which wines and beers do we pair with a bar inspired by Beijing lamb skewers? How about the always challenging 100% cacao bar, or a bar loaded with chili pepper? Listen in as we have a fun time coming up with pairings  for these unusual bars.You can learn more about Estelle and her work on her website, and you can follow her on Instagram.You can order the "Adventurous Palate" pairing box we taste and pair in the episode here.You can listen to our previous episode on pairing with wine and beer 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

In this episode, we talk with Dorothy Neary of NearyNogs Chocolate in Northern Ireland. We discuss the importance of music in Irish culture and how it's influenced several of their chocolate bars, the use of distinctly Irish ingredients like gorse flower and seaweed, and the beautiful natural landscape around their factory that influences them creatively. We also discuss their use of Irish whiskey in several bars, and pairing with whiskey. You can learn more about NearyNogs on their website.You can learn more about the Chocolate, Beer, and Chocolate Beer event I mentioned at Third Eye Brewing and purchase tickets 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

In this episode we talk with Michael Beans of Namesake Coffee in Dayton, Ohio. Michael and his wife and business partner, Jessica Beans, run Namesake with thought and intention, infusing their personalities into every aspect of their business. They want to remove the intimidation factor from good coffee, eliminating the snobbery and gatekeeping that can keep people from seeking out good coffee, but that doesn't mean they want to remove education and appreciation. Instead, they take coffee drinkers by the hand and lead them into a gracefully self-guided exploration of great coffee. Michael and I discuss how to make great coffee at home without fancy equipment, how he develops roast profiles for new bean origins, and how to taste coffee thoughtfully.You can learn more about Namesake Coffee on their website, where you can order their beans or sign up for a coffee subscription. You can also follow them 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Diego Hernandez started Diego's Chocolate at Lake Atitlan in Guatemala in 1990. Diego and his family are of Tz’utujil Mayan heritage, and he adapted his abuela's sipping chocolate recipe into a unique format—rolls of untempered chocolate, often made with unique inclusions. All of the cacao and inclusions are grown in Guatemala.In this episode, we talk with Nico Silverman, Diego's U.S. representative. We talk about Diego's story, the details of their chocolate, and Nico's experiences with pairing Diego's Chocolate rolls with craft beer and craft cider in New York state.Listen to the end of the episode for an exclusive discount code for 20% everything on the Diego's shop!You can learn more about Diego's on their website and follow them on Instagram.You can also learn more about Wolf Hollow Brewing, Dancing Grain Farm Brewery, and Nine Pin Ciders.Guest:Nico Silverman—While employed at Etsy.com in 2012, Nico stumbled into the world of craft chocolate and discovered Diego's unique chocolate rolls, a revelation that changed his trajectory. Drawing from a background in nonprofit development and project management, he saw an opportunity to create meaningful impact through ethical commerce. Since then, he has brought Diego's Chocolate to thousands of consumers across North America while creating jobs in Guatemala where each roll is handcrafted and packaged. His work bridges traditional Mayan chocolate-making with conscious consumers, preserving ancestral practices while building economic opportunities for artisan and farming communities. 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

I recently talked with Serge Savchuk, owner and chocolate maker at Vaka Chocolate in London, Ontario. We talked about the inspiration behind his spirits-infused or -inspired bars, including bars made with whisky, absinthe, gin, and rum, using spirits from North of 7 Distillery and Junction 56 Distillery. We also talked about what motivates him in developing unique inclusion, like his unexpected dill pickle and peanut butter bar. What I was left with from this conversation was Serge's childlike sense of wonder at what flavor can do, an idea that has been central to Bean to Barstool since we launched nearly 5 years ago.We also discussed bars from Rozsavolgyi, Ritual, and Soma.You can learn more about Vaka Chocolate on their website or on 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Much of Tandy Peterson's life and career has been shaped by fire, from childhood memories of camping to working as a chef in a fine dining restaurant that cooked exclusively over fire. When she started making craft chocolate, she chose the name Embers as a nod to point when a cooking fire is perfectly cooked down, a moment of perfection. In this episode we talk with Tandy Peterson of Embers Chocolate in Phoenix, Arizona. We discuss her spirits-infused bars using bourbon, mezcal, and other spirits that are made utilizing techniques not many makers are using, including soaking sugars, milk powder, and inclusion ingredients in the spirits themselves. We also discuss her unique, award-winning Elote bar that emulates the flavors of Mexican street corn.You can learn more about Embers Chocolate and order their bars here, and you can follow them 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

In today's episode, we talk with Lucia Carrillo—founder and head brewer at Cervecería Itañeñe in Mexico City, a very small brewery that’s big on flavor, often using ingredients from Mexican culinary traditions, or even endemic to the country—and her partner Rodrigo Romo, who also brews at Itañeñe and works at Tout Chocolat making craft chocolate bars and bon bons, pastries, and coffee at its cafes in the Mexico City area. Rodrigo and Lucia have worked together on beers and chocolates that use similar ingredients—including flavors and ingredients endemic to Mexican ecology or used in Mexican culinary traditions—as well as beers using chocolate or its ingredients, or chocolates using beer or its ingredients, to blur the lines between these worlds.I first tried one of Itañeñe’s beers at the Great Mexican Beer Fiesta at Cervecería Colorado in Denver, several years ago. The one-day fest takes place during the Great American Beer Festival at the same time, and it’s my favorite part of GABF week. Cervecería Colorado and Itañeñe had collaborated on a beer brewed with rosita de cacao, a flower unrelated to theobroma cacao, but sharing some cocoa-like flavors.This past fall I had the privilege of being a judge at Copa Cerveza Mexico, and finally got to meet Lucia and Rodrigo. Later in the trip, I walked to Tout’s beautiful Hippodrome location and sat at an outdoor cafe table enjoying a flat white and several of their excellent bon bons.I had the chance to talk with Lucia and Rodrigo recently about their pursuit of unique flavors, their chocolate and beer collaborations, and what makes Mexican beer and chocolate unique and exciting. At the outset, I asked how they got involved in these worlds in the first place.Guests:Lucia Carrillo—Food engineer, beer judge, sommelier, sensory panel judge, and Itañeñe brewer with more than 50 beer medals.Rodrigo Romo—Itañeñe brewer, pastry chef, winner of the Sweet Arts competition, chocolatier, and winner of more than 30 beer medals. 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

In this episode, we talk with Jenny Risner-Wade, owner and chocolate maker at Yellow Bird Chocolate, and her husband, Ben Wade, co-founder and brewer at Albion Malleable Brewing Company, both in Albion, Michigan.When a chocolate maker and a brewer share a home and a life, ideas can flow back and forth and lead to unique collaborations. In this case, collaborations have included Unnecessary Evil, an Imperial Milk Stout brewed with cocoa powder, cacao husks, and cacao nibs, a chocolate bar made with nibs used in the beer, a number of beer-infused truffles, and an ice cream beer float with beer-infused chocolate shavings.Bean to Barstool host David Nilsen recently sat down with Jenny and Ben to talk about the collaborations between Yellow Bird and Albion Malleable, and the creative opportunities provided by having these businesses run side by side. You can find out more about Albion Malleable Brewing here.You can find out more about Yellow Bird Chocolate here.Other businesses mentioned in the episode include Conexion, Dwaar Chocolate, Norton's Brewing, and Zorzal Cacao. 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

I love beer flights. One of the things that makes craft beer so much fun is its sheer variety of styles, interpretations of those styles, and ways of using those styles for flavor experimentation. A flight is an opportunity to explore. A flight board might have an Abbey Dubbel, a Munich Dunkel, an ESB, and a Biere de Garde, taking you on a sensory trip to Belgium, Germany, England, and France a few ounces of beer at a time. Flights aren't without their critics—and valid criticisms—but at their best they represent curiosity, excitement, and joy, all qualities craft beer needs right now as it weathers its current market challenges.Why am I talking about flights? Because today we’re talking with the king of beer flights, Joel Geier. Joel runs the @brewery_travels Instagram and Twitter accounts and is the author of the new book Flights Across America: A Brewery Lover’s Journey, chronicling his beer adventures to over 1,300 breweries across all 50 states. That’s an incredible number, meaning Joel has probably visited one in every six or seven breweries in the entire country. And at as many of those breweries as allow it, he’s ordered a flight. In the book, Joel gives tips on beer travel, provides hundreds of brewery recommendations, and reminds us how much fun beer is supposed to be.In our conversation, Joel and I discuss our love of flights, how he keeps track of his journeys and the beers and breweries along the way, and some of his favorite stops from his beer voyages.There's been a lot of bad news in craft beer lately, but this conversation between two beer lovers is a chance to rediscover some of the excitement that got us into craft beer in the first place. Thanks for listening! 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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

The Chimay line of Belgian ales are brewed at Scourmont Abbey in bucolic Chimay, Belgium, under the supervision of the Trappist monks who call the abbey home. The monastery was founded in 1850 and has been brewing and selling beer to support the upkeep of the property and the lives of the brothers since 1862. Many Belgian beer styles pair beautifully with craft or bean to bar chocolate, and the beers of the Chimay line exemplify this. Let’s talk about craft chocolate pairings for Chimay’s Trappist ales!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!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.