In this episode we talk with Sarah Bharath, a former academic who now works with cacao farmers in Trinidad & Tobago on behalf of Meridian Cacao, assisting them in improving their farming and post-harvest processes in hopes of increasing the amount of fine flavor cacao Meridian is then able to purchase and pass along to craft chocolate makers. We also talk with Chris Heier, head brewer at Half Hitch Brewing in Cochrane, Alberta, Canada. Chris is one-fourth Trinidadian, and has brewed a beer and made his own chocolate with Meridian’s Trinidadian cacao from Jagassar Estate.
Chocolate makers mentioned in this episode include Cocobel and Woodblock Chocolate.
You can purchase The Bean to Barstool Guide to Bocks promoted in this episode here.
You can purchase tickets for the Beer Chocolate Virtual Tasting mentioned in the episode here.
You can sign up for David’s twice-a-month email newsletter here.
The music for this episode is by my dear friend, indie folk musician Anna ps. You can find out more about Anna’s music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment.
Sarah Bharath is a self-proclaimed soil-to-seed worker who came to cacao via academia, but found her roots best anchored alongside cacao trees and their field companions. She has focused much of her last 24 years on the cacao plant and its growing system, what both need to thrive, and how post-harvest processing coupled with sensory science can be used to explore the many hidden dimensions of cacao. She works directly with cacao producers to co-create solutions to field-based and processing challenges, with an increasing focus on teaching applied science in the real world of cacao and regenerative agriculture systems.
Chris Heier is a skilled and passionate creative with a variety of interests. As an owner and brewer with Half Hitch Brewing Company, Chris is dedicated to pushing the limits of traditional brewing techniques to create unique and innovative beers. In his spare time, he indulges in his love of bean-to-bar chocolate making, experimenting with beans from South America and Trinidad and Tobago. Additionally, Chris is an emerging electronic musician, using his technical and creative skills to produce EDM, as well as immersive and atmospheric tracks.
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