Aeronaut Brewing recently brewed a Baltic Porter—a strong lager style that has some of the roasted malt flavors of Stouts and other Porters, but without the intensity—and aged it in bourbon and rye whiskey barrels for a year. After that, they split the batch into two casks, and dosed them separately with cacao and vanilla from Somerville Chocolate.

Hoppiness is an over used word in beer. Hops impact more than one sensory aspect of beer, and perhaps the best way to demonstrate this is with an unusual companion: two craft chocolate bars.

Tyler Cagwin of Nostalgia Chocolate loves craft beer as much as chocolate, and he’s brought the two together in his Hop Aged 70% dark chocolate bar aged on Chinook hops.

Omnom Chocolate, a bean to bar chocolate maker in Reykjavik, Iceland, uses beer ingredients in their best-selling Black n Burnt Barley bar.

Join beer writer and Advanced Cicerone David Nilsen for a guided tasting of beer-infused chocolate bars! These craft chocolate bars are made with beer ingredients like Chinook hops or Riverbend Malt, or with beer itself. This fun and educational event brings together craft beer and bean to bar chocolate!

Eric Parkes makes bean to bar chocolate inside Aeronaut Brewing’s brewery, including bars infused with the ingredients and flavors from the brewing process.

The Chocolate Conspiracy is a bean to bar chocolate maker in Salt Lake City, Utah, and they’re making some excellent dark chocolate bars using local craft beers, from IPAs to Coffee Beers to Lagers. Founder AJ Wentworth shares how he infuses the flavors of beer into his bars.

Corina Gimenez brings together Venezuelan cacao with Norwegian culinary ingredients at Xoco by Corina, a bean to bar chocolate company in southwest Norway.