Beer and chocolate can both be made with a wide range of added flavor ingredients, including coffee, spices, and fruits. Craft beer and craft chocolate use different words to refer to these additions, but they have many of them in common. Here’s what’s what with adjuncts and inclusions.

Scott Watson brewed craft beer before becoming a craft chocolate maker with Loon Chocolate, a bean to bar chocolate company. He sees a lot of overlap between the industries, especially on the sensory side.

Brewers have long used cacao nibs in a variety of beer styles to create or accent chocolatey flavors. Cocoa Supply, a company started in Ecuador, is now importing shelf-stable cacao fruit pulp, hoping to turn brewers on to parts—and flavors—of the cacao fruit that have previously been unavailable in North America.

What do hops and cacao have in common when it comes to terroir?

The Great American Beer Festival and Denver Rare Beer Tasting give craft beer fans the chance to taste some of the best beers in the country, including many chocolate beers brewed with cacao. Here were Bean to Barstool host David Nilsen’s favorites.

Brothers Jose and Javier Lopez celebrate their heritage at Casa Humilde Cerveceria, their Chicago craft brewery where they work with flavors and ingredients from Mexican culinary tradition.