If you’re a chocolate fan curious about beer, here are a few things craft chocolate fans are often surprised to learn about craft beer, from a professional beer writer.

What is yeast, what happens during beer fermentation, and what tastes, flavors, and aromas does it contribute? Advanced Cicerone David Nilsen explains the basics of yeast and beer fermentation.

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.

Beer writer and Advanced Cicerone David Nilsen recommends non-alcoholic craft beers to try. He lists recommended NA breweries, individual NA beers by style (the best non-alcoholic IPAs, for example), and things to keep in mind when trying NA beer.

Beer and chocolate have an agriculture problem. The problem, of course, isn’t the agriculture of these products itself—the agricultural traditions and innovations that make beer and chocolate possible are robust and thriving. The problem is the invisibility of that agriculture, and the impact that invisibility has on the public understanding of both products.

Learning about bean to bar chocolate origins or craft beer styles can be confusing, and rigid definitions and guidelines can be helpful. They can also limit our understanding of nuance and variation. How can we use them without being bound by them?

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

What are hops, how are they used in brewing beer, and what tastes, flavors, and aromas do they contribute? Advanced Cicerone David Nilsen explains the basics of hops.

Beer is brewed with malted barley (usually), but what is malt, and what are the malt enzymes that make brewing possible? This short article explains the basics of brewing enzymes and what they do in the brewing process.

When we think of German Lagers, we tend to think of easy-drinking beers like German Pilsner or Munich Helles. Bocks are a stronger family of German Lagers that showcase considerable flavor complexity while still being highly drinkable. Here are the basics of Bock.

The Bean to Barstool Guide to Bocks zine looks at the history of Bocks, then highlights each major Bock style, looking at flavor profile, history, ingredients and processes, and commercial examples. Pairing guidance is given for cheese, chocolate, desserts, and main dishes. The highlight of the zine is an exclusive 8-page interview with Mari and Will Kemper of Chuckanut Brewery,one of the best lager breweries in the country. This interview has not been (and will not be) published anywhere besides this zine, so this is the only place to hear one of the best lager brewers in the country break down what makes a great Bock.

What’s the difference between Porter and Stout? Well, it’s complicated. Advanced Cicerone David Nilsen explains.