Wolf’s Ridge Brewing in Columbus, Ohio, uses single origin cacao from Ethereal Confections to brew a range of creative chocolate beers.

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

Melinda Guerra is the co-founder and co-editor of Final Gravity Zine, a print beer publication telling intimate stories from the world of craft beer. Melinda comes from a Mexican-American family from Chicago, and here shares some of her story and why she’s excited about Final Gravity!

The Final Gravity beer zine will tell personal, immersive stories from the world of beer, and we can use your help with paying our talented writers and artists. Here are the details on how you can become a supporter today!

Austin Jevne of Humble Forager Brewery will always remember the night he visited an Amish maple sugar shack in Wisconsin to source maple syrup for Sugar Shack Diaries, a decadent Imperial Stout brewed with Ecuadorian cacao, Mostra coffee, Mexican vanilla, and maple syrup.

The climates and terrains of Cusco, Peru, and Montreal, Quebec, are about as different from each other as can be, but a bean to bar chocolate company has brought these two places together in poignant and delicious ways. The love story between Maxime Simard and Elfi Maldonado of Qantu Chocolat is like something from a heartwarming romantic comedy. The two fell in love with each other and then with bean to bar chocolate. Qantu Chocolat was born, and brings together the flavors of each partner’s homeland.

Andy Conrad is the fifth generation to tap his family’s maple trees near the small town of Minerva in eastern Ohio. He and wife Amanda own Sandy Springs Brewing Company, a charming brewery in downtown Minerva with its own on-site Airbnbs, and each spring they brew Happy Sappy Imperial Amber Ale with maple sap from his family’s grove, maple syrup, cinnamon, and clove. The connection to these Conrad family trees runs deep.

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.

Atlanta beer writer Ale Sharpton and New Belgium Brewing have partnered on Piano Keys, an elegant Imperial Stout brewed with ethically-sourced cacao nibs and vanilla. The beer has given Ale and New Belgium the opportunity to host events and start conversations that have invited new fans into the world of craft beer, and—most importantly—helped those newcomers see a place for themselves in craft beer.

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!

Tyler Cagwin makes bean to bar chocolate at Nostalgia Chocolates in Syracuse, New York, and he provides cacao for area craft breweries as well.

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

Brett Smith at Branch & Bone Artisan Ales in Dayton, Ohio, uses cacao from bean to bar chocolate maker Violet Sky Cacao in South Bend, Indiana, for his chocolate Imperial Stouts. Here’s the story of how the partnership began.

Mackenzie Rivers at Map Chocolate used to spend her winters in Idaho, skiing through the snowy forest at night. Her Starry Night bar with pine bud syrup, Douglas fir tips, and Norwegian sea salt evokes the western woods blanketed in snow. Here’s the story behind the bar.

It was a full year for the Bean to Barstool craft beer and bean to bar chocolate podcast. Here’s all of our episodes from 2022!

The favorite craft chocolates of 2022 from beer writer and Advanced Cicerone David Nilsen.

The favorite craft beers of 2022 from beer writer and Advanced Cicerone David Nilsen.

The favorite beer and chocolate pairings of 2022 from beer writer and Advanced Cicerone David Nilsen.

Many craft breweries release special beers for the holiday season, and many of these beers are the most beloved beers in the lineup for Midwest craft breweries. From Great Lakes Christmas Ale to Three Floyds Alpha Klaus, these are some of the most popular.

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.