David Nilsen David Nilsen

Bite Sized: 5 Minutes with Nick Davis of One One Cacao

Today we hear from Nick Davis, the founder and chocolate maker at One One Cacao in Jamaica. Nick talks about some of the challenges facing cacao farmers and laborers in Jamaica, what needs to change give craft chocolate more visibility, and how making chocolate can help Nick’s family and other Jamaican families reclaim their heritage.

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Coffee, Cacao, Cocktails, & Curiosity with Charlene Cabioch

In this episode, David Nilsen talks with barista and mixologist Charlene Cabioch about using coffee and cacao in cocktails, what happens during barista competitions and mixology competitions, and the role of curiosity in professional development.

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Bonus: How to Pair Standard-Strength Porters and Stouts with Craft Chocolate

Standard-strength Porter and Stout styles such as American Porter, English Porter, Oatmeal Stout, Milk Stout, Irish Stout, and some American Stouts tend to cast a wide net when paired with chocolate and can work solidly with a wide range of chocolates. In this bonus episode, David Nilsen explains which types of craft chocolate to seek out and which to avoid when pairing with standard-strength Porters and Stouts.

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Every Bean Has a Story: Monica Rogan of Goodnow Farms

In this episode, David Nilsen talks with Monica Rogan of Goodnow Farms Chocolate about her collaborations with Boston Harbor Distillery and Downeast Cider, the compatibility of coffee and cacao, developing unique flavor concepts for inclusion bars, and she finds the right profile to let single origin beans sing.

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Bite Sized: 5 Minutes with Raven Hanna

Today we hear from Raven Hanna, a molecular biochemist and biophysicist and the author of the book One Cacao Tree: Backyard Cocoa, Tiny Fermentations, and Chocolate Making in the Tropics. In this clip, Raven talks about tasting everything we can to expand our flavor vocabularies, and about how creating stories around tasting experiences can help us remember those flavors.

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Bonus: How to Pair Fruited Sours Ales with Craft Chocolate

Sour ales are a fantastic platform for fruit flavors. The acidity of the base beers dovetails with the brightness of the fruit and can help sell the flavors of the fruit more authentically. There are challenges to pairing these beers though, and most of them are related to variability of the beers themselves: there are so many different ways to make a fruited sour ale. In this bonus episode, David Nilsen walks through the different types of fruited sour ale and explains which types of craft chocolate and seek out and which to avoid when pairing with them.

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Bite Sized: 5 Minutes with Brian Simpson of Riverbend Malt

Today we hear from Brian Simpson of Riverbend Malt in Asheville, North Carolina. Brian shares his thoughts on the meaning of local in craft beer. We prize beers that are brewed locally, but where are the ingredients from? Can a beer be local if it isn’t grown locally? Take a few minutes this morning to hear from Brian on what local or regional malt can do for beer.

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Coffee, Chocolate, & Beer in Panama with Franz Zeimetz of Lost Origin Coffee Lab & Casa Bruja and Jaime Pérez of Bocao

In this episode we talk with Franz Zeimetz of Lost Origin Coffee Lab and Casa Bruja brewery and Jaime Pérez of Bocao chocolate, all from Panama. We discuss the state of craft chocolate, craft beer, and coffee in Panama, and a series of experiments and collaborations they've pursued between these three worlds. Franz has used raw cacao fruit from Jaime in a mixed-fermentation Saison, and is experimenting with various cacao and coffee fermentations.

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Bite Sized: 5 Minutes with Hi-Wire Brewing on 10W-40 Stout

Hey, everyone. Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. Today we hear from Hank Marshall and Peter Batinski at Hi-Wire Brewing in Asheville, North Carolina.  Hi-Wire brews an Imperial Stout line called 10W-40, made with French Broad Chocolate cacao, Dynamite coffee, and Ugandan vanilla, as well as a range of other flavor ingredients to evoke specific flavor concepts like Vietnamese coffee, blueberry crumble, or chocolate taco. Listen in as Hank and Peter talk about the base beer for 10w-40 and how they work with coffee, cacao, and vanilla.

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David Nilsen David Nilsen

Pairing Spirits and Chocolate with Shay Pal

While I mostly pair craft chocolate with craft beer here at Bean to Barstool, there's a world of great beverages out there for pairing with great chocolate. My good friend Shay Pal seems to have paired bars with most of them through her adventurous tasting and traveling. In this episode, Shay and I discuss how she approaches pairing with craft chocolate, how she avoids getting overwhelmed by the choices in front of her, and how she selects which spirit, wine, coffee, or cocktail to pair with any given bar.

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Bonus: How to Pair IPAs with Craft Chocolate

IPAs are the most popular family of beer styles in craft beer today, they aren't the first beers most people think of for pairing with craft chocolate. While IPAs can pair beautifully with craft chocolate, it’s not an effortless pairing. IPAs present challenges that can lead to chocolate pairings with harsh, bitter, astringent, and/or clashing flavor qualities. In this bonus episode, we’ll look at some common styles of IPA, discuss their sensory attributes, and discuss chocolates to seek out and chocolates to avoid when planning pairings with each.

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Judging, Pairing, and the Definition of Craft with Clay Gordon

In this episode David Nilsen talks with Clay Gordon, one of the most respected names in the world of craft chocolate, to discuss the meaning of craft, how the term’s usage and meaning differ in the beer and chocolate worlds, how tasting and judging have influenced beer and chocolate differently, and, toward the end, how they each approach chocolate pairings with beer and other beverages.

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Moksa Brewing's Pastry Stouts with Head Brewer Cory Meyer

Moksa Brewing in Rocklin, California (just outside Sacramento), is one of the country's most prolific and best producers of Pastry Stouts. These usually high alcohol and high gravity Stouts use ingredients like cacao, coffee, vanilla, and others to recreate the flavors of beloved desserts or create whole new flavor concepts. In this episode we talk with Moksa head brewer Cory Meyer about how he works with cacao, vanilla, and other adjunct ingredients, how he sources single origin examples, and how the Moksa team comes up with the concepts for these dessert beers.

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David Nilsen David Nilsen

How to Host a Beer & Chocolate Pairing!

How do you host a beer and pairing in your home? In this episode, Advanced Cicerone David Nilsen gives guidance on how to plan and guide a beer and chocolate pairing to give you and your friends a memorable evening.

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Bonus: Beer Tarot for World Tarot Day with Courtney Iseman

World Tarot Day is the perfect time to learn more about what beer and Tarot have in common. Beer writer Courtney Iseman's zine Beer Tarot: Pulling Cards, Pouring Beer, and Discovering Self is a fantastic way to learn more about both, whether you're a beer fan who's curious about Tarot or vice versa. Listen to this quick interview Courtney to learn 3 things Tarot folks might be surprised to learn about craft beer, and 3 things beer lovers might be surprised to learn about the world of Tarot.

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