Nostalgia Chocolate (Ep. 30)

“I use [chocolate tasting] as a bit of a yogic moment to find some peace and quiet and sit back and enjoy what I’m eating.” - Tyler Cagwin, Nostalgia Chocolate

When I talk to chocolate makers or other chocolate professionals about the tasting experience, what drew them to chocolate, and what happens when they close their eyes with a piece of chocolate on their tongues, nostalgia is the word that comes from their lips more often than any other. So if a chocolate maker is going to use that word in their company name, they better know what they’re doing. Tyler Cagwin at Nostalgia Chocolate in Syracuse, New York, definitely does.

In this episode we talk with Tyler about his perspective on tasting chocolate, his experience working with brewers and hop growers, and his process for crafting his unique Hops Aged chocolate bar. We also talk to Chad Meigs at The Bineyard hop farm, who supplied the hops for this bar, and Jordan Pollock and Ivan Dedek at Meier’s Creek Brewing, who recently used Tyler’s cacao in a new Porter.

Episode Timeline:

:00-4:10 - Introduction

4:10-6:10 - Tyler Cagwin of Nostalgia Chocolate on his background and cacao sourcing

6:10-33:52 - Nostalgia Hops Aged Tanzania Kokoa Kamili 70% Dark Chocolate

 - (6:10-14:30 - Tyler Cagwin on his Hops Aged bar)

 - (14:30-21:20 - Explanation of IPA and hops in brewing)

 - (21:20-33:15 - Chad Meigs of The Bineyard hop farm)

33:52-43:10 - Nostalgia Chocolate’s work with Meier’s Creek Brewing

 - (34:08-37:33 - Tyler Cagwin on his partnership with Meier’s Creek Brewing)

 - (37:33-43:10 - Jordan Pollock & Ivan Dedek of Meier’s Creek Brewing)

43:10-51:48 - Tyler Cagwin on other beer collaborations and his reflections on chocolate tasting

51:48-54:01 - Conclusion

Episode Notes:

Beers discussed in this episode include Meier’s Creek Choccy Milk Porter and Talking Cursive Blonde Porter. 

Other beers and breweries mentioned include Orono Tubular IPA, Industrial Arts Brewing, Bissell Brothers Brewing, and Orpheus Brewing (you can hear from Orpheus founder Jason Pellett about his own journey with beer and chocolate in Episode 14)

Chocolate bars discussed in this episode from Nostalgia Chocolate include Hops Aged 70% Tanzania Kokoa Kamili, Madagascar Sambirano Valley, Madagascar Sambirano Valley 70%, Reserva Zorzal 70%, and Guatemala Chivite. These and other Nostalgia products are available on the Nostalgia Chocolate website.

Other chocolate or cacao companies mentioned include Map Chocolate, Grenada Chocolate, Modica chocolate, Kokoa Kamili, Meridian Cacao, Uncommon Cacao, Hacienda Azul, and Osito Coffee. 

The music for this episode was sampled from instrumental versions of the songs “Free” “Come Home” written and performed by indie folk musician Anna ps from her 2016 album Umbrella. You can find out more about Anna and get in touch about booking her for a show at her website.

Guests:

Tyler Cagwin

Tyler credits a trip to the Grenada Chocolate Company with opening his eyes, nose and mind to fine quality craft chocolate. He is a student of Mackenzie Rivers from the Next Batch School. He has been making chocolate for over 3 years and works with 10 different origins of beans crafting all sorts of bars including dark chocolate, milk chocolate, and seasonal white chocolates.

Chad Meigs

Chad Meigs is the founder of The Bineyard, a full scale hop farm and processing facility located in Cazenovia, NY. The Bineyard includes end-to-end processing equipment and support facilities to produce high grade hop products utilized by craft breweries throughout the state. Mr. Meigs currently serves on the Board of Hop Growers of New York, an organization that has been in the forefront of resurrecting the hop industry in New York and the Northeast. 

Jordan Pollock

Between 14 years in the beer industry and joining Meier’s Creek as the Director of Brewing Operations and Sales, Jordan Pollock understands all things craft beer. An Upstate New York native, Jordan has a passion for recognizing well-made beers and getting their names out there. Jordan has been an integral part of the growth of Meier’s Creek and will continue to do so. On the weekends, you’ll find Jordan up early playing a round of golf.

Ivan Dedek

As a Food Scientist and the Head Brewer at Meier’s Creek Brewing Company, Ivan Dedek oversees all aspects of brewing operations at the brewery. Ivan earned his B.S. in Food Science at Oregon State specializing in Fermentation Science with a Minor in Chemistry. When it comes to brewing, Ivan has become fluent in specialties including fermentation science, research and development, yeast management, and recipe creation. You can often find Ivan playing disc golf in his free time.