Maple is intimately tied to life in eastern North America, and in today’s episode, you’ll hear from Canadian and American bean to bar chocolate makers and American craft brewers who use maple sap, sugar, and syrup local to their areas in thoughtful, nuanced chocolates and beers. All of them had memories that tied the flavor of maple into the stories of their lives, and in this episode you’ll hear how evocative the smells and flavors of maple can be.

Springdale Beer recently partnered with Taza Chocolate for a special variant of their Brig Mocha Stout brewed with Öko Caribe cacao from the Dominican Republic and Red Barn coffee. Listen to this quick bonus episode to learn more about the beer!

Craft brewers and bean to bar chocolate makers are using coffee in exciting ways in their creations. Here we talk to brewers, chocolate makers, and coffee roasters and the synergies between these culinary arts.