Brett Smith is the co-founder and head brewer of Branch & Bone Artisan Ales in Dayton, Ohio. He uses cacao from Violet Sky Chocolate for his elegant and complex chocolate beers, and in this quick conversation he explains how he got introduced to Violet Sky and a couple of the first beers he brewed with their cacao—Modern Business Hymns and Campfire Candle.

In this episode Advanced Cicerone David Nilsen talks with Lauren Gay, a Certified Sommelier and the wine director and general manager at Sueño and Tender Mercy in Dayton, Ohio. Lauren is passionate about hospitality and just really great wine, and you can hear her enthusiasm as she discusses her journey as a Somm, what she loves about the tasting experience, and how she extends that experience to her guests. Along the way, David & Lauren taste two excellent beers and three bean to bar chocolates to get a unique perspective on the flavors of each from seasoned wine expert.

In this episode we hang out with artist Katie Clark Gabbard as she uses her paints, brushes, and canvases to interpret and express what her senses of taste and smell experience when presented with beers and chocolates without knowing anything about them.

When highly creative brewers and chocolate makers come together for collaborations, the results can be magical. Hear from the minds behind Branch & Bone Artisan Ales & Violet Sky Chocolate about their partnership and what fuels their creativity.

Malt is the foundational ingredient of beer, but it’s an afterthought for most craft beer fans. A new group of small, artisan malt houses are returning character to brewing malt, and that malt is popping up in unexpected places—including bean to bar chocolate bars.