The Great American Beer Festival and Denver Rare Beer Tasting give craft beer fans the chance to taste some of the best beers in the country, including many chocolate beers brewed with cacao. Here were Bean to Barstool host David Nilsen’s favorites.

Pumpkin beer and craft chocolate can pair beautifully together! Here’s Bean to Barstool host David Nilsen’s guide to pairing pumpkin beer and chocolate, with specific bars to check out!

Coffee and chocolate have a lot in common. Hans Westerink at Cloud Walking Coffee & Violet Sky Chocolate in South Bend, Indiana, is one of several makers working with both ingredients and bringing them together in creative ways.

Craft beer and craft chocolate have a lot in common. Here are 10 things craft beer fans are often surprised to learn about bean to bar chocolate.

What are hops, how are they used in brewing beer, and what tastes, flavors, and aromas do they contribute? Advanced Cicerone David Nilsen explains the basics of hops.

Belgian Witbier and Bavarian Hefeweizen are both standard strength wheat ales with expressive fermentation flavors, and while they hail from different national traditions, pairing guidance for both with chocolate is pretty similar. Let’s look at how these two similar styles of beer perfect for summer can be paired with craft chocolate.

Rabid Brewing’s annual Feast of the Goat Queen celebrates all things weird and wondrous. Described as a Ren Faire for Fae Folk, it features burlesque, wrestling, fire dancing, and more. It also marks the release of Crown of Horns Chocolate Cream Ale brewed with Malah Na Bulong Philippine cacao.

Mission Chocolate’s Two Rivers dark chocolate bar is a bean to bar chocolate made by Brazilian craft chocolate maker Arcelia Gallardo. It tells the story of the Meeting of the Waters, the birth of the Amazon River, and the meeting of cultures at Mission Chocolate.

At Fu Wan Chocolate in Taiwan, Warren Hsu is using beer yeast and other ingredients to infuse he bean to bar chocolate bars with unique flavors.

Beer is brewed with malted barley (usually), but what is malt, and what are the malt enzymes that make brewing possible? This short article explains the basics of brewing enzymes and what they do in the brewing process.

Cleveland Chocolate Company founder Rebecca Hess works with excellent cacao from Uncommon Cacao in her bean to bar chocolate bars, and she roasted cacao nibs for Noble Beast Brewing for their pastry stouts and chocolate beers.

Hannah Ferguson is Dwelling on Positive Energy at D.O.P.E. Cider House & Winery in Youngstown, Ohio. The first Black female cidery owner in the state is blazing new trails, but hopes her story will be commonplace in years to come.

When we think of German Lagers, we tend to think of easy-drinking beers like German Pilsner or Munich Helles. Bocks are a stronger family of German Lagers that showcase considerable flavor complexity while still being highly drinkable. Here are the basics of Bock.

Arcelia Gallardo of Mission Chocolate in Brazil was instrumental in launching the Brazilian bean to bar chocolate movement, but first she had to help Brazilian cacao farmers improve their crop. Now she celebrates Brazilian ingredients in her excellent chocolate bars.

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!

Hi-Wire Brewing in Asheville, North Carolina, brews a wide range of classic styles ranging from Lagers to IPAs to barrel-aged sours. Their 10W-40 lineup of Imperial Stouts brewed with French Broad cacao nibs have allowed them to play with high concept flavor combinations on a familiar Stout foundation, pushing flavor boundaries while staying true to the beer’s classic base style.

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.