Ale Sharpton, a legendary beer writer from Atlanta, is back with the latest version of his Piano Keys chocolate vanilla imperial stout collab, this time with Creature Comforts. The beer celebrates diversity in the brewing industry, both in terms of flavors and the people brewing and enjoying them. The beer uses Ecuadorian cacao nibs from Condor Chocolate, three different types of vanilla, and fonio, an African grain that's been getting a lot of buzz in the beer industry of late.

In this bonus episode, David Nilsen talks with Ale and with Blake Tyers of Creature Comforts about this new edition of Piano Keys stout.

In this episode, host David Nilsen talks with KESSHŌ Chocolate co-founder and chocolate maker Liang Wang about her Asian-inspired craft chocolate bars, and how flavor can help us bridge cultural divides.

Host David Nilsen talks with Jake Potter, founder and chocolate maker at Red Rock Chocolate in Utah. They talk about the upcoming inaugural Red Rock Region Chocolate and Fine Foods Festival in Hurricane, Utah, discussing vendors, classes, and other things to expect at the fest.

In our first episode for 2026, we're looking at 9 lessons craft chocolate can learn from craft beer. Most of these, honestly, are lessons craft beer has learned (or, actually, is still learning) the hard way, and craft chocolate businesses and the industry as a whole can learn from beer's mistakes and missteps. I also discuss my stance on the use of AI in craft chocolate)

Bean to Barstool host David Nilsen recaps 2025 by looking at what made this year difficult and what made it worth it, and also shares his favorite beer experiences and craft chocolates from the year.

In this episode, host David Nilsen talks with beer educator Joanne Mumbey of BeyLoved Pairings about the spirit behind her beer and food pairings and the importance of storytelling in beer education. They also taste some craft chocolate and beer and chocolate pairings. 

David recaps the second annual Midwest Craft Chocolate Festival in Rushville, Indiana, shares what makes it special, and talks about the craft chocolate bars he grabbed at the fest.

In this episode, host David Nilsen talks with Professor Robyn Araiza about her innovative Chemistry of Chocolate class, and how chocolate and the sensory process can be used in an educational setting to make a complicated subject more approachable. We also hear from Jorge Torres about his own experience as a student in the class.

In this bonus episode of Bean to Barstool, I reflect back on my recent trip to Mexico to judge at Copa Cerveza Mx and the great beer and chocolate I had while I was there, and discuss what I love about beer judging and what you should and shouldn't take away from beer award results. 

In this episode, David Nilsen previews the second annual Midwest Craft Chocolate Festival, and talks with organizer Barb Genuario, sponsor Cocoa Supply's CEO Leila Carvajal Erker, chocolate maker Tandy Peterson of Embers Chocolate, and educator London Coe of Peace on Fifth about what to expect at this year's fest and what makes this festival so unique. 

In this episode, host David Nilsen and cacao agronomist Sarah Bharath discuss cacao farming, cacao fermentation, and the tension between the economic need for efficiency and the deeper need for patience and complexity.

In this episode, host David Nilsen and cacao agronomist Sarah Bharath discuss cacao farming, cacao fermentation, and the tension between the economic need for efficiency and the deeper need for patience and complexity.

In this episode, host David Nilsen talks with Angi at ChocolateSpiel about how and why she uses chocolate as a canvas for color, as well as pairing chocolate with beer, cider, wine, coffee, tea, and cocktails. 

In this episode, Kumi Arhin of Ofori Brothers Wine talks about how his family's legacy in cacao has impacted his current venture in wine, the significance of including a flavor ingredient from Ghana in a American wine and how that helps him reach new audiences, and the importance of storytelling along the way.

In this episode, chocolate pairing expert Estelle Tracy walks us through making various loose leaf teas and pairing them with craft chocolate. Along the way, she explains what tea is and the basics of different common types of good tea.

In this episode, Third Eye Brewing brewmaster Kelly Montgomery talks about brewing with cacao, working with Maverick Chocolate and Violet Sky Chocolate, collaborating with River North Brewery in Denver, writing beer recipes with cacao or barrel-aging in mind, and pairing with craft chocolate. Listen in as one of the best brewers of adjunct stouts in the country shares his expertise!

Today we hear from Dorothy Neary, one of the founders and chocolate makers at NearyNogs Chocolate in Northern Ireland. In this clip, Dorothy talks about the influence of Irish music on much of her chocolate making and shares the stories behind a few specific examples.

In this episode, we talk with Christopher Nobles of Piety & Desire Chocolate in New Orleans, Louisiana. We talk about the flavors of New Orleans, the city’s personality, and how it all makes its way into his chocolate, including bars made with local beer and rum.

In this episode, we talk with Greg & T from Front Porch Chocolate in Montana. They've crafted many of their excellent inclusion bars—Including Chai Rose, Fig & Cherry, and Strawberry Lemon—with beer pairing in mind, and here we talk with them about the concepts behind their bars and the beer pairings they've designed for each. 

In this episode we talk with Estelle Tracy. For our 100th full length episode of Bean to Barstool, we're talking with an old friend and supporter of the pod, Estelle Tracy. Estelle leads chocolate tastings and pairings through her business, 37 Chocolates, and in this episode we're tasting and pairing the adventurous bars from her new curated collection. Which wines and beers do we pair with a bar inspired by Beijing lamb skewers? How about the always challenging 100% cacao bar, or a bar loaded with chili pepper? Listen in as we have a fun time coming up with pairings  for these unusual bars.