This is the second in a four-part series called Collaborations for Chocolate Makers. In this episode, we're talking all about craft chocolate collaborations with breweries, distilleries, wineries, and other beverages alcohol producers. We discuss the benefits of the collaborations, potential product ideas, how to approach potential collab partners in this space, and things to consider beforehand.

In this episode of Bean to Barstool, David Nilsen talks with Mike King of Encore Coffee and Chocolate about the overlap between these worlds, what he’s learned about each from the other, how sourcing and roasting and flavor formulation differs between them, and how he creates the delicious coffee infused bars like Cafe Mocha, Vanilla Latte, and Caramel Macchiato in his Coffee House Series. 

This is the first in a four-part series called Collaborations for Chocolate Makers. In this episode, we’re looking at why craft chocolate makers should consider collaborating with other businesses and what to consider before beginning a collab partnership.

In this episode, Jason Brewer and Zac Boenhke of Wandering Monsters Brewing in Cincinnati talk about how they approach brewing with cacao nibs, vanilla, and other flavor ingredients, how their high concept adjunct stouts come together, where they source their cacao, and why beers of this type are worth taking seriously and approaching thoughtfully. 

Today we're looking back at one of the first deep dives I ever did on pairing beer and chocolate for Bean to Barstool. Enjoy!

In this episode of Bean to Barstool, London Coe and David Nilsen discuss the importance of Global Black Chocolate Makers Month, what we gain when we have tasting experiences that push us outside our comfort zones, and the makers she'll be promoting throughout February.

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.