The Full Picture of Cacao Beer—Bandido Brewing in Quito, Ecuador
In this episode, host David Nilsen talks with Nathan Keffer of Bandido Brewing in Quito, Ecuador. Bandido has developed a new beer using multiple different forms of cacao, not just the nibs or husks. David and Nathan talk all about this new cacao beer. Along the way, they discuss the story behind Bandido, the craft beer scene in Ecuador, and how the use of local ingredients can tie a beer to where it was brewed.
Cacao Pulp in Brewing with Leila Carvajal Erker and Sam Mosle
In this episode we talk with Leila Carvajal Erker about Cocoa Supply’s new cacao pulp products for brewers, as well as Sam Mosle, the head brewer at Wind River Brewing in Pinedale, Wyoming, who recently brewed a Blonde Ale with cacao pulp. We also discuss a similar beer brewed by Jon Naghski at Fifth Street Brewpub in Dayton, Ohio.
Leila Carvajal of Cocoa Supply
In this episode Leila Carvajal of Cocoa Supply tells us the story of her family’s company, a story that begins on a small cacao farm in Ecuador in the 1800s. She talks about their business and sourcing practices, the cacao farms they work with, and the products they offer for bean to bar chocolate makers and craft breweries.