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 talk with Hannah Ferguson, a brewer of beer, a maker of cider and wine, and the founder of D.O.P.E. Cider House & Winery, which will open soon in Youngstown, Ohio. Hannah was the first Black female professional brewer in the state of Ohio, and only the second Black female cidery owner in the entire country. Her enthusiasm and positivity have helped her push through the challenges involved in following her dreams, and I know you’ll find her story inspiring and encouraging.

Rebecca Hess, founder of Cleveland Chocolate Company in Cleveland, Ohio, was a classically trained fine dining chef who fell in love with bean to bar chocolate and changed her career to make chocolate her life. Cleveland Chocolate produces classic single origin bars that let their cacao shine through, as well as a thoughtfully curated rotation of imaginative inclusion bars. Listen in to hear Cleveland Chocolate’s story, and to hear from Shaun Yasaki of Noble Beast Brewing, who uses Rebecca’s cacao in his beers.

Maverick Chocolate in Cincinnati recently collaborated with Sam Adams on Black Forest Gateau, a strong and elegant Imperial Stout brewed with cherry and cacao and aged in bourbon barrels. In this episode we talk with a Maverick founder and a Sam Adams brewer about this indulgent beer.

Craft brewers and bean to bar chocolate makers are using coffee in exciting ways in their creations. Here we talk to brewers, chocolate makers, and coffee roasters and the synergies between these culinary arts.

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.