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Recent episodes
Collaboration Case Study: Estelle Tracy on Educators Partnering with Craft Chocolate Makers
May 5, 2026
49m 12s
Bite Sized: 5 Minutes with Wandering Monsters Brewing
Apr 28, 2026
5m 50s
Collaboration for Chocolate Makers, Part 4: Creative Collaborations To Consider
Apr 21, 2026
22m 05s
Redux: Chocolate Educator Sanna Forslund
Apr 17, 2026
37m 27s
Bite Sized: Liang Wang of Kessho Chocolate on Branding & Art
Apr 14, 2026
5m 03s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 5/5/26 | Collaboration Case Study: Estelle Tracy on Educators Partnering with Craft Chocolate Makers | We recently wrapped up our four-episode series called Collaboration for Chocolate Makers, which looked at different collaboration ideas for craft chocolate companies. Today, we’re looking at a case study of a specific kind of creative collaboration within the industry to pick apart how it worked, and how you can apply it at your own chocolate operation. Estelle Tracy of 37 Chocolates is a chocolate educator whose has been a guest on Bean to Barstool numerous times (you can find links to those... | 49m 12s | ||||||
| 4/28/26 | Bite Sized: 5 Minutes with Wandering Monsters Brewing✨ | craft beercacao+3 | Jason BrewerZac Boehnke | Wandering Monsters Brewing | Cincinnati, Ohio | craft beerWandering Monsters Brewing+3 | — | 5m 50s | |
| 4/21/26 | Collaboration for Chocolate Makers, Part 4: Creative Collaborations To Consider | This is the fourth and final part in a series called Collaboration for Chocolate Makers. In the series, we walk through different types of possible collaborations and how craft chocolate makers should go about them. In this episode, we talk about ideas for creative, outside-the-box collaborations—Partnerships with businesses or community entities that you might not think about as options but can really lead to some cool storytelling and visibility. I fully expect I’ve missed more ideas than I... | 22m 05s | ||||||
| 4/17/26 | Redux: Chocolate Educator Sanna Forslund | Bean to Barstool Redux: Vintage but still relevant conversations from the archives without all the extra narration. Just classic interviews from really cool people in craft chocolate, craft beer, and other food and beverage fields. In this edition, is a chocolate educator who uses chocolate as a way to travel the world, recalling places she’s been and imagining ones she hasn’t, and helping others to do the same. All that’s required is an open and curious mind and a piece of chocolate. Join us... | 37m 27s | ||||||
| 4/14/26 | Bite Sized: Liang Wang of Kessho Chocolate on Branding & Art | Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes on a specific topic in craft beer, craft chocolate, or artisan drinks. Today we're talking with Liang Wang of Kessho Chocolate in Austin, Texas. Liang shares the meaning behind the name Kessho, as well as the thought that goes into their wrapper artwork and mold design. Enjoy! You can listen to the entire episode this clip is from here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of... | 5m 03s | ||||||
| 4/7/26 | Collaboration for Chocolate Makers, part 3: Working with Other Craft Chocolate Makers | This is the third in a four-part bonus series called Collaborations for Chocolate Makers. In the series, we'll walk through different types of possible collaborations and how craft chocolate makers should go about them. Today we’re going to talk about an opportunity for collaboration that I think is wildly underutilized in craft chocolate: Craft chocolate makers collaborating on products with other craft chocolate makers. In this episode, we talk about the untapped potential of collabor... | 20m 22s | ||||||
| 3/31/26 | Beer Learning and Language with Scott Fielder and Chris Crowe | My friends Scott Fielder & Chris Crowe have spent the past few years publicly documenting their quest to pass the Master Cicerone exam. In late 2025, Scott Fielder became just the 29th Master Cicerone in the world. Chris, his best friend and partner in this process, came close to doing the same, and is more determined than ever to pass the exam in 2026. I sat down with Scott and Chris recently to talk about how their pursuit of knowledge through these certifications has impacted the... | 1h 22m 11s | ||||||
| 3/17/26 | Elmer Pineda of Yojoa Chocolate in Honduras | Elmer Pineda and his family grow cacao and make tree to bar chocolate in the mountains of Honduras. Taking their company name from the Volcanic crater lake where their chocolate factory is located, Yojoa Chocolate makes classic two-ingredient bars, as well as a range of inclusion bars that celebrate the agricultural bounty of their corner of the world. When I connected with Elmer over Zoom recently, a tropical rain storm was drenching his property, and you might even be able to hear it in our... | 47m 59s | ||||||
| 3/10/26 | Collaboration for Chocolate Makers, Part 2—Partnering with Beverage Alcohol Producers | This is the second in a four-part bonus series called Collaborations for Chocolate Makers. In the series, we'll walk through different types of possible collaborations and how craft chocolate makers should go about them. You can check out the first episode in the series here, or read it in blog form here. In this second episode, we're talking all about craft chocolate collaborations with breweries, distilleries, wineries, and other beverages alcohol producers. We discuss the benefits of the c... | 31m 54s | ||||||
| 3/3/26 | Mike King of Encore Coffee and Chocolate | Mike King at Encore Coffee and Chocolate in Kansas City is currently making some of the best coffee-infused craft chocolate bars on the market. I’ve had the chance to talk with Mike at the Midwest Craft Chocolate Festival the past couple years, and we were finally able to connect for a conversation for Bean to Barstool a couple weeks ago. We talk all about the overlap between these worlds, what he’s learned about each from the other, how sourcing and roasting and flavor formulation diff... | 37m 37s | ||||||
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| 2/24/26 | Collaboration for Chocolate Makers Part 1: Why Do It, and General Considerations | Back in the first episode of 2026, I shares some things I think craft chocolate can learn from craft beer. One of those lessons (and, upon reflection, one of the only positive ones) was to collaborate expansively. While craft chocolate makers periodically partner with breweries and coffee roasters, the avenues for collaboration in the industry remain pretty limited. That's a shame, because collaboration offers amazing opportunity to growing your chocolate business. This is the first in a four... | 32m 19s | ||||||
| 2/17/26 | Brewing Pastry Stouts Thoughtfully with Wandering Monsters Brewing | Today we're talking with Jason Brewer and Zac Boehnke of Wandering Monsters Brewing in Cincinnati, Ohio. While they brew a wide variety of beers well, they're best known for excellent adjunct stouts like Viator Obscura: Triple Chocolate, which has medaled at both Great American Beer Festival and World Beer Cup. In this episode, Jason and Zac talk about how they approach brewing with cacao nibs, vanilla, and other ingredients, how their high concept adjunct stouts come together, where they sou... | 38m 46s | ||||||
| 2/13/26 | Redux: Uncommon Cacao | Bean to Barstool Redux: Vintage but still relevant conversations from the archives without all the extra narration. Just classic interviews from really cool people in craft chocolate, craft beer, and other food and beverage fields. In this edition, we hear from Emily Stone, founder of Uncommon Cacao, who supplies cacao for hundreds of bean to bar chocolate makers and, indirectly through their bean to bar partners, quite a few craft breweries as well. We talk with Emily about those origi... | 30m 43s | ||||||
| 2/10/26 | Bite Sized: Pairing Beer and Chocolate | Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes on a specific topic in craft beer, craft chocolate, or artisan drinks. 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! You can listen to the entire episode this clip is from here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social medi... | 7m 10s | ||||||
| 2/3/26 | Global Black Chocolate Makers Month with London Coe | This month, London Coe of Peace on Fifth in Dayton, Ohio, will celebrate the tenth annual Global Black Chocolate Makers Month. It's an opportunity to promote the work of Black craft chocolate makers from outside the U.S., and introduce tasters here to makers and, in some case, ingredients they might not be familiar with. In this episode of Bean to Barstool, David Nilsen and London discuss the importance of Global Black Chocolate Makers Month, what we gain when we have tasting experiences that... | 47m 06s | ||||||
| 1/30/26 | Bean to Barstool Redux: Omnom Chocolate | Bean to Barstool Redux: Vintage but still relevant conversations from the archives without all the extra narration. Just classic interviews from really cool people in craft chocolate, craft beer, and other food and beverage fields. In this edition, we hear from Kjartan Gíslason, a co-founder of Omnom Chocolate in Reykjavik, Iceland. Omnom is known not only for their delicious and creative bean to bar chocolate, but for the colorful packaging and marketing that presents the spirit of Omnom to ... | 30m 04s | ||||||
| 1/27/26 | Bonus: Piano Keys Remix—Ale Sharpton's Chocolate Vanilla Imperial Stout with Creature Comforts | Ale Sharpton, a legendary beer writer from Atlanta celebrating his 30th year in the craft beer industry in 2026, 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 gett... | 18m 08s | ||||||
| 1/20/26 | Good Flavors Are Universal: Liang Wang of KESSHŌ Chocolate | "Language and food are the two vehicles that can help people understand each other better." That's Liang Wang, co-founder and chocolate maker at KESSHŌ Chocolate in Austin, Texas. KESSHŌ makes craft chocolate bars inspired by Asian cuisine and ingredients. These bars open up worlds to the curious taster that might otherwise have remained closed. I met Liang in person for the first time at the Midwest Craft Chocolate Festival in November, and was pleased sit down with her recently to talk abou... | 50m 36s | ||||||
| 1/13/26 | Bonus: Red Rock Chocolate Festival | In this quick bonus episode, 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. You can get all the details about the festival here, and follow the festival on Instagram here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft... | 18m 34s | ||||||
| 1/6/26 | 9 Things Craft Chocolate Can Learn From Craft Beer | 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. Episode timeline (approximate): 1:00 - Introduction 2:30 - Main topic 4:30 - Industry Code of Conduct 11:25 - Diversity, E... | 38m 24s | ||||||
| 12/16/25 | Looking Back at 2025 (+ Favorite Beers & Chocolates) | 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. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. Follow Bean to Barstool on social media! Instagram Facebook Pinterest Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barst... | 36m 13s | ||||||
| 12/2/25 | Storytelling Through Beer Pairings with Joanne Mumbey of BeyLoved Pairings | In today's episode, We’re talking with Joanne Mumbey, a rising voice in beer education and beer and food pairing. Joanne is a Certified Cicerone and, newly as of this month, a certified pommelier, and she's the founder of BeyLoved Pairings, through which she leads curated beer and food pairings that go beyond the European cuisines that are typically found at beer dinners to incorporate food traditions from around the world, including Moroccan, Viet-Cajun, and various traditions from around th... | 34m 57s | ||||||
| 11/25/25 | Bonus: Midwest Craft Chocolate Festival Recap | We just got back from the second annual Midwest Craft Chocolate Festival in Rushville, Indiana, where I gave several talks, Bean to Barstool had a table set up, we met a ton of great people, and of course came home with a bunch of great chocolate. Listen in as David recaps the festival, shares what makes it special, and talks about the bars he grabbed at the fest. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together. ... | 18m 52s | ||||||
| 11/4/25 | The Chemistry of Chocolate with Professor Robyn Araiza & Jorge Torres | Today’s guest uses craft chocolate as a way to introduce people to a subject they might otherwise feel intimidated by: chemistry. Professor Robyn Araiza teaches at California State University San Marcos. She leads a class called the Chemistry of Chocolate, which was first created by her colleague Dr. Jackie Trischman about a decade ago. The important thing about this class is that it’s not really intended for chemistry students. It’s a GE course for non-STEM majors. I met Robyn through our mu... | 52m 17s | ||||||
| 10/28/25 | Bonus: Copa Cerveza, Judging, and the Madness of October | 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. The Copa Cerveza Mx awards list can be found here. I also briefly talked about the upcoming Midwest Craft Chocolate Festival. You can listen to my full preview of the festival here. Check out David's ... | 25m 50s | ||||||
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