Bean to Barstool
A podcast exploring the intersections of craft beer and craft chocolate.
Episodes
137 episodes
Coffee, Cacao, Cocktails, and Curiosity with Charlene Cabioch
While the bean in Bean to Barstool primarily refers to cacao for chocolate, and the barstool to craft beer, we have also covered craft coffee and spirits on this podcast periodically, and we’re looking at doing that more often...
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Season 1
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Episode 88
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44:14
Every Bean Has a Story: Monica Rogan of Goodnow Farms
Few names in craft chocolate carry as much esteem as Goodnow Farms. Tom and Monica Rogan founded the company in Sudbury, Massachusetts, in 2015, and they cover pretty much the full spectrum of what bean to bar chocolate is all about in their po...
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Season 1
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Episode 87
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45:03
Bite Sized: 5 Minutes with Raven Hanna
Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. Today we hear from Raven Hanna, a molecular biochemist and biophysicist and the author of the book ...
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5:15
Bonus: How To Pair Standard-Strength Porters and Stouts with Craft Chocolate
Standard-strength Porter and Stout styles such as American Porter, English Porter, Oatmeal Stout, Milk Stout, Irish Stout, and some American Stouts feature roasty flavors and aromas from the presence of roasted malts. These grains are roasted s...
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9:11
Looking Back, Looking Forward: 4 Years of Bean to Barstool
Bean to Barstool celebrated its 4th birthday in August, and today host David Nilsen looks back at the initial idea behind the site and podcast, what's changed over the years, and what the plans are for continuing to grow Bean to Barstool.
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Season 1
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Episode 86
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26:35
Bonus: Pairing Fruited Sour Ales with Craft Chocolate
Sour ales are a fantastic platform for fruit flavors. The acidity of the base beers dovetails with the brightness of the fruit and can help sell the flavors of the fruit more authentically. There are challenges to pairing these beers though, an...
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10:34
Bite Sized: Brian Simpson of Riverbend Malt
Hey, everyone. Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. Today we hear from Brian Simpson of Riverbend Malt in Asheville, North Carolina. I spoke...
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5:55
Coffee, Chocolate, & Beer in Panama with Franz Zeimetz of Lost Origin Coffee Lab & Casa Bruja and Jaime Pérez of Bocao
In this episode we talk with Franz Zeimetz of Lost Origin Coffee Lab and Casa Bruja brewery and Jaime Pérez of Bocao chocolate, all from Panama. We discuss the state of craft chocolate, craft beer, and coffee in Panama, and a series of experime...
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Season 1
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Episode 85
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57:42
Bite Sized: Hi-Wire Brewing 10W-40
Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. Today we hear from Hank Marshall and Peter Batinski at Hi-Wire Brewing in Asheville, North Carolina.&nb...
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5:54
Pairing Spirits and Chocolate with Shay Pal
While I mostly pair craft chocolate with craft beer here at Bean to Barstool, there's a world of great beverages out there for pairing with great chocolate. My good friend Shay Pal seems to have paired bars with most of them through her adventu...
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Season 1
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Episode 84
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37:45
Bonus: How To Pair IPAs with Craft Chocolate
IPAs are the most popular family of beer styles in craft beer today, they aren't the first beers most people think of for pairing with craft chocolate. While IPAs can pair beautifully with craft chocolate, it’s not an effortless pairing. IPAs p...
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14:21
Judging, Pairing, and the Definition of Craft with Clay Gordon
There might not be a more loaded term in beer and chocolate than “craft.” What does it mean, who gets to use it, and who gets to decide who does or doesn’t fall under its umbrella? Is craft about size and ownership? Is it about processes and in...
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Season 1
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Episode 83
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1:19:36
Moksa Brewing's Pastry Stouts with Head Brewer Cory Meyer
Moksa Brewing in Rocklin, California (just outside Sacramento), is one of the country's most prolific and best producers of Pastry Stouts. These usually high alcohol and high gravity Stouts use ingredients like cacao, coffee, vanilla, and other...
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Season 1
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Episode 82
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30:45
How to Host a Beer and Chocolate Pairing!
My new book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together is out now, and you can get it from Bean t...
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Season 1
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Episode 81
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29:57
Bonus: Beer Tarot for World Tarot Day with Courtney Iseman
Saturday, May 25, is World Tarot Day, and this is the perfect time to learn more about what beer and Tarot have in common. Beer writer Courtney Iseman's zine Beer Tarot: Pulling Cards, Pouring Beer, and Discovering Self is a fantastic way to le...
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9:49
The Wonder of One Cacao Tree with Raven Hanna
Raven Hanna lives on the big island of Hawai'i, and her backyard is a picture of what most of us see when we hear the phrase tropical paradise. She has a PhD in molecular biophysics and biochemistry, and she loves science, but she also...
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Season 1
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Episode 80
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45:10
Bonus: All About Beer Fermentation
Beer is fermented (usually) by one of two closely related species of yeast. In this quick bonus episode, we look at what how beer fermentation works, the differences between ale and lager, and how yeast and fermentation impact beer flavor. Enjo...
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7:27
Somerville Chocolate & Aeronaut Brewing
Today we're looking at a fascinating collaboration between a craft chocolate maker and a craft brewery. Eric Parkes at Somerville Chocolate is a tenant in Aeronaut's building, so he makes chocolate just a short distance from where brewmaster Ma...
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Season 1
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Episode 79
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53:38
Bonus: All About Hops
Hops are the primary seasoning in beer, but what actually Are hops, and how are these used? In this quick bonus episode, we look at what hops are, how they're used, when they're added during the brewing process, and how they impact beer flavor....
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7:52
Nick Davis of One One Cacao
Nick Davis makes bean to bar chocolate at One One Cacao on the northeast coast of Jamaica. The cacao trade on the island has been tainted by a colonial past of slavery and oppression, but is now being ...
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Season 1
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Episode 78
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45:55
Bite Sized: Arcelia Gallardo of Mission Chocolate
Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. In today's Bite Sized we hear from Arcelia Gallardo from Mission Chocolate in Sao Paulo, Brazil. When A...
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6:20
Episode 77: Brad Kintzer of TCHO Chocolate
Today we’re talking with Brad Kintzer, the chocolate maker for TCHO Chocolate in Berkeley, California. In our conversation, we discuss TCHO's corporate ownership and how they source their cacao. We also talk about the flavor labs TCHO has estab...
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52:29
Bonus: All About Malt
Hops get a lot of buzz from beer lovers because of their expressive, fruity aromas and flavors, but malt is really the foundational ingredient of beer. You can technically brew beer without hops (though all commercial examples contain them), bu...
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8:54
Mushrooms in Beer & Chocolate
Mushrooms aren't the first ingredient we usually think of for flavoring beer or chocolate, but many craft brewers and craft chocolate makers are using different species of mushrooms to create unique flavor experiences and, in some cases, provid...
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Season 1
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Episode 76
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1:17:38
Bite Sized: 5 Minutes with AJ Wentworth of Chocolate Conspiracy
Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. In today's Bite Sized we hear from AJ Wentworth from Chocolate Conspiracy. AJ loves craft beer almost a...
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6:20