Many brewers who use cacao in a beer have no idea where that cacao is coming from, or any of its more nuanced flavor notes. They see chocolate as one abstract flavor, so the details don’t matter. More and more brewers are recognizing the flavor diversity of good chocolate and the benefits of working with a bean to bar chocolate company to source ethical, quality cacao.
In this episode we’ll talk with Chris Davison of Wolf’s Ridge Brewing and Colin Vent of Seventh Son Brewing, both in Columbus, Ohio, who use quality cacao in a variety of their beers. Both brewers source their cacao from Ethereal Confections with Ethereal Confections in a suburb of Chicago, Illinois, and we’ll also talk with Marisa Allen and Michael Ervin of Ethereal, who also provide cacao to a variety of other breweries.
Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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