In this episode of Bean to Barstool, host David Nilsen talks with Franz Zeimetz of Lost Origin Coffee Lab and Casa Bruja brewery and Jaime Pérez of Bocao chocolate, all from Panama. They discuss the state of craft chocolate, craft beer, and coffee in Panama, and a series of experiments and collaborations they’ve pursued between these three worlds. Franz has used raw cacao fruit from Jaime in a mixed-fermentation Saison, and is experimenting with various cacao and coffee fermentations, including some using brewing yeast or hops. Listen in as they talk coffee, chocolate, and beer in Panama.

You can find out more about Bocao here, Lost Origin Coffee Lab here and Casa Bruja here.

Also mentioned in the episode are Dark Matter Coffee, Omega Yeast and White Labs.

If you want to learn more about cacao fermentation, listen to this episode with cacao agronomist Sarah Bharath.

You can order David’s book Pairing Beer & Chocolate on the Bean to Barstool shop or on Amazon.

The music for Bean to Barstool is by indie folk musician Anna ps. You can find out more about Anna’s music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment.

Bean to Barstool is a podcast that looks at the intersections between craft beer and craft chocolate, using them as lenses for exploring the world of flavor. It is hosted by Advanced Cicerone® David Nilsen. Be sure to check out all the episodes here.

---

Can't visit the site everyday like us? Bummer! No worries, we've got you covered. Submit your email below to receive our monthlyish newsletter on reviews, tours, events and more!

Email address:

Leave this field empty if you're human: