Nostalgia Chocolate’s Tyler Cagwin Gives Advice on Selling Cacao to Craft Breweries

by David Nilsen Most craft breweries (there are plenty of exceptions, of course) don’t know where the cacao nibs they’re using in their chocolate beers came from. If prompted, they might know an origin, or might even remember the name on the bags, but it’s an afterthought. It’s not really their fault; they’re focused on the quality of beer’s primary ingredients: malt, hops, water, yeast. When it…