https://www.beantobarstool.com/episodes/episode-09-riverbend

“Malt is the foundational ingredient of beer, but it’s an afterthought for most craft beer fans. A new group of small, artisan malt houses are returning character to brewing malt, and that malt is popping up in unexpected places—including bean to bar chocolate bars.

In this episode we’ll talk with Brian Simpson of Riverbend Malt House in Asheville, North Carolina, who malts barley and other grains for craft brewers and distillers. We’ll also talk with French Broad Chocolates co-founder Jael Skeffington, who uses Riverbend malt in her best-selling chocolate bar, and Kyle Spears & Dan Lauro, the brewers at Carillon Brewing Company in Dayton, Ohio, who use Riverbend Malt in their historical 19th century ales.”