There are countless similarities between the worlds of craft beer and bean to bar chocolate, and few people know that as well as Scott Watson. Scott was a professional craft brewer in the 1990s when craft beer was just beginning to gain national attention. After leaving the craft beer world, he eventually discovered bean to bar chocolate and founded Loon Chocolate. In today’s episode Scott shares his memories of brewing craft beer, what makes him love chocolate making, and numerous ways in which these two artisan industries remind him of each other.Loon Chocolate bars discussed in this episode include Semuliki Forest Uganda 72%, PISA Haiti 72%, Heirloom Bolivia 70% , Caribbean Kiss, Maine Sea Salt, Rainbow Crunch, and The Ghost and the Sea.Beers and breweries discussed in this episode include Sierra Nevada Pale Ale and Anchor Steam Beer.You can listen to the haunting sounds of the loon as mentioned in the episode here. The music for this episode was sampled from an instrumental version of the song “Valentine” written and performed by indie folk musician Anna ps from her 2016 album of the same name. You can find out more about Anna at her website.Guests:Scott Watson is the founder and head chocolate maker of Loon Chocolate, based in Manchester, New Hampshire. Scott’s career in craft consumable products began with being a craft brewer in the 1990s. His love of high quality craft foods brought him back into the industry in 2018 with Loon Chocolate.