While brewers have long used cacao nibs for brewing chocolate beers, the pulp of the cacao fruit has been an unexplored resource due to its high perishability and cultural obscurity. Leila Carvajal Erker of Cocoa Supply wants to see that change. Her company is importing pasteurized cacao pulp from cacao farms in Ecuador and working with brewers to figure out how best it can be used in the brewing process.In this episode we talk with Leila about Cocoa Supply’s cacao pulp products, as well as Sam Mosle, the head brewer at Wind River Brewing in Pinedale, Wyoming, who recently brewed a Blonde Ale with cacao pulp. We also discuss a similar beer brewed by Jon Naghski at Fifth Street Brewpub in Dayton, Ohio.You can check out all the links mentioned in this episode at our Linktree. Follow Bean to Barstool on social media!InstagramTwitterFacebookPinterestTikTokSign up for host David Nilsen's newsletter to get regular updates!