Eatin' & Drinkin' w/ Lizzie

Alright, friends, let's get real. We all have that one beer we’d rather skip at the party—and for Chelsea and me, it's Heineken. Now, before you yell at us, hear me out. This isn't some random beer-bashing session. No, today we actually set out on a mission to see if food could turn our least favorite brew into something we'd willingly sip.

First Impressions

Let's paint the picture: Heineken, in all its pale lager glory, is known for being crisp, lightly bitter, and subtly fruity, with just a dash of that infamous "green bottle" skunkiness. It's a beer that's been around since 1864, making it a classic, but classics aren't always everyone's jam. At least, not ours.

Here's where the fun kicked in. Chelsea and I each hit the grocery store separately, determined to grab three food items we thought could elevate (or at least save) Heineken’s reputation in our eyes. The catch? Neither of us knew what the other was picking up!

The Grocery Run

Cue the montage of grocery aisles and endless snack options. Chelsea grabbed convenience store classics—chips, salty snacks, and sugary goodness, perfect for those late-night Heineken binges when your standards are already comfortably low.

Me? I aimed for something a bit classier (surprise, surprise). Grilled chicken breast and veggies, seasoned with a bright lemon-herb drizzle. My logic? Grassy, smoky, and lemony flavors would balance out Heineken’s bitter skunkiness, turning it into something fresh and, dare I say, enjoyable.

Taste Test Time

Back home, we cracked open our Heinekens (NA version for Chelsea, by the way) and started the taste test. And here’s where things got interesting—turns out, my palate may have softened over the years because, dang it, the beer wasn’t as bad as I remembered. Uh-oh, bias alert!

But fear not, the food pairing still went ahead. My grilled chicken turned out exactly as I hoped—juicy, lightly smoky, and bursting with fresh lemon and herb flavors. Paired with the Heineken, the beer’s bitterness mellowed out dramatically. It tasted lighter, brighter, and even had a slightly floral sweetness coming through. Honestly, I'd pair this again in a heartbeat.

Chelsea’s convenience store extravaganza? Well, let’s just say if you're stumbling home at 3 AM, her pairing might just keep you going—but it's definitely not a gourmet redemption for the beer.

Final Verdict

Did food save Heineken? Surprisingly, yes! At least for my pairing. The clean, fresh flavors of the grilled chicken and veggies seriously uplifted the beer, making it a crisp, refreshing companion rather than the skunky mess I expected. Chelsea’s snacks were amusingly nostalgic, though maybe not game-changing.

The Takeaway

Would I grab a Heineken by itself now? Probably still no. But paired with fresh, grilled lemon-herb chicken and veggies? Absolutely. This experiment turned a beer I dreaded into a surprisingly pleasant pairing.

So next time you're faced with your least favorite brew, don't despair—grab some tasty food instead. Who knows, you might just turn a dud into something delightfully drinkable!

Catch the full hilarious and tasty adventure on the Body by Beer podcast via YouTube—trust me, you won’t regret it.

Cheers - Liz

If you've ever wandered into a place and instantly thought, "Oh yeah, this feels like home," then you already know exactly what it felt like stepping into Long Table Brewhouse. Nestled into Denver's North Park Hill neighborhood, this little gem occupies a building with one heck of a storied past. Seriously—a Piggly Wiggly grocery store in the '50s and a coffin factory in the '60s? Clearly, the building had some identity issues before finding its true calling: craft beer.

Meeting up with Nate Smith, the co-owner, and Josh, the head brewer, felt like catching up with friends we've known forever. We cracked jokes about the building’s quirky history—"Guess that's why your beers have so much body!"—and immediately felt at ease. These guys genuinely love what they do, and it shines through every pour.

We kicked things off with a tour of their brewing operation. They've got a compact but mighty 7-barrel setup upstairs, with fermenters tucked down in a basement so steeped in history you half expect ghostly brewers to pop by for a pint. Josh walked us through the logistics of brewing in a tight urban space and revealed the current lineup: from a Sour Hazy IPA and a traditional Maibock to a Biere De Garde fermented with pear juice and dry-hopped with Citra. And, in the spirit of Denver’s creative beer scene, they’re also aging a Cherry Kriek and a Palisade Peach Sour, each one sounding more delicious than the last.

Now, speaking of sours, their barrel-aged sour, "5 on It," is a showstopper—aged meticulously for their 5th anniversary. Josh explained their fascinating brewing process, involving 400 pounds of grapes—Sangiovese, Cab Franc, and Cab Sav—fermented with a unique yeast, then barrel-aged for sixteen months in California Cabernet barrels. If it sounds like a beer-wine crossover masterpiece, that’s because it totally is.

As we sipped, we talked awards, competitions, and the complexities of brewing sour beers at a nano scale. Nate and Josh laughed about the reality of beer competitions—half the judges loving their brews, half not quite getting them, and apparently, "another half" always thinking they're in the wrong category. The takeaway? Brew beer you love, submit your best work, and don’t stress too much about outcomes.

But Long Table isn't just about beer—it's deeply about community. Their Ukraine fundraiser, local art collaborations, and genuine care for each visitor highlighted exactly why they're named "Long Table." To them, it's not just furniture; it's a philosophy of gathering everyone together, treating patrons like family, and building genuine connections.

We couldn't resist diving into beer and food pairings, and Josh did not disappoint. His standout pairing recommendation? His smooth imperial stout with cranberry Wensleydale cheese from Somerset. Just hearing that combination made our mouths water. Josh pointed out the magic behind pairings: it's not just flavor—it's context. The people you're with, the mood you're in, and the "zing factor" of trying something new. Oh, and the flavor pairing creates a type of carnival ride within the mind that makes you want to ride again, and again.

Before wrapping up, we asked what's next. While Nate hinted at a "maybe someday" dream of modestly scaling up (think adding a location with the same vibe), they’re mostly focused on continuing to craft great beer. Upcoming highlights include their 7th-anniversary block party and a much-anticipated peach sour release. Josh's eyes lit up when discussing dream collaborations—from Rare Barrel and Firestone Walker in California to Worthingtons and Ommegang back east—each envisioned as an opportunity to learn and keep "chipping away at the magic of beer." But, those specifics came within the notes he took pre-interview. Maybe he’ll let us share them with the world.

If you've ever wondered whether beer and ice cream are a match made in dessert heaven, you're in for a real treat—or possibly a hilarious disaster. Chelsea and I decided it was time to put non-alcoholic beers to the ultimate test: the Ice Cream Beer Float Challenge.

We grabbed a tub of classic Tillamook vanilla ice cream, because you can’t beat the creamy simplicity of vanilla, and paired it with four different beers—two chosen by yours truly and two by Chelsea. Honestly, going in, I was convinced I'd made a questionable pick, but sometimes life hands you delightful surprises. Keep reading and you'll see what I mean.

First up was Blue Moon. Now, I had high hopes of creamy citrus vibes swirling around in my glass, but sadly, my palate decided to ghost me on the orange flavor. Chelsea, however, picked up all the zesty notes that had skipped town on me, thoroughly enjoying her float. I’ll have to revisit that one another day—I refuse to be defeated by wheat beer!

Next was Chelsea’s pick, the Hellraiser Dark Amber Ale from Wellbeing Brewing. Alone, this beer is packed with roasted caramel notes that could charm even the grumpiest tastebuds. Mixed with ice cream, it was like diving into a creamy caramel sundae topped with hints of roastiness. Absolutely nailed it for me. Chelsea, meanwhile, just shrugged—it turns out she's "meh" about caramel. Seriously, Chelsea, caramel's awesome. Who invited her anyway?

Then came the wild card—Best Day Brewing Imperial IPA. I'll admit, I was braced for disaster here. But the beer gods smiled upon us and delivered what can only be described as our very first milkshake IPA creation. Even Chelsea, who openly despises milkshake IPA’s, was licking her spoon clean. That’s right—IPA and ice cream turned a skeptic into a believer. Miracles happen, folks!

Finally, the classic—Guinness non-alcoholic stout. We fully expected this pairing to crush it, and it absolutely did. Chocolate and vanilla did their legendary best-friend handshake, delivering dessert perfection. It was rich, creamy, and everything you'd want from a beer float.

So, which pairing took home the grand prize? Taste-wise, Guinness was the undisputed champ. But for sheer shock value, creativity, and "I-can’t-believe-that-worked," the Imperial IPA float won hands-down. Clearly, I prioritize surprise and delight over predictable deliciousness.

Watch all our hilarious reactions, triumphs, and fails in the full Ice Cream Beer Float Challenge video right here:

Can’t wait to do more challenges like these—they come together faster than pollen hits my nose in springtime. 

Eatin' and Drinkin' With Lizzie

Have you ever watched Hot Ones? Maybe? No! Or, of course you have—anyone glued to their doom scroll at night more than likely has. If not, let me explain. Hot Ones is a show where celebrities eat progressively spicier hot wings until they're sweating through their eyeballs. Think Jennifer Lawrence crying and asking, “What do you mean?” Over and over. There are memes galore of this snapshot into brutal hot sauce pain. 

There is a stark reality to doing a hot sauce challenge. You’re literally standing up and saying that you can handle the heat and the kitchen. You’re sacrificing your taste buds and your guts for probably the next 24 hours to prove that you can handle the heat. I get those feelings of butterflies before we start the challenge, like going on a first date. I get super nervous, but usually, everything works out just fine. 

Well, because I'm nothing if not a glutton for punishment (and because beer pairings are my literal jam), Chelsea and I decided to tackle our own version: the infamous Hot Ones challenge paired with craft beer. Ready, Fire, Aim!

Now, back to the pairing, you might be thinking, does beer help or hurt when things get spicy? Did we have a cooler of ice cream on standby? Read on to find out more.

Round 1: Señor Lechuga (1,200 Scoville heat units. From here on out to be known as SHU) 

Heat Level: 1/10 Ingredients: Garlic, Avocado Oil, Vinegar, Lemon Juice, Habanero Peppers, Salt

Beer Pairing: ¡Venga! Mexican Lager by Cerveceria Colorado

SRM (Color): 2–6 SRM (very pale straw to gold in color)

IBU (Bitterness): 10–20 IBUs (low bitterness, subtle hop character)

ABV (Alcohol by Volume): 4.9% ABV (light, crisp, easy-drinking)

Why This Pairing: Starting off easy, I wanted something light and crisp to match the mild garlic kick of the sauce. A Mexican lager felt like the perfect companion. Indeed, it was. 

Tasting Notes: The sauce was a garlicky delight—savory with a hint of lemon. Just a hint. The ¡Venga! Lager, with its light and refreshing profile, complemented the garlic without overpowering it. An excellent start that had me feeling quite confident. I mean, I often eat hot sauce with my eggs for breakfast. Maybe I’m too confident…

Round 2: Lift Off by Karma Sauce (5,600 SHU)

Heat Level: 2/10

Ingredients: Green Chiles, Vinegar (Infused with Galangal aka ginger, Lemongrass, Kaffir Lime Leaf), Lime Juice, Coconut Water, Coconut Sugar, Garlic, Salt, Toasted Onion, Green Chile Flake, Thai Basil, Cilantro, Spices

Beer Pairing: La Chouffe Blonde by Brasserie d'Achouffe

SRM: 4–7 SRM (pale golden to light amber color)

IBU: 20 (mild bitterness, balanced hop character)

ABV: 8% (medium strength with noticeable alcohol warmth)

Why This Pairing: The sauce's Thai-inspired flavors called for a beer with some complexity. Enter the Belgian Blond Ale, known for its citrus and spicy notes.

Tasting Notes: The sauce brought a funky, herbal heat with the galangal and lemongrass shining. La Chouffe's citrus notes and spicy finish performed what is known as a Khon dance across my palate. Belgian blonds are my new IPA, making the beer the true hero of this round. Two hot sauces in, and I'm geeking out about the flavor explosions. Best day ever!

Round 3: Pickled Garlic Sriracha by Hot Ones (18,000 SHU)

Heat Level: 3/10 Ingredients: Jalapeño Pepper Mash, Distilled Vinegar, Pure Cane Sugar, Key Lime Juice, Garlic, Arrowroot Powder, Water, Salt, Dill

Beer Pairing: Aecht Schlenkerla Rauchbier Märzen

ABV: 5.1%  (Märzen style beer, which is a medium-strong lager)

IBU: 28 (smoky, and slightly sweet taste)

SRM: 17-30 (amber to dark brown)

Why This Pairing: The smoky yummy bacon profile of a Rauchbier seemed like the best chance we had in producing a smoked pickle beer. A gamble? Perhaps. A tastebud revolution. You bet!

Tasting Notes: Imagine a smoky pickle—sounds odd, tastes amazing. The sauce's dill and garlic met the beer's bacon-smoked malt head-on, creating a savory, BBQ-like experience. Unexpected? Not at all. Confidence level: Explosive! 

Round 4: Elotes Loco Fire Edition by Savir Foods (26,500 SHU)

Heat Level: 4/10

Ingredients: Vinegar, Kosher Salt, Avocado Oil, Nutritional Yeast, Sweet Corn, Chile de Arbol, Ghost Pepper, Cilantro, Garlic, Onions, Spices

Beer Pairing: Irish Red by Lone Tree Brewing Company

ABV: 6% (moderate strength, smooth drinkability)

IBU: 23 (mild bitterness, balancing malt sweetness)

SRM: 9–14 SRM (reddish amber to medium copper-red color

Why This Pairing: Sweet corn and malt? Yes, please. An Irish Red's caramel notes seemed like they'd play ultra nice with the elote-inspired sauce. They did.

Tasting Notes: The sauce's sweet corn and subtle heat found a friend in the malty, slightly sweet Irish Red. The beer's rich and malty backbone elevated the corn's sweetness. Four sauces down, feeling good. Can’t wait for more delicious drinks of beer to pair with these sauces!

Round 5: Los Calientes Rojo by Hot Ones (49,000 SHU)

Heat Level: 5/10 Ingredients: Smoked Red Jalapeño, Habanero, Apricot, Apple Cider Vinegar, Agave Nectar, Lemon Juice, Tomatillo, Water, Garlic, Salt, Toasted Onion, Cumin, Cilantro, Black Pepper, Thyme, Celery Seed

Beer Pairing: Weihenstephaner Hefeweissbier

ABV: 5.4% (light to moderate alcohol content, refreshing and easy-drinking)

IBU: 14 (very low bitterness, hops are subtle)

SRM: 8 (pale straw to golden, hazy/cloudy due to yeast and wheat proteins)

Why This Pairing: The fruity and spicy elements of the sauce seemed like they'd mesh well with the banana and clove notes of a classic Hefeweizen.

Tasting Notes: The sauce's smoky heat and sweet undertones were beautifully complemented by the Hefe's fruity esters. The apple cider vinegar in the sauce popped alongside the beer's effervescence. Halfway through, and I'm thinking, "When does the hot sauce challenge begin?" Read on, because it’s coming.

Round 6: Volkano by Piko Peppers (76,000 SHU)

Heat Level: 6/10

Ingredients: Distilled Vinegar, Roasted Onions, Red Bell Peppers, Habanero Mash, Roasted Habanero Peppers, Lemon Juice, Water, Garlic, Cane Sugar, Sea Salt, Ground Habanero Peppers

Beer Pairing: Black Butte Porter by Deschutes Brewery

ABV: 5.5% (medium strength, robust and smooth)

IBU: 30 (moderate to high bitterness, noticeable hop character)

SRM: 22–40 SRM (very dark brown to black, opaque)

Why This Pairing: Roasted flavors in the sauce called for a beer with depth. A porter with chocolate and coffee notes seemed like a solid choice. And it was!

Tasting Notes: This is where things started to get real. Did you read the ingredient list? Habanero mash and habanero peppers. Did we need both? Yes, for heat purposes we did. The sauce's roasted onion and habanero heat were intense, but the porter's creamy mouthfeel and roasted malt backbone provided a much needed soothing counterbalance. The heat was now building, but the beer seemed to be keeping it in check. I’m fine. You’re fine. We’re all going to be fine. 

Round 7: Hot House Hot Sauce by Butterfly Bakery (131,000 SHU)

Heat Level: 7/10 Ingredients: Serranos, Habaneros, Reapers, Ghosts, Carmens, Distilled Vinegar, Tomatoes, Water, Cilantro, Salt, Olive Oil, Lemon Juice Concentrate, Dill, Black Pepper

Beer Pairing: Colette Farmhouse Ale by Great Divide Brewing Company

ABV: 6.5% (Dry, crisp finish, noticeable alcohol warmth)

IBU: 35 (Moderate bitterness, earthy, herbal hops)

SRM: 5–14 (Gold to amber, hazy or clear)

Why This Pairing: A complex sauce with multiple chili peppers needed a beer that could match the dueling personalities of hard working peppers. A farmhouse ale's fruity and slightly tart profile seemed to fit the bill. And with four different yeast strains, the Colette was the lady to get it done.

Tasting Notes: Sadly, or maybe my palette was nearing expiration at this point, the sauce was a bit underwhelming in flavor but definitely packed a punch in heat. The beer, the woman of the hour, stepped up, enhancing the tomato notes and added a refreshing, funky twist. The farmhouse ale was the MVP here, making the experience enjoyable despite the heat. I can confidently reflect and say that I was feeling a bit on the cocky side here. The heat I was tolerating, and I knew I was crushing these pairings.

Round 8: Evolution Hot Sauce by Da Bomb (135,000 SHU)

Heat Level: 8/10 

Ingredients: Red hot chili peppers (not the band), water, vinegar, salt, spices (including paprika and turmeric), minced garlic, cane sugar, garlic powder, extra virgin olive oil, onion powder, lemon juice concentrate, cilantro, mint

Beer Pairing: Deadhead IPA (West Coast-Style) by DESTIHL Brewery

ABV: 7% Moderate to higher strength)

IBU: 60 (Very high bitterness, strong hop aroma)

SRM: 5–8 (Golden to copper, clear)

Why This Pairing: Facing the notorious Da Bomb, I shopped tirelessly (Ha! Not for IPAs) for a beer bursting with hoppiness and balanced bitterness to stand up to the impending inferno. This one was going to hurt and I knew it was going to hurt. This hot sauce and I had met in a life I’d lived not a decade before this previous life. A West Coast-Style American IPA, known for its psychedelic hoppiness, fruity aromas and citrusy notes, seemed like the perfect comrade.

Tasting Notes: Da Bomb lived up to its memorable reputation—thick, fiery, delicious and relentless, it felt like a flamethrower to the tongue. Swallow lightly because it’s literally a choking hazard. The Deadhead IPA, with its tangerine and grapefruit aromas from Citra and Mosaic hops, offered a fleeting tropical respite before the heat surged back. The beer's piney finish from Chinook hops tried to douse the flames, but Da Bomb's heat was unyielding. This pairing was less about balance and more about survival. I am officially spiraling into a heat panic. Note: I remember wanting this to be a terrible idea. Why?

Round 9: Sicilian Scorpion by Queen Majesty (816,000 SHU)

Heat Level: 9/10 

Ingredients: White Vinegar, Scorpion Peppers, Tomato Puree, Lemon Juice, Olive Oil, Garlic, Peppercorn, Kosher Salt, Toasted Onion, Oregano, Basil

Beer Pairing: Hazy Beer Hug by Goose Island Beer Co.

ABV: 6.8% (Smooth mouthfeel, moderate strength)

IBU: 20 (Moderate bitterness, juicy/fruity hops dominate)

SRM: 3 - 7 (Very pale gold to straw, opaque/hazy)

Why This Pairing: With the Scorpion pepper's intense heat and the sauce's Italian-inspired flavors, I opted for a hazy IPA. Its juicy, fruity notes could potentially complement the tomato and herbs while offering a soothing contrast to the heat. To be fair, my mouth doesn’t scream IPA when I eat Italian, it screams Sangiovase. Same thing right? Not even close but the intrigue had my curiosity peaking. The gamble was about to pay off.

Tasting Notes: The Sicilian Scorpion sauce was a fiery marinara on steroids—rich tomato flavor with a scorpion pepper kick that didn't quit. Hazy Beer Hug stepped up with notes of peaches, white grapes, and guava, creating a tropical oasis amidst the heat. The beer's lower bitterness allowed the fruitiness to shine, offering a brief, blissful distraction from the mouth-numbing spice. Basically the heat kicked the italian and tropical romance out of my taste bud bed right away. At this point I’m just waiting to get the tenth sauce done and out of the way.

Round 10: The Last Dab: Xperience by Hot Ones (2,693,000 SHU) 

Heat Level: 11/10 Ingredients: Pepper X pepper, distilled vinegar, Pepper X pepper powder, Pepper X pepper distillate

Beer Pairing: Guinness Draught

ABV: 4.2% (Lower alcohol, smooth, creamy body)

IBU: 45 (Moderate bitterness, balanced roastiness)

SRM: 40 (Black to deep opaque brown)

Why This Pairing: Facing the final boss of heat, I sought solace in the classic, creamy embrace of Guinness. This is where it’s important to recognize being kind to yourself. The smooth, roasted malt character and lower carbonation was the perfect antidote to the fire-nado.

Tasting Notes: Yes, that’s a lot of zeroes. The Last Dab was pure, unadulterated heat—Pepper X in all its glory, delivering a knockout punch to my senses. Amidst this chaos, Guinness was a comforting presence. A pillow on a cement bench. Its velvety mouthfeel and subtle notes of coffee and chocolate provided a soothing balm, tempering the x-factor heat. The true hero of the day. Forget what I said earlier. Guinness, not only good for you, in moderation, but a true first responder to the palette when it comes to a hot sauce pairing. So good at saving lives that even granted additional courage. I went back to the sauces, dabbing again for more flavor, and drinking the fire extinguisher Guinness to fulfill my gluttonous afternoon.  

What about the ice cream? Yeah, never had it. Not even the cottage cheese and it wasn’t until I stopped my shenanigans that I sampled the milk for additional relief. By that time it was warm and gross. I’m not a milk drinker to start with, so warm milk was a total turnoff. 

Chelsea and the Non-alcoholic’s.

Okay, that totally sounds like the perfect name for Chelsea's next band. A band of pregnant women—but seriously, here's the chicken feet on Chelsea's side of this fiery inferno of an adventure. My interpretation of it anyway. While I was hyper-focused on how my beers stacked up against these blazing hot sauces, Chelsea was quietly navigating her own non-alcoholic beer journey. It seemed to me, based on her commentary, that NA beers don’t quite cut it when it comes to standing up against intense vinegar and heat. Almost every delicate flavor note she was hoping to pick up in her non-alcoholic beers got completely washed away by the sauces. Yet, if you watch the videos, and you totally should, you’ll also notice her palette is queuing right on point for some unique flavors.

That said, Chelsea handled the heat itself like an absolute champ. Honestly, during the challenge she seemed totally unfazed, at least until sauce number ten hit. Pepper X was her demise. Watching her casually breeze through the sauces had me thinking she was immune, but she’s always been able to ‘out heat’ me. I wasn’t surprised. Watching her edit our footage later painted a different picture. Today she laughed, shaking her head and saying, “I must have blacked out during the last four sauces.” Ha! Guess heat-induced amnesia is real when you’re staring down 2.6 million Scoville units.

It’s also worth mentioning she took noticeably smaller dabs of sauce during the challenge (clever girl). But here’s the twist: In the days that followed, Chelsea was still casually dabbing and pouring hot sauces on her snacks while I was begging to keep them far, far away. Turns out she’s not just tougher with the heat—she's more consistent too. These are my surprised words.

When we first started shopping the idea of doing the Hot Ones challenge paired with beer, I questioned whether beer would be a friend or foe. Full transparency, I thought it was a terrible idea. The carbonation and hops in certain beers did amplify the heat, particularly with the West Coast IPA alongside Da Bomb—it was like throwing a match into a tiny gas tank. Boom. Boom. Yet, in other instances, beer was a savior. A path to a fresh start at life and my taste buds. The creamy stout and juicy hazy IPA provided much-needed relief and complemented the complex flavors of the sauces. We are winning no matter how I try to tell this story. 

At the end of the day, a beer and hot sauce Hot Ones challenge proved to be a thrilling romantic comedy that I’d do again. Next time, I'll put full sauce on the wings. Oh, that is a bold statement, isn’t it? 

Whether you're a vegetarian or a meat-lover, a lover of alcoholic beers or non-alcoholic ones like Chels, there's a hot sauce pairing out there for you. Note to self: the style of beer matters: lagers refresh, IPAs intensify, and maltier, darker beers soothe. Choose your adventure character wisely. These tips could save your palette's life.

Would I embark on this journey again? Ask me after my taste buds recover. 

Elk Roast & Samuel Adams Gold Rush

Eatin’ and Drinkin’ with Lizzie 

*WARNING: This may seem like a philosophical rant. It is.

It’s lean elk meat. Elk hunted in the Black Hills of South Dakota. The hunter? My sister, a first-time hunter, who took down this elk with some big rifle or another. I couldn’t tell you which one. Maybe a 208? Maybe a 308? I imagine my stepdad rolling his eyes at my lack of firearm knowledge, but hey, this is not new information.

Now, what to pair with it? My mom suggested tomatoes, and conveniently, she had just dropped off a batch of her pureed vegetable soup—an all veggie blend of squash, broccoli, cauliflower, and just a splash of milk. Mostly water. Nothing too heavy.

The cooking method? Crockpot, of course. It’s the midwest way. I placed the elk roast in the slow cooker with a jar of my sister’s homemade stewed tomatoes—stewmatoes, as my mom calls them (Thanks, Ma!). Five hours on low, and the meat was falling apart.

Plating was straightforward but visually stunning: a base of pureed vegetable soup, topped with tender slices of elk roast, finished with stewmatoes as garnish. The combination of tomatoes and the veggie soup was phenomenal—earthy, slightly sweet, and full of comforting flavors.

Now, the beer. My exploration into non-alcoholic brews is still an ongoing adventure. Like with regular, alcoholic beer, there’s a pretty large number of options, each offering a different take on non-alcoholic beer. Samuel Adams Gold Rush landed on my radar for this pairing. Not because I think it’s all that great, but it’s what I was trying that week.

My Tasting Notes:

Medium malt notes

Medium body

Light carbonation

Fruity undertones

Honey and syrup-like sweetness

I’d give it a solid 3 out of 5. It’s smooth, easy to drink, and pairs well with the richness of the elk roast. The honey-like quality in the beer brings out the subtle sweetness in the dish, complementing the savory, wild tones of the elk. The brightness of the tomatoes, with their natural acidity, contrasts with the honey notes, adding an extra layer to each bite. The pureed vegetable soup, packed with squash, broccoli, and cauliflower, emphasized the earthiness of the elk, and because I am who I am I added that spice. The addition of red pepper flakes brings the fire of that spice that pairs so nicely with the maltiness of the beer.

What the beer lacks, however, in my opinion, is a true palate refresher. A more carbonated, slightly lighter-bodied version of Gold Rush would serve this meal better, and the beer, offering a crispness to cut through the richness of the elk and the stew-like foundation of this dish. Still, for what it was, the pairing worked surprisingly well each ingredient taking the other to the next level.

As I sat with my meal, I reflected on where I had wandered over the week, and found myself lost in thought—about writing, about the podcast, about what stories to tell next. I spent a lot of time staring at sunsets, wandering tree strips, tracking wildlife prints in the snow left behind by deer, rabbits, racoons, pheasants and whatever else passed through after the spring storm.

**WARNING WARNING: Rant begins now. If you’re here for the pairing. It’s really beginning now.

Migration is a funny thing. Canadian geese head north, following the warmth of the seasons. Too hot, go north. Too cold, go south. I think they honk this when they’re in migration. A pattern as old as understanding the word old. We as people, also lived this way, too, once upon a time—chasing herds, planting crops when the land allowed. Now, we travel for leisure, for a change of scenery, lack of thinking about work-escaping from reality, I think they call it. We sip Mai Tais and Rum Punch on tropical islands instead of following the hunt. And yet, something about preparing this elk roast felt deeply connected to that simple, elementary way of living. As it is when I’m here in the heartland of rural America.

I think of elk. Elk adapt to their environment, grazing with the seasons, seeking food and shelter in a constant cycle of survival. Hunters, too, must adapt—tracking their prey, their food, adjusting their strategy, ideally respecting the land and the life they take. Even the food we eat is an act of adaptation. Vegetables flourish in the right conditions, requiring patience and lots of love. And beer? Beer has evolved as well. From a necessity in ancient times to a craft in modern culture, to for me, an alcohol-free version that meets curious tastes and an ever changing lifestyle.

This meal, this pairing—it’s all about adaptation. I may not have chosen non-alcoholic beer a few years ago, but here it is, working its way into my palate, shifting my perspective–again and again. The Gold Rush isn’t my favorite, but at this moment, with this meal, it makes sense. The mediocre (sorry, not sorry) beer and the chart popping food. Urging me on to continued exploration.The earthiness of the elk, the sweetness of the honeyed malt, the bright acidity of the tomatoes, the warming spice of red pepper flakes—all of it plays a role in the balance of flavors, just as I seek balance in my own life. A balance between the simple and the complex, the past and the present. That middle ground is where I find myself—within these words, within these meals, within this beer and food pairing shared with you.

Eatin’ and Drinkin’ w/ Lizzie

Alright, so here I am in eastern South Dakota, smack in the middle of that weird “Is it winter or is it spring?” phase. One day it’s sunny and 60, and the next day I’m out there shoveling a foot of heavy, wet snow—gotta love that bipolar weather. But let me tell you, after half an hour wrestling with the snow shovel, I was more than ready for a bowl of soup and a nice, light beer.

Now, this soup is something special. I used pheasant legs—yeah, the legs, with all those little tendons you’d expect from a bird that likes to run more than it flies. I love it, though. You really gotta work for that meat, and you don’t get a ton of it, but every drop of flavor it brings to the broth is pure gold. I also tossed in some chicken bouillon, potatoes, parsnip, and fennel—like, the fennel fronds, too, for garnish and flavor, giving it that subtle black licorice vibe. Not too strong, just enough to make you go, “Huh, that’s interesting,” when you take a bite.

For color and a bit of a kick, I threw in sweet and spicy peppers. They’re bright red and green, which is perfect because there’s just something about a soup that looks as good as it tastes. I also had some buttered toast on the side, mostly to reset my palate whenever those peppers got a little too big and bold.

As for the beer, I paired this soup with a Blue Moon (na). Now, I know Blue Moon isn’t the most adventurous pick, but listen—it’s got this light, citrusy orange thing going on, almost like a creamsicle vibe, and it’s so smooth and easy to drink. It really complements the sweet and spicy peppers while contrasting with that savory, salty broth. Take a sip, take a bite, repeat, and you’re golden. If you need a minute to cool the taste buds down, that’s where the toast steps in as a palate cleanser.

I gotta say, pheasant itself is such a superfood. It’s high in protein, low in fat, and if you’re lucky enough to have a friend who gifts you a bird they hunted, it’s worth the effort of cleaning, checking for the occasional pellet, and dealing with those sinewy legs. Just be careful when you chew—there’s nothing like a surprise piece of birdshot to ruin a meal (and your teeth).

Now, once I stripped all that lovely meat off the bones, I tossed the bones and tendons into a critter trap we set up. We’ve been trying to keep out skunks, raccoons, or whatever else might wander in. Except, in a twist of fate, the pheasant bones also attracted coyotes, which, let me tell you, is not exactly what I was going for. Coyotes are a whole other story—scarier than a skunk, and you definitely don’t want to face them in the yard at night. So, word to the wise: if you’re tossing your bones out, maybe don’t do it in a place that’ll bring all the predators to your yard. Unless you’re into that, I guess.