Pints, Plates, and Purposeful Pairings
As I step through the doors of The Up and Under Pub, the aroma of freshly-poured pints and sizzling entrees greets me, instantly stirring my senses. This isn’t just any ordinary watering hole – it’s a place where the culinary and craft beverage worlds collide in a symphony of flavors, showcasing the brilliant minds behind the bar and the kitchen.
The Up and Under’s story is one of purposeful pairing and a deep reverence for the local bounty. Here, the owners, chefs, and bartenders operate with a shared ethos: to cultivate a dining and drinking experience that celebrates the best of what our region has to offer. Whether it’s sourcing hops from nearby farms, foraging for wild herbs, or highlighting the work of regional artisanal producers, every element of the menu is imbued with a sense of place.
The Up and Under Pub has become a beacon for those seeking not just a good meal or a cold beer, but a deeper connection to the land and the people who tend it. As I settle into a cozy booth, notebook in hand, I’m eager to uncover the stories that infuse every bite and sip.
The Hop-Growing Legacy
My conversation with head brewer, Alex, begins with a lesson in hops. “The Roaring Fork Valley has a rich history of hop cultivation,” he explains, his eyes lighting up with enthusiasm. “Back in the day, our local farms were churning out some of the finest hops in the country.”
Alex goes on to recount tales of the region’s pioneering hop growers, whose myriad varieties – from the citrusy Cascade to the earthy Chinook – once defined the flavor profiles of beloved regional beers. “It’s a legacy we’re proud to continue,” he says, gesturing towards the gleaming tanks behind the bar.
The Up and Under’s beer program is a testament to this hop-growing heritage. Alex meticulously sources hops from nearby farms, collaborating with growers to revive long-forgotten strains and experiment with innovative techniques. The result is a constantly rotating selection of craft brews that showcase the terroir of the Rockies, each sip a unique expression of the land.
Foraging for Flavors
But the culinary team at The Up and Under is equally captivated by the region’s natural bounty. As I make my way to the kitchen, I’m greeted by the sight of chef Lena and her crew, surrounded by a bounty of wild greens, herbs, and edible flowers.
“We’re always on the lookout for new and unexpected ingredients,” Lena shares, plucking a vibrant sprig of wild fennel. “Foraging isn’t just a hobby for us – it’s a way to deeply connect with the rhythms of the seasons and the land.”
Lena proudly displays the fruits of her recent foraging adventures – fragrant sprigs of Douglas fir, peppery watercress, and delicate yarrow blossoms. “These aren’t just garnishes,” she insists. “Each one of these plants has a unique flavor profile that can elevate a dish in surprising ways.”
The Up and Under’s menu is a testament to Lena’s passion for wild flavors. Dishes like the grilled venison loin with juniper-berry reduction and the wild mushroom bisque with douglas fir oil showcase the team’s skilled interplay of foraged ingredients and locally-sourced proteins.
Artisanal Partnerships
But The Up and Under’s commitment to cultivating culinary connections extends beyond the kitchen. As I wander through the dining room, I’m struck by the array of artisanal products lining the shelves – from small-batch jams and chutneys to hand-crafted glassware and ceramics.
“We’re not just a restaurant – we’re a showcase for the incredible talent in our community,” explains general manager, Sarah. “Every item you see here is the product of a meaningful partnership with a local maker or producer.”
Sarah introduces me to the team behind Roaring Fork Creamery, whose rich, creamy cheeses grace the pub’s charcuterie boards. “These folks are true stewards of the land,” she says, eyes shining. “They don’t just produce fantastic cheese – they’re actively working to preserve the agricultural heritage of our valley.”
Similarly, the pub’s craft cocktail program features spirits from neighboring distilleries, each bottle a reflection of the region’s distinct terroir. Whether it’s the juniper-forward gin from Aspen Distilling or the award-winning whiskey from Woody Creek Distillers, The Up and Under’s bar menu is a celebration of local ingenuity.
A Harvest Celebration
As the seasons change and the leaves begin to turn, The Up and Under prepares to host its annual Harvest Feast – a culinary event that brings the community together to celebrate the bounty of the Roaring Fork Valley.
“This is our chance to really showcase the incredible work of our farmers, ranchers, and producers,” says Sarah, excitement bubbling in her voice. “We’ve been planning this for months, curating a menu that captures the very essence of our region.”
The evening’s offerings will feature a veritable who’s who of local luminaries. Lena has collaborated with nearby farms to create a multi-course feast that highlights the season’s finest offerings – from roasted root vegetables and slow-braised bison to a decadent apple cobbler made with heirloom varieties.
But the true star of the show will be the beer pairings, carefully selected by Alex to complement each dish. “We’ll be pouring some of our most prized hop-forward creations,” he reveals, “as well as a few experimental barrel-aged brews that showcase the woodsy, herbal notes of our foraged ingredients.”
As I sip my just-poured pint of wet-hopped pale ale, I can’t help but feel a sense of anticipation for the Harvest Feast. It’s not just a meal – it’s a celebration of the individuals and the land that make this community so special. And at the heart of it all is The Up and Under Pub, a place where the culinary and craft beverage worlds converge in a harmonious dance, forging connections that nourish the body and the soul.
