When Becky Jordan signed on as the first chef at Ashburn’s Lost Rhino Brewing Co. this spring, she opted against installing a freezer or fryer.

Instead, the former chef at Capital Ale House in Fredericksburg elevated the food-and-drink pairings to feature local meat, produce and cheese. The result has been sensational.

Vinegar-pepped barbecue sauce is made with Lost Rhino’s Woody Stout, and tops braised Virginia chicken for the nacho plate ($10). The plate’s jalapeño-packed Fields of Athenry pepper jack is melted down with the brewery’s hoppy Face Plant IPA. The rich combination is best with a pint of the crisp amber ($4.50).

Spicy carnitas tacos ($12) are topped with crunchy corn and a dark and aromatic mole. Order the tacos alongside the malty seasonal RhinO'fest Marzen ($5) and a side of snappy bread-and-butter pickles ($1).

Pick the classic tomato soup with grilled cheese ($9), and you’ll find ruddy soup blending several types of Virginia-grown heirloom tomatoes, roasted red pepper, Thai basil and a touch of cream. The sandwich rotates cheeses from Oak Spring dairy, but recently featured melting slices of sun-dried-tomato Gouda. It’s a creamy foil to the Rye Wit ($5), a pint spiced with fennel and anise.

Lost Rhino Brewing, 21730 Red Rum Dr., Suite 147-157, Ashburn; 571-291-2083 or lostrhino.com