Subscriber Exclusive
Case Study: Moody Tongue
In this era of stripped-down industrial taprooms and food trucks, Moody Tongue’s classy new Dining Room in Chicago offers $155 pairing menus. Behind the scenes: a brewer who thinks like a chef, and a chef who drinks like a brewer.
In this era of stripped-down industrial taprooms and food trucks, Moody Tongue’s classy new Dining Room in Chicago offers $155 pairing menus. Behind the scenes: a brewer who thinks like a chef, and a chef who drinks like a brewer. <a href="https://brewingindustryguide.com/case-study-moody-tongue/">Continue reading.</a>
https://brewingindustryguide.com/cdn-cgi/image/format=auto/https://www.datocms-assets.com/75080/1656431796-case-study-moody-tongue-1.jpg?auto=format&w=900
Note: This article appeared in the Winter 2019 issue of our Brewing Industry Guide.
The beer names read like one of those luridly descriptive restaurant menus, complete with verbs that describe violent things that happened to the ingredients: Sliced Nectarine IPA, Freeze Dried Black Lime Wit, Toasted Rice Lager, Pressed Asian Pear Saison.
The names are a reflection of Brewmaster Jared Rouben’s culinary approach to beer. Even the name of the brewery—Moody Tongue—refers to someone with a critical palate. It fits: Rouben was a chef before he was a brewer.
SUBSCRIBER EXCLUSIVE
