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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.

Joe Stange May 15, 2020 - 16 min read

Case Study: Moody Tongue Primary Image

From left: Moody Tongue Founder Jared Rouben and Executive Chef Jared Wentworth. Photo: Courtesy of Moody Tongue

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.

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Joe Stange is Managing Editor of Craft Beer & Brewing Magazine® and the Brewing Industry Guide®. Have story tips or suggestions? Contact him at [email protected].

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