After working as a cook in several kitchens and transitioning to the brewing world, Moody Tongue Brewmaster Jared Rouben realized that the lessons he learned while working alongside chefs could be applied in a meaningful way to the brewing process: evaluating the addition of each ingredient, tasting beers throughout the creation process, challenging palates to combine new flavors and, most important, never compromising on quality. As Rouben began his brewing career in Chicago, he also started exploring and combining a variety of local ingredients from farmers markets to inspire and enrich his beers.
Watermelons, raspberries, chocolate, coffee, teas, honey, rhubarb and even peas now find their way into his beers. Rouben began updating traditional beer styles such as wits and kolsches with the addition of local, seasonal produce. He began thinking like a chef and using methodologies he had learned in kitchens to prepare and create beers. In contrast with the slower brewing process, Jared began to work faster, spurred by the bustling kitchen environment of his culinary upbringing. He began to think again more like a chef: multitasking, taste-testing, and constantly taking notes on what and how to improve.
As Rouben continued to integrate different styles into his brewing, he soon realized that his culinary education was far from over -- and particularly for cuisines and flavors which he hadn’t encountered while a cook. He started to invite chefs into the brewhouse to teach him the latest culinary trends, and he has since participated in over 50 chef collaborations. Rouben began exploring unconventional combinations of ingredients to find which best enhanced traditional beer styles. Brewers and chefs use their senses and hands to build something beautiful; and, the beers Jared made alongside chefs were not only tasty, but approachable. The goal was to make something everyone could enjoy.
This brewery is now Rouben’s kitchen and the beers are his “liquid dishes.” At Moody Tongue, we aim to use both innovative and traditional cooking styles to create beers which best showcase seasonal flavors and aromatics. We start with an ingredient in mind and let the flavors guide our recipes. The beers are created with simplicity and balance, and can be enjoyed both on their own and in the company of food.