Chicago is rife with exciting breweries these days, and Moody Tongue is another addition to the Midwest city's stable of booming beer producers. Defining its style as 'culinary brewing', Moody Tongue seeks to reveal the connections between beer and cooking. Jared Rouben, the creative and technical talent behind the new brewery, has degrees from Washington University in St. Louis and the Culinary Institute of America in New York. Prior to moving to Chicago to start working in beer, Rouben worked in the kitchens of Michelin-starred restaurants.
Rouben really began stretching his creative muscle when he landed at Goose Island Clybourn in 2009. He eventually wound up Pub Brewmaster and created Goose Island's Chef Collaboration Series and Farmers Market Series. This influenced Rouben as he founded Moody Tongue, a brewery focused on seasonal flavors and aromatics. On a recent trip to Chicago, we picked up three styles to taste. Have you been able to get your hands on a bottle or pint? Let us know!
Brewed with lemon peels and leaves, this golden farmhouse ale has a complex aroma that includes pine, lemon, and herbal notes. Flavors range from peppery and flowery to refreshing lemon, making this beer a perfect pairing for spicy food.
This dubbel, made with purple raspberries that have been brandied alongside burnt orange peels for four weeks - pours a clear mahogany and its color is also compared to cherry water or tree sap. Aromas include notes of sweet, dark fruit and Milk Duds, while its taste is more like black cherry seltzer water - it's quite minerally.
This clear, red-orange and carbonated IPA has a powerful aroma of fruity, sweet nectarines. The flavor is much more subtle than the nose, not as sweet with a little more bitterness.
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