Moody Tongue's Jared Rouben Brings Culinary Brewing to Midwest Microbrew
illi News/10326735

CHICAGO - illiNews -- Midwest Microbrew today featured Jared Rouben, founder of Moody Tongue Brewing Company, in an exclusive interview exploring the intersection of fine dining and craft beer. Rouben, a classically trained chef and certified brewmaster, discussed how his unique "culinary brewing" philosophy has shaped one of Chicago's most distinctive craft breweries since its 2014 founding.

Rouben's journey into brewing began at the Culinary Institute of America in New York, where he founded a beer club pairing regional craft brews with seasonal dishes. That passion led him to Siebel Institute of Technology — the oldest brewing school in the United States — and eventually to Chicago, where he honed his craft as brewmaster at Goose Island before launching Moody Tongue in 2014.

"We're a culinary brewery that really looks at beer through the lens of a chef," said Rouben. "We're an establishment where the food means just as much to us as the beer — and that's why we're able to bring them together through the art of pairing."

More on illi News

• Chicago: O'Hare International Airport Reclaims Title of Busiest Airfield in The World
• Clash of Prompts: The World's First AI Prompt Battle Royale
• $7.6 Billion US Crypto ATM Market by 2034; California and Texas Crypto ATM Deployments for Bitcoin Bancorp (Stock Symbol: BCBC); 1000 Kiosk Inventory
• MainConcept Announces Multiview Encoding for Apple Immersive Video
• CCHR Rejects Global Psychiatric Push to Electroshock Children

In 2018, Moody Tongue expanded into a full dining experience in Chicago's South Loop Bronzeville neighborhood, incorporating a bar and dining room where brewers and chefs collaborate daily. Rouben highlighted the brewery's signature "shaved black truffle lager" — one of its earliest and most iconic offerings — as a testament to culinary brewing's creative range. The brewery's core lineup also features a toasted rice lager, aperitif Pilsner, orange blossom Belgian blonde, and the widely popular juice lychee IPA.

"Our brewers love food as much as they love beer, and our chefs love beer as much as they love food," Rouben noted. "The goal is for our guests to have more than one beer — and balance is what makes that possible."

Looking ahead, Rouben revealed plans to release a classic English ale — specifically an ESB — to complement the Chicago winter season. He also emphasized the brewery's commitment to sourcing local ingredients through its ongoing farmer's market series, which spotlights single-farm ingredients alongside limited keg releases throughout the year.

###

About Midwest Microbrew: Midwest Microbrew is a media platform dedicated to celebrating craft beer culture across the Midwest. Through in-depth interviews, tasting features, and brewery spotlights, Midwest Microbrew connects craft beer enthusiasts with the makers, flavors, and stories shaping the region's vibrant brewing scene. Visit https://midwestmicrobrew.com to learn more.