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Beer Thu Aug 08 2013
Moody No More at Moody Tongue Brewing Co.
"Culinary beer?" Sounds like two of my favorite words wedded together, and if you feel the same, you're in for a treat this upcoming winter.
Pilsen's upcoming Moody Tongue Brewing Company, the brainchild of former cook Jared Rouben, specializes in applying culinary techniques to the brewing process: think steeping, macerating, infusing, baking, extracting. This hybrid method-- honed through Rouben's collaborations and experiments with over 50 different chefs-- promises traditional-style beers with amplified, unexpected flavors.
Seasonality and top-of-the-line (most often local) ingredients are the guiding forces behind Moody Tongue's unique approach. For example, a recent collaboration with Chicago chef Rick Bayless produced the Marisol, a Belgian golden ale accentuated with green tea, grapefruit and lime peel. Rouben also makes good use of his local resources, citing the Green City Market as an inspiration and sourcing ground for fresh, unusual ingredients such as bubblegum plums and green strawberries.
Rouben earned his brewing chops as the previous pub brewmaster at Goose Island and creator of two of its experimental brewing programs, Chef Collaboration Series and Farmers' Market Series. He opens Moody Tongue's doors in winter 2013, located at 2136 S. Peoria Street.
