The brewery will showcase a number of seasonal, culinary-inspired beers created by Jared Rouben, the former brewmaster of Goose Island Brewpubs and a graduate of the Culinary Institute of America in New York. Rouben forges a connection between brewing and cooking with his innovative “culinary brewing” style, a new genre which incorporates cooking methods and ingredients that enhance the flavor profiles and aromatics of beer.
Much like its unique brewing style, Moody Tongue is a moniker for beer drinkers with a discerning palate. “I have a moody tongue, so I demand more from beer,” Rouben says. The brewery’s new line of beers will showcase seasonal ingredients such as cherries, chocolate and espresso with methods like infusing, baking, dehydrating and macerating.
These beers will share many of the flavor and aromatic characteristics found in wines and ciders, but balanced with a variety of hops and malts found in traditional beer styles.
The Moody Tongue project comes on the heels of Rouben’s experimental brewing series at Goose Island, where he created a number of similar culinary-inspired beers. For example, he designed chef-inspired beers such as Marisol, a collaboration with Frontera Grill chef-owner Rick Bayless that incorporated green tea, grapefruit and lime peel within a Belgian golden ale.
As a Green City Market junior board member, Rouben often taps the local farmers’ market for unusual ingredients such as bubblegum plums, green strawberries and chocolate habanero peppers. “Great beers start with great ingredients,” Rouben says. “Every ingredient is included for a specific reason, each adding a complementary layer of flavor.”