Moody Tongue Brewing Introduces The Menu Series
(CHICAGO, IL) — Moody Tongue Brewing Company (@moodytongue) Brewmaster Jared Rouben introduced today his new “Menu Series.” The “Menu Series” limited release line is one of Rouben’s most ambitious to date; it focuses on both seasonality and food pairing. The series features a new style and profile every few months.
“I want to push culinary brewing forward,” explained Rouben. “I am excited to debut single-batch beers that accomplish two things at once: pair to the cuisines of each season and rely heavily on seasonal ingredients that are also available to me, the brewer.”
Rouben’s line combines the magic and approaches of previous lines of his single batch beers, including his Chef Collaboration and Farmers Market Series.
Of the first beer in the new series, Rouben offered, “Our first release is our Brûléed Banana Dunkelweizen, just on the heels of winter as we are enjoying savory dishes that feature braised meats, root vegetables, and all of your favorite one pot cookery alongside sweet dishes such as cobblers and crisps. This dark German wheat beer showcases the flavors and aromatics of caramel, toffee, banana and bubblegum with a delightfully light body and a dry finish.”
The medium body beer is dark caramel in color and has an ABV of 6.7%.
‘Menu Series’ is available on tap in markets served by Moody Tongue across the country and in the Tasting Room. Located adjacent to the brewery in Chicago’s Pilsen neighborhood, the 75-seat Moody Tongue Tasting Room features 12 taps of year-round beers as well as limited-edition special releases alongside a curated food menu of oysters and chocolate cake in an intimate, mid-century modern atmosphere, elevated by the same service one would expect from a fine-dining establishment.
About Moody Tongue Brewery
Moody Tongue Brewery (2136 S. Peoria Street, Chicago, IL; 312.600.5111) opened in 2014 under the direction of acclaimed brewmaster Jared Rouben. Moody Tongue, a nickname for a guest with a discerning palate, features “culinary brewing,” Rouben’s original approach that combines the worlds of brewing and cooking through the application of a chef’s mindset to the brewing process. Classically trained at the Culinary Institute of America in New York, Rouben worked in Michelin-starred kitchens such as the Martini House in Napa, CA, and Thomas Keller’s Per Se in New York City before moving to Chicago to pursue a career in brewing. In fall 2016, Moody Tongue introduced a tasting room to its brewery in the Pilsen neighborhood of Chicago, serving year-round and limited-release beers in an intimate mid-century modern atmosphere with Michelin-minded service. The Tasting Room is open Thursday from 5 p.m. to 11 p.m.; Friday from 5 p.m. to 12 a.m.; Saturday from 12 p.m. to 12 a.m.; Sunday from 12 p.m. to 11 p.m.; and Monday from 5 p.m. to 11 p.m. The Tasting Room is closed Tuesday and Wednesday.
For more information, please visit www.moodytongue.com, call 312.600.5111 or find us on social media @moodytongue.
