Jared Rouben has become a defining figure in the craft beer world, reshaping the industry with a vision that combines the artistry of brewing with the precision of fine dining. As the brewmaster and founder of Moody Tongue, Rouben has elevated beer from a casual drink to a gastronomic experience worthy of Michelin-star recognition.
From Culinary Roots to Brewing Mastery
Rouben’s path to the brewery began in the kitchen. Born in Louisville, Kentucky, he developed an early love for food, with fond memories of fried fish lunches with his grandmother and the intrigue sparked by spotting Franziskaner Hefe-Weiss in his father’s garage fridge. His true culinary passion blossomed at Washington University in St. Louis, where a food journalism class in his senior year ignited a journey that led him to The Culinary Institute of America (CIA) in New York.
At CIA, Rouben focused on ingredient-driven cooking and technique, while also founding the Brew Club, a group dedicated to exploring beer’s relationship with food. The club experimented with beer-infused creations like sorbets, sauces, and barbecue brines, and it was here that Rouben began to view beer not as a mere beverage, but as a culinary product with immense potential.
“I started to see beer as more of a culinary item,” Rouben reflects. Realizing that the New York restaurant scene had extensive wine and tea lists but lacked variety in beer options, Rouben set out to close this gap by pairing beer with fine dining.
Training with the Masters
Determined to refine his skills, Rouben honed his craft in top kitchens across the country, starting at Napa Valley’s Martini House and later at Per Se in New York under celebrated chef Thomas Keller. At Per Se, Rouben learned to analyze every component of a dish with meticulous care. Surrounded by chefs discussing wines like Burgundy and Bordeaux, Rouben found himself contemplating how beers such as Porter, IPA, and Pilsners could elevate the fine dining experience.
Encouraged by Keller, Rouben saw an opportunity to explore beer’s place in the fine dining world, which eventually led him to leave the kitchen and study brewing at the prestigious Siebel Institute in Chicago, where he gained technical brewing expertise.
The Birth of Moody Tongue Brewing Company
Rouben’s career took a pivotal turn when he joined Goose Island Beer Company, where he launched successful series such as the Farmers’ Market Series and Chef Collaboration Series. However, his vision for a brewery that approached beer with the same respect as haute cuisine led him to co-found Moody Tongue Brewing Company in 2014.
In partnership with CEO Jeremy Cohn, Rouben built Moody Tongue on a culinary brewing philosophy that emphasizes precision, balance, and ingredient-driven innovation. The brewery’s mission was clear: to create beer as carefully crafted as a tasting menu.
“Brewing and beer brought me to Chicago,” Rouben says, noting the city’s deep passion for both beer and food. This passion quickly gained momentum within the culinary community, positioning Moody Tongue as one of the most innovative breweries in the world.
A Michelin-Starred Brewery
Rouben’s dedication to fine-tuning beer as a culinary experience culminated in the opening of The Tasting Room at Moody Tongue in 2016, a space where guests could enjoy an elevated beer experience. This later expanded into the Fine Dining Room, where beer was paired with a 15-course tasting menu.
In 2021, Moody Tongue earned a Michelin star, becoming the first and only brewery in the world to receive the prestigious honor. The achievement was a testament to Rouben’s commitment to elevating beer’s role in fine dining.
“That was our goal—to elevate beer and food together,” Rouben says. “To use the best ingredients on both the beer side and the food side.”
With its Michelin star, Moody Tongue has expanded its presence, opening new ventures such as Moody Tongue Sushi in New York’s West Village in 2023, and Moody Tongue Pizza in the East Village in 2024. A second Moody Tongue Sushi location will open in West Palm Beach in 2025, continuing the brewery’s exploration of how beer can pair with diverse culinary experiences.
Shaping Beer’s Future in Gastronomy
Jared Rouben has spent his career challenging the way beer is perceived, proving that it can be an integral part of Michelin-starred tasting menus, sushi pairings, and beyond. With Moody Tongue, Rouben continues to push the boundaries of what beer can achieve in the world of fine dining, ensuring that it is no longer an afterthought but a key player in the culinary conversation.
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