Brewmaster Brings Produce to Pint Kelly Hensel | July 2014, Volume 68, No.7

CULINARY POINT OF VIEW

Jared RoubenA graduate of the Culinary Institute of America, Jared Rouben has worked both kitchen and service positions in Michelin-starred restaurants in Chicago, Ill. A passion for beer brought him to brewing school, then to Rock Bottom Brewery, and finally to Goose Island’s Clybourn brewpub, where he made his mark creating beers with more than 50 chefs and farmers from nearby Green City Market. Now, Rouben’s new project, Moody Tongue Brewing Co., will emphasize what he calls “culinary brewing.” Moody Tongue employs classical cooking methodologies and techniques to incorporate ingredients into beer aside from malt, yeast, hops, and water.

Click here to read the interview with Brewmaster Jared Rouben and get his recipe for Tingly Tongues Homebrew

Check out the other interviews in the new Culinary Point of View series.

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