Moody Tongue, a Chicago-based brewery founded by brewmaster and owner Jared Rouben, merges culinary expertise with brewing techniques to offer a unique dining experience. As the brewery expanded into restaurants in Chicago and New York City, its focus shifted from traditional wine pairings to showcasing the versatility of beer with food.
Rouben, who brings a culinary background to his brewing, has always approached beer through a wine-focused lens, particularly Champagne. He believes that beer, like fine wine, should be paired thoughtfully to elevate the dining experience. “Champagne has these beautiful bubbles that scrub the tongue, ensuring every bite tastes fresh—just like beer,” Rouben explains. The effervescence of beer, similar to that of Champagne, makes it an ideal companion to salty, greasy foods such as chicken wings or pizza, as it resets the palate by dissipating built-up flavors.
However, Rouben emphasizes that not all beers are suited for food pairings, and that’s where the artistry of pairing comes into play. At Moody Tongue, he applies wine pairing principles to beer to ensure each dish is enhanced by its accompanying brew.
Beer Pairing Principles at Moody Tongue
Origin Pairing: The Harmony of Local Traditions
A time-tested rule of pairing is that food and drink from the same region tend to complement each other. Rouben strongly adheres to this principle, encouraging diners to match beer with the cuisine of its origin. “If you’re having German cuisine, drink German beer,” he suggests. This pairing philosophy is exemplified by classic combinations like a German pilsner with bratwurst or a malty English ale with shepherd’s pie.
Complementary Pairings: Enhancing Flavors
Complementary pairings focus on amplifying the natural flavors or textures that align between food and beer. For instance, light-bodied foods like oysters or sashimi pair well with light beers like a rice lager, while rich desserts are elevated with a dark porter that highlights chocolate in cakes and pastries. Rouben shares his passion for dessert pairings, noting that the 12-layer German chocolate cake at Moody Tongue is best enjoyed with a chocolate beer to enhance its depth.
Contrasting Pairings: The Bold Fusion of Opposites
Contrasting pairings, grounded in the classic idea that opposites attract, add an exciting element to beer pairings. A tart Yuzu lager, for example, pairs beautifully with raw Shima-aji (striped bass) with sesame sauce. The tartness of the beer contrasts with the sweetness of the sesame sauce, creating a balanced and unexpected flavor profile. Rouben also suggests pairing spicy foods with crisp lagers or rich meats with bitter IPAs, where the beer cuts through the intensity of the dish.
The Importance of Glassware
At Moody Tongue, the presentation of beer is as important as the flavor pairing itself. Rouben draws inspiration from the wine world, which has long been known for its attention to presentation. To enhance the beer-drinking experience, each beer at Moody Tongue is served in a specially chosen glass. For example, their Cassis beer, a black currant lambic, is served in a Bordeaux glass to highlight the black currant notes, while the Cherry Oud Bruin, aged in sherry casks, is poured into a bulbous Burgundy glass to allow its complex flavors to unfold.
Experimenting with Beer Pairings
While Rouben takes a refined approach to beer pairings, he encourages a spirit of experimentation. “We’re breaking down the wall between beer and wine, letting people enjoy both without having to choose one over the other,” he says. Pairings at Moody Tongue are continuously tested and refined, ensuring that guests are always treated to new and innovative ways to experience beer alongside food.
By combining the techniques of fine dining and expert brewing, Moody Tongue is redefining the way people think about beer, making it not only a drink to enjoy on its own but a sophisticated companion to food.
You Might Be Interested In:
