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Breakout Brewer: Moody Tongue Brewery

Jared Rouben, brewmaster at Chicago’s Moody Tongue Brewery, had his aha moment when he decided to apply his culinary training to the beers he was making. And he’s been brewing complex, layered beers ever since.

Emily Hutto Apr 25, 2015 - 7 min read

Breakout Brewer: Moody Tongue Brewery Primary Image

Jared Rouben is always thinking about food and beer. More specifically he’s always thinking about how to bring them together.

Moody Tongue Brewery’s brewmaster attended the Culinary Institute of America (CIA) in New York City. During the first week of school, he looked into joining the campus wine club. “You had to have a minimum GPA to be involved,” he says, “and pay $25 per event. That didn’t make sense to me. I had been there for only three days.”

So after his seventh day in culinary school, Rouben launched the CIA’s first brew club instead. “Everyone was welcome regardless of GPA, and we charged $1 per event. A dollar seemed like a good price to me.”

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