Founded in 2014 in Chicago by cousins Jared Rouben (President & Brewmaster) and Jeremy Cohn (CEO), Chicago’s Moody Tongue Brewing Company is built on the philosophy of culinary brewing, appealing to those with a discerning palate—or as Rouben describes, a “moody tongue.” A graduate of the Culinary Institute of America in New York and the Siebel Institute of Technology—one of the world’s leading beer schools founded in 1900—Rouben worked in Michelin-starred kitchens including the Martini House in Napa Valley, California and at Thomas Keller’s Per Se in New York City before beginning to brew. Utilizing his extensive culinary background and brewing education, the team at Moody Tongue approaches brewing with a chef’s mindset, carefully creating balanced beers that encompass layers of flavors and aromatics using three principles — sourcing high-quality ingredients, understanding how best to handle ingredients, and knowing when and how they should be incorporated during the brewing process. In 2019, Moody Tongue moved its operations to an entirely new 28,600 sq. ft. space in the city’s South Loop neighborhood. The large-scale expansion, located at 2515 S. Wabash, immediately grew the brewery’s production capacity and now houses two world class dining concepts — a casual, à la carte tasting room, The Bar at Moody Tongue, as well as upscale, intimate restaurant, The Dining Room at Moody Tongue, both led by ten-time Michelin star recipient Chef Jared Wentworth. For more information, please visit www.moodytongue.com or find them on social media @moodytongue.