Moody Tongue Brewing Company

Moody Tongue Brewing Company is built on the philosophy of culinary brewing, appealing to those with a discerning palate — or as Brewmaster Jared 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 such as Thomas Keller’s Per Se in New York City and the Martini House in Napa Valley. Utilizing his extensive culinary background and brewing education, Rouben 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, the brewery relocated and expanded to launch three all-new dining concepts -- (1) a casual, à la carte tasting room, The Bar at Moody Tongue, (2) an upscale, intimate fine dining restaurant, The Dining Room at Moody Tongue, and (3) an elevated smoked meats concept, Moody Tongue Smoked Meats, all led by nine-time Michelin-starred Executive Chef Jared Wentworth.

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