The Brewmaster Blurring the Line Between Beer and Fine Dining

In the world of craft beer, few figures have redefined the space as dramatically as Jared Rouben. As the brewmaster and founder of Moody Tongue, he has elevated beer from a casual beverage to a gastronomic experience worthy of a Michelin star. Through his culinary brewing philosophy, Rouben blends the precision of haute cuisine with the artistry of brewing, proving that beer deserves a seat at the fine dining table.

From Kitchen to Brewery: A Culinary Awakening

Rouben’s journey didn’t begin in the brewhouse—it started in the kitchen. Born in Louisville, Kentucky, his early food memories were shaped by fried fish lunches with his grandmother and the curiosity sparked by spotting Franziskaner Hefe-Weiss in his father’s garage fridge. But it wasn’t until Washington University in St. Louis, where he took a food journalism class in his senior year, that he truly found his passion.

That class led him to The Culinary Institute of America (CIA) in New York, where he immersed himself in technique, precision, and ingredient-driven cooking. While studying, he founded the Brew Club, a group dedicated to exploring beer’s role in food. Members experimented with sorbets, barbecue brines, and sauces infused with beer styles from Brooklyn Brewery, Dogfish Head, and Magic Hat. It was during this time that Rouben’s perspective on beer shifted.

“I started to see beer as more of a culinary item,” says Rouben. As he delved deeper into the interconnectedness of beer and food, he realized there was a huge gap. “All these restaurants in NYC had amazing wine lists and even tea lists, but there were only the same five beers on every menu. I was on a mission to really bring beer and food together.”

Training with the Masters

With his newfound mission, Rouben set out to hone his culinary skills in some of the best kitchens in the country. He trained in Napa Valley’s Martini House before moving to Per Se in New York, working as an expediter under Thomas Keller. At Per Se, every element of a dish was meticulously analyzed, reinforcing Rouben’s obsession with detail.

Surrounded by chefs discussing wine, Rouben found himself thinking differently.

“As people were talking about Burgundy, Bordeaux and Champagne, I was thinking about Porter, IPA, and Pilsners,” he says. Encouraged by Keller, Rouben saw an opportunity to fill the void in the exploration of beer and its place in fine dining.

Determined to merge his culinary and brewing expertise, Rouben pivoted from kitchens to breweries. He enrolled at Chicago’s Siebel Institute, one of the world’s most prestigious brewing schools, where he mastered the technical precision of brewing.

Brewing Meets Fine Dining: The Birth of Moody Tongue

Rouben quickly made a name for himself as a brewmaster at Goose Island Beer Company, where he spearheaded the Farmers’ Market Series and Chef Collaboration Series, working alongside acclaimed chefs like Rick Bayless, Paul Kahan, and Stephanie Izard. But his vision extended beyond collaborations—he wanted a brewery where beer was treated with the same respect as a tasting menu.

In 2014, he co-founded Moody Tongue Brewing Company in Chicago with CEO Jeremy Cohn. Unlike traditional craft breweries, Moody Tongue was built on culinary brewing principles, with a focus on layered flavors, balance, and ingredient-driven innovation. The brewery’s philosophy was simple yet revolutionary: brew with the mindset of a chef.

“Brewing and beer brought me to Chicago,” Rouben says of opening Moody Tongue’s flagship. “There is such a love and passion for beer and food that I’ve never experienced any other place in America – or anywhere for that matter.”

That passion resonated with both the local and global culinary community, setting the stage for what would become one of the most groundbreaking breweries in the world.

A Michelin-Starred Brewery

What truly set Moody Tongue apart was Rouben’s insistence that beer should be as refined as any pairing-worthy beverage. In 2016, they opened The Tasting Room at Moody Tongue, an intimate space where guests could experience beer in a more elevated setting. This evolved into Moody Tongue’s Fine Dining Room, where a 15-course tasting menu was designed with beer pairings at its core.

In 2021, that dedication paid off when Moody Tongue earned a Michelin star, making it the world’s only Michelin-starred brewery—a title it has held ever since.

“That was our goal—to elevate beer and food together. To use the best ingredients on the beer side and food side,” Rouben shares.

With its Michelin star, Moody Tongue entered a new era of growth. The brand expanded beyond Chicago, opening:

• Moody Tongue Sushi in New York’s West Village (2023), a fusion of omakase dining and culinary brewing
• Moody Tongue Pizza in the East Village (2024), blending beer with a refined take on classic pies
• Moody Tongue Sushi in West Palm Beach (2025), a 24-seat omakase concept with beer pairings

Each new venture reflects Rouben’s ongoing commitment to blurring the line between beer and fine dining.

Redefining Beer’s Role in Gastronomy

Jared Rouben has spent his career challenging perceptions of beer, proving that it belongs in Michelin-starred tasting menus, sushi pairings, and beyond. With Moody Tongue, he continues to push boundaries, shaping a future where beer is no longer an afterthought, but an essential part of the culinary conversation.