How To: Pair Beer with Food Like a Fine Wine

Moody Tongue was founded as a brewery where brewmaster and owner Jared Rouben applied his culinary background to beer. As the brewery expanded into restaurants in Chicago and New York City, its menus centered around beer pairings rather than traditional wine accompaniments.

Rouben has long viewed beer through a wine-like lens—specifically, Champagne. He believes diners should adopt this mindset when pairing beer with food, just as they would with fine wine.

“Champagne has these beautiful bubbles that scrub the tongue, ensuring every bite tastes fresh—just like beer,” says Rouben.

This effervescence is why beer pairs so well with salty, greasy foods like chicken wings or pizza, as it resets the palate by dissipating built-up flavors. But, just like wine, not every beer is suited for food, which is where thoughtful pairing techniques come into play. At Moody Tongue, Rouben applies wine pairing principles to beer to elevate the dining experience.

Origin Pairing—What Grows Together, Goes Together

Pair beer with the cuisine of its origin. This classic pairing principle works just as well for beer as it does for wine.

“If you’re having German cuisine, drink German beer,” says Rouben. “If English food and English beer didn’t pair well, they would have changed it a long time ago.”

A classic German pilsner with bratwurst or a malty English ale with shepherd’s pie are perfect examples of this philosophy in action.

Complementary Pairings—Amplifying Flavor

Complementary pairings highlight flavors or textures that naturally align. A similar beer can emphasize the nuances of a dish, enhancing its depth.

• Light-bodied foods (like oysters or sashimi) work well with light-bodied beers such as a rice lager.
• For desserts, a porter brings out flavors like chocolate in rich cakes or pastries.

“I love dessert,” says Rouben, pointing to Moody Tongue’s famed 12-layer German chocolate cake. “Pair it with a chocolate beer to enhance the layers.”

Contrasting Pairings—Opposites Attract

Contrasting pairings embrace the classic rule that opposites attract. A pairing doesn’t always need to be complementary—it can be intentionally bold and unexpected.

“We have a nice Yuzu lager that showcases the tart citrus of the Yuzu that we pair with raw Shima-aji (striped bass) with sesame sauce; the sesame sauce is sweet, so there’s a really nice contrast with the tart Yuzu,” says Rouben.

Think spicy foods with crisp lagers or rich, fatty meats with bitter IPAs—pairings that cut through intensity rather than match it.

Glassware—Presentation Matters

“Wine has done an incredible job with presentation and showmanship that's laid the foundations for beer,” says Rouben.

At Moody Tongue, every beer pairing utilizes a unique glass, much like wine.

• Their Cassis beer (a black currant lambic) is served in a Bordeaux glass because black currant is a key characteristic of Bordeaux wines.
• The Cherry Oud Bruin, aged in sherry casks, is served in a bulbous Burgundy glass to allow its layers of flavor to open up.

Using the right glass shape enhances aromatics and taste, just as it does for wine.

Experiment—And Don’t Take Yourself Too Seriously

At Moody Tongue, pairings are constantly tested and refined, but that doesn’t mean beer pairings need to feel intimidating.

“We take lessons from the wine world because they’ve done an exceptional job,” says Rouben. “We’re breaking down the wall between beer and wine, letting people enjoy both without having to choose one over the other.”

Whether you’re experimenting with pairings at home or exploring beer at a fine-dining level, the key is to have fun, trust your palate, and embrace beer’s complexity—just like you would with wine.