On the Scene Chicago: Locals Talk About Current Trends in Their City

Fine dining and beer? Just a few years ago, that was an unusual combination. But with the craft beer boom, the selection expanded. The flavors became more diverse, and people became more open to it. What has favored the trend in Chicago: With the Siebel Institute, there is a traditional school for brewing here that attracts many young talents. 

I know several chefs who are beer drinkers themselves. After 14 hours in the kitchen, you simply reach for it more readily than for a glass of Chardonnay. Thus, it happens that restaurants, which already meticulously curated every detail – from cutlery to coffee – now also naturally include beer. Like Cruz Blanca, which combines modern Mexican dishes with its own Cervezas. Or Bungalow by Middle Brow, which emphasizes local ingredients in both the kitchen and the brewery. 

At Moody Tongue, I work closely with our chef to coordinate dishes and drinks. For our 2022 Pressed Asian Pear Saison, for example, we take pears from a local farm, juice them, let them ferment, and age the juice for a year in stainless steel. Meanwhile, the beer base is aging in Chardonnay barrels. The result has all the characteristics of a vintage champagne: apple, pear, brioche. We serve it with our Langoustine Caviar course. The perfect accompaniment!

About:

Jared Rouben worked in some of the best restaurants in the USA before opening his brewery-restaurant Moody Tongue in Chicago. It is the first brewery with two Michelin stars worldwide.