NO ONE EVER GOES INTO A RESTAURANT AND SAYS GIVE ME YOUR
MOST AVERAGE BEER WITH YOUR MOST AVERAGE DISH PLEASE. THAT JUST IT DOESN'T HAPPEN. WE HAVE
REALLY HIGH STANDARDS. WE WANT THE BEST BEER WITH THE BEST
FOOD. MY NAME IS JARED ROUBEN I'M THE BREW MASTER OF MOODY
TONGUE BREWING COMPANY IN CHICAGO ILLINOIS. I DECIDED THAT
I WANTED TO START MY OWN BREWING COMPANY MY SECOND YEAR OF
CULINARY SCHOOL AT THE CULINARY INSTITUTE OF AMERICA. AND THE FIRST
WEEK OF SCHOOL I TRIED TO JOIN THE WINE CLUB. AMONGST OTHER
CLUBS. AND THE WINE CLUB TOLD ME THAT I HAD TO HAVE A MINIMUM GPA
AND THAT EACH EVENT WAS GOING TO BE ABOUT 25 DOLLARS. SO THE NEXT
WEEK I STARTED BEER CLUB WHERE EVERYONE WAS WELCOME REGARDLESS
OF GPAS AND IT WAS FREE. SO AS YOU CAN IMAGINE IT WAS VERY
POPULAR. IT STILL EXISTS TODAY AND WITHIN THAT CULINARY
INSTITUTE OF AMERICAN BREWING CLUB. WE STARTED INVITING
BREWERIES FROM ALL OVER THE COUNTRY, TO PAIR THEM WITH FOOD
WE WERE CREATING TO USE FOOD AS AN INGREDIENT WITHIN FOOD AND
JUST TO THINK OF BEER AS FOOD AND TO ME THAT WAS AN AHA MOMENT
TO BE ABLE TO LOOK AT CULINARY COLLEAGUES AND TO EXPLORE BEER
THE SAME WAY WE WERE EXPLORING DISHES IN THE CLASS ROOM. I FELT LIKE I
HAD FOUND MY PASSION. THE NAME MOODY TONGUE MEANS SOMEONE WITH
A DISCERNING PALATE, SOMEONE WHO CARES ABOUT WHAT THEY CONSUME, I
THOUGHT THAT WAS ME AND SO MANY PEOPLE OUT THERE. WHAT I DO HERE
AT MOODY TONGUE IS WE BREAK DOWN THE WALL FROM THE KITCHEN TO THE
BREWERY. AND WHEN WE SPEAK TO FLAVORS AND TASTES AND AROMATICS
WITHIN BEER WE SPEAK IN THE CULINARY LANGUAGE, BECAUSE
THAT'S THE ONE LANGUAGE WE ALL SHARE. I MEAN FROM THE MINUTE
YOU WERE BORN YOU WERE EATING FOOD. TECHNICALLY YOU'RE AN
EXPERT. YOU'VE BEEN DOING IT YOUR ENTIRE LIFE USUALLY IT
HAPPENS THREE TIMES A DAY IF NOT MORE. MY SCHEDULE EVERY DAY IS
DIFFERENT. SOME DAYS I'M SPENDING TIME IN THE BARREL
ROOM. SOME DAYS I'M SPENDING TIME WITH RECIPE FORMULATION.
SOME TIMES I'M SITTING DOWN WITH A CHEF OF ONE OF THE
RESTAURANTS WE WORK WITH AND TALKING ABOUT POTENTIAL PAIRINGS
AND OTHER TIMES I'M JUST TASTING WHICH IS ONE OF MY FAVORITE
THINGS TO DO ESPECIALLY WITH NEWER BREWERS HOW MANY OF
THESE COULD YOU HAVE? "THIRTY I DON'T KNOW IF I COULD STOP."
BREWING IS AN EXTENSION OF COOKING. YOU'RE JUST
MANIPULATING INGREDIENTS WITH TIME AND TEMPERATURE. I THINK
WITH BREWING YOU JUST HAVE TO BE MORE PATIENT AND EVERYTHING IS A
LITTLE BIT MORE SCIENTIFIC. FOR ME I FELT LIKE I NEVER LEFT THE
KITCHEN THE BREWERY IS MY KITCHEN NOW, THE POTS ARE
BIGGER, THE HOURS ARE BETTER, THE UNIFORM IS A LITTLE MORE
COMFORTABLE, BUT OTHERWISE I FEEL LIKE I'M JUST COOKING.
INSTEAD OF A SOLID MY MEDIUM IS A LIQUID. INSTEAD OF A PLATE I
PUT IT IN A GLASS. EVERYTHING I WAS DOING IN THESE MICHELIN STAR
KITCHENS I'M JUST APPLYING TO THE BREWERY. AS A RESULT WE'RE
GETTING REALLY DELICIOUS BEER. "HOW MANY BEERS DO YOU THINK ARE
IN THIS ROOM?" "OVER 5000" THAT'S SO GREAT. I COULD
LIVE IN THIS ROOM" I DON'T REALLY LOOK AT OUR STYLE OF
BREWING AS EXPERIMENTS. FOR ME WE GO IN THERE WITH A PLAN. WE
KNOW WE'RE TRYING TO BUILD THIS BASE BEER. BECAUSE, ALL
GREAT BEER STARTS WITH A GREAT BASE. IT'S LESS OF A GUESSING
GAME, LESS OF WOW WHAT'S GONNA HAPPEN AND OF OK WE HAVE A
TARGET LET'S HIT THE BULLSEYE. IF WE'RE A LITTLE OUTSIDE OF
IT WHAT DO WE HAVE TO CHANGE. IT'S ALWAYS ABOUT PERFECTING AND
BETTERING WHAT WE HAVE INSTEAD OF OK LET'S THROW IN THE
KITCHEN SINK IN HERE AND HOPEFULLY WE GET SOMETHING GOOD
AS A RESULT. BREWING 90% OF IT IS CLEANING. BEING A GOOD COOK
IS WORKING FAST AND WORKING CLEAN, SAME THING WITH A
BREWERY. THE MORE YOU CLEAN THE LESS LIKELY THERE IS THAT
SOMETHING NEGATIVE WILL HAPPEN TO YOUR PRODUCT. WE ALSO TRY TO
WORK FAST AND WORK SMART AND THOSE ARE TWO SLOGANS YOU'LL
HEAR IN ALMOST EVERY KITCHEN: WORK FAST AND WORK SMART AND
THAT JUST MEANS PRIORITIZE, MANAGE YOURSELF PROPERLY AND BE
EFFICIENT, IS WHAT I'M REALLY TRYING TO SAY. IF YOU DO IT
RIGHT THE FIRST TIME YOU DON'T HAVE TO DO IT A SECOND TIME.
ANYONE WHO WANTS TO GET INVOLVED IN BREWING MY ADVICE IS TO GET
YOUR FOOT IN THE DOOR, DO WHATEVER IT TAKES AND IF YOU'RE
STILL THERE 6 WEEKS LATER YOU'RE AT THE RIGHT PLACE, IF YOU ENJOY
WORKING HARD USING YOUR HANDS AND CREATING , EVERYONE CAN BE A
BREWER. IT USUALLY TAKES ONE DAY, ONE DAY. YOU EITHER KNOW OR
YOU DON'T KNOW AND I'VE GOT TO TELL YOU THAT'S WONDERFUL.
IF BY THE END OF THE DAY YOU'RE LIKE WOW I CAN'T WAIT TO GO BACK
YOU'RE IN THE RIGHT PLACE. MY GOAL IS TO BE A STUDENT FOR LIFE
AND EVERYDAY I WALK IN I LEARN SOMETHING. AND THAT'S WHAT
MAKES THIS JOB SO EXCITING. BREWING IS MY DREAM JOB BECAUSE
EVERYDAY I GET TO BE CREATIVE. EVERYDAY I GET TO USE MY HANDS
TO BUILD FLAVORS AND AROMATICS TH AT PEOPLE LOVE AND EVERYDAY I MAKE SOMETHING THAT I CAN SHARE WITH ALMOST
EVERYONE. "CHEERS." "CHEERS."