Moody Tongue Brewing Co. President and Brewmaster Jared Rouben Talks Oak Barrel Aged Flanders Red Ale

We spoke with Moody Tongue Brewing Co. President and Brewmaster Jared Rouben about Oak Barrel Aged Flanders Red Ale.

BC: Who came up with this beer’s recipe?
Myself and head brewer J.T. Rea.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
For me, this beer is reminiscent of red Burgundy, which I believe is one of the most easily pairable selections in the wine world. With a ruby-red, medium body alongside the flavors and aromatics of tart cherry and rhubarb, I would suggest enjoying this beer with dishes like duck confit or braised rabbit with prunes -- or just sharing a few glasses with friends and family.

BC: Where does this beer’s name come from?
Much like the other beers we create at Moody Tongue, our beer names are designed in a manner which is most transparent for our guests. We aged this beer in American oak barrels, and hence the creation of the Oak Barrel Aged Flanders Red Ale.

BC: Is this your “desert island beer?”
Yes it is.

BC: Can you describe this beer in 10 words or less?
Balance, layered, cherry, rhubarb, sweet, sour, umami.

BC: Do you know a story – or have a personal story – that revolves around this beer?
I flew to Belgium this past year with our Head Brewer, J.T. Rea, to ensure that prior to blending our finished batch, the flavors and aromatics would be accurate to style. We returned to Chicago and continued to taste through our barrels as we blended the final batch -- and could not be more pleased with the result.

BC: What's a good food pairing for this beer?
Duck confit, braised rabbit with prunes, beef bourguignon and strawberry shortcake.

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