Bungalow Kitchen: Pints and Pairings – BBQ Seared Tuna with Beer-and-Smoked-Cheddar Grits

September 10, 2014
by Lee Greenway
By Alex Morrison, Bungalow Kitchen

Welcome to another edition of a Pints and Pairings Tasty Tuesday for the Peach State Ale Trail, wherein we find a classic southern dish with a little twist. Fish and grits is the slightly less omnipresent brother of Shrimp’N’Grits, but it is a great dish on its own. And since fish is not just a single thing, you can really play with the flavors more than with the new Southern staple. A staple that is on display is the beer that is doubly featured here: Sweetwater’s Georgia Brown Ale. This beer is familiar to Georgians by now, finding its way to many bars and groceries. Like Terrapin, they have put Georgia on the national beer map and make many great beers, even if the first one I heard of was Blue…

Here, I decided to feature the beer in the grits. It makes sense that beer and grits would mesh well together, adding a nice layer of flavor to the sometimes monotone corn dish. Also, the beer flavor is completed by the use of a smoked cheddar cheese that makes a bold statement along with the sweet notes of the brown ale. I highly recommend this method for your evening grits dishes.

Click here to read the full post at Bungalow Kitchen…


Lee Greenway is the Word Czar - that's Peachstateish for "editor" - and the Ink Wrangler - that's Peachstateish for "designer" - for the Peach State Ale Trail.

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