Dining: So which beers pair best with shrimp, chicken and fried livers? We have some recommendations for Shrimp Boat’s new owners.

Dining: So which beers pair best with shrimp, chicken and fried livers? We have some recommendations for Shrimp Boat’s new owners.

 

TOP: It was another busy lunch hour Thursday at The Shrimp Boat on Second Avenue but regulars saw something different in the window…BELOW: … and that’s notice that the new owners seek a beer pouring permit from the city’s Alcohol Control Commission. Hometown photos.

Rome’s ever-changing restaurant market continues to shift, this tmie with not just new ownership of The Shrimp Boat but also a new menu item. Beer.

Restauranteer Jeremy Duke — who with his stepfather Truman Webb and business partner Tyson Dube continue to expand their dining options — seeks a beer pouring license from Rome’s Alcohol Control Commission. The meeting is set for Monday, March 15, at 5 p.m.

In a story in Thursday’s Rome News-Tribune, Duke talked about some tweaking to The Shrimp Boat’s menu — but we doubt any of the mainstays are in jeopardy.

So we were curious about beer pairings with some of favorites at The Shrimp Boat. Exactly what does go well with fried shrimp, other seafoord, fried livers and chicken? What we found:

Bottleneck Management’s Beer and Food Pairing Chart shows:

  • American White Ale for garlic shrimp (no mention of fried).
  • A pilsner “works well with salmon, tuna and other high-fat, oily fish.”
  • An amber ale with grilled chicken.
  • A brown ale with “the nutty flavors of chicken satay, cashew chicken.”
  • No listing for livers, fried or otherwise.

The Half Wall Restaurant and Craft Beer Bar recommends:

  • Fried shrimp: Pale ale.

But again, no chicken liver pairing recommendations. So our Google research took us to this option, which we expand upon to give chicken livers equal play. It comes from Pasta Magazine and actually has a Georgia connection. Read on:

“So, chicken liver. I grew up in Georgia, in a little town called Adel, about 25 minutes north of Valdosta, and four hours away from Atlanta. About 3,500 people lived there and, for my first job, I washed dishes at a fried chicken joint. Whole chickens, tenders, and nuggets were certainly on the menu, but we also sold menu items consisting entirely of livers and gizzards. This, I think, was my first taste of offal: at the end of an evening shift, we took whatever was available, what was left over. The livers and gizzards sold well but not nearly as well as the standard cuts; often, I took livers, because that’s what I had to take.

“In a way, it mirrors the whole point and history behind the consumption of offal: want shapes necessity. My family wasn’t poor but I made barely $5 an hour as a high school pissant, and I wasn’t about to take any food home that wasn’t free. Fortunately, I ended up loving those cuts, livers especially. They were nearly cake-like, filled with an unctuous texture and earthy flavor I’d never before experienced.

“The beer, somewhat surprisingly to me at first, latches right onto them. Cherry Stout’s base beer is complexly malted and bitter, so the earthy, gamey liver meets it tit for tat; the tinge of cherry sweetness helps to cut the fatty, full texture of the meat, while the iron-like nuances the fruit carries hint at—I swear—something akin to beef blood, does well in matching up with the liver’s rustic qualities.”

Our recommendation also would include the brown ale, especially if they can latch on to any remaining “downtown brown” crafted by Rome City Brewing Co. The other chicken and fish? We’d go shandy, especially a Leinenkugel’s Summer Shandy which is much more available these days.

Here’s hoping Duke and company even try a few beer pairings once sales begin.

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