Fried beer debuted last year at the Texas State Fair. It swallowed the prize of “most creative,”
Our award might be more like, “Most Interesting Way To Putter After Work.” But perhaps we are not giving it the seriousness others might. I mean, frying a liquid has got to be really hard. Either way, fried beer is a far cry from the cold beverage we know and love — the kind with a bottlecap.
Care to try a bite of beer (as redunkulous as that sounds), but can’t make it to the Texas State Fair? Try making it at home (see recipe below). Or order it online. Yes, online — at friedbeer.net. Mark Zable, fried beer’s founding father, has patented and trademarked it. “…Using our patent pending process, we are able to place beer inside a salty pretzel like dough, and deep fry it. When you take a bite, beer pours out of the inside pocket of dough.” You have to be 21 to order, and you need a wad of cash to pay for the dry ice delivery. Three sizes are available: small (36 pieces), medium (54 pieces), and ginormous (860 pieces).
Zable said it took three years to come up with the cooking method. He declines to say whether any special ingredients were involved. Thus far, he has been deep frying Guinness but said he may switch to a pale ale in future.
“Nobody has been able to fry a liquid before. It tastes like you took a bite of hot pretzel dough and then took a drink of beer.” Mr. Zable’s other claims to fame
Crazy as it sounds, they all sound better than fried Frito pie, which took home the 2010 blue ribbon for “best taste” and fried butter, which cleaned up the year before. What will they fry up next?
Make It At Home
1. Make little ravioli pockets of a “pretzel-like” dough.
2. Fill with beer.
3. Deep fry for around 20 seconds.