Deep Fried Beer! I read the article and had to clean the keyboard, monitor and the mouse. Looks sooooooo good to eat! Texas Chef Successfully Deep-Fries...Beer! | Field & Stream I sincerely hope the committee that hands out Nobel Prizes in the science fields have taken notice of one Texas chef who recently achieved a gastronomical breakthrough: deep-fried beer. That’s right. According to this report: The beer is placed inside a pocket of salty, pretzel-like dough and then dunked in oil at 375 degrees for about 20 seconds, a short enough time for the confection to remain alcoholic. When diners take a bite the hot beer mixes with the dough in what is claimed to be a delicious taste sensation. Inventor Mark Zable said it had taken him three years to come up with the cooking method and a patent for the process is pending. He declined to say whether any special ingredients were involved. Zable will introduce the dish at a fried-food competition in Texas later this month. He’ll serve five of the ravioli-like bites for a very modest $5. If any of our Texas readers plan on attending this food festival, please report back to the Wild Chef (firstname.lastname@example.org) and let us know how they tasted.