Texas man makes deep-fried beer. Minnesotans want some.

friedbeer.net

Crunchy on the outside, liquid on the inside.

​As we celebrate the Great Minnesota Get-Together, our minds are already on new things that could be fried for next year. And our gaze turns to Texas, as we wonder what are they frying this year?  The answer is beer.

Is it only a cliche that everything tastes better fried?

We hope to find out, as a Texas man has spent three years of his life developing a recipe for fried beer, which debuted at this year's Texas State Fair.  

In a top secret process, Mark Zable, through trial and error, learned to deep-fry beer. No amateur to the concession business, Zable's father ran a Belgian waffle stand at the Texas State Fair for 47 years. But what is fried beer like? The result looks similar to ravioli but is really a pretzel pocket with a beer filling. It is crispy outside and completely liquid inside. Fried dough and beer mix simultaneously, like happy hour in your mouth.  And the beer is fried a short enough time to remain alcoholic.

According to the Dallas Morning News:

For three years, Zable has been on a mission to concoct Fried Beer. He remembers staring at a bar menu in a restaurant.

Calamari. Nachos. Fried cheese.

Bor-ing.

"Someone needs to figure out a way to fry beer," he thought.

Zable started experimenting. But the beer-and-dough concoction kept exploding once it hit the fryer. He kept getting burned.

So he consulted with a food scientist--still, no luck.

Then, earlier this year, he finally found the recipe for success. Now Zable keeps the process shrouded in secrecy and has applied for a Fried Beer patent and trademark.
Mark Zable figured out how to fry beer by sealing it in dough.

Now that is perseverance. If someone worked that hard to fry beer, the least we can do is try it. To Zable we say: If you make it (and bring it to Minnesota), we will come.