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: “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.”
I have never been tempted to visit the USA before, but Mark Zable’s remarkable invention may have changed all that. And he beat me to it. I was desperately working on a recipe for deep-fried beer, but kept drinking the ingredients. And I continue to do so. This is the same issue that has also held me back in my quest to produce the world’s first Castle Milk Stout ice cream.
Mr Zable previously invented dishes including chocolate-covered strawberry waffle balls and jalapeño corndog shrimps.
And how did I miss them?