As we’ve already seen with this summer’s Meat Man Parfait, state fairs are a hotbed of culinary experimentation. The latest headline maker comes from the Texas State Fair, where one man plans to unleash the craziness that is Fried Beer upon the world.
It’s really quite simple. Ravioli-ish pockets of dough are filled with Guiness and then deep fried. Judging by the below video, the beer just spills out onto the plate after the first bite.
The creator of Fried Beer is also considering using Shiner Bock or Sierra Nevada in place of Guiness. There is also the Deep Fried Frozen Margarita and — for those under 21 — non-alcoholic Fried Lemonade.
Fried Beer: The ultimate fair food? [Jacksonville.com]
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Oh. My. God.
I’ll stick with my deep fried cookie dough, thank you very much.
um… can you share how to make this?
Or do you buy it somewhere?
I go to a restaurant that makes it. I assume if you can make a sweet batter, you just coat a ball of cookie dough in it and fry it.
Is this magical place in Mid-Missouri? If so, that would be AWESOME!
I think beer-battering is probably a better way to get fried beer than this is.
Mmmmm…. beer-battered onion rings…
beer battered JUST ABOUT ANYTHING… drool
Yeah beer batter is better. I’ve had some beer-batted ribs one summer with diff kinds of bbq sauce that had beer and some had what i believe was wine too. Had those with some steak fries and beer and the big screen with the football game on and a bunch of buddies, one of the best times =)
how about… Beer Battered… Beer.
isn’t beer supposed to be cold?
Depends. Some groups think it should be served at room temp. I am not one of them, but in Europe room temp beer is more common.
It depends on the type of beer. Some beers taste better ice cold, some taste better slightly cold, some taste better slightly room temp., etc.
Basically, price has an inverse relationship with how cold a beer needs to be. The cheap crap needs to be ice cold so that you don’t taste as much of the crap. Good beer can be served at a slightly lower temperature to enjoy many of the subtle flavors.
Why not just infuse chocolate or something else with beer and then deep fry that? It would seem more edible than scalding hot beer.
Or try doing it the way that one guy does fried coke, so it’s more like a beer-infused doughnut hole with beer syrup. This just sounds…vile. Then again, Guinness tastes like skim milk to me.
This is a good way to ruin a perfectly good Guinness. MY GOODNESS…..
+1
+2
+3
Because I can
this is the most pluses I’ve ever gotten in my entier life *tear*
That sounds horribly foul. And I love beer.
What a waste of good beer.
Talk about alcohol abuse!
“The creator of Fried Beer is also considering using Shiner Bock or Sierra Nevada in place of Guiness.”
See, now, that would be a mistake.
Guinness, or any other dark beer, seems like it would work(although, I don’t imagine I’d like it much)….Sierra Nevada(basically, any lighter beer, ESPECIALLY an IPA) seems like the bitterness would be too much for something like this, whereas the sweetness of Guinness sounds like a great fit. Personally, if I were to try this, I’d like to see a Newcastle version. But, generally, State Fair fried foods are a bit over-the-top for me…I heard someone mention “fried butter”….what the Capital F?
Coming from a man who would eat a few fried butter-cream cheese balls or the meat sundae, this is effing stupid.
This is getting nasty… Fried butter? Okay… Fried etc? Fine. Fried beer? GROSS!
I’ve figured out a (surprisingly tasty, considering) recipe for deep-fried sweet tea which I’m debating entering into this year’s state fair.
Do it before someone else does and gets rich off of it!
I’m actually looking into some kind of legal protection thingy to put in place just in case! While I know a food item in general isn’t considered unique, the method or recipe can be.
“recipe”
The recipe isn’t, sorry. Better trademark a good name!
My Southern boyfriend would LOVE that. He will eat anything deep-fried and drinks prodigious amounts of sweet tea.
That’s what I’m aiming for — the quintessential Southern snack!
A few years ago I investigated this, to enter a food in the Texas State Fair, you have to be a licensed food distributor.
What is this 14 second commercial for a 31 second video?
How do you actually eat this stuff if it all ends up on the plate? And why?
I was just about to post the same thing, that’s what pisses me off about Hulu also!
Just seems like the liquid inside wold get scaldingly hot…Gonna be a lawsuit soon…
Unless the ravioli pockets somehow protect it, I would think that all the alcohol would burn off in the frying process. So you’d end up with – wretch – non-alcoholic hop water inside.
The whole idea of “alcohol burning off” is mostly a myth. Generally in when alcohol is used in cooking, most of it remains: http://homecooking.about.com/library/archive/blalcohol12.htm
which is why it’s so much fun to make baked goods with booze. now if you’ll excuse me, i made southern comfort chocolate chunk brownies last night and i need to go ‘drink’ one
Wow, that’s a great link, thanks! (I always wondered how much beer stays in my chili after I cook it for 2-3 hours – turns out, not much)
Now wrap it in bacon and dip it in gravy.
Then wrap that in a blueberry pancake, cover it with vegetarian chili and serve it in a 1 gallon zip-lok bag?
http://www.youtube.com/watch?v=YM5OMiFD94s&feature=related
Taco Town!
I would recommend Spaten Optimator for these instead of Guinness.
This looks like “soggy ravioli full of hot beer.” Do not want.
Despite the different beers of the world and different ways of drinking them, I have never heard of one being served “piping hot.”
next, let’s deep fry a half-caf soy vente caramel macchiato!
Errr… ya. Personally, I’ll stick to consuming beer the old fashioned way: in a icy-cold mug, or in a bottle, again icy cold.
Yeah. Fine. Good. I’m sure this has all the great taste of drinking someone’s piss.
I’ve seen fried Coca Cola concessions at a couple of fairs (at the same places as the fried Twinkies and fried Snickers bars), so I imagine anything is fair game for the deep fryer… blecch.
Veteran beer drinker here. Long time food eater too. Open minded guy, always up for something new. And…this sounds heinous. Or maybe just dumm.
Of course this is a product of Texas. I’m not even a fan of Guiness and I’m pissed by what the asshat has done to beer. Beer does not belong in a ravoli swimming in a vat of oil only to flow out onto my plate after the first bite or burn my taste buds up. Mr. Inventor of Fried Beer, this Bud isn’t for you.
What’s this “of course” shit? They’re running out of things to fry at the Texas State Fair; hell they’ve already fried nearly everything known to man. This year’s food offerings also include fried salad if that gives you any idea of how near the bottom of the barrel they are.
Speaking as a native Texan, most of us know how to operate a beer properly.
This is the sort of stuff that you want to used mass produced crappy beer like like Bud Lite, or Miller Lite, or Coors light, or.. Oh you get the idea
Why not make them healthier and steam them like soup dumplings? Also, hot beer, eeeuw.
If he is committed to using ravioli as the delivery agent, I would think that stuffing them with beer-infused cheese (such as what is served with pretzels in some German restaurants) would be both tastier and a more effective beer transfer device.
Now THAT sounds good.
A one that isn’t cold is hardly one at all.
I know several million Europeans that would disagree with you. Just like wine, not every beer is meant to be served at 34 degrees F.
I’ll stick with my Stella, thanks much!