Place beer inside a pocket of salty, pretzel-like dough and then deep fry in oil for about 20 seconds, a short enough time for the confection to remain alcoholic. Et voila, deep fried beer!
According to the Telegraph When diners take a bite the hot beer mixes with the dough in what is claimed to be a delicious sensation (a scalded tongue?).
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. Mr Zable has so far been deep frying Guinness but said he may switch to a pale ale in future.
Err It's a bit late (or a bit early for) April Fool posts and the source of this was not the National Perspirer or an Alium related website but I think I'll drink my stout in a glass as nature intended!