Random Asides

How to Make Fried Beer

I know this has little to do with science or skepticism or feminism or whatever but I DO NOT CARE because I’m sick and tired of reading about this guy who claims he invented fried beer and ooooh look at him isn’t he special?

NO. He is not special. I did it first. And unlike Mark Zable, I will share my awesome recipe for fried beer so you can enjoy it at home.

In 2007, I hosted FryDay, a party in which my friends brought any food they wanted and we threw it into a deep fryer to see what happened. We fried PopTarts, fruits, candy bars, gummi worms and more.


It was so successful I hosted a second one, and once again, we fried beer. Beer! It’s delicious. Here’s what you need to do to enjoy your own fried beer:

Fried Beer Recipe

Fried Beer


  • 2 bottles of beer (our first attempt was IPA and second was a pumpkin ale, which was much stronger and better, IMO)
  • a few cups of flour
  • a few dashes of baking powder
  • salt
  • cinnamon
  • a few cups of granulated sugar
  • a wee bit of powdered sugar

1. Mix equal parts beer and flour (you probably don’t need more than a bottle of beer). Add the baking powder, a bit of salt and a spoonful of cinnamon. Mix it all up and pour into a Ziplock bag.
2. Throw the Ziplock bag in the fridge for a few hours.
3. Dump equal parts beer and sugar into a small saucepan and put it over high heat to reduce it into a syrup.
4. Grab the bag out of the fridge and unzip it a tiny bit. This allows you to squeeze the batter into the hot oil of your deep fryer, making a funnel cake.
5. Let the batter brown a bit in the oil.
6. Pull that mofo out and pour some syrup over the top. Dust with powdered sugar.
8. Add beer syrup to EVERYTHING because it’s delicious.

Okay? That’s it. Mark Zable spent three years on his recipe and he won’t let you have it. I came up with this in 10 minutes and I’m sharing it with the world and it’s amazing.


Rebecca Watson

Rebecca is a writer, speaker, YouTube personality, and unrepentant science nerd. In addition to founding and continuing to run Skepchick, she hosts Quiz-o-Tron, a monthly science-themed quiz show and podcast that pits comedians against nerds. There is an asteroid named in her honor.

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  1. I can attest to the tastiness of this recipe, having been privileged enough to try it on a couple of occasions.

    The fried beer itself is nice… it’s sort of like a sweet, lightly-flavored funnel cake with a similar sort of light zing as you’d find in a rum cake or something.

    But the real winner here is the beer syrup. That stuff is AWESOME. It can go on ANYTHING — not just fried beer — and makes an excellent replacement for maple syrup on your pancakes/waffles/french toast/partner’s junk… YOU NAME IT, people!

    And this rave is coming from someone who doesn’t even drink and can’t really stand the taste of beer… so you know the stuff must be good!

  2. Now see, I am a fan of most anything fried. And I am a fan of beer. From http://www.friedbeer.net/: “When you take a bite, beer pours out of the inside pocket of dough.”

    So… warm, or worse, hot beer flooding your mouth while you’re eating a pretzel-like dough?


    Rebecca, your recipe looks like a beer-flavored funnel cake and that sounds awesome to me. Because funnel cakes are awesome.

  3. @Masala Skeptic: That’s exactly what I thought when I saw his website! Scalding death.

    Rebecca’s version is what came to mind when I first heard ‘fried beer’ as the same technique can be used to make delicious fried coke.

    …the soda, not the solid carbonaceous material derived from destructive distillation of low-ash, low-sulfur bituminous coal… or the drug.

  4. squeeze the batter into the hot oil of your deep fryer

    My deep fryer? I don’t have a deep fryer – do all you USians have deep fryers? FSM that explains a lot.

    I did, however, have funnelcakes at the buskerfestival last night. And will be having massive corn dogs next week…

  5. Having scalded my mouth on a number of Hot Pockets over the years, I can only imagine the bliss of biting into a pretzel ravioli filled with boiling beer. I think I’ll stick to beer funnel-cake, kthxbye.

  6. I’ve had too many bad experiences with fried food to be excited by this recipe. Stale funnel cakes at Adventure Land, horrible fried God-knows-what at skeezy chinese buffets. I’ve had some hot funnel cakes fresh off the griddle, they were excellent don’t get me wrong, but the memory of those is way offset by the memory of horrible fried things.

    I’d be a lot more excited if you made beer into a chocolate raspberry gnash and encased it in a shell of milk, white and dark chocolate. God, that sounds fantastic! I really love chocolate and the beer would enhance it greatly.

  7. This. Is. Awesome.

    I will be making this when I get home. And yes, I prefer dough to scary, scalding beer flowing out of the middle. Yikes!

  8. I was going to order some fried beer from the fried beer guy for my Southern-Fried Thanksgiving. But the dude wants $100 in shipping fees to send it. Seriously? $100? I guess he must be sending the stuff in its own freezer. I’ll go with the cheapy version above. Thanks!

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