From the article:
“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 I first saw the article I assumed it was some sort of beer patter prepared like the “chips” at Captain D’s.
I wonder if this was developed in response to the Mooch-elle Obama’s health food diktats.
Weird. I know I typed beer Batter with a ‘B’.
Hmm, I figured they made a solid out of it with some stabilizer and then battered it.