{"id":95739,"date":"2025-02-18T15:50:46","date_gmt":"2025-02-18T15:50:46","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/is-deep-fried-beer-real-hop-culture\/"},"modified":"2025-02-18T15:50:46","modified_gmt":"2025-02-18T15:50:46","slug":"is-deep-fried-beer-real-hop-culture","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=95739","title":{"rendered":"Is ‘Deep Fried Beer’ Real? \u2022 Hop Culture"},"content":{"rendered":"


\n<\/p>\n

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As a kid, every year over Labor Day, my family would go to the Minnesota State Fair. The second largest of its kind in the country (bested only by Texas), \u201cThe Great Minnesota Get-Together,\u201d as it\u2019s nicknamed, included everything from a butter sculpting contest to whatever you can imagine on a stick\u2014often fried. I still remember the year deep-fried Oreos hit the streets. The classic confection dipped in batter and plunged into oil was the ultimate guilty pleasure. If you could imagine a brewery on a stick, dunked in batter and crisped to perfection, that\u2019s Deep Fried Beers. <\/p>\n

\u201cThese beers are decadent; these beers are eccentric,\u201d explains Deep Fried Beers Founder Johnny Osborne, whose interest in craft beer started while in college in Minnesota. \u201cI think of deep-fried Oreos. \u2026 It\u2019s so wrong, it\u2019s right!\u201d <\/p>\n

Osborne has built his portfolio on beers that bend the rules. For instance, IPAs with massive dry hops (15lbs per bbl) and sours that border on insane (like three pounds per gallon of pineapple, lime, and coconut in an 8% ABV imperial smoothie sour). <\/p>\n

Recently, Osborne landed a brick-and-mortar spot in Upstate New York, opening Deep Fried Beers \/ Night School, the low-key side of the brand that pumps out pilsners, pales, and West Coast IPAs. <\/p>\n

Osborne\u2019s antics caught the eye of our social media manager Magic Muncie who named Deep Fried Beers \/ Night School to our list of \u201cThe Best New Breweries of 2024.\u201d <\/a><\/p>\n

\u201cBased in New York, Deep Fried Beers \/ Night School<\/a> is making waves with some of the most hop-saturated IPAs east of the Mississippi,\u201d wrote Muncie. <\/p>\n

Currently ranked on Untappd as the eighth highest-rated brewery in the entire state, Deep Fried Beers has produced twenty-six beers since opening and has received 9,965 ratings, earning them an incredible 4.23 average rating on the world\u2019s largest social networking app for beer.<\/p>\n

So, while Osborne hasn\u2019t actually deep fried beer yet, his big, braggadocious beers are sticking out like, well, a deep-fried Oreo on a stick. <\/p>\n

The Soft Creamy Center of Deep Fried Beers<\/h2>\n
\"deep<\/p>\n

Photography courtesy of Deep Fried Beers \/ Night School<\/p>\n<\/div>\n

Like any viral food on a stick, Deep Fried Beers had humble beginnings. <\/p>\n

Osborne started drinking craft beer after a roommate went across the border to bring back six packs of Spotted Cow. The New Glarus farmhouse ale is famously only distributed in Wisconsin. <\/p>\n

\u201cWhat the f**k is this?\u201d Osborne says he asked himself. \u201cThis is really good!\u201d <\/p>\n

A proud member of the bench squad on his college\u2019s intramural rugby team and C-level ultimate frisbee team, Osborne says one of the player\u2019s dads on a rival team worked at Surly. He started showing up with beers to drink after the scrimmages. <\/p>\n

As he got older, Osborne bought sampler packs of Sam Adams. \u201cAt that age, I was just starting to dip my toes into craft beer,\u201d he says. <\/p>\n

It wasn\u2019t until after college that the economics major pursued a career in beer, landing an internship at Monday Night Brewing in Atlanta. <\/p>\n

\u201cI was one of the first ten people there,\u201d says Osborne, who worked pretty much every position in operations and warehousing. After taking on a full-time gig in production, Osborne dove in fully. <\/p>\n

He started reverse engineering how to make beer \u201cby asking a shit ton of annoying questions,\u201d he laughs. <\/p>\n

When he moved to New York, Osborne worked for Union Beer Distributors for a little bit while finishing the American Brewers Guild program, eventually joining the R&D team at Sixpoint and then landing a head brewer gig at TALEA Beer Co. <\/p>\n

Deep Fried Beer Dreams<\/h2>\n
\"deep<\/p>\n

Photography courtesy of Nathan Gebhard | Deep Fried Beers \/ Night School<\/p>\n<\/div>\n

To start, Osborne contract brewed his own beers at Alewife in Queens. <\/p>\n

Inspired by his time at Sixpoint and TALEA, Osborne went full bore. \u201cI was really excited to start making really high-ABV, really aggressively flavorful beers,\u201d he shares. <\/p>\n

Osborne wanted to push the definition of beer\u2026and then push it a little more.<\/p>\n

Sometimes, the beers spectacularly failed, but most of the time, the beers were spectacular. <\/p>\n

Named after a song by the psych-pop band Gum, Glamorous Damage rode that razor-thin edge like an Olympic figure skater. <\/p>\n

\"deep<\/p>\n

Photography courtesy of Johnny Osborne | Deep Fried Beers \/ Night School<\/p>\n<\/div>\n

Osborne, who has a habit of listening to one really short sub-two-minute song and one really long one over and over at a given time, was completely sure he\u2019d gone too far with Glamorous Damage. \u201cIt was so psychotically overly flavorful that no one was going to be able to drink it.\u201d <\/p>\n

With twelve pounds per barrel of Citra and Mosaic, this imperial hazy still ranks as one of Deep Fried Beers\u2019 highest-rated on Untappd with a 4.38 rating.<\/p>\n

Osborne had just started brewing at a now-defunct brewery called Crossroads, which had a centrifuge<\/a>. <\/p>\n

\u201cThe beer was undrinkably intense,\u201d says Osborne. \u201cI couldn\u2019t expect someone to put that in their body and pretend it was good.\u201d <\/p>\n

But after a trip through the centrifuge, which pulls out yeast, hops, proteins, and other materials to clear the beer, the beer became drinkable. \u201cStill arguably one of the most intense things I\u2019ve ever made by a long shot,\u201d says Osborne. \u201cI definitely did not have the expectation it would be one of my most well-received beers.\u201d <\/p>\n

It was a defining moment for Deep Fried Beers. One that gained Osborne some of his most fervent fans. <\/p>\n

\u201cThe people paying my electric bill are the ones who thought [that beer] was really f**king cool,\u201d says Osborne.<\/p>\n

After that, Osborne says he jumped down the rabbit hole. And not just with IPAs. <\/p>\n

Take, for example, the Pi\u00f1a Colada-inspired Sour Patchwork 3, a mammoth 8% ABV smoothie sour fruited with over three pounds per gallon of pineapple, lime, and coconut. <\/p>\n

\u201cIt\u2019s just gigantic, essentially a big old Berliner weisse,\u201d says Osborne, who likes to give those kettle sours to folks who say they don\u2019t like beer.<\/p>\n

Nathan Gebhard, Osborne\u2019s old roommate who now runs the cocktail and wine program and front of house at Deep Fried Beers \/ Night School, says fans went crazy for this smoothie sour. <\/p>\n

\u201cYou\u2019re literally drinking just a plain old Pi\u00f1a Colada smoothie, but it\u2019s also 8% ABV,\u201d he says. \u201cHow is this happening? It\u2019s just fresh pineapple and coconut in a beer. It doesn\u2019t make sense, but it\u2019s so good.\u201d <\/p>\n

But not everything Osborne has made has been peachy keen. <\/p>\n

Even though most of the beers were spectacular, other times, the beers spectacularly failed. <\/p>\n

That\u2019s par for the course when you\u2019re coloring outside the lines. <\/p>\n

When Osborne brewed Green Goblin, he knew he\u2019d probably pushed too far. <\/p>\n

The beer had fifteen pounds per barrel of T-90 hops. \u201cI see that one as a big flop in my portfolio,\u201d he laughs, referencing the beer\u2019s sub-four rating on Untappd. <\/p>\n

The egregious amount of vegetal character in the beer proved overpowering for most. \u201cIt may have been a stupid idea, but I also know that was the worst fifteen-pound-per-barrel beer I\u2019ll ever make,\u201d says Osborne. <\/p>\n

At Deep Fried Beers, some experiments work, some don\u2019t. But each beer pushes the possibilities a little farther. <\/p>\n

High Highs and Low Lows<\/h2>\n
\"deep<\/p>\n

Photography courtesy Nathan Gebhard of Deep Fried Beers \/ Night School<\/p>\n<\/div>\n

If Deep Fried Beers is an Oreo on a stick then Night School is a piece of pizza\u2014regular, reliable, and still delicious. <\/p>\n

When Osborne opened his own spot, he knew all the time over-the-stop stuff wouldn\u2019t keep on the lights. <\/p>\n

\u201cHonestly, it feels like it could disappear,\u201d he candidly shares of the \u201cgoing crazy, pushing the limits, and riding the wave as long as I can\u201d approach with Deep Fried Beers. <\/p>\n

Instead, Night School embraces the idea of your local pub. <\/p>\n

When they opened, they served only New York-style pizza for the first nine months. \u201cWe were just making the best pizza we could possibly make,\u201d says Gebhard, noting they brought in a kitchen consultant, Wesley Knopp, who had experience working in renowned pizza parlors like Scarr\u2019s Pizza and Paulie Gee\u2019s.<\/p>\n

Every day, Deep Fried Beers\/ Night School offers four varieties of 18-20in pies and slices\u2014cheese and pepperoni always, along with a rotating veggie and meat one. <\/p>\n

Now, says Gebhard, \u201cwe\u2019re the spot that\u2019s known for pizza.\u201d <\/p>\n

In December, they added smash burgers with plans for wings and brunch down the line. <\/p>\n

This is the duality of Deep Fried Beers \/ Night School.<\/p>\n

\u201cIt\u2019s a place where I can serve five-dollar pints at happy hour,\u201d Osborne explains. \u201cWhere you can sit down, have four beers, and hang out at your local spot without getting absolutely housed.\u201d <\/p>\n

Or you can drink Osborne\u2019s frequently 8+% ABV offerings under Deep Fried Beers. But you probably won\u2019t stay sober. \u201cUnless you have a high tolerance,\u201d he jokes. <\/p>\n

At Night School, you\u2019ll find beers like a German pilsner with Barca, an heirloom Weyermann barley that lagered for nine weeks. <\/p>\n

Or Gebhard\u2019s favorite\u2014a hazy pale ale called Homeroom.<\/p>\n

\u201cIf Deep Fried Beers had a baby brother to look after at Night School,\u201d says Gebhard, \u201cthat\u2019s Homeroom.\u201d <\/p>\n

Homeroom sits between Night School\u2019s very light pilsners and the whacky, wild stuff at Deep Fried Beers, acting almost like a bridge. <\/p>\n

You\u2019ll see that interconnecting theme everywhere between the low-key Night School and high-octane Deep Fried Beers.<\/p>\n

Cocktails for Extra Credit<\/h2>\n
\"deep<\/p>\n

Photography courtesy of Deep Fried Beers \/ Night School<\/p>\n<\/div>\n

On the cocktail side, Gebhard tries to find that sweet spot between elevated and accessible. <\/p>\n

\u201cWe\u2019re not going to shove anything in your face,\u201d he explains. \u201cDo you like it? Great! We try to be super simple but have some fun.\u201d <\/p>\n

For instance, a rotating clarified milk punch called Hall Pass. <\/p>\n

Gebhard learned the process from a recipe written down by\u2026wait for it\u2026Benjamin Franklin (yes, that one) in a book called the Cocktail Codex<\/em>. To make his clarified milk punch, Gebhard takes a base liquor, a fruit or acid like lemon juice, and a bit of smoky black tea, and blends them all together. He then pours milk in, which creates curdles that act almost like a cheesecloth, clarifying the liquid as it drips through. <\/p>\n

\u201cOn a molecular level, the curdles latch on to the parts of things we taste and get rid of the super astringent things,\u201d explains Gebhard, \u201cthe heat from the alcohol, the bitterness from tannins in the tea, and the most aggressive part of the acid.\u201d <\/p>\n

You\u2019re left with a super delicate cocktail. A recent version of Hall Pass included bourbon, cinnamon, a bit of local honey, and fresh apples from a local farm. <\/p>\n

\u201cIt\u2019s crazy how far the apple flavor went through when we used 2.5 quarts of bourbon,\u201d says Gebhard, \u201cbut you could still get so much apple out of it because a lot of intensity and heat of bourbon was absorbed in curdles, and you were left with this nutty, slightly citrusy, silky [drink].\u201d<\/p>\n

Another way Gebhard eases folks into his cocktail program is with a sipping shot program he calls Extra Credit. <\/p>\n

Essentially a series of boilermakers (beer paired with a shot), Extra Credit pairs a Night School beer with a small shot of one of Gebhard\u2019s cocktails or shots. <\/p>\n

Night School\u2019s Swing Set New Zealand pils that\u2019s a little hoppier gets a side car of whiskey. <\/p>\n

The PRE-REQ German pilsner pairs with a shot of reposado tequila and Amontillado sherry. \u201cIt gives you this fun, I\u2019m-at-the-ocean-drinking-a-crispy-pilsner-and-a-little-salty-tequila vibe,\u201d laughs Gebhard. <\/p>\n

Gebhard matches the West Coast IPA, WESt Friend, with gin; and for Homeroom serves a lighter amaro with a touch of mezcal \u201cso you get this herby herbaceousness that balances with the hazy pale ale.\u201d<\/p>\n

It\u2019s a fun approach to what Gebhard thinks is Deep Fried Beers \/ Night School\u2019s \u201crural cocktail vibe.\u201d <\/p>\n

And if neither cocktails nor 12-pound-per-barrel double IPAs are your thing, well then, there\u2019s always the Hamm\u2019s on tap. <\/p>\n

Seriously. <\/p>\n

Going Ham on Hamm\u2019s<\/h2>\n

A fervent fan of Hamm\u2019s<\/a>, Osborne wanted to bring the beer of the \u201cland of sky-blue waters\u201d on draft at his pub. <\/p>\n

But his distributor kept stonewalling him. <\/p>\n

In classic Osborne fashion, he decided to do something extreme. <\/p>\n

For 115 days, Osborne posted a video of himself chugging a combination of Hamm\u2019s and an energy drink from a local gas station called Stewart\u2019s Shops in a big ass mug. <\/p>\n

\u201cI couldn\u2019t fill it up all the way with Hamm\u2019s, so I threw in eight more ounces of a f**king energy drink,\u201d says Osborne, who tagged Hamm\u2019s and Molson Coors in each video he posted on social media, \u201cand chugged it.\u201d <\/p>\n

After one hundred days, Osborne got a text confirming his distributor would start providing him with kegs of Hamm\u2019s to put on draft. <\/p>\n

At Deep Fried Beers and Night School, you\u2019re getting someone as dedicated to brewing beers with fifteen-plus pounds of hops per barrel as getting Hamm\u2019s on draft. <\/p>\n

Someone who is literally willing to sacrifice their body for something they believe in passionately. <\/p>\n

It\u2019s a place of guilty pleasures and one of everyday comforts. <\/p>\n

It\u2019s a place you can go for bullsh**t beers or for no-bullsh**t ones. <\/p>\n

Will He Ever Deep Fry Beer?<\/h2>\n
\"deep<\/p>\n

Photography courtesy of Nathan Gebhard of Deep Fried Beers \/ Night School<\/p>\n<\/div>\n

Gebhard says people ask him and Osborne that question all the time. <\/p>\n

\u201cDeep Fried Beers answers the metaphorical question: If a beer was deep fried, what would it be like, how would it feel?\u201d says Gebhard. <\/p>\n

It would be a super smooth 8-10% crazily hopped IPA that\u2019s simultaneously crazy delicious. \u201cSort of a mind-boggling conception [that makes you ask] what am I drinking and why do I like it so much?\u201d says Gebhard. <\/p>\n

For someone constantly riding the edge, you\u2019d think Osborne would have the highest confidence. <\/p>\n

\u201cTruth be told, I hate almost all of my beer,\u201d says Osborne with a little grin. \u201cGod, I f**ked up another one.\u201d <\/p>\n

But it\u2019s that devil on one shoulder and angel on the other that keeps Deep Fried Beers and Night School so intriguing. <\/p>\n

On the one hand, crazy, some might say, f**ked-up hoppy ales and kettle sours. And on the other, your classic pilsners and Hamm\u2019s on tap. <\/p>\n

\u201cI am hopeful \u2026 that the people who come to my bar and drink Modelos and Hamm\u2019s will throw me a bone and buy a pint of everything I make, have that beer, and go, okay, this is a lot, but it\u2019s still drinkable,\u201d shares Osborne.<\/p>\n

In the next few weeks, Osborne plans to release his biggest-ever Deep Fried Beers, a triple IPA and two double IPAs. All of which are 9-10+% ABV with ten-plus pounds-per-barrel of hops. <\/p>\n

\u201cI\u2019m getting back on my bullshit!\u201d Osborne laughs. <\/p>\n

For the record, Gebhard says he doesn\u2019t believe Osborne has ever tried to deep fry beer. <\/p>\n

But he wouldn\u2019t be surprised if it happens at some point. <\/p>\n

Honestly, we\u2019d try it. <\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

As a kid, every year over Labor Day, my family would go to the Minnesota State Fair. The second largest of its kind in the country (bested only by Texas), \u201cThe Great Minnesota Get-Together,\u201d as it\u2019s nicknamed, included everything from a butter sculpting contest to whatever you can imagine on a stick\u2014often fried. I still […]<\/p>\n","protected":false},"author":1,"featured_media":95740,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[3171,3733,1636,23513,273,482],"dealstore":[],"offerexpiration":[],"class_list":["post-95739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer","tag-beer","tag-culture","tag-deep","tag-fried","tag-hop","tag-real"],"yoast_head":"\nIs 'Deep Fried Beer' Real? \u2022 Hop Culture - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=95739\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Is 'Deep Fried Beer' Real? \u2022 Hop Culture - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"As a kid, every year over Labor Day, my family would go to the Minnesota State Fair. The second largest of its kind in the country (bested only by Texas), \u201cThe Great Minnesota Get-Together,\u201d as it\u2019s nicknamed, included everything from a butter sculpting contest to whatever you can imagine on a stick\u2014often fried. 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\u2022 Hop Culture - Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/fivemor.com\/?p=95739","og_locale":"en_US","og_type":"article","og_title":"Is 'Deep Fried Beer' Real? \u2022 Hop Culture - Som2ny Network","og_description":"As a kid, every year over Labor Day, my family would go to the Minnesota State Fair. The second largest of its kind in the country (bested only by Texas), \u201cThe Great Minnesota Get-Together,\u201d as it\u2019s nicknamed, included everything from a butter sculpting contest to whatever you can imagine on a stick\u2014often fried. 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