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DUI from Beer-Battered Fish?


John Przybyla, 73, of Friendship, Wisconsin, told a sheriff’s deputy that the beer-battered fish he had eaten caused his intoxication after he was pulled over on what would be his 10th drunk driving arrest.

It is a misconception that alcohol completely evaporates when cooked. In fact, a study from the U.S. Department of Agriculture’s Nutrient Data Laboratory showed that, in some instances, it can take more than two and a half hours for alcohol to be cooked out of food. For the most part, when alcohol is used in cooking, some alcohol remains.

But is this true of beer-battered fish? Highly, highly unlikely.

Not only does beer have a relatively low alcohol content, the amount of beer used per fried fish is less than negligible. Whatever little alcohol content there was in the use of battering each fish would likely have completely evaporated in the boiling oil.

The sheriff’s deputy didn’t buy Przybyla’s story anyways. According to the incident report released by the Adams County Sheriff’s Department, the arresting deputy smelled alcohol on Przybyla’s breath and noticed that his eyes were blood shot.

Przybyla was arrested because a breathalyzer detected a blood alcohol content far higher than what beer-battered fish would cause.

The post DUI from Beer-Battered Fish? appeared first on Law Offices of Taylor and Taylor - DUI Central.

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