Pabst Blue Ribbon has just launched a new Hard Tea to help get all of us through this pretty miserable summer.
The new alcoholic beverage, a 4% ABV, is dubbed PBR Hard Tea and is brewed using real tea leaves recreating comforting flavors of summertime Peach Tea and packing it into a can.
This new addition to the Pabst line joins last year’s “Hard Coffee” release, which boasted a similar 5% ABV. The coffee, which was only available in select locations, received a nationwide launch earlier this year.
Pabst new Hard Tea is available now in 26 states including:
Anyone curious about trying the new Hard Tea can order cans through Drizly.
Here at FOODBEAST, we make it our goal to go where no foodie has gone before on a daily basis. We thought we were hot shit…that is, until we saw this insane creation by our friend, the Canadian King of Breakfast himself, Josh Elkin.
You may know Josh from his time on Epic Meal Time, or from the wild pizza ping pong table he created in honor of National Pizza Month last year, but any pre-conceived notions you may have of this saint of culinary creations will be thrown out the window as soon as you lay eyes on this pizza bundt cake.
Yes, we said pizza bundt cake.
To celebrate this year’s National Pizza Month and our love for Pabst Blue Ribbon, Josh turned a humble pie into a bougie pizza bundt cake with CHEESE FROSTING.
Said frosting is made from a healthy dose of PBR, butter, flour, whole milk, and tons of sharp cheddar cheese, and literally embodies food porn. Just try to contain your nether regions as you watch this ooey, gooey, cheesey glaze make its way from the pot onto the freshly baked pizza bundt.
Our hearts almost stopped beating.
Check the recipe out below to make this sinful creation for yourself. As National Pizza Month comes to a close, don’t forget to tag your last-minute PBR pizza creations with #inpizzawecrush.
Ingredients: For the bundt cake 1 large pizza worth of pre-made dough 2 cups pizza sauce 12-15 slices of fresh mozzarella 1 pack large sliced pepperoni 1 stick butter, melted
2 teaspoons garlic, minced For the sauce 2 tablespoons butter 3 tablespoons all-purpose flour ¾ cup whole milk ¾ cup PBR beer 1 ½ – 2 cups sharp cheddar, shredded ½ cup mini pepperoni 1 teaspoon salt 1 teaspoon cayenne pepper
Step 1 Preheat your oven to 350 degrees Fahrenheit.
Step 2 Roll the pizza dough out into a ½ an inch thick square. Cover the pizza dough in pizza sauce, leaving ½ an inch of space around the edges. Add pepperoni on top of the marinara.
Step 3 Cover the entire surface of the dough with the sliced mozzarella. Coat the inside of the bundt cake with melted garlic butter (just combine butter and minced garlic), then dust it with flour.
Step 4 Roll the dough into a large cylinder, stretching it if needed. Twist the dough as best you can and then gently put it into the mould. Baste the top with more garlic butter. Bake the bundt cake for 30-35 minutes at 350 degrees F.
Step 5 Melt butter in a small saucepan. When the butter is fully melted, add the flour and whisk until the flour becomes golden brown. Take the pot off the heat.
Step 6 Whisk in ¼ of the milk at a time until the sauce is smooth. Stir in the beer and seasoning and return the pot to the heat. Bring to a bubble and turn off heat. Add a small amount of the cheese at a time until you reach a smooth cheese sauce consistency.
Step 7 Flip the pizza cake out of the mould, and cover it in the cheese sauce like you would icing or use the sauce for dipping.
If you’re a true FOODBEAST fan, you know we’re the type of people that are down to turn pretty much anything into a pizza.
In celebration of National Pizza Month, and our love for both pizza and Pabst Blue Ribbon, we’ve brought you Pumpkin Pizza Mac ‘n Cheese and a Pizza Burger. Now we’re here to reveal…Pizza Wings.
This creation, imagined by THE one and only Vulgar Chef, uses Pabst Blue Ribbon in the wing batter, making each piece a beautiful golden brown once they come out of their nice, warm bath in the deep fryer.
After they’re cooked, it’s pizza time. Make sure you have your marinara sauce, copious amounts of shredded mozz, and as many mini pepperonis as your heart desires for this one. If you follow the directions below, you’ll be left with extreme cheese pulls and an insanely happy tummy.
Make sure to prove your love for pizza – and Pabst Blue Ribbon – throughout National Pizza Month pics by tagging your pics with #inpizzawecrush. We’re all for making your followers jealous.
To continue our celebration of National Pizza Month, we head to the Nation’s Capital to enlist the help of fellow pizza-loving foodie, Justin Schuble a.k.a. DC Food Porn. For this National Pizza Month recipe, we’ve reimagined the traditional taste of a pizza — and turned it into a giant pretzel. Because if there’s anything better than a giant pretzel, it’s a giant pizza pretzel with mini pepperonis plastered all over it.
This buttery, crispy play on pizza is perfect for those cold October nights. Thankfully, DC Food Porn and Pabst Blue Ribbon have hooked us up with this super simple giant pepperoni pizza pretzel and PBR Ranch dip recipe that will give you some time to chill out and sip on a cold one.
Since October is National Pizza Month, this freshly baked pretzel pie will help you celebrate. In doing so, you should also showcase your unadulterated love for everything pizza and PBR by posting your pizza-based creations on social media and hashtagging “#InPizzaWeCrush.”
DC Food Porn is already way ahead of the game, so take notes and be sure to have plenty of pepperoni pretzel pizzas, PBR infused-ranch dipping sauce and – of course – ice cold PBRs on deck.
Ingredients: For the pretzel 16 ounces store-bought pizza dough 1 cup mozzarella cheese, shredded 1 cup parmesan cheese, shredded 2 large eggs 1 ½ cups mini pepperonis 1 jar tomato sauce For the PBR ranch dip 16 ounces cream cheese, softened 1/3 cup PBR 1 package Ranch dressing seasoning mix 2 cups shredded cheddar cheese
Step 1 Preheat oven to 400 degrees Fahrenheit. Slightly flour a cutting board. Roll the pizza dough into a long rope. Stuff with parmesan and mozzarella. Pinch edges to contain the cheese.
Step 2 Fold dough into a pretzel shape (bring ends together, twist around once, bring ends down into pretzel shape) and transfer to baking sheet lined with parchment paper. Brush with egg wash, and top with generous amounts of parmesan, mozzarella, and pepperoni. Bake for ~20 minutes at 400F (or until cheese is melted and pretzel is golden brown).
Step 3 While pretzel is baking, prepare PBR ranch dip. Beat the cream cheese, beer and seasoning mix in a large bowl. Add shredded cheddar cheese and stir until evenly combined. Microwave for 30 seconds and stir. Repeat this process until cheddar cheese is melted, and mixture is fully softened.
Step 4 Serve pretzel with tomato sauce and PBR ranch dip!
It’s pretty much every day we see wild dishes come through the metaphorical gates of FOODBEAST, but this one just might take the cake.
To celebrate National Pizza Month and our love for Pabst Blue Ribbon, we had our friend Cari a.k.a. Fatgirl Hedonist come up with the craziest pizza recipe she could think of. Needless to say, she delivered.
This meat party on a plate starts with some refreshing Pabst Blue Ribbon – because all good things do – and spicy Italian sausage. The sausages are braised gracefully in beer for about 15 minutes until cooked and juicy. If you’re human, you’ll want to scarf these babies down the second they’re done, but restrain yourselves – good things come to those who wait.
Things escalate quickly once you start cooking the mozzarella-stuffed burgers and topping them with even more mozzarella and some pepperoni. But then things take a twist for the insane – in the best way possible – when you whip out your leftover pizza and turn the slices into BUNS.
Try not to have a heart attack from pure shock and awe once you assemble the burgers and garnish with fresh tomatoes and basil.
If you’re not hungry or feeling propelled to head to your nearest supermarket to gather these ingredients and make this ish for yourself, we don’t know you.
Happy National Pizza Month, friend. Be sure to celebrate in style by tagging all your pics with #inpizzawecrush.
Ingredients: 4 slices pizza, preferably cheese (like from Papa Johns or Dominos) 1 lb ground chuck (80/20) divided into two balls 6 slices mozzarella cheese 6 slices pepperoni 6 fresh basil leaves, minced 1 roma tomato, thinly sliced 1 can PBR ½ yellow onion, slice 2 spicy Italian sausages
Step 1 In a non-stick skillet, place your two sausages over medium high and brown them on all sides. Once browned, remove from the heat, slice them in half lengthwise without fully separating, then set aside. Increase the heat to high, throw the onions into the same skillet, and sauté until soft.
Step 2 Add one can of PBR to onions, pinch of salt, and place the sausages back into the skillet and bring to a boil. Once boiling, cover the skillet and reduce heat to medium. Cook for 15 minutes.
Step 3 While the sausages are being braised in the beer, heat a cast iron griddle or similar pan over medium heat until warm. While the griddle warms up, grab a slice of mozzarella and fold it over twice until you have four small squares. Grab one of your balls of meat and – using your thumb – make an indentation in the meat to place the cheese in. Gently cover all of the cheese with the meat making sure there are no holes where the cheese can seep out, and form it into a burger patty. Evenly sprinkle salt and pepper over the top of the patty. Repeat this same process for the other ball of ground beef.
Step 4 Place the patties on the griddle, seasoned side down. Using a large, sturdy metal spatula, gently press down on the patties. Evenly season the uncooked side of meat with salt and pepper. While the burgers are cooking, grab your four slices of pizza and cut a four inch-ish circle out of them. If you have a large biscuit cutter, you can use one of those. These will be your burger buns.
Step 5 After three minutes, you should see the edges of your burger have turned brown and crisp. Once you see that, gently slide a spatula under the burger and flip it over. Put two slices of mozzarella cheese on top of each burger as well as 3 pepperoni slices and cook for one more minute.
Step 6 Once the burger is fully cooked, it’s time to assemble. Place the burgers over your cut out pizza slices. Then, pile an Italian sausage on top of each burger, some cooked onions, tomato slices and lastly some minced basil. Enjoy!
The other thing that’s great about October, other than baseball playoffs and halloween parties, is that it’s National Pizza Month. So, to celebrate the best month of the year, FOODBEAST and Pabst Blue Ribbon have teamed up to bring us five dope recipes that incorporate our love for the best things on earth — beer and pizza.
Since there’s always an abundance of pumpkins around this time of year, it’s time we finally found a functional use for this annual symbol of Fall. Thanks to FOODBEAST’s @BookOfElie, we can finally turn a pumpkin into a functional beer keg — and stuff our faces with pumpkin pizza mac n’ cheese.
To help show off your love for all things pizza – and, of course, PBR – proclaim your undying passion for this pumpkin pizza mac and Pabst by showing off your cheesy, scrumptious creations on social media and using the hashtag “#InPizzaWeCrush.”
You’ll need to perform your due diligence to clean out the pumpkin — for the keg and the pumpkin pizza mac — but, once your Pabst Blue Ribbon pumpkin keg is flowing, it’s going to be worth the effort.
Ingredients: 2 medium pumpkins 2 cups whole milk 1 15-oz can pumpkin purée
1 pound pasta shells 1 ½ cups Pabst Blue Ribbon 1 cup chicken stock 1/4 teaspoon black pepper 8 ounces (1 cup) grated sharp cheddar cheese 4 ounces (1/2 cup) reduced fat cream cheese 1 jar pizza sauce 1 1/2 – 2 cups shredded mozzarella cheese 1/2 cup medium pepperoni 3-piece Watermelon Keg Tapping Kit
Step 1 Preheat oven to 350 degrees. Rinse both pumpkins and hollow out guts and most of the flesh.
Step 2 In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, and pepper to a simmer – do NOT boil.
Step 3 Once mixture reaches a simmer, reduce heat to medium and add pasta. Cook for 12-14 minutes or until al dente, stirring frequently. Once pasta is fully cooked, reduce heat even more to low, and add cheddar and cream cheese.
Step 4 Transfer macaroni to pumpkin. Hopefully there’s enough macaroni so it comes to the opening of the pumpkin. Top with layer of tomato sauce, mozzarella cheese and pepperonis. Bake off in oven until cheese is melted and the top looks like a delicious pizza.
Step 5 Carve out the second pumpkin. Use instructions on the pumpkin keg tap for how to insert into pumpkin. Pour cans of PBR into hollowed pumpkin.
It’s the simple things in life that really count. Dogs walking on their hind legs, carrots that are shaped like people, pretzel bites… If only there was an option to live on pretzel bites for the rest of eternity! If such an option existed, that’d be it. End of story. We’d all be riding off into the sunset on giant pretzel bites, and the rest of our days would be spent playing “Chubby Bunny,” only we’d use pretzel bites instead of marshmallows.
Though, one should really only accept this option if that lifetime supply of pretzel bites was provided by none other than Jack Scalfani. You know him as the guy from “Cooking With Jack” on YouTube, but we know him as the guy who made our dreams come true with his recipe for PBR Sriracha Garlic Cheese Pretzel Bites.
Not only are the intensely delicious, but you can actually make them for yourself, no problem! Just check out his step-by-step video above, and refer to the recipe below. Once you master these on your own, it’s pretty much like you just earned yourself a lifetime supply of pretzel bites. You’ll be able to make and take them anywhere you like, anytime—a sneaky snack for the movies, a lil’ somethin-somethin’ to hold you over until dinner… you know the deal.
Now go saddle up on a giant pretzel bite and ride into the sunset.
PBR Sriracha Garlic Cheese Pretzel Bites
PBR Sriracha Garlic Cheese
1 c PBR beer
1 lb extra-sharp Cheddar cheese, shredded
2 cloves garlic, minced
1 tsp dry mustard powder
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1/4 tsp salt
1/4 tsp Sriracha Hot Sauce
1/4 tsp Worcestershire sauce
4 tsp. active dry yeast
1 tsp. white sugar
1 1/4 cups warm water
5 c flour
1/2 c white sugar
1 1/2 tsp salt
1 tbsp vegetable oil
1/2 c baking soda
4 c hot water
1/4 c kosher salt (topping)
1) Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
2) Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
3) Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
4) Spoon small dollops of cheese onto parchment paper or Chocolate molds. Freeze solid.
5) Dissolve active dry yeast and 1 tsp. of white sugar into 1 1/4 cup warm water. Let sit for about 10 minutes, until creamy.
6) In a large bowl, mix together flour, sugar, and salt. Make a well in the center and add oil and yeast mixture. Mix together to form a dough, adding a small amount of water if dry. Knead for about 7-8
minutes. Lightly oil large bowl and turn the dough inside the bowl to coat with the oil. Cover and let rise
until doubled, about an hour.
7) Preheat oven to 450 degrees F (230 degrees C). Dissolve baking soda in hot water in a casserole
dish (or large bowl).
8) When risen, place dough on a lightly floured surface and divide into 12 pieces. Roll each piece into a long rope the cut rope into 1 inch pieces.
9) Roll each 1 inch piece into a ball. Make indention with finger and insert cheese bit into indention. Seal up the ball around the cheese.
10) Dip each stuffed pretzel into the baking soda solution and then place on a greased baking sheet. Sprinkle with kosher salt or cinnamon/sugar.
11) Bake in a preheated oven for about 7-8 minutes, or until browned.
Alright, now that you’re all caught up we can properly intro one of his latest and greatest concoctions: PBR Cheddar Cheese NUGGETS. These bad boys are PBR beer battered and fried cheese nugs, then served out of a beautifully and safely repurposed PBR can that’s been smoothed out on the edges. They’re even paired with a PBR bacon cream cheese dipping sauce, also in a PBR can! Damn, that’s fresh.
Now, we know the Vulgar Chef for his heart-stopping, panty-dropping works of deep-fried perfection, but who knew he was eco-friendly, too? Just another bullet point to add to our list of reasons why we are in L-O-V-E with this guy. Check out his recipe below:
PBR Cheddar Cheese Nuggets
1 c flour
½ tsp of chili powder
½ tsp black pepper
½ tsp salt
2 c PBR
Cracker Barrel cheddar cheese
8 oz cream cheese
2 c shredded cheddar cheese
Cooked bacon, chopped
1) Whisk egg. Add flour, chili powder, black pepper, salt, 1 cup of PBR, and whisk until ingredients are mixed well to achieve a batter consistency.
2) Slice cheddar cheese into chunks, slightly larger than cubes. Add chunks to beer batter and mix.
3) Pour battered cheese into a fryer or pot with oil. Fry until golden brown.
4) For the cheese dipping sauce, pour 1 cup of PBR, cream cheese, shredded cheddar cheese, and bacon bits into a large pot and cook on low heat. Stir continuously until sauce is creamy and smooth.