Last year, Pabst Blue Ribbon launched their first Hard Tea product. Flavored with Peach, the drink was made available in select locations across the country.
Now, PBR has expanded its Hard Tea selection with a brand-new line of Hard Tea Seltzers.
The new alcoholic beverages include Raspberry Black Tea, Peach Black Tea, Pineapple Passionfruit Black Tea, and Lemon Black Tea. All will be a permanent addition to the Pabst Blue Ribbon Hard Tea line.
You can find them available now at beverage retailers in these 21 states: AK, CO, FL, IA, ID, IL, IN, KS, ME, MI, MN, MO, NE, NY, OH, OR, PA, TX, WA, WI, and WV.
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.
Our favorite sandwich has officially joined forces with our favorite beer, and it is completely, utterly breathtaking. For real, if your jaw doesn’t drop after watching this video, you might need to consult your orthodontist. Feast your eyes, ears, fingies, and all other body parts on this glorious Pabst Blue Reuben, courtesy of our guy Nick Chipman aka Dude Foods.
Imagine a classic Reuben sandwich: piping hot corned beef covered in Swiss cheese, crunchy sauerkraut, and creamy dressing between buttery toasted slices of rye bread. Then imagine all that good-good battered in PBR beer batter and deep fried. Repeat: battered in PBR BEER BATTER and DEEP FRIED.
The end product? Bliss. Just pure bliss. Never again will you have a dark day, with this beautiful recipe in existence. Check out your formula for eternal happiness below.
Never before have we seen such a majestic recipe for mac and cheese in video form than the latest from the Simple Cooking Channel. Honestly, never. And that’s a hefty statement considering how many variations of the stuff our eyeballs have been exposed to over the years… but we and Jason of SCC are definitely not playing.
There are infinite reasons to back this claim, besides the obvious—PBR, bacon, and Mac are inarguably the best things in life. But really, seeing (and hearing) is believing.
Watch as Jason uses the glorious power of PBR to yield intensely delicious bacon. Listen, as he tenderly stirs the creamy, boozy pasta and gives us exactly what we crave with that sexy, satisfying sound (you know the sound); you can’t help but gasp in awe.
His reaction after ultimately trying the dish for himself is more than enough for use to want it, too; thus, his recipe is below. You need it. You deserve it. This guy is an auteur.
1 can of PBR
2 ¼ c macaroni
1 c chopped bacon
3 ½ c grated cheddar cheese
½ c) of butter
1 c milk
1 c cream
¼ c flour
1 c breadcrumbs
1) Cook macaroni.
2) Place chopped bacon in bowl. Pour PBR into bowl; let it set in for 20-30 minutes.
3) Strain the bacon. Save the beer for later use.
4) Cook bacon on high for 5-6 minutes. After it’s cooked, remove from heat and leave the fat. Add the fat to a large pot.
5) Also in the large pot, melt 125g (½ cup) of butter. Whisk in ¼ cup of flour with the butter.
6) Add the beer; next, add milk, then cream. Stir for 3 minutes.
7) Add 2 ½ cups of grated cheddar cheese and cooked bacon. Stir.
8) Add cooked macaroni and stir again.
9) Top with one cup each of cheese and breadcrumbs. Bake at 200C (400F) for 20 minutes. Let cool, then enjoy.