Categories
Drinks

PBR Is Making Seltzers Infused With THC Instead Of Alcohol

Photo courtesy of Pabst Labs

Pabst Blue Ribbon has announced a new venture with the creation of its Pabst Labs cannabis company. With it comes a brand new cannabis-infused beverage to kick off the brand. 

Pabst Labs is launching a Cannabis-Infused Non-Alcoholic Selzer with a bit of lemon. 

While cannabis-infused drinks have become popular over the years, Pabst joining the fold marks a potential turning point in major growth for THC-infused beverages in the years to come.

The seltzer will be available in 12oz cans that feature 5mg of THC. While the lemon flavor will be the only flavor available at the time of launch, Pabst says other flavors are already in development. 

A test launch of the cans will soon hit select California dispensaries. The beverage can also be purchased directly to Californian residents through Shop.PabstLabs.com.

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Hit-Or-Miss

How To Make PBR Cheese Nuggets You Can Eat Straight From The Can

If you’re unfamiliar with the Vulgar Chef, this is what you need to know immediately: Cheeto-coated cheese-stuffed meatball, bacon-wrapped hot dog with a mac and cheese bunmarshmallow-stuffed jalapeno s’mores.

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.

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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 egg

1 c flour

½ tsp of chili powder

½ tsp black pepper

½ tsp salt

2 c PBR

Cracker Barrel cheddar cheese

Cooking oil

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.

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#foodbeast Brand FOODBEAST Hit-Or-Miss Recipes

Dude Deep Fries Sandwich In PBR Batter, Calls It The Pabst Blue Reuben

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.

Pabst Blue Reuben

3 qt vegetable oil

1 can plus 3 cups Pabst Blue Ribbon beer

3 c flour

½ lb corned beef

4 slices Swiss cheese

¼ c sauerkraut, drained

2 slices rye bread

1 tbsp butter

Thousand Island or Russian dressing

1) Pour vegetable oil into a deep fryer or a deep pot and heat to 375 degrees.

2) Combine flour and 3 cups of Pabst Blue Ribbon beer in a bowl to create beer batter.

3) Preheat a skillet or griddle on medium heat.

4) Place corned beef in skillet, top with Swiss cheese and cover until cheese is melted.

5) Butter bread and place face down on skillet until browned.

6) Top bottom slice of bread with corned beef, cheese and sauerkraut. Spread dressing on remaining slice of bread and place on top of sandwich.

7) Dip sandwich in beer batter, covering it completely and use a spatula to transfer it to your deep fryer or pot.

8) Deep fry for three minutes or until sandwich is golden brown.

9) Slice sandwich in half, dip in dressing, and crack open a Pabst to drink along with it.

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Categories
#foodbeast Brand FOODBEAST Hit-Or-Miss Recipes

How To Make A PBR Bacon Mac And Cheese

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.

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INGREDIENTS

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.