Every year we’re treated to a slew of special releases centered around the 4th of July. Special collaborations like this new one from skate and streetwear legend HUF and Pabst Blue Ribbon are a proper tribute to America’s birthday, and I’m here to welcome the drip drown me in gaudy Independence Day spirit.
The new collection, as part of HUF’s 4th of July Pack, includes Pabst Blue Ribbon collab items like a rayon woven button up shirt, a Kanga 12-pack cooler, bbq grill & beer cooler, and snapback cap. Cop the whole capsule collection and watch Uncle Sam smile at you approvingly with beaming capitalistic pride.
Pabst Blue Ribbon wants to celebrate America’s birthday in a big way this 4th of July and honestly, big might be an understatement with what they’ve got planned. That’s because massive, gargantuan, or better yet monumental, would be better adjectives to describe a limited edition 1,776-pack of beers that PBR will be introducing on Independence Day.
Dubbed the #1776Pack, this enormous tribute to American freedom will launch on June 29th with four different partners: Igloo Coolers, The Nine Club, comedian Ali Macofsky, and Midwest emo band Hot Mulligan will all receive the big ass boxes of beer. Each partner will provide content and updates throughout this summer and into Labor Day.
For those feeling cheated at this point that the 1776 Pack is not available to the general public yet, there’s already talks of making sure that will be a reality. So if you’re looking for an impressive beer spree this 4th, at least the beloved Pabst Blue Ribbon 99-can pack is available now.
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!
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.
We now have six more reasons to place PBR at the top of the grocery list.
For context, we challenged six of our favorite guys known for creating obscenely delicious eats, and asked them to create some more obscenely delicious eats using the golden good stuff PBR—just because we can, and just because we should. (Ask not what PBR can do for you, but what you can do for PBR, right? Something like that.)
Needless to say, our guys delivered, and consequently, history has been made. After all, we’re talking about some of the best. Tym “McBurger Chips” Bussanich. Sushi-making legend Davy Devaux. The Vulgar Fucking Chef, for cheddar’s sake.
PBR pretzel bites, sushi, bacon mac, PABST BLUE REUBEN—this is what happens when you mix fire with fire. You might as well just consider and accept these as your grocery list. Here are six reasons why you need to restock your fridge with PBR immediately:
Tym Bussanich’s genius idea of combining steak marinated in PBR with green peppers, onions, and melted American cheese, all within the cracks of a warm loaf of bread (I like to think of these as sandwich fries). Happiness is just a finger away, y’all.
This recipe from the Simple Cooking Channel is the ultimate comfort food after a long day wherever: PBR. Bacon. Mac. Cheese. All can be united so effortlessly, it’s almost too good too be true. That’s the joy of Simple Cooking.
For many of us, it’s difficult enough making basic sushi. Davy of Make Sushi not only recreated the PBR logo in this PBR-battered roll, but to do so, he imagined the first ever naturally blue rice by using ultra rare butterfly pea flower tea.
The idea of PBR in a PBR can is nice. The idea of PBR Cheddar Nuggets in a PBR can is also nice. Vulgar Chef’s taking things to a whole new level with these cheddar nuggets fried in PBR batter, which he keenly serves in their own can along with a creamy bacon cheese sauce for dunkin’. Dipping cheese into more cheese—that’s what America’s all about.
Cheesy, salty, and a lil’ spicy—said it before and I’ll say it again, these are the perfect anytime anywhere snack. Seeing a movie tonight? Maybe you pop into your kitchen for a bit beforehand. Maybe you make a couple batches… a couple dozen batches. Maybe you discreetly tuck ‘em into your pockets/purse/mouth and sneak ‘em into the theater with you for a lil’ snack during the show. Maybe you just had the best movie experience EVER.
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.