#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.



How To Make PBR Sushi Rolls That Are Battered In Booze And Love [WATCH]

Chef Devaux, better known as Make Sushi, has been known to create some gnarly rolls. You may remember him by his holiday-inspired Santa Claus sushi rolls, Panda rolls and Mosaic rolls. The YouTube Sushi chef has now found a way to create the world’s first-ever Pabst Blue Ribbon Sushi.

First he makes some blue rice from a special tea-dying process shown early in the video. Then the rice is transferred to some nori sheet and fish is added. Make sure you use sushi-grade sashimi.

Closely follow his instructions in the video to properly stack and wrap the sushi roll.

Once the roll is completed, Chef Devaux creates a tempura batter using the PBR. All you need is some tempura flour and a can of Pabst Blue Ribbon.

Dunk your roll in the batter until it’s evenly coated and deep fry until it’s golden brown. Let it cool and start slicing your roll. Finally, cut up some tiny bits of nori and decorate your sushi pieces.

Once your roll is completed, maybe crack open another can of PBR and enjoy.

#foodbeast Brand FOODBEAST Recipes

How To Make PBR Marinated Cheesesteak Bread

PBR Philly Cheesesteak Pull Apart Bread Fries. Say it with me now: PBR Philly Cheesesteak Pull Apart Bread Fries. There’s an unspoken rule that any dish with over 10 syllables in the name is a guaranteed winner, and this recent masterpiece from Tym Bussanich is no exception. Though to make things easier on ourselves, we’re going to call these PBR Philly Cheese Steak “Fingers.”

For context, this is the dude who cut up a Mickey D’s cheeseburger into strips, deep fried them, and made “cheeseburger chips”; the man who made the national evening news by topping a pizza with White Castle burgers. Now, he’s marinating meat with PBR…and we CAN’T. LOOK. AWAY.


Skirt steak marinated in PBR, salt and pepper, sliced thin and grilled with bell peppers and onions? Which are then stuffed in between sliced bread squares and cheese to be baked and served?!

Just like the cheese in the last image in Tym’s how-to video, I’m meltiiiiiiiiiiing. And you should be too. Get even more ooey gooey with his recipe, provided below.


#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.



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.


Mellow Mushroom Brings Back 1974 Menu, Offers $2.50 Pizzas


Who: Mellow Mushroom

What: Celebrating the pizza brand’s 40th year, Mellow Mushroom is bringing back their 1974 menu for one day. Who wouldn’t want to wash a $2.50 pizza down with a 75-cent beer?

Where: All participating Mellow Mushroom pizza restaurants.

When: Wednesday, Aug. 20.



Deep-Fried PBR Burger is Made from Actual Frozen Beer


Following an impressive lineage that includes deep-fried Twinkie burgers, spaghetti-bun burgers, and deep fried Red Bull fritters, Philadelphia’s PYT burger joint has just unveiled a brand new monster they’re calling the “Beerger.”

It starts innocently enough: just two fluffy burger buns sandwiching a pickle, cheese, and mustard-dill aioli-covered beef patty. But then you see it, that fried chicken-looking thing that’s actually frozen PBR wrapped in wontons and crushed pretzel breading. Supposedly there’s enough beer in there to require an ID check before serving. Yes, really.

You think if we just stop talking about all these crazy hybrid-hype foods, they’ll just go away? We’re looking at you, 2014.

H/T + Picthx PYT


10 Things You Probably Didn’t Know (And Probably Didn’t Want to Know) About PBR


Are you dying to know what other things Frederick Pabst (the once-owner of Pabst Brewing Company) named after himself over the years? Do you have a burning obsession with weird retro beer commercials? During Prohibition, the Pabst company had to diversify into cheese-making just to stay afloat – did that information just make you gasp in delight and run immediately to tell your neighbor? If you answered yes to any of those questions, sorry honey, but you’re a weirdo. Although, you might also appreciate this list of 10 things you didn’t know about PBR, courtesy of Thrillist.

Go on you crazy cheap-beer-trivia loving freaks. Go on.


1. PBR’s original owners were super narcissistic: OG owner Jacob Best named it Best and Company. Then his son Phillip called it Phillip Best Company. Finally Phillip’s son-in-law Frederick Pabst stuck us with a name uncomfortably reminiscent of a pap smear. Thanks, guy.



2. Pabst also had a neat Gatsby-esque resort with “rentable row boats, outdoor movies, tons of beer, and a Ferris wheel.” He also owned a theatre in Milwaukee.



3. That cheese I mentioned earlier that the company made during Prohibition? Yeah, they called that ish “Pabst-ett,” because apparently the better euphonies of language were completely lost on them.



4. They also sponsored boxing matches back in the day, for reasons.



5. 2009’s World’s Ugliest Dog was a boxer mix named “Pabst” for his “bitter beer face.”



6. There’s a genre of music called “PBR&B” that’s actually described as a subgenre of R&B, presumably includes folks like Frank Ocean and Macklemore and is sadly not some kind of beer-infused sandwich.



7. And finally, facts seven through ten aren’t really facts, but hilariously awkward ‘80s commercials. Yes really. No, we don’t know why.


Head over (or don’t) to Thrillist for the rest!


Study Says Hipster’s PBR Obsession is Driving Up Cheap Beer Prices


Turns out, that kid sipping PBR while waxing poetic about Nietzsche and existential nihilism is to blame for driving up prices of cheap beer. According to a study by food research group Restaurant Sciences, the popularity of Pabst Blue Ribbon may be the reason low-cost beers such as Budweiser, Miller Lite and Coors Light have seen up to a 6.8 percent price spike over the past seven months. 

“I believe the single biggest driver in sub-premium beer price increases is indeed specifically PBR,” Chuck Ellis, head of Restaurant Sciences, told the NY Daily News. Researchers reason that since PBR has “become quite fashionable,” restaurants and bars feel justified charging more for it and other standard non-craft brews.


The study further states:

While all the attention has been on Craft (Ultra-Premium) beers, the price of mainstay brands in the mid-price (Premium) tier have risen more dramatically. And traditionally lower-priced beers such as Pabst Blue Ribbon have seen sizeable double-digit price increases in both restaurants and bars & nightclubs.

Still, the study found no concrete cause and effect relationship between PBR’s popularity and rising prices of premium to sub-premium beer. So, take it with a grain of hops. (Slick, I know.)

H/T Gothamist + PicThx The L MagazineRestaurant Sciences