Pbr Recipe
Make Pbr Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beer & Garnish
If serving as a Shandy-style variation
Method
Classic PBR (straight beer)
Chill a can or bottle of Pabst Blue Ribbon thoroughly in the refrigerator for several hours (ideally to about 38–45°F / 3–7°C). For faster chilling, place in an ice-water bath for 10–15 minutes.
If you prefer your beer very cold and slightly diluted, place 3–4 ice cubes in a pint glass. Note: adding ice will water the beer as it melts — this is a personal preference.
Open the can or bottle carefully. Pour the beer into the prepared pint glass at a 45° angle to minimize foam, then straighten the glass toward the end of the pour to build a 1–1.5 inch head if desired.
Optionally squeeze a lime wedge over the beer or drop the wedge into the glass for a faint citrus accent. Serve immediately.
Shandy-style PBR (light citrus mix)
Chill both the PBR and the lemonade or citrus soda until cold.
Fill a pint glass halfway with lemonade (about 1/2 cup). Tilt the glass and slowly pour one can of PBR down the side to blend with the lemonade, producing a light, effervescent shandy. Adjust ratio to taste (commonly 50/50 or 2:1 beer:lemonade).
Garnish with a lime wedge if desired and serve immediately.