Anyone in the mood for something unusual?
Recently, Pabst Blue Ribbon enthusiasts gathered in downtown Manhattan to sample an unexpected new creation from the Texas-based beer brand, coupled with Campbell’s hearty soup. Attendees displayed their PBR pride with themed outfits.
The odd blend—a soup infused with beer and packed with beef, bacon, chilies, potatoes, or chorizo—won’t hit Walmart until September, but dozens of excited locals got a taste at a tasting event in the Lower East Side. This happened on a Thursday evening.
“I don’t get heartburn from it,” declared Mike Russell from Staten Island, sharing why he’s such a fan of Lager.
Russell, 55, mentioned he used to drink a lot of other beers, but switched to PBR five years ago. Since then, he’s collected a variety of Pabst-themed items.
“He’s really easy to shop for,” noted his wife, Dawn, 63. “Though we’re still hunting for Pabst underwear.”
Pabst die-hards were giving glowing reviews about the Brew-Forward flavor.
“There’s a cheesy potato kick that I really enjoy!” Dawn remarked. “You can taste the beer, but it’s not too much—very tasty!”
Harlem resident Tori Signalella chimed in, saying, “It has just the right amount of beer flavor. I’m quite the PBR fan.”
“It’s a safe choice… a high-end casual beer,” added Cygnarela, 29, who considers herself a major fan of both beer and soup.
For her, the collaboration was a hit.
“I love that Campbell’s is convenient; I wish I had more!”
Another attendee expressed some thirst for something more, though enjoyed the concept.
Keanu Jackson, 29, from Crown Heights said, “Maybe if they add more beers it could work better, but what they have now is good. There’s a nice balance.”
“This will definitely make my shopping list,” he concluded.
Katie, 29, from Bay Ridge, voiced her universal love for soup and beer, reflecting, “The combination of these two makes so much sense! Alcohol has always had a cultural significance since forever, and soup is a go-to when it’s cold outside. Chile is one of my favorite comfort foods.”
Campbell’s representative Meg Patrick commented on the event, noting how it honored the classic pairing of soup and beer at a beloved bar.
“It’s a great way to engage real fans who want to experiment,” she said, referring to the popularity of pop-ups.
Some attendees were simply intrigued by the unusual combination.
Patrick Hogue, 31, from Ohio, mentioned, “I was captivated by the idea of Pabst beer soup. I’ve never had PBR before.”
Griffin Parker, 27, a food writer also from Ohio, shared, “I’ve encountered numerous alcoholic food collaborations, but this beer cheese soup stands out as the best.”
“I’m pleased it went in this direction rather than the opposite,” he added. “Soupy beer is not for me.”
