PBR and Campbell’s Chunky: A Surprising Soup and Beer Fusion
In an unexpected culinary twist, Pabst Blue Ribbon and Campbell’s Chunky soup have joined forces to create a beer-infused soup that has fans buzzing with excitement. Last week, downtown Manhattan’s Ray’s, a popular dive bar on the Lower East Side, hosted an exclusive tasting event where PBR enthusiasts gathered to sample this unconventional collaboration before its official Walmart release in September. The scene was electric, with dedicated fans sporting PBR merchandise from hats to sneakers, all eager to experience the fusion of two American classics.
The innovative partnership offers two distinct flavor profiles: one featuring beef, bacon and chili, and another combining potatoes and chorizo – both infused with PBR’s signature brew. For devoted fans like Mike Russell, a 55-year-old Staten Island resident who switched to PBR five years ago, the brand loyalty runs deep. “I don’t get heartburn from it,” he explained, distinguishing PBR from other beers he’s consumed. His wife Dawn has embraced his passion, gifting him various PBR-branded items from Etsy and beyond, though they’re “still looking for Pabst underwear.” This kind of dedicated following was prevalent throughout the event, with attendees showing genuine enthusiasm for both the brand and its newest venture into the food space.
The taste reviews were overwhelmingly positive, with patrons appreciating the balanced integration of beer into the hearty soup recipes. Dawn Russell described the potato cheese version as having “just the right kick” with a beer flavor that was present but “not overpowering.” Harlem resident Tori Cignarella, a self-described “big beer fan and big soup fan,” praised the collaboration for hitting the perfect note between the two elements. “It’s just the right level of beer flavor,” she remarked, adding that PBR holds a special place in her heart as “a higher-end casual beer.” Others, like Keanu Jackson from Crown Heights, suggested the beer element could have been even stronger but still considered it successful enough to add to his shopping list. The general consensus pointed to Campbell’s achievement in creating something that honored both components while offering something genuinely new.
The cultural significance of this collaboration wasn’t lost on attendees. As Bay Ridge resident Katie noted, “If there’s two things that come together that are bonding things, it’s soup and beer.” Her observation touches on something profound about why this partnership resonates with consumers – both products have deep roots in American comfort culture. “Alcohol in general is the bonding thing since the dawn of time,” she continued. “It’s so culturally significant, and soup is what you want to have when you’re cozy and warm in the winter.” Campbell’s Chunky spokesperson Meg Patrick echoed this sentiment, explaining that hosting the event at a dive bar “felt so true to the combo of soup and beer.” The setting created an authentic environment for the launch, bringing together “true fans that want to try things out,” which Patrick identified as the reason “pop-ups are so hot” in today’s marketing landscape.
The event attracted more than just die-hard PBR enthusiasts. Patrick Hogue traveled from Ohio, drawn by curiosity rather than brand loyalty, admitting, “I’ve never drank a PBR before.” This highlights the broad appeal of unusual food combinations in contemporary consumer culture – people are willing to step outside their comfort zones for novel culinary experiences. Food writer Griffin Parker, who has sampled numerous alcohol-food collaborations including pizza-flavored IPAs and Domino’s wine pairings, declared the PBR-infused beer cheese soup “the best one” he’s tried. His professional endorsement suggests that despite the seemingly odd pairing, Campbell’s and PBR have created something that works on a genuine culinary level, not just as a marketing gimmick.
As food brands continue to seek innovative ways to capture consumer attention in a crowded marketplace, collaborations like the PBR and Campbell’s Chunky partnership demonstrate how combining two beloved products can generate excitement and engagement. The success of this event shows that consumers are eager for new experiences that still connect to familiar favorites. With the products hitting Walmart shelves in September, it remains to be seen whether the enthusiasm displayed at Ray’s will translate to nationwide sales, but the initial reception suggests that Campbell’s and PBR have tapped into something with broad appeal. As Parker humorously noted, he’s “glad it went this direction and not the other way” around – a soup-flavored beer might have been a step too far, but a beer-infused soup seems to have found the sweet spot between innovation and comfort.
