The Food Issue

March 8, 2014 11:00 PM

Why do chefs love PBR?

James Beard award winner Colby Garrelts’ is such a fan of Pabst Blue Ribbon, the blue-collar brew that started the “yard beer” craze a couple of years ago, that he decided to offer it to customers at his Leawood restaurant, Rye, on tap, along with Miller High Life and Coors.

Related content

Comments