Author Topic: PABST CHEESE  (Read 812 times)

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Offline wolfy

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PABST CHEESE
« on: April 15, 2020, 10:21:17 AM »
I remember my dad lamenting the passing of Pabst's Brick Cheese and never being able to taste it again.   He said that all the 'beer joints' used to sell it to their patrons & that there was always a bowl of soda crackers available on the bar top for spreading & eating the cheese snack.

https://www.atlasobscura.com/articles/what-did-pabst-do-during-prohibition?utm_source=Atlas+Obscura+Daily+Newsletter&utm_campaign=06138930ed-EMAIL_CAMPAIGN_2020_04_14&utm_medium=email&utm_term=0_f36db9c480-06138930ed-69712057&mc_cid=06138930ed&mc_eid=537596707d
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Offline wsdstan

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Re: PABST CHEESE
« Reply #1 on: April 15, 2020, 09:19:19 PM »
That is an interesting site.  I knew that Coors went into the ceramics business but didn't know about Pabst's cheese business and the others.  Coors also made malted milk during prohibition. 

My Dad drank Coors and that was about all I remember of beer in our house.  He ate Limburger cheese on crackers all the time too but never came home with a Pabst cheese.  There was a cheese called Liederkranz that we bought a lot and I liked it better than the Limburger. 

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Offline Plumber

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Re: PABST CHEESE
« Reply #2 on: May 27, 2020, 05:12:33 AM »
wsdstan, your Dad had quite a range of tastes. Limburger is one of the strongest cheeses, and Coors is one of the weakest beers.
My Dad liked German brick cheese, and it was very strong.
Sharper is better