During the U.S. Prohibition era (1920-1933), American brewery Pabst survived by producing what?
Answer: Processed cheese. Pabst made “Pabst-ett”, described as a “delicious cheese food”. By diversifying, Pabst survived the prohibition era – unlike many rivals.
Competitors such as Miller went into the ice cream business.
Source: Ambitious Brew – The Story of American Beer by Maureen Ogle; General Historical Texts.
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