Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.