source: my favorite webpage on the whole internet, tammy's midis.
Pabst Blue Ribbon -- P.B.R., as fans call it -- is currently enjoying a highly unlikely comeback. In 2002, sales of the beer, which had been sinking steadily since the 1970's, actually rose 5.3 percent. From the start of 2003 through April 20, supermarket beer sales are up another 9.4 percent. It is endorsed in ''The Hipster Handbook,'' a paperback dissection of cool, and is popping up in trendy bars from the Mission District to the Lower East Side.1
MGD is actually made from the same recipe as Miller High Life, with a different treatment. It was developed to give High Life drinkers the same taste in a can or bottle as they found in non-pasteurized kegs.2
The prevailing slogan on current packaging is "The Champagne of Beers", an adaptation of its long standing slogan "The Champagne of Bottle Beers". Accordingly, this beer is noted for its high level of carbonation, making it a very bubble-filled beverage, like champagne.3
Natural carbonation results from the fermentation process. Fermentation produces alcohol and carbon dioxide as yeast digests the sugar in the wort. 4
The amount of pressure in the wine is determined by the amount of sugar added during the tirage stage at the beginning of the secondary fermentation with more sugar producing increased amount of carbon dioxide gas and thus pressure in the wine.5
"Malt liquor is a strong lager in which sugar, corn or other adjuncts are added to the malt to boost the alcoholic strength."6--wikipedia