Michelada (a.k.a. Bloody Beer)

The recipe that inspired the Beer Cocktail contest theme, this Michelada is great if
you're in the mood for something savory and refreshing that won't put you under the table. It's got some of the classic flavors of a Bloody Mary (tomato, citrus, Worcestershire sauce), but because you use beer in place of vodka, the general effect is gentler -- better suited to a lazy afternoon than a pick-me-up brunch. 

Serves 4

• Lime wedges, for garnish
• Celery salt or plain salt, for garnish
• 16oz can tomato juice
• 2limes, juiced (about 1/3 cup juice)
• 1/4teaspoon celery salt
• 1teaspoon Worcestershire sauce
• 1/4 -1/2teaspoons Tabasco or preferred hot sauce
• 212oz bottles or cans of beer (Modelo is ideal)
• Several handfuls of ice cubes

1. Prepare the glasses: rub the rims of four tall glasses with the lime wedges then coat the rims with either celery or plain salt.
2. In a bowl or measuring cup, combine the tomato juice, lime juice, celery salt, Worcestershire and Tabasco (or desired hot sauce) and mix well. Adjust seasoning to taste.
3. Add a handful of ice to each of the prepared glasses, then divide the tomato juice mixture between them (each should have approximately 4 tbsp/60ml of juice). Top up the glasses with half a bottle of beer each, then garnish with a lime wedge.

https://food52.com/recipes/420-michelada-a-k-a-bloody-beer