I dunno. How much will you pay for water once yours is all gone? 
If we banned the production of Budweiser, our water problems would be solved!
I just read an announcement about a collaboration between a local brewery and a ketchup maker. This Friday they’ll be serving Spicy Ketchup Beer and Curry Ketchup Red Ale. WTF?? :eek:
Good reason to be Customer #51.
I like mine with V-8, but I admit that drinking that stuff is like injecting sodium directly into a vein. I love the IDEA of Clamato in beer, but the corn syrup content is off-putting. I’ll try a squeeze of lime juice next time.
Christ, I haven’t had a red beer in years.
Yeah, for me it’s Clamato (or other) + lime + worcestershire + hot sauce. Here’s a good basic recipe. I generally serve it half filled in a frosty mug or glass, and the beer separate. You kind of make your own and then just top it off as you go along (which does weaken it as it goes along, of course), or finish the rest of the beer separately. If you happen to have some Maggi seasoning (it’s a liquid aminos/MSG injection type of thing), you can add a few dashes of that, too.
So, a small Virgin Mary topped off with beer. I will try it when the hot weather rolls around again.
My brother-in-law’s version was much more simple. Two ounces of V-8 in a tall glass, top with beer. When it’s gone, pour in the rest of the 4-oz can, then top with another beer.
If you crack a 12-oz can of juice, you can have six!
Yeah, that’s a simple “red beer” or “red eye.” The version above is the Mexican (mi)chelada. From what I’ve seen, the exact name varies a bit. Usually, it seems the chelada is the simpler, just lime juice + beer version (often salt-rimmed), while the michelada contains other spices and ingredients like Worcestershire and often a tomato-based juice, but it’s a bit nebulous and varies. In the Yucatan, for instance, the micheladas seemed to have lime, hot sauce, worcestershire, etc., but no tomato component (and often served with a darker beer like Negra Modelo). Elsewhere, tomato or Clamato is present. Experiment and see what you like.
beer and tomato juice. top it off with pepper. No salt.
So would I, but being in Canada where gun laws are a lot more strict, it’s a PITA to go to the gun safe, undo the locks, undo the trigger locks, find the ammunition, go back to the pub, etc. etc. etc. 
For some weird reason, most Canadians are crazy for clamato juice. I’m not one of them.
I’ve given up on being served tomato juice in Canada. It’s always clamato, and on the occasions when I’ve ordered a Bloody Mary, I’m invariably served a Bloody Caesar (using clamato) because I must have made a mistake with my order. I like tomato juice, but I hate clamato. I won’t order a Bloody Mary here in Canada any more because bartenders refuse to make them, and insist I must have meant a Bloody Caesar. I’ll save my consumption of Bloody Marys for my visits to the US, where they understand what a proper Bloody Mary is.
That being said, beer and clamato juice is popular here in Alberta. And at no extra charge, I might add–the $1.50 the OP mentions is outrageous. Come to Alberta, ask for a Calgary Red-Eye, and you’ll get a small carafe of clamato to go with your beer, at no extra charge.
Haven’t had red beer since I was in California in the late sixties, early seventies.
Can’t say that I’ve missed it.
Ugh, Clamato. In theory I should like it, but it revolts me.
Maybe it’s the name.
I now know that Anheuser-Busch didn’t invent this horrifying concoction of gross. Sorry guys, I don’t even like fruity beers, I’m damn sure not going to try tomato beer. And I love tomatoes and beer! But I really, really doubt I’d like them together. The clam juice is just the rancid cherry on top of the garbage sundae.
Seriously, clam beer?? Who came up with this stuff, wealthy humanoid octopuses who just crawled out of the sea? It’s so foreign to my concept of taste that I’m going to assume it is an extraterrestrial invention.
I discovered this by…tending bar in rural Indiana. 
I like it in the summer.
The only thing I’ve ever heard called a ‘red beer’ was just beer and tomato juice. No Worcestershire or pepper or salt or lime juice or anything else. Sometimes people will get it with olives.
I thought tomato juice and beer sounded gross too. Not only did I like the taste it’s something I can drink more than one of. It’s less alcohol and more flavor and I can pretend there’s a vitamin in there somewhere.
Decades ago when I was in college (here in Canada) I knew this (a red eye) as a hangover drink - a way to ease yourself back into another day of drinking. No fancy ingredients. Beer & tomato juice (no, it wasn’t clam).
Another revolting late-summer heat/humidity wave here in NYC, and I’ve turned to Red Beer to get me through it.
At the moment I’m sipping a cold Bitburger poured over 3 ounces of – at the recommendation of our frost-back friends to the North – Clamato juice. And I’m loving it!
Three of my favorite flavors together in one glass. Beer, tomatoes, and pussy.
My wife claims it is good when hungover. I can’t stand anything in my beer, let alone tomato juice. I don’t understand being charged extra for it though. No place I’ve been have they ever charged my wife extra for it. If anything, they should give you a discount since you are getting less beer.
There are two different drinks being discussed here. When I started drinking in pubs, a bloodied beer was simply beer and tomato juice combined. I never really figured out why some guys drank it. It never did it for me.
The other drink is called a Caesar in Canada. Or, a Bloody Mary in the rest of the world. Motts puts out two kinds, spicey and extra spicey at 5.5%. I know that because my wife just finished one off.
Smirnoff also puts out the same, but call it Ice Caesar, at 6%.
I don’t drink them, but do make a mean one.