Bud Lite Chelada

Anheuser-Busch, St. Louis, Missouri
Chelada
Bud Lite with Clamato, Lime, and Salt
4.2% ABV
16 oz. can

Evidently people have been mixing their beer with Clamato for a while, so Anheuser-Busch capitalized on this trend with its release of the Chelada. Chelada is one of those rare beers that is as mouth-puckeringly vile as it sounds. Budweiser has taken two beverages that are undrinkably bad on their own, mixed them together, and canned it.

After trying a high-end microbrew version of a Blood Mary Beer (Short’s Bloody Beer), we needed to ground ourselves in the common man’s experience of a comparable beverage. Those of you who can’t obtain Short’s celery-seed infused Bloody Beer for reasons of economy or geography, can buy Anheuser-Busch’s despicable mixture of Bud Lite and Clamato juice nationwide. After this tasting experience we are sure that you, our readers, will never again doubt the degree of suffering we are willing to endure to bring you novel beer reviews.

It poured an intriguing grapefruit-juice-pink. The clam juice barely broke through the sweet tomato-y smells– a not altogether bad aroma. The taste, however, was overwhelmingly salty/sweet and purely gross. The rogue pieces of clam and tomato fibers coalesced into a singular vomit-like texture. Perrinator had visions of Chef Boyardee ravioli… in a bad way.

From the Anheuser-Busch website:

How to Serve:
To best enjoy Budweiser & Clamato Chelada and Bud Light & Clamato Chelada, gently rotate the chilled can once before pouring. Then serve cold, or pour over ice, into a traditional goblet-style glass and garnish with a slice of lime or celery stalk. Salting the rim of the glass or adding a dash of hot sauce to the beer allows adults to further customize Chelada. A savory beer that is great for any occasion, Budweiser & Clamato Chelada and Bud Light & Clamato Chelada pair well with traditional Latino dishes such as ceviche, chicken enchiladas and tamales.

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~ by nininja on November 9, 2010.

9 Responses to “Bud Lite Chelada”

  1. that’s funny… i was reading about micheladas yesterday. apparently a “chela” is just a chilled beer (as opposed to a warm one).

    you should try a delicious chilean cocktail– FanSchopp. A mixture of draft beer with orange fanta. Pair with the chilean version of poutine (fries w/ onions, chorizo, mushrooms, cheese, and extra grease).

  2. Solutions to the open sentence ‘beer + x is not awful’:
    lemonade
    cheese + open flame
    coca-cola(!)
    sunday afternoon mild depression

    Solutions to the open sentence ‘beer + x is awful’:
    tang
    chlamydia
    clamato
    for that matter, anything that begins with ‘clam’

    • Wait a second…”beer + cheese + open flame”? Are all these components co-present in a single drinking vessel?

      • I was thinking of fondue, but if you’re game to do some food science experimentation, I’m sure we could come up with a immolated, fermented dairy and hops beverage…man, just writing that makes my mouth water (maybe “fermented hops and dairy beverage” would have been less stomach churning – but we can leave that to the focus groups). Flammenkaesebrau?!

  3. as long as you’re reviewing non- beer things, you should review four loko before they ban it (actually i just learned that it has already been banned in Michigan). but only have one can. here’s another review: http://blogs.villagevoice.com/forkintheroad/2010/11/not_so_crazy_fo.php
    doesn’t it sound amazing?

  4. On behalf of the Chef Boy r D fan club we take umbrage at your unfavorable comparison to this most excellent canned pasta comfort food.
    There has been nothing in my entire life that has crossed my lips that has been as utterly repulsive as the Chelada. Please reconsider the association.

  5. to reply #2:
    what about K’lamazoo Stout?

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