Michelada

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brothers
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Michelada

Post by brothers » Sun Jul 22, 2018 2:01 pm

Just a beer (mixed beverage with beer the main ingredient) but pretty good. This isn't an upper crust high brow beverage, just a beer! :lol:
Gary

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fallingwickets
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Re: Michelada

Post by fallingwickets » Mon Jul 23, 2018 4:13 am

budweiser does it for me!! :D :D

clive
de gustibus non est disputandum

Rufus
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Re: Michelada

Post by Rufus » Mon Jul 23, 2018 4:24 am

fallingwickets wrote:
Mon Jul 23, 2018 4:13 am
budweiser does it for me!! :D :D

clive
Ye gods and little fishes, Clive! This coming from a man who has Becks for an avatar?
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Re: Michelada

Post by brothers » Mon Jul 23, 2018 7:29 pm

I could make a good michelada from Beck's! Doesn't have to be a Mexican beer, but it helps.
Gary

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Sam
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Re: Michelada

Post by Sam » Mon Jul 23, 2018 7:32 pm

had one if these and then there is the chelada.

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Re: Michelada

Post by brothers » Mon Jul 23, 2018 7:42 pm

Sam, I haven't tried the Modelo Chelada, but now it's on the top of my list.
Gary

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fallingwickets
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Re: Michelada

Post by fallingwickets » Wed Jul 25, 2018 3:52 am

gary, no way in the whole wide world Im using becks for anything other than drinking one.!!!!! c'mon man!! :D :D :D :D :D
de gustibus non est disputandum

Rufus
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Re: Michelada

Post by Rufus » Wed Jul 25, 2018 10:26 am

I’d not heard of Michelada until I read this thread. I looked up the recipe and it is very similar to a Calgary Red Eye. I make my CRE with clamato juice rather than tomato juice. It’s the only way I’ll drink North American beer (eg. Molson, Labatts, Bud, Coors,etc.), but I’m a dyed in the wool Guinness and bitter drinker.
Bryan

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Pauldog
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Re: Michelada

Post by Pauldog » Thu Jul 26, 2018 2:57 pm

I would guess that V-8 would work, too. I agree that a "standard" North American beer would work for this, but in the last 20-30 years there has been a vast emergence of craft breweries, and now at the point where they are driving each other out of business or getting acquired by the big breweries.

I was curious, so I looked up a michelada recipe. 3 oz of tomato juice to 12 oz of beer, plus hot sauce, salt, chili powder, worcestershire sauce, and lime juice. A lot like a Bloody Mary, with the beer diluting the juice rather than the juice diluting the vodka.

A chelada is simpler - add lime juice (2 oz) and salt to beer (12 oz).

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Re: Michelada

Post by brothers » Fri Jul 27, 2018 7:25 pm

Paul, one thing I have learned about these is that when ordered at a bar or restaurant, the bartenders tend to use a variety of recipes.
Gary

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Pauldog
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Re: Michelada

Post by Pauldog » Fri Jul 27, 2018 8:52 pm

Oh, sure, I was just getting an idea of what they were. I've never had one, but now I know enough to approximate one at home, and then tweak the recipe to taste. I suppose some bartenders use a recipe from a book, and others made it unique, maybe not even making it quite the same every time.

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Re: Michelada

Post by brothers » Mon Sep 10, 2018 5:25 pm

Lately I've been using the commercial michelada mix. I've used Modelo, Dos Equis, and even some Bud Light that was lurking in the refrig. I went to see a baseball game and had a 16 oz Modelo Chelada. It was OK too. I won't touch anything associated with clam juice.
Gary

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