Budweiser Chelada

[dale1]

Hi All,
I'm curious how Budweiser bottles their chelada (Beer, tomato juice, and clam juice) without settling? I wanted to make a clone and bottle it, but when mixing a home brewed lager or ale with the tomato juice I get separation within 20 mins or so. Obviously we don't want to be shaking our beer to re-mix it up! What process does budweiser use to keep the two liquids from separating? Thanks!

 

[jammin]

OK, I hope don't sound like I'm completely missing the point, because I understand the cloning principle. Seems like it would be a lot tastier and more fun to mix fresh ones. Just brew a bud-esque lager and keep some mixers around.

Good luck anyhow! I have to think some artificial ingredients are involved in that beer.

 

[dale1]

Thanks Jammin. I'm curious more than anything at this point. Another example is any of those Shandy's...how do they keep them from seperating?

 

[redkj]

I thought about doing a pickle juice shandy at one point...

 

[dale1]

Anybody have an idea of how these companies do this? Another example is leinenkugel's shandy.

 

[hunter_le five]

Hi All,
I'm curious how Budweiser bottles their chelada (Beer, tomato juice, and clam juice) without settling?

It actually does settle quite a bit in the can. If you look on the label, it actually recommends you gently swirl/rock the can to mix before opening.

Even if your clone separated in the bottle, I imagine the act of pouring it into the glass would mix it pretty well. You might also try thinning the tomato juice a bit with water to more closely match the Specific Gravity of the beer.

Ultimately though, I would just second Jammin's suggestion of making a light lager and mixing it fresh. It tastes better that way anyway.

Mmmm... all this talk is making me want a Michelada.