2 x 350 ml Tubs of medium heat jalapeño Salsa

30 ml Steak Sauce

Juice From 1 Lime

4 Lime Wedges

30 ml Hot Sauce

2 Teaspoons Chili Powder

2 Teaspoons Coarse Kosher Salt

4 x 330 ml Cans Non Blonde Hemp Munich Dunkel

Dump the salsa into a blender.

Add the steak sauce, lime juice and hot sauce.

Purée for 20-25 seconds or until smooth.

On a small plate, mix together the chili powder and salt.

Run a juicy piece of lime around the rim of a pilsner or pint glass.

Invert the glass and run the top outside edge in the mixture to create a half cm seasoned rim.

Pour the salsa mixture into the 4 glasses, dividing the contents equally.

Gently pour a can of beer into each glass.

Using a long spoon, mix the cocktail together.

Serve with a dash or two of more hot sauce if desired.

Serve immediately with a wedge of lime.