Mix the chili powder, salt and sugar in a small bowl, and then transfer to a plate. Rim 2 tall pint glasses with 1 lime wedge. Press the rim of each glass, one at a time, into the spice mixture to coat the edge. Chill glasses until ready to serve.
Put the lime juice, tomato juice, Worcestershire sauce, hot sauce, celery salt and 1 cup ice in a blender and puree until smooth. Pour the mixture into the 2 chilled glasses and top off each with a bottle of beer. Garnish with the lime wedges and a sprinkle of celery salt.
Recipe courtesy of Pablo Munoz