Carlton Dry Fusion has been around for over 12 months now in Oz. There are two varieties – lemon and lime. Fusion is a roadsmash of beer fads – dry, low carb and chelada. With all that uncertainty going on Fusion should taste like crap, but it actually works. This correspondent is a sucker for lime and so there is a bias there and the lime flavour in Fusion is distinct. It also helped that your correspondent was in a holiday park enduring 35 degree heat and KB strained through a used Chux would have sufficed.
Now Chelada is a subset of a cocktail family known as Michelada, which would appear to be a standard order in the States. I’ve seen Chelada in the US in cans and Miller has introduced Chill in Oz, but this a snippet of what goes on in the States. The article hotlinked below goes into considerable detail about a treatment of beer that I wasn’t aware of. One could precis the article by saying it explains how to make crap beer potable by adding stuff to it but it is more than that. The article is a good read and will inspire some experimentation in the Cantina.
back of the ferry 