In a pitcher, mix the Clamato juice, fresh lime juice, Worchestershire, Sriracha, and chili powder.
Place the squeezed limes in the bottom of 4 glasses then fill with ice. Pour the Clamato mixture evenly into the glasses.
Pour the Mexican beer over the Clamato mixture and stir. Top with additional beer if needed. Serve cold.
NOTE: For the spiced salt rim, stir 1 tablespoon honey with 1 tablespoon water. Pour onto a shallow plate. Then mix 1 tablespoon coarse salt with 1/2 teaspoon chili powder and pour onto a shallow plate. Dip the rim of each glass into the honey syrup and then into the spiced salt. Fill the glasses with ice and prepare the Micheladas.