To start, whisk miso paste and tomato juice until well combined.
Rim a beer glass with spiced rim salt.
Fill glass with ice and add tomato-miso mix.
Add lime juice, Worcestershire sauce, soy sauce, Tapatio, salt, & pepper and 2 oz of SCB Classic Junmai.
Stir mixture well and top with beer.
Garnish as desired and serve with remaining beer.