Rub the rim of a pint glass with a lime wedge. Dip the rim in chile-lime seasoning to coat. Fill glass half full with crushed ice. Add 2 oz. clam-tomato cocktail, 1/2 oz. brine from a jar of pickled jalapeños, 1/2 oz. lime juice, and 1 tsp. Worcestershire sauce. Stir to combine. Top with 6 oz. chilled Mexican lager. Garnish with the lime wedge and/or pickled jalapeno pepper.