What is the distinguishing factor for red beer, i.e. Killians Red?

The first time I ever heard of Red Beer (aside from Killian's Red which I indulge in on St. Paddy's day):

A friend told me about adding tomato juice to a glass of beer, thus, red beer. I have never tried this, tried to find a recipe on the web and was unable to. Sorry, would have like to provide you a recipe.

Hi LVLF, I am not really a beer drinker but I have tried a couple of the reds. So I did a little net sleuthing and find this web site that I thought was interesting on the brewing of red beer.

http://www.sallys-place.com/beverages/beer/red_beer.htm

Thanks, ArCHimesDes, that's exactly what I was looking for. I know a bit about ales, lager's, pilsners, & dark beers, but never could find much about red's. It's nice to know something about it when a customer or server asks. Now I know.
p.s. We call it a bloody beer when tomato juice is added.

I like that name, I had heard of what gizmogram had mentioned about adding tomato juice to beer, I believe you can throw in some hot sauce and worcestershire as well. I am not too sure if I am game on that one or not.
And, you are welcome!

Tomato juice, or better, V8, is great with beer. If you can, fill the glass just over half full of the juice, and then tap a draft spigot. It mixes best that way.