Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cut into small pieces.
Pour 1/2 of the tomato-vegetable juice into a large pitcher. Add cooked bacon, Worcestershire sauce, lime juice, horseradish, pickle juice, green olive juice, hot sauce, celery salt, and cayenne pepper. Stir vigorously. Add remaining tomato-vegetable juice and stir again. Add vodka and stout beer; stir. Pour into ice-filled glasses.
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