I am amazed, no, appalled, that none of the posters have written a word as to the history of "lime in beer"....

First, Corona, in my youth, a cheap, almost "generic" beer in Mexico (hence the machine-painted bottle labeling, saving money on refills in the days when beer bottles were refilled) was served on Mexican airlines and in brothels and cheap "nigh clubs", along with such brands as Cruz Blanca and "whisky" with names like "Club 45". There were no limes served with Corona until Gambrinus, now also the owners of the Shiner, Texas brewery producing that now-cultish range of brews, began to massively import it into the US, making it apparently now, the "Most sold" import.

Limes were served with the original steel-can Tecate, best known in Baja and SoCal. There was good reason. The Tecate cans lent more than a hint of rust to the brew and lime helped.

I have seen among lesser saloons in parts of Mexico lager beers served with "Sangrita" or similar mixes, tomato/citrus blends originally served with straight tequila blanco. Mexican beers are almost all better than US production brews. Personally, I prefer Bohemia and best of all Negra Modelo, but Corona does have more flavor than the US mass bottlings. Miller Chill seems to have some hint of beer behind the flavorings, while Bud's Limes, are like Bud Light, as near to non-beer as beer can be.

Of course, one who dulled his palate on far too many cans of Carling's government contract, tropically stable, formalin-laced brew, shouldn't claim expertise. But then I remember when Lone Star was king, and even Pearl was drinkable.