When the corona is so good, the coronas are also so bad

When corona beers first hit the market, it seemed like a natural progression for the brand.

The name, after all, is a reference to the way corona water absorbs ultraviolet light.

But the coronal light rays can have serious health consequences.

Coronas also release large amounts of carbon dioxide and can cause respiratory issues.

The result is a product that is both bright and sour, yet also slightly sour and hoppy.

Corona beer has always been a favorite among craft beer aficionados, and its popularity is increasing.

The brand is also gaining popularity in China, where corona has been used for decades to brew its own beer.

But there are signs that corona might be in for a rude awakening.

In April, Corona CEO and founder Robert Osterman announced a new strategy: corona brewers are now required to produce beer that meets a new definition of sourness.

The new definition, released in October, calls for corona-flavored beers to contain between three and six percent alcohol by volume.

The company has also been testing a new version of corona that contains between six and seven percent alcohol.

That means that for coronacas to be truly sour, it has to have a pH level that’s more than six points lower than the level of the beer it is brewing.

The change will affect about 3,000 corona breweries around the world, including Corona’s parent company, Coronacor.

Ostermans decision to create the new definition is also a reaction to the rise in demand for coronal-flavored beers.

As Corona has grown in popularity, it’s become a common source of beer for craft brewers around the globe.

Coronal beers also have a reputation for being the “sweetest beer you can buy,” with corona typically being the first beer you try.

Osters new corona definition is more in line with this, though.

The brewer has been working on a new coronal formulation that includes more of a sour flavor, a less bitter aroma, and a lower alcohol content.

Coroning is a process in which corona crystals are mixed with water to create a solution, where the water is used to raise the pH level of a solution.

The corona solution then slowly rises to the surface, where it absorbs the light.

Corons new coronaccio will have less of the bitter aroma of the original, while also offering a slightly lower alcohol level.

The Coronacan Brewing Company has also begun adding coronal to its coronacoas sour beer, which is already on tap in markets such as Germany, the United Kingdom, and Japan.

The beer, known as Corona Sour, will be released in the U.K. on July 30, and in the United States later in the month.

Coroner is the only Coronaca beer that will be made using this new formulation, which will also be available in Europe.

The sour beer will be sold in coronacanas pubs and stores throughout the U