Choose Between Two Options
- $18 for all-access passes to the Denver Pub Crawl for two ($40 value)
- $32 for all-access passes to the Denver Pub Crawl for four ($80 value)
All-access passes include:
- Three-day, unlimited access to bars on the crawl
- Wristband and map
- Access to drink specials
- Crawl takes place on Friday, March 13; Saturday, March 14; and Tuesday, March 17
- Participating venues include 1515 Bar N Lounge, Howl at the Moon, Zanzibar Billiards, El Chapultepec, Pourhouse Pub, and more.
Carbonation: Beer’s Fifth Element
Whether black or tan, light or dark, ale or lager, just about all beer shares one trait: carbonation. Check out Groupon’s study of this natural process and toast beer’s bubbly side.
Scrutinize the contents of just about any bottle of beer and you’ll find it includes more than just hops, malted grain, water, and yeast. No matter how basic or old fashioned the brew, it’ll almost invariably be infused with something else, an elemental presence that is not necessarily part of the beer but that is nonetheless integral to its character: carbon dioxide. Carbon dioxide is a soluble gas, which means it becomes trapped in water—in this case, the water content of beer—under pressure. Releasing that pressure causes the CO2 to instantly revert to a gas, separating from the water molecules and rising in effervescent beads.
Carbon dioxide occurs naturally in beer—it’s created, along with alcohol, when yeast devours glucose (sugar) during fermentation. However, fermentation doesn’t usually take place in a pressurized environment, so much of the CO2 escapes along the way. To make up for this, brewers have two options: they can either try to trap the gas before the yeast has finished fermenting—as is done with cask-conditioned ales—or, using modern machinery, inject CO2 directly into the liquid afterward (much like artificially carbonating soda or seltzer). Although artificial carbonation has become the industry standard in America, many European brewers (and beer drinkers) prefer the natural approach, which is sometimes associated with a less fizzy mouthfeel.