Denver Pub Crawl

1515 Bar N Lounge

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Limited quantity available
Over 30 bought

In a Nutshell

Three-day, St. Patricks-themed pub crawl grants revelers access to 7–10 bars offering drink specials

The Fine Print

Promotional value expires Mar 18, 2015. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. Must be 21 years old or older and present ID at the registration venue. All ticket holders will receive a Pub Crawl wristband and a map. The map will outline times, drink specials, and locations of all the participating venues. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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.

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.