- Neighborhood: East Passyunk
- 1148 South 11th Street, Philadelphia, PA
- Phone: 215-339-0855
- Website | Facebook | Twitter
- Cuisine: Gastropub
- Price: $$
- Accepts Credit Cards: Yes
Swap your summer pilsners and pale ales for something with a little more tang. Devil’s Den will soon be serving beers that are sour, tart, bitter and sharp. Beginning Saturday, August 16th until Friday, August 22nd, the gastropub will be celebrating their 5th Annual Sourfest. For seven days one draft tower will be completely devoted to sour beers. That’s a total of 8 lines and plenty of sours to try throughout the week.
In keeping with the celebration, Tuesday August 19th, Don Russell, better known as Joe Sixpack, will be hosting a sour tasting and brewing class. Devil’s Den will serve as your classroom as you learn the fine techniques behind preparing a pucker worthy brew. All students will also enjoy appetizers and a tasting of six different sour beers such as Free Will Peach Lambic, Bruery Oude Tart, Barren Hill Berliner Weisse, Bom Wild & Funky #1, Allagash Confluence and Tilquin Gueze. The class is $35 per person and tickets can be purchased at the bar or online.
Devil’s Den [Foobooz]
Yes, today really is National Session Beer Day (it’s also just plain ol’ National Beer Day), and you should really get out there to celebrate.
In order to facilitate said celebrations, three bars in town are offering $1 off all session beers (meaning any beer with less than 4.5% ABV). Head out tonight to drink at Devil’s Den, Barren Hill Tavern or the Old Eagle Tavern and you’ll get a buck off a bunch of different Barren Hill session beers that they’re putting on tap (Drunk Monk, Bitter Chef, Berliner and more).
This week, Devil’s Den exec chef Paul Trowbridge and c-de-c Matt Daggett released their late winter menu of small plates, comfort food and house-made sausages.
While the normal board is interesting and decidedly border-hopping (including everything from confit wings with house-made dry rub to patatas bravas, meatballs, mac and cheese and pulpo with creme fraiche and pomegranate), the most noteworthy new addition are the sausages which come straight from chef de cuisine Daggett.
Apparently, the man just spent a couple weeks bopping around Europe (Germany in particular) in order to eat a lot of curry wurst and brush up on his traditional sausage-making skills. What he came home with was good enough that Trowbridge decided to make them a permanent part of the menu. So be on the lookout for lamb sausage with cannelli beans and honey-thyme mustard, pork belly sausage (really? Why has no one done this before?) with sweet potato and hot mustard, and more.
As a matter of fact, why don't you just check out the full menu below? I'll bet it makes you hungry...