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'Glazed and Confused': SoDel Concepts brewer pairs doughnuts and craft beer in latest release - Delmarva Now

REHOBOTH BEACH, Del.— Forget coffee and doughnuts, apparently. 

SoDel Concepts pastry chef Dru Tevis has paired up with brewer Jimmy Valm in attempts to couple America's classic breakfast pastry — with craft beer. And on Saturday, Aug. 1, Thompson Island Brewing Company will release "Glazed & Confused" and "Fresh: Double Peach Boysenberry."

Glazed & Confused draws inspiration from a Boston cream doughnut — and more literally from a palette of cacao nibs, cold brew coffee, lactose and vanilla.

Unsurprisingly, creators say Valm's "lip-smacking stout" will pair well with Tevis’ Boston creams. 

Flashback: Craft beer, bocce and fried chicken? Yes, at SoDel Concepts' first brewpub in Rehoboth

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"Jimmy and Dru’s creations will prove that beer and donuts are the perfect pairings,” said Matt Patton, director of operations, in a recent press release. “Jimmy and Dru are well-known for their expertise. We’re sure that we’ll sell out of both the beer and the donuts."

Next comes a peach cobbler doughnut. 

The lightly tart Fresh: Double Peach Boysenberry — the latest in Valm’s “Fresh” line of fruited sours, according to the release — is a full-bodied “smoothie” ale with wheat, oats and lactose. It's slated to pair with the decadent pastry. 

Guests can purchase two four-packs — possibly one of each new brew — and a box of doughnuts for $40. Quantities are reportedly limited, but preorders will start Wednesday, July 29, at 10 p.m. and run through Friday, July 31. 

SoDel Concepts’ 12 restaurants are open for dine-in service or carryout.

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'Glazed and Confused': SoDel Concepts brewer pairs doughnuts and craft beer in latest release - Delmarva Now
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