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

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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. 

"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.