Thompson Island to release donut-inspired craft brews Aug. 1

For Dru Tevis, donuts are a platform for creativity. The SoDel Concepts pastry chef has earned accolades for the donuts he makes for the monthly brunch club at Crust & Craft, one of the hospitality company’s 12 restaurants.

Tevis recently teamed up with brewmaster Jimmy Valm to marry America’s favorite breakfast treat with craft beer. Thompson Island Brewing Company will release Glazed & Confused, and Fresh: Double Peach Boysenberry Saturday, Aug. 1.

“Forget coffee and donuts. Jimmy and Dru’s creations will prove that beer and donuts are the perfect pairings,” said Matt Patton, director of operations, who oversees SoDel Concepts’ beer program. “Jimmy and Dru are well-known for their expertise. We’re sure that we’ll sell out of both the beer and the donuts.”

Inspired by the well-known Boston cream donut, Valm used cacao nibs, cold brew coffee, lactose and vanilla to create Glazed & Confused. The lip-smacking stout pairs well with Tevis’s Boston cream donuts, of course. “It’s the perfect breakfast beer,” Valm said.

Tevis has paired his peach cobbler donut with Fresh: Double Peach Boysenberry, the latest in Valm’s Fresh line of fruited sours, is a full-bodied “smoothie” ale with wheat, oats and lactose. A slight tartness complements the generous amount of fruit puree added before packaging.

“The thick fruity, tart and fresh flavors in this beer are going to be the perfect pairing for Chef Dru’s famous donuts,” Patton said.

Guests can purchase two four-packs (one of each beer) and a box of donuts for $40. Preorders run through Friday, July 31. Quantities are limited.

SoDel Concepts’ 12 restaurants are open for dine-in service or carryout. For more information, go to sodelconcepts.com.