Thompson Island Brewing Co. wins Gold Medal at U.S. Open Beer Championship

Thompson Island Brewing Company brewers celebrate their win at the U.S. Open Brewing Beer Championship. The Rehoboth brewpub won first place in the American IPA category and third in the chocolate-cocoa beer category. From left to right: Jimmy Valm, Andrew Egerton and Damon Goldsboro. | PHOTO COURTESY OF THOMPSON ISLAND BREWERY

REHOBOTH BEACH — Thompson Island Brewing Company in Rehoboth Beach won a gold medal for Thompson Island IPA at the U.S. Open Brewing Beer Championship. Glazed & Confused earned a bronze in the chocolate-cocoa beer category.

“Winning a gold medal at this competition is a thrill,” said Jimmy Valm, brewmaster at the brewpub in a statement. “This year, there were more than 6,000 entries and more than 140 styles.”One of the top three beer competitions in the United States, the competition attracts breweries worldwide, including establishments in Luxembourg.

Thompson Island Brewing Company won the gold in the American IPA category. Zipline Brewing in Nebraska took second, and Wormtown Brewery in Massachusetts came in third.

“Thompson Island Brewing Company just celebrated its first anniversary, but it’s like the brewers have been together for so much longer,” said Scott Kammerer, president of SoDel Concepts, in a statement. “They’re so talented and innovative. They are putting our beers on the map.”

Homebrew contest winner will see his recipe made by Thompson Island

Homebrewing contest: from left, Sean Phipps, second-place winner; Jimmy Valm, brewmaster; Nathan Follmer, first-place winner; and Clayton Ruminski, third-place winner.

REHOBOTH BEACH, DELAWARE  — Nathan Follmer  is quite excited to taste a specific IPA at Thompson Island Brewing Co. in Rehoboth this summer: It’ll be brewed from his recipe. 

The Ocean Pines, Maryland, resident was the recent winner in the brewing company’s first homebrew contest. His creation, a double dry-hopped session IPA, will be made on the Rehoboth Beach restaurant’s brewing system during the summer of 2021, and customers will be able to sample it.

“I was really pleased,” said Follmer of his win. There’s a lot of competition in the IPA category, he said. “It’s popular.”

The contest attracted 19 local homebrewers. Judges included Jimmy Valm, the brewmaster at Thompson Island and Jimmy Kroon, president of Delmarva United Homebrewers, which is in Sussex County, Delaware.

Sean Phipps of Frankford came in second, and Clayton Ruminski of Wilmington came in third.

Follmer’s winning IPA has notes of peach, guava and grapefruit. 

 “This surprisingly full-bodied beer was balanced with fruit-forward hop notes,” Valm said. “There is a lot of flavor in a small package.”

That was Follmer’s goal when he set out to create his India Pale Ale (IPA) He wanted it to have the flavor but not the alcohol of some of the commercially produced craft IPAs. 

Most main-stream beers run at an alcohol level of 4%. Craft beers often go as high as 8%, said Follmer. A session IPA generally runs between 3 and 5%. 

Follmer was inspired to create his IPA by his friends, who wanted a low-alcohol beer so they could hang out and drink a few of them. (Hence the term “session” beer.”)

Follmer, who has been homebrewing since 2007, previously medaled at the Good Beer Festival in Salisbury, Maryland, where one of his Saison beers earned a bronze medal in the Best in Show category.

He doesn’t have any other contest in his sights right now, but says he has a few more recipes he’d like to put up in a contest. Getting feedback from the judges helps him make a better product, he said. 

Phipps entered a h a New Zealand Pilsner, brewed with Wakatu hops. Ruminski offered a Coffee Porter, made with cold brewed coffee.

There are plenty of different brews and breweries, said Follmer, but he doesn’t see that as a problem.

Every town has a pizza restaurant or two, he pointed out. They each have their own crust and sauce styles, but manage to co-exist. He believes craft brewing can be the same. 

“I’m excited about that aspect of it,” said Follmer. “Within this area there’s a number of really good regional breweries.”

Thompson Island Brewing to toast first birthday Oct. 24

To celebrate its first birthday Saturday, Oct. 24, Thompson Island Brewing Company in Rehoboth Beach will release Once Around the Sun, an imperial stout aged in bourbon barrels. Shown are (l-r) Lou Ortiz, executive chef; Lisa Breedlove, general manager; Jimmy Valm, brewmaster; and Matt Patton, director of operations. SUBMITTED PHOTO

Thompson Island Brewing Company in Rehoboth Beach will celebrate its first birthday Saturday, Oct. 24, with a new release and the results of the brewpub’s homebrew competition.

“Thompson Island has been so warmly received over the past year by locals and visitors,” said Scott Kammerer, president of SoDel Concepts, which owns Thompson Island along with 11 other coastal Delaware restaurants. “We are marking the occasion to thank them, and everyone is invited.”

Matt Patton, who oversees the hospitality company’s beer program, said Thompson Island’s limited-edition craft beers, created by head brewmaster Jimmy Valm, often sell out. “Fans of our beer and our food have supported us during a challenging time, and we’re grateful,” Patton said.

For the celebration, Valm has created Once Around the Sun, an imperial stout aged for a year in bourbon barrels. The stout will be released in cans and on draft.

Guests can also order a flight of stouts that includes the new release, as well as Magnificos, Canyons, and Double Pappy Van Winkle Once Around the Sun version. Select beers will come in a commemorative glass that guests can keep.

For the occasion, Dru Tevis, SoDel Concepts’ pastry director, is baking chocolate birthday cake with fudge frosting and warm caramel-milk chocolate ganache. The company now offers personalized celebration cakes at all 12 locations.

Finally, Thompson Island Brewing Company will announce the winner of the homebrew competition. Valm will brew the winning recipe at the restaurant.

All SoDel Concepts restaurants in October are featuring rockfish, and Lou Ortiz, executive chef at Thompson Island Brewing Company, is highlighting pan-seared rockfish.

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

SoDel Cares 5K Run/Walk offering in-person and virtual options

Runners take off at a prior SoDel Cares 5K. This year's event will offer both in-person and virtual options, as well as a 1-mile 'fun run,' all to benefit the philanthropic arm of the SoDel restaurant group.

SoDel Cares, the philanthropic arm of the SoDel Concepts restaurant group, announced this week plans to offer a hybrid format for the 2nd Annual SoDel Cares 5K Run/Walk, now set for Nov. 7 in Rehoboth Beach. This year’s event will include both a live road race and a virtual option.

The in-person event will take place at Thompson Island Brewery, 30133 Veterans Way, Rehoboth Beach, with a flat route starting and finishing at the brewery and a loop in Rehoboth Country Club Estates. Participants have the option of the virtual 5K, in-person road 5K road race or a 1-mile fun-walk. Registration costs $25 to $30, based on the date of registration.

Day-of registration will open at 8 a.m., with a 9 a.m. start for both the 5K and 1-mile walk. Packet pick-up is set for Friday, Nov. 6, from 4 to 6 p.m. at Thompson Island Brewery. Attendees must wear a face covering when picking up their packet, and are recommended to wear one to the starting line on race day. Participants may take off their face covering once they start the race. No dogs are being allowed at the event, and bibs are non-transferrable.

Registrants will receive a special Thompson Island neck gator, post-race refreshments, breakfast sandwich and Thompson Island Brewery beer (for those 21 or older), as well as being able to enjoy live music.

Awards will be presented to overall male/female winners, top male/female masters, top three male/female in 10-year age groups from 13-or-younger to 80-or-older and to top male/female walkers. There will also be a $100 happy-hour gift card for Thompson Island Brewery for the largest team and for the largest fundraising team. Participants are also being encouraged to join one of the SoDel restaurant teams when they register.

NOVA Timing Systems will chip-time using the MYLAPS bib tag timing system. Photos will be posted on the races2run Facebook and Instagram pages.

It is strongly recommended that individuals considered by the CDC to be “at-risk” not participate in the event in any capacity. If “at-risk” individuals choose to participate, it is recommended that they get clearance from their healthcare provider.

For more information or to register, visit https://raceroster.com/events/2020/28547/2nd-annual-sodel-cares-5k-run-walk.

Thompson Island and Fifer team for beer-donut pairing Oct. 3

Glazed and Confused Boston Creme Donut Stout will return to Thompson Island Brewing Company Oct. 3, paired with Boston creme donuts made in-house. SUBMITTED PHOTOS

Making waves in Rehoboth Beach for their gourmet donuts, which complement limited-release Thompson Island Brewing Company beers are (l-r) Ellie Keck, Pastry Chef Dru Tevis and Sam Cilia.

Thompson Island Brewing Company in Rehoboth Beach will hold another event in its beer-and-donut pairing series Saturday, Oct. 3.

This fall, the brewpub owned by SoDel Concepts has incorporated Fifer Orchards’ fresh-pressed apple cider into its Apple Crisp Bliss Belgian Tripel. SoDel Concepts Pastry Chef Dru Tevis is pairing it with apple fritters made with Fifer Orchards apples and topped with cinnamon toast “crack.”

“It’s always fun working with friends and neighbors here on Delmarva,” said Mike Fennemore, a member of the Fifer family. “We’re proud to supply Delaware-grown fruits and veggies to SoDel’s restaurants. Chef Dru is super creative with Fifer fruits in his sweet treats. My kids are some of his biggest fans!”

Glazed and Confused Boston Creme Donut Stout will also make a return appearance. The donut pairing is – what else? – Boston creme.

“Our beer-and-donut pairings have been a huge hit,” said Matt Patton, who oversees the SoDel Concepts beer program. “It’s not unusual for us to sell out. People love the combo. Or maybe they just love our craft creations and Chef Dru’s amazing donuts.”

Pre-sales for carryout and on-site tasting tickets are available at thompsonislandbrewing.com. The price is $16 for a four-pack of beer, $16 for a four-pack of donuts (two of each flavor), and $40 for a box of four donuts and two four-packs of beer. On-site tasting tickets are $15 and include two donuts with paired beer samples.

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

Thompson Island Brewing Co. will release Oktoberfest Sept. 19

Thompson Island Brewing Company in Rehoboth Beach will tap an Oktoberfest beer at the brewpub Saturday, Sept. 19.

On Saturday, Sept. 19, Thompson Island Brewing Company will introduce an Oktoberfest to the Rehoboth Beach brewpub. The restaurant will also offer a commemorative stein and foot-long house-made bratwurst.

“An Oktoberfest beer is also known as a Marzen,” explained Matt Patton, who oversees the beer program for SoDel Concepts, which owns the brewpub and 11 other restaurants in coastal Delaware. 

“It was originally brewed in March and aged through summer,” he continued. “The Oktoberfest, however, typically has had a bolder flavor. This style of beer has become synonymous with fall because of the festivals that surround its release.”

TI’s Oktoberfest boasts an even balance between malt and hoppy bitterness, said Jimmy Valm, head brewmaster, who with Patton visited Germany before Thompson Island Brewing Company opened in 2019.

Guests can elect to sample the Oktoberfest in a commemorative stein for $8. 

For the debut, Executive Chef Lou Ortiz will make foot-long bratwurst with a special blend of seasonings, which is a natural pairing. 

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

With no Delaware Saengerbund Oktoberfest this weekend, you can still get a taste here

It’s arguably Delaware’s greatest beer-drinking tradition: Oktoberfest under the big white tent at the Delaware Saengerbund and Library Association.

Things will be oddly quiet this weekend at the Ogletown German club, first founded as a singing society in 1853.

It would have been the club’s 42nd annual Oktoberfest if not for coronavirus precautions.

Sorry, but there will be no beer steins filled with Hacker-Pschorr this year. And no bratwurst, weisswurst, landjäger or rollmops to go with it, either.

But if you want a scaled-down taste of Oktoberfest, check out your local breweries.

Over at Stitch House Brewery (829 N Market St., Wilmington), an Oktoberfest celebration will be held Saturday from 11 a.m. to 10 p.m. featuring four beers.

They are Oktoberfest (Märzen, 5.4% ABV), Run for the Pils (pilsner, 4.6% ABV), Dunkel Drunkel (Dunkel, 4.5% ABV) and Und Becks (Dortmunder, 5.9% ABV).

In addition, there will be German food specials and German music to help set the scene.

And near Rehoboth Beach, Thompson Island Brewing Company (30133 Veterans Way) will unveil an Oktoberfest beer on Saturday, which will be sold in a commemorative stein for $8. Also on the menu: a house-made, foot-long bratwurst.

Thompson Island Brewing Co. Features Swell Joe Coffee in Basil Hayden Barrel-Aged Stout

REHOBOTH BEACH, DEL. (Sept. 2, 2020) — On Saturday, Sept. 12, Thompson Island Brewing Company in Rehoboth Beach will release four variations of Canyons Stout, a beer aged in Basil Hayden’s whiskey barrels. 

“We released Canyons Stout — which we named for the ocean canyons — a while back, and it was so popular that we reserved some of the beer to age in Basil Hayden’s barrels,” explained Matt Patton, director of operations for SoDel Concepts. 

Patton oversees the beer program for the hospitality group, which owns Thompson Island Brewing Company and 11 other restaurants in coastal Delaware.

One of the variations features cacao nibs and AWAKE, a popular single-origin coffee roast from Lewes-based Swell Joe Coffee.

“We used AWAKE to condition the beer before kegging,” said Jimmy Valm, the head brewmaster at Thompson Island. “The medium-roasted Guatemalan bean has notes of cherry, brown sugar and milk chocolate.”

Locals and visitors to the beaches often ask Swell Joe’s owners about coffee stouts, “perhaps because Swell Joe is smack dab in the middle of so many wonderful craft breweries,” said Karen Johnson, co-owner of the coffee roastery.

“We are especially stoked about our collaboration with Thompson Island Brewing Company,” said Johnson, whose team will participate in the first pour on Sept. 12. “This is a special limited-run stout, so we plan to get to the brewpub early.”

The other three Canyons Stout variations:

• BBA Canyons (aged in Basil Hayden’s barrels for eight months)

• Double BBA (made with Basil Hayden’s-soaked oak chips)

• Vanilla Bean

The limited-edition stout is only available at Thompson Island Brewing Company. 

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

About SoDel Concepts

Based in Rehoboth Beach, Delaware, SoDel Concepts is a multifaceted, award-winning hospitality group with 12 coastal restaurants: Fish On and Matt’s Fish Camp in Lewes; The Clubhouse at Baywood in Millsboro; Crust & Craft, Bluecoast Seafood Grill + Raw Bar, Thompson Island Brewing Company and Lupo Italian Kitchen in Rehoboth; Matt’s Fish Camp and Bluecoast Seafood Grill + Raw Bar in Bethany Beach; NorthEast Seafood Kitchen in Ocean View; and Catch 54 and Papa Grande’s Coastal Taqueria in Fenwick Island.

SoDel Concepts’ divisions include Haley/Kammerer, a hospitality consulting firm, and Highwater Management, a hospitality management company, as well as SoDel Films, Matt’s Homemade Soda Co., a line of artisanal sodas, and SoDel Salts, a line of chef-inspired gourmet seasonings.

Chef Matt Haley, the recipient of the James Beard Foundation’s 2014 Humanitarian of the Year Award, founded SoDel Concepts in 2004. After his death in 2014, Scott Kammerer, president of SoDel Concepts, started the SoDel Cares Fund in his honor. The nonprofit supports local organizations that assist children, at-risk youth and adults, and the elderly. SoDel Care’s primary mission is to contribute in a positive way to the communities in which SoDel Concepts does business. For additional information, visit sodelconcepts.com.

Hemp-themed virtual beer dinner set Sept. 10

On Sept. 10, Crust & Craft and Baywater Farms will present a four-course hemp-inspired virtual beer dinner that guests can order in advance and enjoy at home. The beers are courtesy of Thompson Island Brewing Company.

Crust & Craft, an artisan pizza restaurant in Rehoboth Beach, and Baywater Farms in Salisbury, Md., will present a hemp-themed four-course virtual beer dinner Thursday, Sept. 10.

Each course will feature a beer from Thompson Island Brewing Company, also in Rehoboth. The restaurants are part of the SoDel Concepts hospitality group.

“All 12 of SoDel Concepts’ restaurants have featured fresh produce from Baywater Farms, and we have a great relationship with the grower,” said Doug Ruley, SoDel vice president of culinary operations. “Chefs Matt Reardon and Maurice Catlett had a blast creating dishes that incorporate hemp and CBD oil, which are some of Baywater’s latest products.”

Hemp is a variety of the Cannabis sativa plant. Cannabidiol – better known as CBD – is a chemical compound in cannabis plants. It does not produce a “high.”

“The culinary team at Crust & Craft came up with unique dishes that made for some interesting pairings,” said Jimmy Valm, brewmaster at Thompson Island Brewing Company. “We think the guests will really enjoy the complementary flavors.”

The event is part of SoDel Concepts’ virtual wine-and-beer series. Participants must reserve the to-go orders. At home, they can stream Chef Matt Reardon explaining the dishes in detail. Valm will discuss the beers.

The menu’s first course will be CBD-infused hummus with hemp zaatar and Baywater Farms crudité, paired with Simmer Down IPA.

Second course will be wood-roasted boar with Cerignola olives, blistered heirloom tomatoes, pecorino and hemp torchio pasta, paired with Fresh - Passionfruit, Mango, Tangerine IPA.

Third course will be Grandma pizza slice with infused marinara and a beer-and-hemp-seed crust, paired with hemp-infused Thompson Island IPA.

Dessert is Campfire Cake, a “pot brownie” chocolate cake with caramel-milk chocolate ganache, toasted marshmallow frosting and graham cracker streusel, paired with Glazed & Confused Boston Cream Stout.

The cost per dinner, which includes the beers, is $80 per couple or $45 per individual. To place an order, call 302-313-5029 or email katie@sodelconcepts.com.

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

For more information about SoDel Concepts, go to sodelconcepts.com.

4 Seasonal Beers From Delaware Breweries to Sip This Fall

Courtesy of Adobe Stock

From crisp German lagers to fruity IPAs, these Delaware breweries have an autumn-inspired beer for everyone this season.

At least one thing has stayed constant during these ever-changing times: the beer-release calendar. Delaware breweries have been hard at work to bring back seasonal favorites and dream up new ones. Got an early pumpkin craving, celebrating Oktoberfest at home or still thirsty for the tropical flavors of summer? Delaware’s got you covered.

Clawback IPA

Brewer: Thompson Island
Flavor profile: Utilizing Norwegian Kveik yeast, this fruity double IPA is heavy on the Cascade, Citra, Mosaic and Calypso hops and explodes with flavors of pineapple, honeydew, orange and citrus. Finished off with oats and wheat, there are no drawbacks to this smooth and refreshing Clawback.
ABV: 9.0%
Pick up a six-pack: Available now at 30133 Veterans Way, Rehoboth Beach; 226-4677; thompsonislandbrewing.com

Jav-O-Lantern

Brewer: Crooked Hammock
Flavor profile: This autumn staple has been a favorite among Crooked’s fall offerings for umpteen straight seasons. Combining fall spices with cherrywood-smoked pumpkin and local dark-roast coffee, this bold and complex libation is the brainchild of head brewer Jon Schorah.
ABV: 7.5%
Pick up a six-pack: Available Sept. 5 at 36707 Crooked Hammock Way, Lewes; 644-7837; crookedhammockbrewery.com

Punkin Ale

Brewer: Dogfish Head
Flavor profile: Emerging on the scene in the mid-1990s, this full-bodied brown ale has remained a hit with hints of pumpkin, brown sugar, allspice, nutmeg and cinnamon.
ABV: 7.0%
Pick up six-pack: Available now with new bottle artwork by Dan Stiles at Dogfish Craft Brewery, 6 Cannery Village, Milton; 684-1000; dogfish.com

Ümlaut

Brewer: Wilmington Brew Works
Flavor profile: Even with the Delaware Saengerbund Oktoberfest canceled this month, WBW will still continue the celebration in its taproom with a fan-favorite festival brew—(Ü) or Ümlaut. The amber lager is brewed in the traditional German style, with a hint of caramel and a clean finish.
ABV: 5.5%
Pick up six-pack: Oktoberfest begins at the brewery Sept. 18 at 3129 Miller Road, Wilmington; 722-4828; wilmingtonbrewworks.com

Published as “An Autumn Brew for You” in the September 2020 issue of Delaware Today magazine.

NEW THOMPSON ISLAND CRAFT BEERS PAIRED WITH DOUGHNUTS

Brewer Jimmy Valm and pastry chef Dru Tevis, both of SoDel Concepts, have joined forces to create two doughnut-inspired beers paired with — what else? — doughnuts. The release at Thompson Island Brewing Company is set for Aug. 1, but customers can preorder for pickup beginning Wednesday, July 29

For Dru Tevis, doughnuts are a platform for creativity. The SoDel Concepts pastry chef has earned accolades for the doughnuts 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 the breakfast treat with craft beer.

On Saturday, Aug. 1, Thompson Island Brewing Company will release Glazed & Confused and Fresh: Double Peach Boysenberry.

“Forget coffee and doughnuts. Jimmy and Dru’s creations will prove that beer and doughnuts 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 doughnuts.”

Inspired by the well-known Boston cream doughnut, Valm used cacao nibs, cold brew coffee, lactose and vanilla to create Glazed & Confused. The stout is designed to pair well with Tevis’s Boston cream doughnuts.

“It’s the perfect breakfast beer,” Valm said.

Tevis has paired his peach cobbler doughnut with Fresh: Double Peach Boysenberry. The latest in Valm’s “Fresh” line of fruited sours, it is a full-bodied “smoothie” ale with wheat, oats and lactose. Drinkers can expect a slight tartness, which is designed to complement 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 doughnuts,” Patton said.

Guests can purchase two four-packs (one of each beer) and a box of doughnuts for $40. Preorders will start Wednesday, July 29, at 10 p.m. and run through Friday, July 31. Quantities are limited.

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

DELAWARE TODAY READERS NAME THOMPSON ISLAND BREWING COMPANY THE BEST NEW RESTAURANT-DOWNSTATE

Thompson Island Brewing Company’s spacious outdoor beer garden is one reason why the readers of Delaware Today magazine voted it the Best New Restaurant-Downstate.

The readers of Delaware Today magazine have named Thompson Island Brewing Company the Best New Restaurant-Downstate. Located just outside the entrance to downtown Rehoboth Beach, Delaware, the restaurant is part of SoDel Concepts, which has 12 eateries in coastal Sussex County.

Delaware Today announced the Best of Delaware winners in the July 2020 issue.

“Thompson Island might be new, but the team is experienced and accomplished,” said Scott Kammerer, president of SoDel Concepts. “The food is delicious, the beer is world-class, and the décor is welcoming. Hang out with friends in the beer garden or bring the family and sit in a cozy booth.”

Matt Patton, director of operations and a Certified Cicerone, credits brewmaster Jimmy Valm’s creations for helping the restaurant win the accolade. 

Thompson Island Brewing Company in Rehoboth Beach sports an inviting décor that salutes Sussex County’s great outdoors, from the beaches to the bays.

“My personal favorites include the easy-drinking Little Friday Helles Lager, which is perfect for summertime, and Good Times Double IPA, which is bold, tropical and packs a hoppy punch,” Patton says. “Good Times is one of our core beers. Our new Clawback Double IPA is also popular. It has hints of pineapple, honeydew and citrus.”

Chef Lou Ortiz oversees the kitchen, which has become famous for the fried chicken platter, wood-fired foods and the blackened Chesapeake blue catfish, served with cheddar grits, pork fat collard greens and pimento jam.

“I am really proud of the whole Thompson Island Brewery team,” Kammerer said. “They very much deserve this award.”

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

THOMPSON ISLAND BREWING COMPANY RELEASES FOUR NEW CRAFT BEERS

Thompson Island Brewing Company and Revelation Brewing Company, both in Rehoboth, recently teamed up to make Revivial, a sour ale available at Thompson Island. It is one of four new brews from Thompson Island Brewing Company.

Thompson Island Brewing Company in Rehoboth Beach recently released four limited-edition new beers available in cans. One of the latest offerings, Revival, is a collaboration with nearby Revelation Brewing Company.

“Brewmaster Jimmy Valm designed these beers for the warm weather,” said Matt Patton, director of operations for SoDel Concepts, which owns Thompson Island and 11 other coastal Delaware restaurants.

Patton, a certified cicerone, and the staff gave the beers a trial run in Thompson Island’s enclosed beer garden and front patio.

“We can confirm that they’re delicious, refreshing and ideal for alfresco dining with friends,” he said.

Available in cans to go or on draft, the beers include:

• Revival (5.7% AVB) is a collaboration with Revelation Brewing Company. “The sour ale has lively hints of strawberry and apricot. It’s tart yet sweet and sharp yet fruity.” Patton called it a “celebration of early summer, good friends and great neighbors. We had a great time making this beer with Revelation’s team.”

• Fresh Double Caribbean Punch (8.5% ABV) is the latest in Thompson Island’s Fresh series. “The fruited sour was inspired by rum punches in Puerto Rico and Grenada. Expect to taste guava, pineapple, mango, pomegranate, lime and nutmeg.”

• Frivolous (7.5 ABV), a double IPA, is a salute to the “little perks,” Patton said, “that add something to our day.” “Pilsner and honey malts form the sweet foundation. The combination of Sultana and Centennial hops create a bouquet of orange peel and pineapple. Enjoy a resinous bite on the finish and a smooth, refreshing body.”

• Clawback (9.5%) is a fruity double IPA made with Norwegian Kyeik yeast. “Valm and his team added a heavy dose of Cascade, Citra, Mosaic and Calypso hops for a cornucopia of pineapple, honeydew, orange and citrus. It’s loaded with oats and wheat for a smooth, refreshing brew.”

All SoDel Concepts restaurants are currently open for dine-in service. The establishments are continuing to offer carryout, and all Thompson Island beer is available to go in cans and crowlers.

THOMPSON ISLAND BREWING MAKING HAND SANITIZER

For limited time, complimentary bottle included with takeout orders

When Thompson Island Brewing Company opened late last year, the Rehoboth Beach brewery met the continued demand for craft beer and casual yet high-quality fare.

Today, the SoDel Concepts restaurant is keeping up with a more recent demand: hand sanitizer.

For a limited time, customers who order carryout will receive a complimentary bottle of Little Beauties, the hand sanitizer made by brewmaster Jimmy Valm. Online ordering and payment, and contactless curbside delivery are recommended.

“According to the Centers for Disease Control and Prevention, keeping your hands clean is an excellent way to curb the spread of COVID-19,” said Scott Kammerer, SoDel Concepts president. “Hand sanitizer can be hard to find during this crisis. Since we have the right facilities, we decided to make our own.”

Breweries must have a sterile environment to make a good craft beer, explained Valm, who is using a sanitizer recipe provided by the World Health Organization.

“Like most breweries, we use high-proof isopropyl alcohol for sanitizing surfaces, and that’s a primary ingredient in hand sanitizer,” he said.

Little Beauties will be available as long as supplies last.

For a list of SoDel Concepts restaurant with carryout menus, go to www.sodelconcepts.com/carryoutmenus.

THOMPSON ISLAND BREWING COMPANY TO HOST BEER-PAIRING DINNER MARCH 11

Thompson Island Brewing Company in Rehoboth Beach will host a five-course beer-pairing dinner at 6 p.m., Wednesday, March 11.

This will be the first in a planned beer dinner series, which will complement the wine dinner program that SoDel Concepts runs in seven of its restaurants. The dinners will emphasize the characteristics in beer that make them perfect accompaniments to food, and the importance of pairing the right beer with the right food to better enjoy the flavors of both.

“We are so proud of the beer that our brewer and his team have produced since opening. It is both delicious and widely varied in every way. But we are equally proud of Chef Lou and his team,” said Scott Kammerer, president of SoDel Concepts, which owns the brewpub as well as 11 other coastal Delaware restaurants. “We couldn’t wait to have our first beer-pairing dinner, so that we could showcase our food and beer together. This dinner will be awesome.”

The menu is as follows:

First course: Brewer’s plate with pork-apple-and-hemp sausage, Point Reyes Toma cheese and a hot honey-buttered dipped biscuit. (Little Friday Helles Lager)

Second course: Loaded potato skins with TI BBQ beef brisket “burnt” ends, TI cheese sauce scallions and crispy onions. (Thompson Island IPA)

Third course: Slow-roasted blackened pork belly, cooked for 24 hours and served with Low Country succotash and red-eye gravy. (Beautiful Mango Blood Orange Kettle Sour)

Fourth course: Chicken and dumplings made with smoked fried chicken thighs, herbed drop dumplings, spring peas, Yukon potatoes and mirepoix (onions, celery and carrots). (Good Times Double IPA)

Fifth course: Cold Brew Candy Bar Cream Pie with a cocoa crust, nut crunch and malted milk whip. (Magnifico’s Belgian Waffle Pastry Stout)

The cost is $45 per person. For reservations, call 302-226-4677.

This chicken-and-dumplings dish, paired with Good Times Double IP, will be one of the courses served at Thompson Island Brewing Company’s inaugural beer dinner March 11 in Rehoboth Beach. SUBMITTED PHOTO

THOMPSON ISLAND BREWING CO. HOLDS NEIGHBORHOOD NIGHT EVENTS

Neighborhood Nights at Thompson Island Brewing Company include a tour led by Brewmaster Jimmy Valm.

Thompson Island Brewing Company in Rehoboth Beach is giving neighbors, club members and other groups a chance to gather in a fun, informal environment.

In January, the restaurant began offering Neighborhood Night, which includes a brewery tour and discounts on beer flights.

The Ocean View Beach Club kicked off the promotion, which is offered on weeknights from Sunday through Thursday.

“The group enjoyed their brewery tour and a flight of beer, and many stayed for dinner afterward,” said Lisa Breedlove, general manager of Thompson Island Brewing Company, one of 12 SoDel Concepts restaurants in coastal Sussex County. “We’re looking forward to hosting more groups who are interested in a casual but informative night out.”

All Neighborhood Night guests receive a 25-minute brewery tour led by Brewmaster Jimmy Valm; a reserved section in the beer garden, weather permitting, or in the restaurant; and 25 percent off a flight of beer after the tour.

“It’s a great way to congregate with your neighbors in the awesome setting at Thompson Island,” Breedlove said.

THOMPSON ISLAND BREWING CO. HOSTS RUNNING/WALKING CLUB

Thompson Island Brewing Co. and the Rehoboth Beach Running Company have joined together to create the Thompson Island Brewing Co. Run Club.

Every Thursday at 5 p.m., runners and walkers meet at Thompson Island Brewing Company in Rehoboth Beach for a one-or a three-mile route. Afterward, they gather together for discounted pints. [PHOTO PROVIDED]

At 5 p.m. every Thursday, participants meet in the beer garden of the new Thompson Island Brewing Co. brewpub, 30133 Veterans Way, Rehoboth Beach. Runners can choose a one- or three-mile route in the surrounding area. After the run, the group gathers back in the beer garden, a portion of which is tented and heated. There is also a fire pit. The running club regulars call themselves the “Loblolly Crew” as the Loblolly Blonde Ale is their beer of choice, a perfect post run thirst quencher.

All skill levels are welcome.

“It’s a great way to meet people,” said Matt Patton, director of operations for SoDel Concepts, which owns Thompson Island Brewing Co. and 11 other coastal restaurants in Delaware. “Everyone is enthusiastic before, during and after the run.”

Mary Beth Evans, owner of Rehoboth Beach Running Company, said the collaboration is a fun way to benefit the beach area’s running community. Once a month, there is a $25 gift card giveaway to her store, and runners get 25% off pints at the brewpub each week.

“Our brewery was designed to reflect the outdoor coastal lifestyle,” said Patton, who is a Certified Cicerone, a professional designation in the beer industry. “We love the sense of community that the run club brings to the brewpub.”

For more, visit sodelconcepts.com.

THOMPSON ISLAND BREWING COMPANY RELEASES LITTLE FRIDAY HELLES LAGER

Thompson Island Brewing Company in Rehoboth Beach, Delaware, announced the recent release of Little Friday Helles Lager, which was inspired by the new restaurant’s German-made brewhouse system.

“Little Friday is the kind of crowd-pleaser that will satisfy your everyday beer lover, but the complex flavor will also meet the craft beer aficionado’s expectations,” Valm said.  “A beer like this is only possible with great German ingredients, a state-of-the-art brewhouse and patience.”

Before the brewpub opened, Valm and Matt Patton, a Certified Cicerone and director of operations, took a trip to Germany to visit BrauKon, which made the gleaming equipment that’s visible from the restaurant’s nearly floor-to-ceiling windows.

Little Friday is a clean, crisp Bavarian-style pale lager made with a touch of German Munich and Caramel malts, Valm said. The base is a German Pilsner malt, which adds a slight biscuit note. The crisp malt character provides the beer’s backbone.

A variety of Noble hops gives Little Friday a complexity. Hallertau Tradition and Saaz hops form the base, and Hallertau Hersbrucker is a late-kettle addition.

“Little Friday has a lovely spicy and slightly floral note—a must-have for a proper Munich Helles,” Valm said.

What’s with the name? In Germany, “Little Friday” is the nickname for Thursday, much like Wednesday is “Hump Day” in the United States.

“On Little Friday, Germans are looking forward to the weekend,” the brewmaster said. “Our beer is so light and refreshing that it makes every day a ‘Little Friday.’”

Little Friday—available on draft, in cans and in growlers—showcases a great brewer, top-of-the-line equipment and high-quality ingredients, said Scott Kammerer, president of SoDel Concepts, which owns Thompson Island Brewing Company and 11 other coastal Delaware restaurants.

“It’s the perfect marriage,” he said. “We are really excited about the beer that Jimmy is producing, and we look forward to every new batch.”

Thompson Island Brewing Company is starting 2020 with a busy release schedule that includes:

• Fresh Fruit Smoothie Ale, made with passionfruit, mango and a touch of tangerine (Jan. 4)

• Wave Check Session Belgian Ale (Jan. 4)

• Maximum Effort Triple IPA (Jan. 11)

For information about SoDel Concepts, visit sodelconcepts.com.

LOCAL DESIGNERS CREATE DISTINCTIVE LOOK FOR THOMPSON ISLAND BREWING CO.

Designers Lisa Kammerer and Carey Graviet worked with SoDel Concepts’ in-house asset-management team to create the look for Thompson Island Brewing Co. From left: Bob Wolfgang, Phill Blush, Carey Graviet, Mike Spence, Chris Sockriter. [PHOTO PROVIDED]

Thompson Island Brewing Co.’s Interior is a modern spin on retro classics. Much of the artwork is provided by local artists, including photographer Pamela Aquilani. [PHOTO PROVIDED]

Thompson Island Brewing Co.’s Interior is a modern spin on retro classics. Much of the artwork is provided by local artists, including photographer Pamela Aquilani. [PHOTO PROVIDED]

Thompson Island Brewing Co., which recently opened on Route 1 by the Rehoboth Beach-based SoDel Concepts, used local artists and designers to create a unique atmosphere for the beach brewpub.

“Thompson Island Brewing Company pays tribute to coastal Sussex County—and that includes more than the beach,” said Scott Kammerer, president of SoDel Concepts. “The area’s heritage is also linked to the inland bays and forests. There are generations of hunters as well as fishermen.”

Lewes-based interior designer Carey Graviet and Lisa Kammerer worked together to craft a welcoming, comfortable space with an ambiance that’s part lodge, part beach house.

Graviet and Kammerer also worked together to design Bluecoast Seafood Grill + Raw Bar in Rehoboth, which is next door, and update Crust & Craft in Midway. Both are SoDel Concepts restaurants.

At Thompson Island Brewing Co., retro touches in the open space have a modern spin. Elements include a rustic beamed ceiling, farmhouse-style tables, tufted leather booths and barstools and cottage-y shelves and armoires for holding merchandise. Wool cable pillows, faux fur throws and wire baskets of logs enhance the vacation lodge effect, as does the canoe hanging from the ceiling.

The beer garden, which includes a bocce ball court and firepit, features artwork by Leah Beach, while the restaurant showcases photographs by Pamela Aquilani. Both are coastal Sussex County residents. Sussex County locals Jason and Katie Bragg, designed and built the farmhouse table that acts as the centerpiece of the dining room.

“Having a fully capable, in-house asset-management team, led by Chris Sockriter, gave us the ability to bring our dreams to life in such an efficient manner,” said Lisa Kammerer. The in-house team also includes Bob Wolfgang, Phill Blush and Mike Spence.

“We couldn’t be more pleased with the way our new restaurant tells our story,” said Scott Kammerer. “Judging by the reaction thus far, our guests love it, too.”

For more, visit sodelconcepts.com.

THOMPSON ISLAND BREWING CO. ANNOUNCES OPENING MANAGEMENT TEAM OCTOBER 11, 2019

SoDel Concepts Recently announced the opening management team for Thompson Island Brewing Company, the hospitality group’s 12th restaurant. From left: Matt Patton, director of operations; Lisa Breedlove, general manager; Wes books, manager; Tiffany Roughton, manager; and Jay Davis, manager. [PHOTO PROVIDED]

Scott Kammerer, president of SoDel Concepts, recently announced the management team for Thompson Island Brewing Company.

The hospitality group’s 12th restaurant is next to Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach, which is also owned by SoDel Concepts.

Leading the team is Lisa Breedlove as general manager. SoDel veterans Wes Books and Tiffany Roughton are managers, along with Jay Davis. Matt Patton, director of operations, has overseen the project from its inception.

“This is a very experienced team with a history of managing exceptional restaurants, so they can hit the ground running,” said Kammerer. “They will make sure that our guests get the same attention to detail and exceptional service that is offered at our other SoDel Concept restaurants.”

Breedlove, a Milford native, is a graduate of the University of Delaware,zwhere she earned a degree in animal science. She started her hospitality career as a server, and she’s been a bartender and manager. In all, she has 20 years of experience working for hospitality groups.

Also new to SoDel Concepts is Davis, who previously worked for a hospitality group in Washington, D.C.

Books helped open Bluecoast Seafood Grill + Raw Bar in Rehoboth and Crust & Craft, which SoDel Concepts purchased in early 2019. Roughton has worked in SoDel Concepts’ restaurants in the southern Delaware beaches, including Matt’s Fish Camp and Bluecoast Seafood Grill + Raw Bar, both in Bethany Beach.

For more, visit sodelconcepts.com.