From the coastal beaches of Delaware to Maryland's Eastern Shore, residents and visitors alike are discovering the latest local tradition - 16 Mile Brewing Company. As Delaware's newest microbrewery, 16 Mile concentrates on creating full-bodied ales with the clean honest taste of hops and malted barley. Each hand-crafted recipe features smooth flavors, free from distracting additives and bitterness. The simple, yet distinctive tastes of 16 Mile ales truly complement the delicious flavors of Delmarva.

16 Mile Brewing Company is owned and operated by Chad Campbell and Brett McCrea, Delaware natives who understand that this area and its residents have a unique story to tell. From the selection of the company name to the innovative designs on its 100% aluminum bottles, 16 Mile salutes the rich history and heritage of Delaware. Look for familiar historical landmarks on its bottles of Amber Sun Ale, Old Court Ale, and Blues' Golden Ale.

16 Mile ales are available on draft and in bottles at restaurants, pubs and package stores throughout Delaware and the Eastern Shore. If you're a Sussex County resident or just passing through our great state, you are always welcome to visit the 16 Mile brewery. Look for the sign just one mile south of the circle in historic Georgetown. Come inside and sample the rugged simplicity of 16 Mile brews today.

The story of Dogfish Head began in June of 1995 when we opened Dogfish Head Brewings & Eats, the first state's first brewpub opened in the resort beach community of Rehoboth Beach, Delaware. The plan was to bring original beer, original food, and original music to the area.

Not only was Dogfish Head Delaware's first brewpub, it was the smallest commercial brewery in America. Our very first batch, Shelter Pale Ale, was brewed on a system which was essentially three little kegs with propane burners underneath. Brewing 12-gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, we brewed three times a day, five days a week! The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. We quickly got bored brewing the same things over and over ? that´s when we started adding all sorts of weird ingredients and getting kind of crazy with the beers!

Nassau Valley Vineyards is the first and only award winning winery in the state of Delaware.

Founded in 1987, our vineyards were the first commercial wine vineyards to exist in the ?First? state. Peg Raley and her father, Bob Raley founded the vineyards on a family farm site just outside of historic Lewes, Delaware.

Peg got her start in the wine business working for Les Amis du Vin International and The Friends of Wine magazine. After several years of globe trotting for the publication she decided it was time to stop writing about other people's wines and start making wines in Delaware. Delaware's laws prohibited farm wineries, so Peg drafted legislation and lobbied the Delaware General Assembly to create Farm Winery legislation for the state. The law passed in 1991. The Raley's opened Nassau Valley Vineyards in October of 1993.

Our vineyards are comprised of Chardonnay, Cabernet Sauvignon, Cabernet Franc and Merlot. We use other regionally grown fruit to produce the 14 wines in our product line. We purchase grapes and fruit from growers on the eastern shore and supplement with other regionally grown fruit.

NVV boasts one of the most unique winery tours in North America. Our five gallery self-guided museum chronicles everthing from the increadible 8,000 year history of wine to how how the vineyard grows in the modern day.

Did You Know That ...
The egyptian's invented the wine press?
Or that It takes 16 lbs of fruit to make 1 gallon of wine? The origin of the culivated grapevine was Mesopotamia and not Italy? Wine has been used a medicine for countless centuries? It takes at least 15 leaves to ripen one cluster of fruit?

These are just a few of the things you'll learn on our tour surrounded by beautiful photographs, illustrations and unique artifacts. Of course, you can also see the processing equipment if you want to. But that's what you see at every other winery in the country (yawn).

The first exhibit gallery of the tour also houses our art gallery space. Each month a new exhibit features the work of regional artists covering all genres from watercolor and oil paintings to photography and sculpture. A ?Meet The Artist? reception is held at the beginning of the show and is always open the public.

Newmar, we're different. Our single production line assembly method promotes consistency, uniformity and brand quality throughout the entire product line. This permits us to build everything from the American Star Travel Trailer right up to the London Aire coach with the same tools, the same workforce and most of all, the same Newmar quality.

Newmar believes in personal responsibility. If an error occurs during manufacturing, the entire team stays after the work day is finished while the person who made the error corrects it. Needless to say, every team and team member does their utmost to get it right the first time. Newmar quality?our customers expect it, we demand it.

The crowning touch in the assembly process of our painted units is our newly completed finishing facility, which is one of the largest in the industry. It employs twin 22' x 55' downdraft paint booths, which allow technicians to paint even the largest coaches and fifth wheels with slideouts extended. This method allows for exact color match of the slideout panels and greater efficiency in the finishing process.

The Wayside Inn Grist Mill is the first working mill to be built as a museum. Commissioned by Henry Ford and designed by renowned hydraulic engineer J.B. Campbell of Philadelphia, work on the Mill began in 1924 by local workmen preparing the waterway from Grist Mill Pond. Built in the style of mills that operated in the Delaware Valley of Pennsylvania and in the Midlands area of England, the mill operates with millstones imported from France and high-quality 18th century milling machinery purchased by Ford?s antiques buyers.

The Mill ground its first grain on Thanksgiving Day 1929 with local miller Erwin Smith of Hopkinton turning the iron wheel to open the floodgates and set the millstones into operation. For many years, the Mill produced corn, wheat, and rye for the Inn and the Wayside Inn Boys School that Ford operated on the property. When Henry Ford died in 1947, the Mill ceased operations and Ford family representatives began selling off the land he had accumulated until the Wayside Inn property was back to its original 125-acre parcel.

Pepperidge Farm postcard In 1952, the Mill began full operations again. Under a lease arrangement with the Inn, Pepperidge Farm provided a full-time Miller to produce stone-ground whole wheat flour for the company?s products. The Wayside Inn Grist Mill shipped out its entire output to Pepperidge Farm plants: 48 tons of whole wheat flour a month?approximately 9,000 tons of whole wheat flour during the 15 years of the lease arrangement. As a Pepperidge Farm employee, the Miller operated and maintained the Mill, provided educational tours to thousands of visitors, and promoted Pepperidge Farm products which were on display in the Mill. When the Inn re-opened in June 1958 after a devastating fire and thorough restoration, Margaret Rudkin, a friend and neighbor of one of the leading preservationists, provided Pepperidge Farm cookies as dessert to the dining dignitaries. Pepperidge Farm ceased its production at the Wayside Inn Grist Mill in 1967 after 15 years of a harmonious working relationship that benefited both the Inn and Pepperidge Farm.

The Mill produced flour for King Arthur Flour Company from 1967 to 1969. In 1969, the Inn began to operate the Mill, hiring its own full-time Miller. The current Miller has worked at the Inn since 1977. The Grist Mill currently produces 5?15 tons of flour per year (depending on demand) which is used in the restaurant?s baked goods and is sold in the Inn Gift Shop.