Family Owned and Operated
The Alexander family has long been established in the Danville community, both as residents and business owners. Their first business, Kadel Engineering, has been designing and manufacturing cryogenic equipment for scientists worldwide since 1975. David and Lisa have always had an interest in the restaurant business, but the opportunity to expand into that area never presented itself until recently. While living in St Thomas, USVI, daughter Brooke developed an interest in culinary and earned a degree from the Art Institute of Indianapolis. Son Nathan, who owns the CrossFit business in Danville, introduced us to Jon Redman, who had brewing experience and a desire to craft brews for others to enjoy. Already owning a vacant commercial space on the east side of town, the Alexanders decided that the pieces were in place for a new venture, and Barley Thyme was born. Daughter Brittany coordinated construction with Lisa and Brooke focusing on interior and kitchen design.
While David says, “The restaurant business has proven to be more complicated than expected! Thanks to other restaurant owners in our community for being so supportive!” the family is enjoying bringing an artisan menu to Danville. They hope to see you there soon!
Our Team
Chef Brooke
Chef Brooke brings ten years of culinary expertise to Barley Thyme, shaped by diverse experiences and a passion for exceptional flavors. After living in St. Thomas, USVI, where she was inspired by the island’s vibrant culinary culture, Chef Brooke returned home to pursue an associate’s degree in culinary arts form the Art Institute of Indianapolis.
Following graduation, she honed skills at the Mass Avenue French restaurant Cropichon et Bidibule, refining a deep respect for classic techniques. Later, Chef Brooke expanded her culinary repertoire working at a popular Tacoma, Washington brewpub, where she was introduced to the art of pairing food with craft beer and brought a fresh perspective to casual dining. Now at Barley Thyme, Chef Brooke combines all these influences, creating innovative dishes that celebrate both tradition and creativity with every bite.
Head Brewer Jonathon
Intrigued by the marriage of art and science in beer brewing and with a do-it-yourself mindset, Jonathon bought his first home-brew kit and whipped up a batch of Irish Extra Stout in his college apartment in 2009. (Thank you, Anita and Great Fermentations!) As college students, Jonathon and his friends enjoyed this inaugural batch of beer, but Jonathon knew it could be better. Identifying with the grass-roots energy, and empowered by the independence of the craft beer industry, Jonathon’s next step was reading Charlie Papazian’s book The Complete Joy of Homebrewing. Since then, every chapter of every book has translated to implementing new knowledge and techniques, experiments, and trial and error in pursuit of high-quality beer.
Jonathon gained additional experience brewing beer while working at Great Fermentations and helping new brewers hone their craft while advancing his own. Other, more formal, educational experiences provided Jonathon with insight into quality, sensory training, off-flavor identification, fermentation management, and best brewing practices. From the first batch to the last, Jonathon is always in the pursuit of excellence: the bar is never too high.
