No Crusts
Peanut Butter & Jelly Brown Ale

This little peanut gave PB&J a fresh new look! No Crusts is a bready brown ale that sandwiches the aroma of creamy peanut butter with a fruity finish reminiscent of mixed berry jam. One taste will envelop you in waves of nostalgic flavor - just don’t forget to cut the crust!

Warning: Contains peanuts!

Style Fruit Ale
ABV 6.4%
Available Limited Releases (Mar)
Format BottlesDraft
Tap Room Not Currently Available Growlers to Go

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Pairing Suggestions

Hoffmans Chocolate truffles, peanut butter and jelly sandwiches, fried ice cream, sweet banana wontons, tostones, pad thai 

No Crusts Mole Chicken


  • 6 boneless skinless chicken thighs
  • 1 bottle of No Crusts or enough to submerge chicken

Peanut Mole Sauce Ingredients

  • 1/2 cup of chicken stock
  • 1/4 cup unsalted peanuts
  • 2 garlic cloves
  • 2 Tbsp olive oil
  • 1 tsp red-pepper flakes
  • 2 plum tomatoes, cored and chopped
  • 1oz semisweet chocolate, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup raisins
  • 2 corn tortillas (6 inches each), cut into 1/2 inch wide strips
  • 1 small onion, halved and thinly sliced
  • 1 dried ancho chile (available in the spice aisle or produce section) or 1 Tbsp chile powder
  • Coarse salt and ground pepper

Bimini Bread Garnish (optional)

  • Bimini bread or brioche/challah
  • 1/2 lb butter
  • 1/2 an orange, juiced and zested
  • 1 Tbsp sugar

Chicken Prep:

1.) Brine the chicken thighs in No Crusts beer for 48 hours.
2.) Preheat oven to 375º.
3.) Salt and pepper chicken thighs liberally.
4.) Sear chicken thighs in equal parts butter and oil on medium heat for 3 minutes each side.
5.) Bake at 375º for 6-8 minutes.
6.) Remove from oven.

Peanut Mole Sauce Directions:

1.) Toast the peanuts in a sauté pan on medium-low heat, stirring constantly to avoid burning. Once toasted set aside.
2.) Remove stem and seeds from dried ancho and discard. Cut ancho into strips.
3.) In a small to medium pot, add oil and cook the garlic and ancho chile or chile powder over medium heat, stirring occasionally, until soft, about 3 minutes.
4.) Add the peanuts, onion, red pepper flakes, plum tomatoes, cinnamon, raisins, chicken stock to the pot of garlic and ancho, leaving the tortilla strips and chocolate aside. Simmer for 30 minutes with a lid on.
5.) Add ingredients from the pot into your blender or food processor. Puree the mixture and add your chopped chocolate while it is still mixing. Next, add in your tortilla strips until well blended into a nice paste. Mix in salt and pepper to taste. It will yield 3 cups finished product. Keep warm and serve over chicken.


1.) Cut Bimini bread or brioche/challah into desired shape.
2.) In a small saucepan melt 1/2 lb butter with orange zest and juice and 1 Tbsp sugar.
3.) Brush mixture onto bread and toast in oven at 350º for 5-10 minutes until golden brown 

No Crusts Bananas Foster


1/2 cup butter
1 and 1/3 cup dark brown sugar
3 and 1/2 Tbsp dark rum
3 and 1/2 Tbsp of No Crusts Ale
1 and 1/2 tsp vanilla extract
3 bananas peeled and sliced into 1/4“ inch thick circles
vanilla ice cream


1.) In a large deep skillet over medium heat, melt butter.
2.) Stir in sugar, No Crust Brown Ale, rum, vanilla and cinnamon.
3.) When sauce begins to bubble, place bananas in pan.
4.) Cook bananas 1-2 minutes per side, until hot and coated in sauce.
5.) Serve immediately over ice cream.