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Peach Ale Crème Brulee Tart & Let’s Talk about Peach Beer

Peach Ale Crème Brulee Tart & Let’s Talk about Peach Beer

 Peach Ale Crème Brulee Tart -1

A craft brewers excitement for the changing of the seasons and the new crop of fresh produce to play with rivals even the most innovative chefs. Mention fruit beers just a few years ago and the collective groan from most beer lovers was audible across the country.

Thanks in part to the overwhelming excitement that accompanies Pumpkin Beer Season, the inclusion of produce in the brewing process is just as exciting as it should be. We are starting to recognize that there is life beyond the orange squash.

Peach beer season ushers in spring and a gorgeous crop of beers that run the spectrum from sour brett beers to dark roasty porters. As fun as it is to play with the pumpkin beers, I’ve been rather seduced by the variety of beer peach season has to offer. And yes, Budweiser, we will keep our Pumpkin Peach Ale, you can keep your Beer Pong Lubricant.

Peach Ale Crème Brulee Tart P

Odell sent my their new Tree Shaker Peach IPA for a test drive. I love it. It’s beautiful, hoppy, and with just a hint of peach. Insanely drinkable and perfect for the summer that should already be here. Here are a few other beers to sample, some are huge peach monsters, and some lend a subtle hand. Sample a few, see what you like, and don’t forget to share. Long live innovative brewers and fresh produce.

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(In no particular order)

Odell // Tree Shaker IPA: nice carbonation, tropical citrus notes, big hop flavors and a very subtle hint of peach.

Terrapin// Maggie’s Farmhouse: Beautiful farmhouse ale, earthy, grassy and a nice peach flavor that’s very present but not overpowering. It’s malty but not overly sweet.

Dogfish Head // Festina Peche: It’s not possible to talk about peach beer with out this one being mentioned. It’s the Pumpking of peach beers. Many-a craft beer lover celebrate the day it hits store shelves. Year to year the peach profile changes, from big-in-your-face to subtle and understated. It’s a tart but low hop Berliner Weissbier that should absolutely be in your beer cart this spring.

Cisco Brewing // Pechish Woods: A sour that’s rounded out with some aging in a nice oak barrel. The peach is nice, present, but not overwhelming and beautifully balanced.

Logsdon Farms // Peche n' Brett: Possibly the highest rated peach beer as of yet. A saison aged in oak barrels with a complex flavor that demands appreciation. If you can find one, grab it.

Great Divide // Peach Grand Cru: A beautiful malty Belgian ale that gives you a nice kick of sweet peach flavors. A perfect addition to an evening dinner party on the patio.


Peach Ale Crème Brulee Tart


Tart Crust:

  • 1 ½ cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • ½ cup unsalted butter cut into cubes
  • 1 egg yolk
  • 3 tbs ice cold beer


  • 1 cup of heavy cream
  • 1 tsp vanilla
  • 5 egg yolks
  • 2/3 cup of sugar
  • ½ cup peach ale
  • 1/2 tsp salt
  • 2 tablespoons granulated sugar for brulee crust topping


  • Add ¾ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and egg yolk, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough. Dough will be very soft.
  • Lay a long sheet of plastic wrap on a flat surface.
  • Place the dough onto the plastic wrap, form into flat disk.
  • Wrap disk tightly in plastic wrap, chill for 1 hour and up to 3 days.
  • Preheat the oven to 350.
  • Roll the tart dough into an even circle on a lightly floured surface. Line a tart pan with the crust. Prick bottom of the tart with a fork several times, adding pie weights if desired.
  • Bake at 350 until lightly golden brown, about 15-18 minutes. Allow to cool.
  • Lower oven to 300.
  • Heat the cream and vanilla in a sauce pan over medium heat. Cook just until its bubbly around the edges but not boiling. Remove from heat, allow to cool for about 15 minutes.
  • In a large bowl, combine the egg yolks, and 2/3 cup of sugar. Whisk until frothy, about 3 minutes.
  • While continuing to whisk, slowly add the cooled cream mixture until well combined. Whisk in the beer until well combined.
  • Pour into tart shell. Transfer to the oven, bake at 300 for 40-45 minutes or until the edges are set and the middle is still slightly wobbly.
  • Remove from oven and allow to cool, at room temperature, about 30 minutes. Transfer to the refrigerator until chilled, about 4 hours. Right before serving, cover the top of your set custard with an even, thin layer of sugar (about 2 tablespoons). Slowly run a culinary torch over your sugar until it melts and turns an amber color.


Don’t brulee the sugar until you are ready to serve. After about an hour of sitting, the sugar will start to liquefy.

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Liz @ Floating Kitchen April 1, 2015 um 6:06 am

Dang girl. These photos are killer! And totally agree about embracing the fruity beers. I think a peach beer sangria needs to happen STAT!


Sophia@ NY Foodgasm April 1, 2015 um 11:51 am

LOVE your peach beer picks, the Festina Peche is so good! Not overly sweet and a little tart. Speaking of tart- this is perfection. I mean I would love to brulle anything!


Mary @chattavore April 1, 2015 um 7:28 pm

Oh, Jackie, this looks delicious! Crème Brûlée is my husband’s absolute favorite dessert and I’m pretty sure that if I incorporate beer it will make him the happiest man on earth. Thanks for the recipe!


Katrina @ Warm Vanilla Sugar April 2, 2015 um 2:06 pm

Peach ale?! Yes, please!! This tart is so creative!


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