Pineapple Beer Recipes

PINEAPPLE BEER

Steps:

• Chop the Pineapples, peel and all, roughly
• Place all the ingredients, except the Yeast, in a large, clean plastic container - I used a 10 liter bucket
• Sprinkle the Yeast over - leave a minute and then give the mixture a good stir-through
• Use a piece of Tulle (or something similar) to close over the top of the bucket - secure with string or a rubber band - DO NOT CLOSE WITH A LID - as the mixture will ferment
• Leave in a dark place (cabinet is great) for 72 hours - stirring twice a day
• Strain and bottle the beer, but only put the caps on after 12 hours - keep chilled and serve as is with ice

TEPACHE RECIPE (PINEAPPLE BEER)

Steps:

• Rinse the pineapple roughly. Cut off the stem and the head and dispose of in compost.
• Cut the pineapple skin into large sections. Set aside. Separate the flesh from the core, and save the pineapple flesh for another recipe.
• Put the pineapple skin and core in the jar. Add sugar and spices, then cover with water up to about 5 cm (2 inches) from the rim.
• Using a wooden spoon, stir well until the sugar is dissolved.
• Close the jar with the lid.
• Let it ferment for 2 to 5 days. Shake the jar daily or stir with a wooden spoon.
• When bubbles appear and you like the taste, strain the tepache to remove the pineapple and spices.
• Bottle the tepache in pressure-resistant bottles. Let sit at room temperature for a day or two, or until the fizz is to your liking. Be careful, tepache is known to be explosive!
• Refrigerate for a few hours before drinking it chilled, on ice, with a splash of rum or in your favourite piña colada recipe!

PINEAPPLE BEER

Steps:

• Discard pineapple stalk.
• Wash unskinned pineapple well and chop up with skin and all.
• Place all ingredients into a large container with a lid and stir to mix well. Cover and leave where it can be undisturbed.
• The fermentation will start immediately. Stir twice a day over the next 72 hours. Don't worry - it is supposed to smell like fermented fruit! By the third day this smell will subside to a lovely beery, cidery smell.
• Strain through a sieve or cheesecloth and bottle.

LIBERIAN PINEAPPLE GINGER BEER

Steps:

• Wash the ginger root. Cut it into 1/2 " pieces.
• Move half of cut ginger into the blender. Add 1 cup of water. Cover and set blender to high. Blend until ginger coarsely chopped and mixed well into the water. Transfer this mixture to a large pot(8 quart).
• Repeat with the rest of the ginger. Add this mixture to the pot.
• Wash the pineapple. Use a sharp knife to remove the peeling. Slice the peeling off so that you also remove a half-inch of pineapple along with the skin.
• Cut the peeling into one-inch pieces. Transfer half of the cut pineapple peeling to the blender. Add 1 cup of water and blend on high until pineapple is in small pieces and mixed in the water. Move to the pot of ginger.
• Repeat with the rest of the cut pineapple. Add to the mixture in the pot.
• Add 10 more cups of water to the pot. Half-cover the pot with the top. Bring to a boil on high and boil on medium for about 30 minutes.
• Remove the pot from the stove. Cover the pot completely and allow the mixture to sit for 8 hours or overnight at room temperature.
• Pour the mixture through a metal strainer to remove the larger pieces of ginger and pineapple peel. Use a wooden spoon to press the liquid through the strainer.
• Use a clean cotton kitchen cloth(or clean wash cloth) to strain out the finer particles. Use your hand to squeeze the ginger beer out of the cloth.
• To sweeten, first add 1 cup of sugar and stir. Add more sugar to desired taste. Chill and enjoy.
• Store in the fridge.