Pineapple Beer Recipe.
Ever wonder what you can do with the inedible parts of the pineapple? Time for a fizzy drink! This recipe was originally posted a few months back, and I finally had some pineapple remnants to give it a try. The result is a refreshing, lightly-sweetened, non-alcoholic beverage.
Mexicans have a similar drink in their culture called pineapple tepache. I ran across this tepache recipe when researching the safety of pineapple fermentation. Traditional tepache recipes call for added brown sugar and cloves, as well as a few more days of fermentation time. I imagine it would be a bit sweeter.
In comparison, the pineapple beer recipe here only calls for 2 Tbsp. of sugar to kick start the fermentation process and ginger, which gives it a crispness that is reminiscent of ginger ale.
Preparation Time: 10 min.
Total Time: 12 hours.
Yield: 4 cups | 750 ml. | 1 standard wine bottle
- Pineapple core and rind
- 4 Cups boiled water, still warm
- 1 tsp. ground ginger
- 2 Tbsp. sugar
Place the ingredients in a pot/crock. Cover and let sit for 12 hours in a warm location. Strain the liquid at the end of 12 hours, bottle, and chill. Drink within 24 hours.
Source: In the Kitchen, 1875.