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
Ingredients
- 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.
Oh man! No booze? lmao
LikeLiked by 1 person
I was actually thinking the same thing. By this time in history, we have the teetotaler movement gaining speed. Some cookbooks and publications don’t list any alcoholic beverages at all, lest they offend. The host/hostess would have been expected to offer alcoholic and non-alcoholic refreshments – much like today! Fun!
LikeLiked by 1 person