Tepache Recipe (Pineapple Beer)

Tepache is a fermented and fizzy drink made from pineapple peels. Yes, yes! Pineapple peels, which are usually thrown away in the compost, can make a delicious summer drink.

Tepache, sometimes called “pineapple beer”, is incredibly easy to make:

  • Mix pineapple peels, sugar, and water in a jar.
  • Let it ferment for a few days, stirring daily.
  • Bottle and enjoy!

The result is an effervescent, fresh, and slightly acidic drink with a good pineapple taste and hints of caramel. A real thirst-quenching delight, adding sunshine to our glass!

Homemade Tepache (pineapple beer)

Unlike kombucha or water kefir, tepache does not require a starter culture. All the bacteria and yeast needed for fermentation are already on the pineapple. This is why it is recommended to choose an organic pineapple.

Tepache originated in pre-Columbian Mexico, where it was originally made from… corn! Its name is derived from tepiatl, meaning a mixture of corn and water.

Still very popular in Mexico, it is sold by street vendors to help fight the heat. Nowadays, tepache is mainly made from pineapple, sometimes mango, to which spices and sugar are added.

homemade pineapple tepache

Tepache Recipe (Pineapple Beer)

Tepache is a fermented and fizzy drink made from pineapple peels. The result is an effervescent, fresh, and slightly acidic drink with a good pineapple taste and hints of caramel. A real thirst-quenching delight, adding sunshine to our glass!
No Ratings
Preparation Time 15 mins
Fermentation 5 d
Servings 3 L

Ingredients
 
 

  • 1 ripe organic pineapple
  • 1 cup sugar (see note)
  • 1 cinnamon sticks
  • 4 cloves
  • 3 tsp fresh unpeeled ginger (large slices)
  • 1 small hot pepper (to taste)
  • 8 cups water

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!

Notes

Traditionally, piloncillo sugar, also called panela or rapadura, is used. These minimally processed sugars provide caramel-like flavours. However, any sugar will do, white sugar, cane sugar, brown sugar, etc.
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Frequently asked questions

Homemade Tepache Pineapple Ginger

Can I reduce the amount of sugar in my tepache?

Yes, but we recommend adding the pineapple flesh to the recipe. Feel free to experiment with spices and sugar types!

 

Is the white foam on the surface of the tepache normal?

Yes, during the fermentation process, a lot of foam can form on the surface. Remove it as you go along, or before bottling.

To prevent mould from forming, stir daily to cover any protruding pineapple pieces.

 

How do I know if my tepache is ready?

Tepache is a fast fermenter! After 2 to 5 days, the tepache will be bubbly and delicious. The drink is best when freshly made.

 

Why does my tepache taste like vinegar?

It has fermented too long. At room temperature, tepache develops quickly and can turn to vinegar.

It is not spoiled! Use it as a table vinegar for your summer salads, or in your “sour” cocktails.

 

Does my tepache contain alcohol?

Usually, the alcohol content of tepache is between 1% and 3%. For experienced fermenters! If you want less alcohol, don’t add sugar and/or ferment for a shorter time.

 

Can I reuse my pineapple peels for a new tepache recipe?

Yes, the peels can be reused 2 or 3 times to remake tepache. Add new spices, sugar, and water and let it ferment!

 

Why does my tepache smell of sulphur?

Sometimes tepache can smell of sulphur. This may be caused by the presence of wild yeast or traces of sulphur in the ingredients. This problem usually occurs with longer fermentations.

However, know that the tepache produced is still completely edible!

 

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