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Tepache Recipe (Pineapple Beer)
Tepache is a zero waste fermented beverage made from pineapple peels. Learn how to make this fizzy beverage at home.
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Preparation Time
15
minutes
mins
Fermentation
5
days
d
Servings
3
L
Equipment
1
Wide mouth jar (1 gallon)
1
Nylon sieve or fine filter
4
Pressure resistant glass bottles
1 Large spoon
Ingredients
Impérial
Métrique
1x
2x
3x
1
ripe organic pineapple
1
cup
sugar
(see note)
1
cinnamon sticks
4
cloves
3
slices
fresh unpeeled ginger
(large slices)
1
small hot pepper
(optional)
8
cups
water
Steps
Preparation
Rinse the pineapple roughly. Cut off the stem and top and dispose of them in the 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 (1.5 inches) from the rim.
Stir with a large spoon until the sugar is dissolved.
Close the jar with the lid.
Fermentation
Ferment for 2 to 5 days at room temperature. Shake the jar daily or stir with a wooden spoon.
When bubbles appear and you like the taste, filter the tepache to remove the pineapple and spices.
Don't let it ferment too long, as this can alter the taste.
Bottling
Bottle the tepache in pressure resistant bottles.
Let it stand at room temperature for a day or two, or until the fizz is to your liking. Beware, tepache is known to be explosive!
Tepache stays delicious for a few days in the refrigerator.
Notes
Refrigerate for a few hours before serving chilled, on ice, with a splash of rum, or in your favourite piña colada recipe!
Have you tried it?
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