Pineapple Beer Food

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.

PINEAPPLE BEER FROM LIBERIA

Steps:

• Wash the pineapples. Use a sharp knife and cutting board to remove the peeling. Cut into one-inch pieces.
• Transfer to a deep pot. I use an 8 quart pot.
• Use the knife to slice the pineapple off the core. Discard the core. Dice into one-inch pieces. Add to pot.
• Add enough water to the pot to cover the pineapple. Bring to a boil on high and boil on medium-high until the pineapple and skin are soft and mushy.
• 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 sifter to remove the larger pieces of pineapple peel. Use a cook spoon to press help force the liquid through the sifter.
• Next, Use a clean cotton kitchen cloth to strain out the finer particles. You will have to use your hand to squeeze the pineapple beer out of the cloth.
• To sweeten, first melt sugar over low heat. Add the melted sugar and mix well. I recommend adding a half cup of the melted sugar at a time, until it is sweetened to your taste. Cut and squeeze lime. Add to juice. Chill and enjoy. Store in the fridge.
• *Tips:.
• Make sure to buy the pineapple ripe. Pineapple is one of those fruits that does not ripen or sweeten if it is picked green.
• I determine the ripeness of a fresh pineapple by the smell. You can't always go by the color because color may vary. A ripe pineapple will have a fresh, tropical smell. If it smells unpleasant or has soft and dark spots, it is bad.
• Store your pineapple at room temperature so that it keeps the sweet and tangy flavor.

IMFULAFULA (PINEAPPLE BEER)

Steps:

• Peel the pineapple; then wash the skin well and roughly chop it.
• In the large bowl or bucket, mix together the pineapple skin, lukewarm water, sugar and raisins.
• Sprinkle in the yeast, without stirring, and let stand for 30 minutes.
• Stir well, then cover with a clean cloth and leave in a cool place for 1 day.
• Strain mixture through cheesecloth and pour into a clean plastic container.
• Let stand uncovered for 12 hours.
• Cap the beer and use within 2 days.