Tepache - Mexican Pineapple beer
Posted: Wed Mar 09, 2016 9:51 pm
1 large ripe Pineapple 2kg scrubbed and rinsed, topped and tailed.
2 whole cloves
2 whole allspice berries
100mm long stick of Cinnamon # see note
500 grams of dark brown sugar # see Note
1 1/2 cups of beer (used home brewed Coopers dark ale)
# Note --> Original recipe calls for Canela (Mexican Cinnamon) and Piloncillo (Mexican brown sugar) hard to source in Australia unless you can get someone to bring back a care package next time he/she goes home. ;).
*1 Cut the unpeeled pineapple into 1 1/2 inch cubes, put the cloves, allspice and cinnamon into a mortar and crush roughly with the pestle.
Put spices and sugar into a large 4-5 litre glass or earthernware jar/ss pot will do with a tight fitting lid,/ glad will do add pineapple pieces and 8 cups of water, stir to mix.
Cover with lid and leave in a warm spot preferably somewhere that is in the sun. Leave there for about 3 days until the mixture begins to ferment (Bubbly on top).
Dissolve the dark brown sugar in 1 1/2 cups water over medium heat, stirring occasionally for 5 minutes, let cool slightly, add with beer to fermenting pineapple mixture, stir and leave in a warm place for 2-3 days longer until it smells strongly fermented and is bubbly, strain through a cheesecloth lined sieve, discard the solids. (Compost)
serve chilled or poured over ice.
Can be stored in the fridge for 3-4 weeks.
This is an adaptation of a recipe by Diana Kennedy. If there ever was a Goddess of Mexican food she is the one,
http://en.wikipedia.org/wiki/Diana_Kennedy[2]
I never tested this for strength, Gave some bottles away and everyone wanted to purchase more from me. ;)
I carbonated some of this with 1/2 coopers drops. and bottled some.
Cheers
2 whole cloves
2 whole allspice berries
100mm long stick of Cinnamon # see note
500 grams of dark brown sugar # see Note
1 1/2 cups of beer (used home brewed Coopers dark ale)
# Note --> Original recipe calls for Canela (Mexican Cinnamon) and Piloncillo (Mexican brown sugar) hard to source in Australia unless you can get someone to bring back a care package next time he/she goes home. ;).
*1 Cut the unpeeled pineapple into 1 1/2 inch cubes, put the cloves, allspice and cinnamon into a mortar and crush roughly with the pestle.
Put spices and sugar into a large 4-5 litre glass or earthernware jar/ss pot will do with a tight fitting lid,/ glad will do add pineapple pieces and 8 cups of water, stir to mix.
Cover with lid and leave in a warm spot preferably somewhere that is in the sun. Leave there for about 3 days until the mixture begins to ferment (Bubbly on top).
Dissolve the dark brown sugar in 1 1/2 cups water over medium heat, stirring occasionally for 5 minutes, let cool slightly, add with beer to fermenting pineapple mixture, stir and leave in a warm place for 2-3 days longer until it smells strongly fermented and is bubbly, strain through a cheesecloth lined sieve, discard the solids. (Compost)
serve chilled or poured over ice.
Can be stored in the fridge for 3-4 weeks.
This is an adaptation of a recipe by Diana Kennedy. If there ever was a Goddess of Mexican food she is the one,
http://en.wikipedia.org/wiki/Diana_Kennedy[2]
I never tested this for strength, Gave some bottles away and everyone wanted to purchase more from me. ;)
I carbonated some of this with 1/2 coopers drops. and bottled some.
Cheers