Fermented Pineapple

There is a lot of tasty life going on in there

There is a lot of tasty life going on in there

This authentic Mexican drink comes from the same region that brought the world tequila and is called Tepache. It is relatively simple to make and with pineapples on sale it is hard to find a valid excuse not to have a bucket of this going constantly.The final product is a fruit flavored golden beverage that is really refreshing.

You will need a glass or ceramic jar that holds 5 liters of liquid and has a tight seal on the lid. Any light colored full flavored beer will work, but I find a hefewiezen or triple work best. To make this the old fashioned way omit the beer and let it ferment for at least 1 week after adding the sugar.


  • 1 large or 2 small pineapples
  • 4-5 whole cloves
  • 2 whole allspice
  • 1 stick canela (Mexican cinnamon)
  •  10 1/2 cups water
  • 1 lb packed dark brown sugar
  • 1 1/2 cups golden beer

Wash the pineapple well. Cut off the top and bottom and discard. Cut the rest of the fruit into small chunks, including the skin and core and place in the container. Combine the whole spices in a mortar and roughly crush. Add spices to the pineapple and stir well. Add 8 cups of water, stir well again and seal. Place jar in a warm spot that gets direct sunlight and let sit for 3 days. Check to see if bubbles are forming on the third day. If so continue, if not wait another day. Combine sugar and remaining water in a pan and bring to a boil. Turn heat down and simmer until sugar dissolves then let cool to room temperature. Add sugar and beer to pineapple and stir well. Seal well and return to warm spot. Let ferment 3 days longer and check. The mix should have a strong smell of fermentation and appear bubbly throughout. If not, let ferment longer. If ready strain mixture through cheesecloth pressing all juice from pineapple chunks into a clean pitcher. Refrigerate until cold and serve over ice.


About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Mexican, Recipes, Spirits and tagged , , , . Bookmark the permalink.

10 Responses to Fermented Pineapple

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. Ooh I want to try this – bet it tastes great!

  3. I love all that bubbly action going on in your jar! This just sound like it would be so refreshing over a tall glass of ice. This is going in my “to try” file.

  4. Eva Taylor says:

    That sounds fantastic. Can you eat the fruit after?

  5. Tempting! We (the Japanese) do the same with plums (https://en.wikipedia.org/wiki/Prunus_mume) but it’s a year before you start drinking.

  6. I really want to try this!

  7. Pingback: In Our Kitchen: Turkey Day is When | Rufus' Food and Spirits Guide

  8. Miriam says:

    Hi,do we really need the beer?

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