Homemade Pineapple Beer is a refreshing South-African traditional drink – non-alcoholic or leave the Beer to ferment longer to make an alcoholic version
Recipe originally from my old blog Creative and Delicious
Pineapple Beer is another South-African traditional recipe. I remember my parents (and maybe even my grandparents) making this regularly.
My hubby also grew up with this, but neither one of us have ever made it ourselves until recently.
We had a hot and mostly dry Summer with the temperatures only decreasing now, therefore I tried out lots of homemade recipes for all kinds of drinks.
I came across a recipe for Pineapple Beer, and whilst it did not look right to me, I suddenly remembered this delightful drink from my childhood.
That opened up a whole lot of searching and reading which became very confusing after a while. One thing I can not get the grasp of, is … this might be a beer in the full sense of being alcoholic !
I know what you must be thinking now ! How could our parents (and I’m talking about the majority of South-Africans) give us alcoholic beverages?
Is Pineapple Beer alcoholic or non-alcoholic ?
Simple answer? No, I don’t know. What I do know is that this recipe definitely did not make us tipsy, drunk or even feeling that way in the slightest.
And neither did the Pineapple Beer. Which, by the way, is not for sale in stores. Except for some home industry shops and small stores in the country side) we had as kids.
It could very well be that the longer you leave the beer to ferment the bigger the chances are that it may turn alcoholic. I am talking 5 plus days longer.
Non-Alcoholic is just fine for us, and it is a delicious, refreshing drink which I will now continue to make.
More Drink recipes you might like:
- 2 Pineapples, leaves chopped off and the peel scrubbed clean
- 24 cups Luke Warm Water ( 6 liters )
- 5 cups White Sugar
- 1 cup Raisins, slightly bruised
- 2 1/2 t Instant Dry Yeast
- Chop the Pineapples, peel and all, roughly
- Place all the ingredients, except the Yeast, in a large plastic container – I used a 10 liter bucket
- Sprinkle the Yeast over – leave a minute and then give the mixture a good stir-through
- Use a piece of Tulle (or something similar) to close over the top of the bucket – secure with string or a rubber band – DO NOT CLOSE WITH A LID – as the mixture will ferment
- Leave for 72 hours – stirring twice a day
- Strain and bottle the beer, but only put the caps on after 12 hours – keep chilled and serve as is with ice
Serving Size1 cup
Amount Per Serving Calories 196.1 Total Fat 0.2g Sugar 49g