Homemade Pineapple Beers


Makes about 2L

250g fresh pineapple (or just the peels)
500 g white sugar
100 g seedless raisins
2 Tbs grated fresh ginger
Juice of 1 lemon
500 ml boiling water
1.5 litres water, at room temperature
10 g instant dry yeast


Chop the pineapple or pineapple skin into small pieces (the smaller you chop it, the better.

Mix the ginger, sugar, raisins and lemon juice in a large bowl or bucket.

Pour the boiling water onto the mixture and stir until the sugar has dissolved.

Pour in the room temperature water, sprinkle over the yeast and stir to dissolve.

Cover the bucket or bowl with cling film or a cloth and leave to stand in a warm place for 3-4 hours for the yeast to activate.

During this time, the raisins will begin to rise and float to the top. Once all the raisins are floating and the mixture has developed little bubbles, the pineapple beer is ready to bottle.

Strain the mixture through muslin cloth to remove all the bits and then bottle the pineapple beer (the pineapple beer is now ready to drink should you not wish to ferment further and make it more potent), for further fermentation, place a few raisins in each bottle then store the bottles at room temperature overnight to develop a fizz and for further fermentation to take place.

The following day, carefully open each bottle to release some of the built-up gas in the bottle.

You can now store the beer in the fridge, ready for consumption – the cold temperature will slow down any further fermentation, however, the longer you keep it, the more it will continue to ferment and strengthen.

Serving suggestion… serve in tall glasses with lots of ice.