Pineapple Tepache

The foolproof guide to easy pineapple tepache, a fizzy fermented Mexican drink made from just pineapple peels, sugar, and water!

TEPACHE! Words cannot express how excited I am to finally be sharing this tepache recipe with you. So instead, I’ll just chant what I chant whenever I crack open a bangin’ bottle of tepache…

TEPACHE TEPACHE TEPACHE TEPACHE!

Ever since Brad of Bon Appetit brought tepache into my life, I’ve been working on perfecting my own recipe for this fizzy fermented brew.

You have questions, I know. Like what is tepache? (Perfection). And is it easy to make? (Heckin’ yes). So let’s brew, shall we? (You can jump around this tutorial by clicking the links below):

• Ingredients
• Step-By-Step Tutorial
• Second Fermentation
• Flavor Variations
• Tepache FAQ

What is tepache?

Tepache, otherwise known as Tepache de Piña or pineapple beer, is a Mexican fermented drink made from the peel of pineapple.

Here’s how it works: There is yeast living virtually everywhere, and it can be harnessed to make delicious things! Yeast on flour makes sourdough, yeast on tea makes kombucha, and yeast on pineapple skin…makes tepache!

By feeding this yeast what it loves (sugar), you can use these yeast beasts to create flavor and carbonation.

So what does this pineapple brew taste like? Tepache can range from cider-like and sweet to yeasty like beer. But just as complex as the flavor is the carbonation, which gives this drink a fizzy, effervescent feel. The result is a delicious drink falling somewhere between soda, kombucha, and beer.

Ingredients for homemade tepache

One of the best things about tepache is how simple the ingredients are! You’ll just need:

• Pineapple Peel: Since we’re using the peel, aim for an organic pineapple. Pineapples are a pesticide intensive crop, and you don’t want that in your tepache!
• Sugar: Use either piloncillo (the traditional Mexican sugar) or light brown sugar.
• Water: No need to overcomplicate things – tap water is just fine here!

How to Make Tepache

To go with our easy list of ingredients, it’s also incredible easy to make. Here’s how to make tepache, step-by-step!

Step 1: Cut the Pineapple
Remove the crown and base of the pineapple, then rinse the body of the pineapple with cool tap water to remove potential pests or dirt. Cut the peel from the pineapple in big chunks, leaving about ½ inch of the pineapple flesh on the peel.

Step 2: Assemble
To a clean, large glass or ceramic jar, add light brown sugar (or piloncillo) and some water, stirring well to dissolve the sugar. Add pineapple rinds, then cover with remaining water. The pineapple will need to be submerged in the liquid to prevent mold, so weigh it down using either a glass, spoon, or fermentation weight.

Step 3: Ferment
Cover with a clean dish towel or a few layers of paper towels, then secure with a rubber band. This will keep out pesky gnats or flies while allowing the yeasts to have oxygen. Set somewhere dark and room temperature (ideally 75-80°F, 24-26°C), letting it ferment for 1 to 3 days.

Step 4: Drink or Bottle
The tepache is finished fermenting when you see many small bubbles on top and it tastes how you want it to (test by drawing some out with a paper straw, using your finger to keep the tepache in the straw).

The longer it ferments, the less sweet and more yeast flavored it will become. The reaction will go more quickly in a warm environment, and will slow down when it is cooler, so begin tasting after 24 hours, letting the fermentation run for up to 72 hours.

At this point, you can either refrigerate and drink the tepache as it is, or carbonate it by bottling the liquid in what we call the second fermentation.

Pro-tip: There is still yeast left on your pineapple peels, so you can reuse them for one or two more rounds!

Second Fermentation

Much like in brewing kombucha, the second fermentation is an optional step used to add carbonation (and sometimes flavor) to your drink.

By bottling the tepache in an air tight container, all the CO₂ released by the yeast is trapped in the liquid, creating that fizzy, beer-like texture. Which brings us to the final step of making tepache:

Step 5: Second Fermentation (optional, but recommended)
Funnel the liquid into fermentation-grade bottles (I recommend these bottles), leaving about 2 inches free at the top of each bottle. Set somewhere room temperature and dark, then allow it to ferment for another 1 to 3 days. After 24 hours, pop open a bottle to see how carbonated it has become and to gauge how much longer they will need. When the tepache has reached a carbonation level that you like, transfer the bottles to the refrigerator to stop the fermentation.

Please note, carbonating tepache does involve pressure build up inside the bottles, which is why I recommend bottles specifically made for fermentation. As with any second fermentation, there is a risk of bottles exploding, so check on your bottles regularly and move them to the refrigerator when done.

Flavor Variations

Tepache is incredibly versatile in the flavors you can add to it! Here are some ideas to get you started:

To the first fermentation, you can add 2 thumbs of fresh sliced ginger (highly recommend), whole cloves, cinnamon sticks, chilis, pineapple flesh, or even diced mango. Just be sure to submerge all ingredients fully in liquid to prevent mold.

To the second fermentation, you can add virtually any fruit juice or fruit puree. Get some ideas from our kombucha flavors!

Tepache FAQ

Most fermentations involve a bit of trial and error, so it’s normal to have questions along the way! Here are some frequently asked questions (but feel free to drop a comment below with questions not answered here!).

Be sure to try our other fermentation projects, like kimchi, kefir, Greek Yogurt, kombucha, and sauerkraut!