Pineapple Beer Recipe

Pineapple Beer Recipe
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This recipe for pineapple beer makes 20-24 glasses in the final.


  • 2 pineapples Chop the leaves off but keep their peels in place (rinse the pineapples before cutting them).
  • Five apples. This isn’t necessary, but it does provide the beer with a pleasant flavor.
  • 6 liters of lukewarm, lukewarm water (that’s 24 cups).
  • 5 cups of sugar-white. Don’t cut corners because the sugar and yeast reaction creates alcohol in the beer.
  • 1 cup of plump raisins (bruise them a little just before adding).
  • Two and 1/2 tablespoons instant dried yeast.
  • One large container or bucket (must have a capacity of more than 7 liters; there is no need for a lid).
  • 1 towel big enough to cover the container or bucket (as a lid for the container).


  1. Be sure your container or bucket is clean. Clean it using dishwashing liquid, and clean it a few times using mild bleach or water. Dry the container well before taking it out for use. The contamination could cause the beer to spoil. This is why this is an essential part of the procedure.
  2. Slice the pineapples roughly without cutting off the skin. Small and large chunks are good. Put them in the container or bucket.
  3. Grate the apples and throw away the cores. Put them in the bucket or container too.
  4. Add 5 cups of sugar-white into the bucket or container.
  5. Add 1 cup of raisins, then add 24 cups of lukewarm water.
  6. Mix thoroughly until all the sugar at the bucket’s bottom appears to be dissolving.
  7. Let the mixture rest and remain still before proceeding to the next step.
  8. Sprinkle the yeast on top of the layer of fruit that is now floating on top of the water. Sprinkle it all over and allow the mixture to rest for a couple of minutes (2 minutes should suffice.).
  9. Mix thoroughly to make sure the yeast is thoroughly integrated.
  10. Find a cozy spot within the home to put the container/boiler and protect the top with an oversized towel.
  11. Let the mixture sit for five days, stirring it gently every day. While stirring the mixture, push the fruit down below the surface to loosen it, and then stir it three times before covering the mixture again. Try to be as gentle as possible and employ the cleanest spoon.


What do you do next after five days:

  • After 5 days, the fruit should be floating on the water’s surface.
  • Give the mix a thorough mix.
  • With a strainer, scoop the fruit out at the top and put it into an airtight bag.
  • The liquid can be strained with a clean kitchen towel and pour it into an ice cube or jug. Then transfer it to a bottle (plastic bottle).
  • Allow the bottles to stand for around an hour, and then close them. Screw the caps as tightly as you can.
  • The beer bottle should be moved into the cupboard located in a warm part of your home. Allow them to stand for another 3-4 days. That’s the “re-fermentation” phase.
  • After 3-4 days have passed, you can transfer the bottles to the refrigerator. Once you have chilled your pineapple beverage, the fermentation process stops as the alcohol level is steady.

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