Pineapple Beer From Liberia Recipes

Steps:

• Wash the ginger root. Cut it into 1/2 " pieces.
• Move half of cut ginger into the blender. Add 1 cup of water. Cover and set blender to high. Blend until ginger coarsely chopped and mixed well into the water. Transfer this mixture to a large pot(8 quart).
• Repeat with the rest of the ginger. Add this mixture to the pot.
• Wash the pineapple. Use a sharp knife to remove the peeling. Slice the peeling off so that you also remove a half-inch of pineapple along with the skin.
• Cut the peeling into one-inch pieces. Transfer half of the cut pineapple peeling to the blender. Add 1 cup of water and blend on high until pineapple is in small pieces and mixed in the water. Move to the pot of ginger.
• Repeat with the rest of the cut pineapple. Add to the mixture in the pot.
• Add 10 more cups of water to the pot. Half-cover the pot with the top. Bring to a boil on high and boil on medium for about 30 minutes.
• Remove the pot from the stove. Cover the pot completely and allow the mixture to sit for 8 hours or overnight at room temperature.
• Pour the mixture through a metal strainer to remove the larger pieces of ginger and pineapple peel. Use a wooden spoon to press the liquid through the strainer.
• Use a clean cotton kitchen cloth(or clean wash cloth) to strain out the finer particles. Use your hand to squeeze the ginger beer out of the cloth.
• To sweeten, first add 1 cup of sugar and stir. Add more sugar to desired taste. Chill and enjoy.
• Store in the fridge.

Steps:

• Wash the pineapples. Use a sharp knife and cutting board to remove the peeling. Cut into one-inch pieces.
• Transfer to a deep pot. I use an 8 quart pot.
• Use the knife to slice the pineapple off the core. Discard the core. Dice into one-inch pieces. Add to pot.
• Add enough water to the pot to cover the pineapple. Bring to a boil on high and boil on medium-high until the pineapple and skin are soft and mushy.
• Remove the pot from the stove. Cover the pot completely and allow the mixture to sit for 8 hours or overnight at room temperature.
• Pour the mixture through a metal sifter to remove the larger pieces of pineapple peel. Use a cook spoon to press help force the liquid through the sifter.
• Next, Use a clean cotton kitchen cloth to strain out the finer particles. You will have to use your hand to squeeze the pineapple beer out of the cloth.
• To sweeten, first melt sugar over low heat. Add the melted sugar and mix well. I recommend adding a half cup of the melted sugar at a time, until it is sweetened to your taste. Cut and squeeze lime. Add to juice. Chill and enjoy. Store in the fridge.
• *Tips:.
• Make sure to buy the pineapple ripe. Pineapple is one of those fruits that does not ripen or sweeten if it is picked green.
• I determine the ripeness of a fresh pineapple by the smell. You can't always go by the color because color may vary. A ripe pineapple will have a fresh, tropical smell. If it smells unpleasant or has soft and dark spots, it is bad.
• Store your pineapple at room temperature so that it keeps the sweet and tangy flavor.

Steps:

• Discard pineapple stalk.
• Wash unskinned pineapple well and chop up with skin and all.
• Place all ingredients into a large container with a lid and stir to mix well. Cover and leave where it can be undisturbed.
• The fermentation will start immediately. Stir twice a day over the next 72 hours. Don't worry - it is supposed to smell like fermented fruit! By the third day this smell will subside to a lovely beery, cidery smell.
• Strain through a sieve or cheesecloth and bottle.