Refreshing and sparkling tepache from Mikey Braun (homemade alcoholic pineapple cider)
When we opened Bodriggy Brewing Co in Melbourne, we really wanted to showcase the cuisine. Johny Dominguez being the chef of all Latin American cuisine, we did some research and discovered tepache. And because we’re a brasserie, we thought it was a no-brainer to do something fermented, using those beautiful tropical flavors that are often showcased in Mexican and Latin American cuisine.
Most tepache recipes are just spiced with cinnamon, which is good. But if you really want to stand out these days, you’ve got to push the boat. There are so many talented bartenders and chefs, and the things they offer are phenomenal. Thus, our tepache includes ginger, peppercorns and different types of sugar.
Tepache by Mikey Braun, Bar Manager at Bodriggy Brewing Co
Preparation time: 10 minutes
Fermentation time: 5-12 days, to taste
1 whole pineapple
100g brown sugar
100g of raw sugar
100 ml of agave syrup
25g ginger, finely chopped
10 g cinnamon spices, broken by hand
5 g crushed pink berries
450 ml pineapple juice
1 packet of dry lager yeast (available online or at home breweries – don’t be tempted to use instant yeast or baker’s yeast) or champagne yeast, for a drier finish
Preheat the oven to 150 ° C.
Wash the pineapple thoroughly and roast it for 40 minutes. Let cool, then cut the skin off and discard. Roughly chop the roasted flesh.
Meanwhile, heat 1 cup (250 mL) of water in a medium saucepan. Once boiling, add the raw and brown sugars and stir until dissolved. Remove from heat and reserve.
Place the roasted pineapple, sugar syrup, agave syrup, ginger, cinnamon, peppercorns and pineapple juice in pre-sterilized plastic or glass container (s), in a capacity of at least 3.3 L (this Ikea pot is ideal). Add enough tap water to fill the container (s) up to the 3L mark (you may need to do some math and measure beforehand and make a mark on the outside of the container) and stir to combine all the ingredients.
Add 2.25 g of lager yeast to the top of the container and stir gently again.
Leave to ferment in a dark, cool place, such as a kitchen cupboard, for five or six days, depending on the weather and humidity. (Yeast lager works best around 10-13 ° C, but these low temperatures are difficult to maintain without special equipment and extend the fermentation time to 3-4 weeks.) Open the container every 24 hours to release any carbon dioxide. carbon and prevent unwanted and dangerous explosions. Harmless molds can form on the surface. If so, skim gently and discard.
Remove solids from tepache using a fine mesh strainer and / or muslin cloth. Rinse the fermentation tank and put the tepache back into it. At this point you can refrigerate and drink immediately, but I recommend letting the tepache ferment outside of the fridge for an additional 5-6 days and develop more flavor before chilling. In the last few days, taste it periodically to prepare yourself using a clean, sterilized spoon. The end result should have a subtle sparkle on the tongue, with hints of sweetness and a dry aftertaste to finish.
Fully fermented tepache will have an alcohol content of 3 to 5 percent. To be enjoyed on its own or in the cocktail below.
Tepache cocktail loaded
10 ml of tequila
10 ml of yellow chatreuse
10 ml of Aperol
10 ml of agave syrup
10 ml lime juice
1 dash of Bittermens Hopped Grapefruit Bitter (optional – available from Dan Murphys if you wish to use it)
25 ml of soda
100 ml of tepache
Build all the ingredients in a (large) highball glass with ice and serve.