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PINEAPPLE GINGER BEER RECIPE
This simple recipe for pineapple ginger beer uses the principles of lacto-fermentation to make a refreshing summer beverage. If you drink it after five days it will be sweet but if you leave if for another week to ferment it will have a dry flavour. You can also sweeten it by adding 1 teaspoon or more of stevia leaf when you brew the green tea.
There are four main steps to brewing a lacto fermented beverage.
1. Obtain a suitable
primary starter culture that contains the required microbial organisms.
2. Activate the starter by fermenting a starter extension.
3. Ferment the sugars with the bulk of the liquid.
4. Add any additives such as plant material, minerals and salt, and top up the
liquid to the final volume.
Please read the procedure for brewing a lacto fermented beverage before attempting these recipes.
INGREDIENTS
Makes 6 litres,
8 x 750ml bottles. You will need a suitable brewing container, such as
a stainless steel stock pot, glass jar, ceramic crock or food grade plastic pail.
- 2/3 cup raw honey.
- 500 ml starter extension
- 100gm fresh ginger.
- 4 tablespoons licorice root.
- 4 teaspoons green tea.
- 1/4 teaspoon Celtic sea salt.
- optional minerals.
- 1/4 cup raisins.
- 1 medium ripe pineapple (1500gm gives about 1 litre of juice.)
- Filtered water up to 6 litres.
- 4
teaspoons rice syrup.
INSTRUCTIONS
Step 1. Obtain a suitable primary starter culture that contains the required microbial organisms.
Step 2. Activate the starter by fermenting a starter extension.
Step
3. Ferment the sugars with the bulk of the liquid.
Calibrate the
fermentation vessel at the 6 litre mark. Add 2 litres of water and the raw honey
to the fermentation vessel, stir until dissolved. Add the starter extension and
stir once again. Leave for 12 hours then stir gently. After 24 hours add the rest
of the ingredients as follows.
Step
4. Add any additives such as plant material, minerals and salt, and top
up the liquid to the final volume.
Peel and grate the ginger and strain
the ginger pulp through a piece of muslin, using tongs to squeeze out the juice
into a glass bowl. Add the ginger juice to the fermentation vessel. Then add the
ginger pulp to a saucepan with just enough water to cover it then add the licorice
root and simmer for about 20 minutes, with the lid on. Turn off the heat, add
the green tea and leave to steep for a few minutes.
Strain the tea through a sieve or colander lined with muslin into bowl. Use a pair of tongs to squeeze out the liquid. (Take care as it will be very hot.) Put the pulp back into the saucepan, add enough water to cover the cover the pulp and simmer for a further 15 minutes, then strain once again. Add the sea salt and optional minerals to the tea, stir. When the herbal tea is cooled to less than 30C add it to the fermentation vessel.
Juice the pineapple through a slow speed juicer. If you don't have a slow speed juice then chop the pineapple as finely as you can. (The pulp will provide additional flavour and is recommended.) Add the juice or pulp to the fermentation vessel then make up the volume to 3 litres with water. Stir the brew then cover the container with a tea towel held in place with an elastic band to prevent the entry of insects. Gently stir the brew after 12 hours and then after another 12 hours to mix the sediment and scum back into the liquid.
If you chopped the pineapple you will need to gently stir the pulp back into the liquid every day to prevent the growth of mould, though you should leave the liquid underneath as undisturbed as possible to assist the development of an anaerobic state. Ferment for about 5 days at 20-25C.
Bottle
the Pineapple Ginger Beer
After five days most of the sugars should have
been digested but the fermentation may continue for some months.
If you chopped the pineapple you will need to strain it through a large piece of muslin, with the aid of a pair of tongs to squeeze out all of the juice. Dissolve 2 teaspoons of rice syrup in one cup of water and stir into the brew. This small quantity of rice syrup should create enough carbon dioxide to give the pineapple ginger beer a light fizz. If you add too much rice syrup you risk creating dangerous gas pressures. Also take note that some sugars (especially honey) may take months to be completely digested and will continue to generate gas.
Divide the beer amongst 8 large beer bottles (750ml), top up with filtered water if necessary, cork then gently invert the bottle to mix the contents, label and leave to ferment for a further 2 days. The levels of antioxidants may continue to increase over a period of 1-3 months. Refrigerate before use.
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic
sauerkraut.
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