Pineapple beer recipe and health benefits
- Glass Pineapple beer
I recall making pineapple beer as a boyscout and to a group of adventurous lads well , it was beer woohooo. The impatient youth led to less fermentation and less alcohol content for good reason. The African drink has health benefits which were unbeknown to me.
Bromeliad has been found to be useful as an anti-inflammatory, and the treatment of acute sinusitis, sore throat and gout. The other beneficial properties of bromelaid aid in the digestion of other food, and can be used to treat digestive problems. Australian research has found the stem contains molecules which can aid in the defense against cancer such as colon, ovarian and breast cancer.
This tropical fruit contains the antioxidant Vitamin C. It also contains bromelian. Bromelian is a mixture of enzymes that help to breakdown the amino acids in proteins. So,it’s also great for indigestion.
It’s a good natural anti-inflammatory so it relieves arthritis. In fact, it used to be used in recovery from tuberculosis and as a cold and flu vitamin C booster. Pineapple will even relieve a sore throat and bronchitis.It is believed to speed up coagulation of the blood. This is good for your heart.
Well you came here for the recipe so:
Pineapple beer recipe :
-
1 pineapple, whole (For a much, much more pineapple intensity)
-
5 pineapples, skins only, well rinsed
-
6Litres of lukewarm water or enough to cover pineapple skins
-
100g raisins
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10ml brewer’s yeast (as a last resort instant yeast)
- 1 teaspoon lime juice
- 500g -800g sugar (more sugar = more alcohol)
- Cut the pineapple or pineapple skins into fairly small pieces.
- Dissolve the sugar in some lukewarm water
- add the pineapple and raisins.
- Add enough water to the pot to cover the pineapple skins.
- Bring to a boil
- Add lime and simmer on medium-high until the pineapple and skins are soft and mushy.
- remove from heat
- Stir in the yeast and leave to stand for 30 minutes
- Stir gently and ferment for 24 hours in a cool place.
- Strain through a muslin cloth and pour into sterilised bottles.
- Screw on the tops after 12 hours. or
- Ferment in covered pot for 36 hours, then bottle and cap immediately.
Keep refrigerated for a day or 2.
Serve Chilled
For a added punch add three tots of cane spirit to a litre of juice and serve on crushed ice
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