Skip to main content
Drink

Pineapple Beer

A fermented beverage made from pineapple rind, ginger, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Ginger and pineapple work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 559 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Pineapple Beer

Ingredients

Directions

Ferment

  1. Pour 1 quart of cold water over the rind of a pineapple, add 1 teaspoon of ginger and 2 tablespoons of sugar.

  2. Leave in a warm room for 12 hours or until slightly fermented.

Bottle and use

  1. Strain the mixture, add sugar to taste, bottle it, and cork tightly.

  2. Use within 24 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + pineappletop 10% of all pairs
    Smell alikemoderate
    Cooked together559 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  2. Ginger + sugartop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ginger and sugar barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapple rind
Provides the main pineapple flavour and aroma for the beer.
Sugar
Feeds the fermentation and adds sweetness to the finished drink.
Ginger
Adds a warm, spicy aroma and flavour.

The step that matters

Bottle and cork tightly after straining. Fermentation keeps producing carbon dioxide after bottling. A tight cork holds the gas in, while an overfilled or loosely sealed bottle can burst or lose its fizz.

Swap the pineapple

How well each one fits the dish's main ingredients (ginger, sugar):

  1. Lemonfits better
  2. Orangefits better
  3. Limefits better
  4. Pineapplethe original

Fit is the average pairing score against ginger, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Ginger PopGinger Pop22 recipesPineapple LemonadePineapple Lemonade18 recipesPineapple PunchPineapple Punch18 recipesGinger WineGinger Wine12 recipes