Traditional Zulu Pineapple beer.

[snowbeast]

Good day,

In South Africa our Zulu's have been brewing pineapple beer for centuries.
I see its all over the net.

Ingredients:

1 whole pineapple or 5 pineapple skins.
800g white sugar
6 litres lukewarm water
100g raisins
10ml yeast

Method:

Cut pinapple/skins into small pieces
Dissolve sugar in lukewarm water and add pineapple and raisins.
Sprinkle yeast on top and wait 30mins.
Gently stir and leave for 24 hours.
Strain and Pour into sterilised bottles and only cap after 12 hours.
Serve ice cold.

We used to make this in the cricket score board while I was a boarder using empty coke bottles.
It was a very rough beer, very sweet and the left over fruit was potent.
Its a very basic recipe we got from a groundsman. Now my eyes are opened to the world of home brewing I thought I should try this in between batches of kit brews but want to refine this recipe a bit and next time we have visitors around serve up a good ol traditional brew.

Cheers

[Normski]

Hi snowbeast

Welcome to jims.
Thanks for sharing that, Its pretty much a sugar wash but with some pineapple.
How long is it fermented for. what yeast is used. Is there a prefered temperature to ferment.
Have you got any other interesting recipes.

Cheers Norm

[Fido97]

Mate that sounds horrible...could you have done a Castle lager with a hint of pineapple?

[snowbeast]

Thanks for the welcome.

Its not as horrible as it sounds. Bearing in mind this is made in the rural areas where there are no pubs, only "shebeens" and its cheap and affordable.
In the rural areas they use bread yeast and so did we at school. I've only started my brewing journey now so I'd love to refine this african traditional beer (tshwala - tsh wa la).

I do have one more recipe but I can't drink it - its a rich Zulu beer which is made by the Women for special events. I'll put an article together on Zulu Brewing in the near future.

Haha, as for the Castle, Its one of the only beers I can't drink, Black Label and Namibian Breweries beer.
Windhoed Lager and Tafel Lager.

[jonewer]

I used to drink Chibuku back in Africa.

Effectively its a yeasty sludge of fermented maize. Served in a cardboard carton, the serving wench cuts the top of the carton with a knife and hands it to you. You then proceed to half drink half chew your way through the litre sized and increasingly soggy carton.



Absolutely lovely stuff. it tingles and fizzes a bit on the tongue. Its not high in alcohol and its quite filling, so a night on the Chibuku is not one of getting mindlessly bladdered but of getting a very sociable buzz.