Pineapple beer

Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.

Recipe makes 3 liters.

Pineapple beer

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brown caster sugar



hot tap water



cinnamon stick



white beer



cold water

Preparation method

  • Cut off the top and bottom of the pineapple.
  • Then cut the whole pineapple into small cubes with the skin and core still attached. This is important as the bacteria in the skin and core are essential for the fermentation process.
  • Mix the hot tap water with the brown sugar until the sugar has dissolved and place all the ingredients in a pan.
  • Cover securely with several layers of plastic film to prevent air from entering.
  • Leave in a warm, dark place for five days; longer if the temperature is colder.
  • Strain through a passing cloth after five days.
  • Taste the mixture to see whether it is sweet enough.
  • Pour into plastic bottles.
  • The second fermenting process now takes place in the bottle. Make sure the bottle is shut tightly and leave in the refrigerator for a week or longer.
  • Lightly shake before use.
  • Pour into a glass with ice cubes and, if you like, add a garnish such as lime, pineapple, cinnamon stick, or lemon grass. 

Serving suggestions

  • As an aperitif.
  • As a refreshing drink in the summer.
  • Serve with a pineapple dessert.

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