Another alcoholic drink from Mexico on the way

Tepache sounds like something for an enterprising Queensland micro brewer to begin experimenting with.



This note Why You Should Be Drinking Tepache Cocktails is from 

"It only took a few centuries, but tepache, a Mexican pineapple beverage with pre-colonial roots, has now arrived at bars all over the United States. The gently boozy drink ( less than 2% ABV) belongs to a family of ancient Latin American ferments like pulque (made with maguey nectar) and chicha (made with corn) that are brewed in a, let’s say, improvised manner. Usually concocted at home and then sold by street vendors in central Mexico, most tepaches don’t follow a recipe or a strict set of rules. 

“Traditionally, they just use pineapple scraps to make tepache,” explains Wes Mickel, owner of Argus Cidery in Texas, “but there are a hundred different ways to make it.” Usually, the whole pineapple (including the skin, fruit, and core) is combined with water, aromatic spices like cinnamon, and piloncillo (unrefined Mexican brown sugar). After fermenting for several days, the wild yeasts yield a sweet and sour brew with a subtle pungency. 

Until recently, buying tepache in the United States meant seeking out under-the-radar homebrews at taquerias and Mexican groceries. Now, however, Argus Cidery and Reverend Nat’s Hard Cider in Oregon are bottling commercial versions for regional distribution. Wherever you get it, tepache is nice served over ice, or combined with light Mexican beers for a simple, thirst-quenching buzz at summer cookouts."

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