Skip to content
Craft Beer Times | Nat West’s Innovative Method for Home Tepache Fermentation: Boosting Flavor and Health

Nat West’s Innovative Method for Home Tepache Fermentation: Boosting Flavor and Health

Nat West’s Innovative Method for Home Tepache Fermentation: Boosting Flavor and Health

The Refreshing Delight: Tepache

Discover the Art of Fermentation

Tepache is a delightfully refreshing and tangy Mexican drink that has been enjoyed for centuries. This traditional beverage is made by fermenting pineapple peels, sugar, and spices, resulting in a unique and flavorful experience. While you can easily find Tepache in Mexican markets and street vendors, it has recently gained popularity worldwide, and its preparation has become an art form even in the comfort of one’s home.

The Magic behind Tepache Fermentation

Beyond Ordinary Pineapple Peels

Tepache’s magic lies in the natural fermentation process, which transforms simple pineapple peels into a fizzy and slightly alcoholic beverage. During the fermentation process, yeast acts upon the sugar, converting it into alcohol and carbon dioxide, giving Tepache its characteristic effervescence. It’s important to note that the alcohol content in traditional Tepache is very low, typically around 2% or less, making it a suitable option for those who prefer milder drinks.

The Simple Art of Home Fermentation

With the rising popularity of home fermentation, creating your own Tepache has never been easier. All you need are pineapple peels, brown and white sugar, water, and a few spices. The fermentation process typically takes about 3-5 days, during which the mixture is left to sit and naturally transform into Tepache. Many enthusiasts enjoy experimenting with additional ingredients like cinnamon, cloves, and even chili peppers to add an extra kick to their homemade brew.

How to Make Your Own Tepache at Home

An Easy Step-by-Step Guide

1. Gather the peels from a fresh pineapple, ensuring that you remove any remaining fruit.

2. Place the pineapple peels in a glass or ceramic container, avoiding plastic as it can affect the taste.

3. Add 1 cup of brown sugar and 1/4 cup of white sugar to the container. Feel free to adjust the sweetness according to your preference.

4. Pour 7 cups of water over the peels and sugar, stirring gently until the sugar is dissolved.

5. Optional: Add spices like cinnamon sticks, cloves, or dried chili peppers to enhance the flavor profile of your Tepache. Feel free to experiment with different combinations!

6. Cover the container loosely with a clean cloth or a plastic wrap, allowing gases to escape during the fermentation process.

7. Let the mixture sit at room temperature for 3-5 days, stirring once a day to keep the flavors well-distributed.

8. After the desired fermentation time, strain the liquid into bottles or jars, discarding the pineapple peels and spices.

9. Refrigerate the Tepache for a few hours to allow it to chill and develop its crispness.

10. Serve your homemade Tepache over ice, garnished with fresh mint leaves or a slice of pineapple for an extra touch of tropical goodness.

Indulge in the World of Tepache

A Thirst-Quenching Tradition

Nat West’s home fermentation method brings the exotic flavors of Tepache right to your kitchen. Whether you enjoy it as a standalone beverage or as a mixer for your favorite cocktails, Tepache is a versatile and refreshing choice for any occasion. So why not embark on your own fermentation adventure and try making Tepache at home? Cheers to discovering new flavors and embracing the art of fermentation!


Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

Leave a Reply

Your email address will not be published. Required fields are marked *