How to Make Tepache, Mexico’s Ancient Fermented Pineapple Drink

When summer hits and it’s too hot to move, nothing refreshes like a glass of homebrewed tepache. Fermented typically from pineapple peels, piloncillo (raw, unrefined sugar), and spices, this vibrant, lightly effervescent drink couldn’t be easier to make.

Tepache’s alcohol content hovers around 2-3%, occasionally more or less, depending on factors like fermentation time and the sugar content of the fruit. Often, it’s only slightly more potent than your favorite kombucha brands. And, for the sustainably minded and zero-waste champions out there, tepache puts a dent in kitchen waste and beats tossing rinds in the compost. 

A word to the wise, however. Like mole or chilorio, to brew tepache takes time. Prepare for a few days of fermenting, longer if the temperature drops, before you can pour your first glass. But if you plan ahead and gather the proper ingredients, a flavor-rich treat awaits.

What are the origins of tepache?

Emmanuel Casasola and Kevin Rodriguez, co-founders of Puro Tepache in San Antonio, describe tepache as a native Mexican soda that originated in pre-Columbian Mexico. 

Mexico’s indigenous, pre-Columbian population produced tepache for millennia. Mesoamericans used corn to brew tepache, which derives from the Nahuatl word “tepiātl,” which means “drink made from corn.” 

Pineapple came a little later, courtesy of trade routes that emerged between Central and South American tribes toward the end of the first century B.C. The fruit’s naturally high sugar levels make it ideal for fermentation. Cinnamon, a staple in a multitude of Mexican recipes, and sugarcane, the starting point for piloncillo, arrived with the Spanish.

How to make tepache

The most basic versions of tepache call for just three ingredients: pineapple peels, piloncillo, and water, although most recipes add a cinnamon stick. 

Piloncillo (or panela) is raw, whole cane sugar made from boiling and evaporating sugarcane juice, with the resulting sucrose often molded into a cone shape. It lends a rich flavor that ranges from smoky caramel and molasses to rum and coffee. While brown sugar also works fine, piloncillo introduces greater depth and complexity to tepache.

When making tepache, look for ripe-to-very ripe organic pineapples. Riper fruit contains more natural sugars that will help spur fermentation and, because the peels are included, organic pineapples mean less potential residue from synthetic pesticides ending up in your brew. 

Pineapple skins teem with wild yeast and bacteria just waiting to transform sugars into alcohol, so there’s no need for additional brewer's yeast. These ever-present microorganisms are the unsung heroes of tepache.

To make tepache, place the pineapple skins and any extra pieces of pineapple flesh into a large, clean glass jar. Add the piloncillo, then fill the jar with enough water to cover the peels, which will help reduce the risk of molding. Finally, stir well, cover the jar with a clean cloth, then wait for fermentation to begin. Casasola stresses that it’s important to allow the batch to breathe. “Also, if possible, weigh down the pineapple rinds to ensure that surface contaminants don’t grow on your tepache,” he says. 

Stir the mixture daily.

How long does tepache take to ferment?

In most cases, says Rodriguez, it can take a few days for tepache to ferment, depending on the temperature in your kitchen and the microflora levels on the rinds. Once tiny bubbles start to fizz atop the surface, give it a taste. “If [the tepache is] too sweet, let it ferment longer,” he says. “If it’s starting to sour, you can stop the fermentation.” 

Once you’re happy with the flavor, the tepache is ready to drink. Strain it into a clean glass container and store it in the refrigerator.

Don’t allow tepache to ferment for too long. Left to its own devices, tepache will turn into vinegar. If this happens, all is not lost — pineapple vinegar shines in dressings and marinades.

What does tepache taste like?

Although often likened to kombucha, tepache tastes remarkably different. Lightly sweet with a flavor somewhere between a juicy pineapple and fruit vinegar, tepache boasts a pleasant, yeasty beer note layered over a hint of buttery caramel. It’s complex, refreshing, and ideal for when temperatures get warm.