Inspired by our time in Mexico a few years back, our take on Tepache returns every year. For those of you that aren’t familiar, Tepache is a lightly fermented beverage made from pineapple skins and piloncillo brown sugar.
Tepache ’24
We started with locally foraged organic pineapples from whole foods and refermented the flesh with Lux, their skins, and blended with our barrel aged Wild Ale we call Leroy.
Once our Tepache let us know that it was complete, we bottle conditioned with a bit of salt, sage, cassia bark (cinnamon) and piloncillo. We are really stoked on this version and hope you enjoy it too. Preferably on one of these nice sunny days and maybe even without shoes with sand in between your toes. Throw open the barn door to the pineapple party.