Pineapple ginger beer: any recipe ideas?

Discussion in 'Homebrewing' started by atomeyes, Jan 5, 2014.

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  1. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    I'm thinking of making a pineapple ginger beer for a party. i was going to use pineapple, ginger and some brown sugar.
    just wondering how you guys would use pineapple in a 5 gallon batch. same as ginger. fresh vs powder? i assume you'd add it in the last 5 min of boil. quantity?

    and what kind of yeast would you think of?
     
    #1 atomeyes, Jan 5, 2014
  2. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    I don't have much experience with ginger and beer, but I do with ginger and cider. Anyway, I would add the ginger to maybe the last 5 min of the boil...as you mention, but I'd also make sure it made it to the fermenter. I would also advise fresh over powder.

    Not sure about the pineapple, as I think you'd primarily get the sourness from it...
     
    #2 JohnSnowNW, Jan 6, 2014
  3. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Would you consider going for a pineapple aroma/flavor from the hops or yeast? I googled "hop with pineapple flavor". The first link had some good leads. I agree with JohnSnowNW. Once you remove tHe sweet and sour from the flavor of a pineapple, the actual pineapple flavor may be too subtle to pick up.
     
    #3 scurvy311, Jan 6, 2014
  4. hopsandmalt

    hopsandmalt Initiate (0) Dec 14, 2006 Michigan

    I have heard (but not experienced first hand) that fermented pineapple or pineapple juice tastes like rotten pineapple. I seem to remember JZ saying something on a podcast a while ago to that effect. I think he said his pineapple pale ale was a drainpour.

    Think about pineapple minus sweetness. yuck.:confused:
     
    #4 hopsandmalt, Jan 6, 2014
  5. hopsandmalt

    hopsandmalt Initiate (0) Dec 14, 2006 Michigan

    Ginger is another story altogether. I have made some great beers with ginger.

    Christmas ale- 1 tbsp. dried ginger (amongst other spices) at flameout

    Lemongrass/ Ginger Saison: 1 oz. crystalized ginger in secondary 10 days

    Ginger mead: 1 lb. fresh ginger sliced thin in primary 30 days
     
    #5 hopsandmalt, Jan 6, 2014
  6. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    talked to someone who made a commercial beer with pineapple. the juice added to boil is the way to go, apparently. i'd consider boiling the juice first in a saucepan to reduce it.
     
    #6 atomeyes, Jan 6, 2014
  7. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Use galaxy hops, and ferment with brettanomyces brux trois, and voila, instant pineapple juice.
     
    #7 od_sf, Jan 6, 2014
  8. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    can't. has to be ready in a month. bbtrois takes a month for fermentation to finish nicely. i'd also use bbtrois plus b claus in combo.
     
    #8 atomeyes, Jan 7, 2014
  9. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Ginger powser is mellow compared to fresh. Fresh is spicy! It's up to you, but I'd start with the fresh stuff. The best way to skin ginger is with the side of a spoon! 1/2-1 tsp at the end of the boil depending on the recipe.
     
    #9 inchrisin, Jan 7, 2014
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