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of pineapple, make a tepache, and then blend it with a lager. KOMPAAN: Sounds wild. But only if we throw in a ton of chilies and make it a kellerbier!

And that’s exactly what happened. After hours of cutting through 1000kg of pineapple (and a lot of sticky hands), we ended up with a refreshingly tangy, slightly spicy tepache. What’s that, you ask? It’s a classic Mexican drink; fermented pineapple with a light, tropical vibe. Later on we blended it with a German-style kellerbier. The result? A refreshing, easy-drinking brew with just the right balance of sweetness, spice, and crispness. It’s something different, interesting but thirst-quenching! Cheers! Less