Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit

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  • Published on:  Wednesday, May 10, 2017
  • Bon Appétit test kitchen manager, Brad Leone, is back with episode 7 of "It’s Alive," and this time he’s brewing up a refreshing batch of tepache. Highlights include, "I want to drink this all summer long" and "I hope this doesn't blow up."

    Seal photo courtesy of Eva Rinaldi
    Woody Harrelson photo courtesy of David Shankbone

    Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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    Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit


  • Sarah Kieny
    Sarah Kieny  2 years ago +3296

    Can you please add the actual measurements and full directions in the description or provide a link?
    I'd like to make this with a pineapple I have ripening on my counter at home!

  • Riley Gabriel
    Riley Gabriel  15 hours ago

    That's a great shirt, Brad

  • Chester Connell
    Chester Connell  2 days ago

    Could you explain the use of the word "minion?" with an editorial arrow indicating a person who appears to be a woman? A Mexican? in your video?

  • Hector Erickson Lopez Lowe

    You're only to use the pineapple peels, not the entire pineapple. No ginger necessary. Piloncillo is a must as its process is different from that of brown sugar. Three large Piloncillos, taste on the 2 day and if it needs more sweetnes add one more Piloncillo. Besides the cinnamon it also carries a few (6-7)cloves, again no ginger. Fermentation process 4-6days.

  • Hector Erickson Lopez Lowe

    Mexican tepache does not carry ginger in its making.

  • Jose Leyanna
    Jose Leyanna  4 days ago

    Can you keep it for longer than 3 days in the bottles? I don't think my family would like it and I don't see myself drinking it all in a day

  • William Martin
    William Martin  4 days ago +1

    I just put this together and found myself dropping things into the pitcher saying "bum, bum, bum".

  • Lando Polaroid
    Lando Polaroid  4 days ago


  • Jessica Mikel
    Jessica Mikel  5 days ago

    Brad makes syrup!

  • SweetNote #IAMNOTALONE

    Adam Rapoport's office has a meat carcass painting?

  • SweetNote #IAMNOTALONE

    Make curtido next

  • Sony187ful
    Sony187ful  6 days ago +1

    Being back Vinny. New ones not as good.

  • purplemonkeyelephant

    Am I the only one that does a little dance to the intro music? IT'S SO PURE

  • Matthew Harrison
    Matthew Harrison  7 days ago

    Yo brad
    I have been making many fermented drinks since watching this video, most successful.
    However occasionally I have had them turn to slime, basically wall paper paste!
    I can find any information regarding this problem.
    Do you have any advice?

  • P Dee
    P Dee  7 days ago

    I wonder if that basic recipe could be fermented to a 2 to 4% alcohol content? I'll have to follow your lead and start experimenting.

  • Zetty Yusof
    Zetty Yusof  7 days ago

    Love the way brad always calls Gabby like “GABBYYYYYYY”

  • JDub704
    JDub704  7 days ago

    Not sure who edits these videos, but he is not getting paid enough!! These are pure GOLD!!!!!

  • redolentone
    redolentone  7 days ago

    This is a great idea for fermentation. You talk way way too much. You don't give the measurements for anything including the brown sugar. There is a lot of UTUBE competition and you need to maybe watch yourself and make some adjustments?

  • OSanchezO
    OSanchezO  7 days ago

    I would say thays more like Caribbean drink, i have seen this made in Haiti, Dominican republic Cuba, and Jamaica atleast but not sure if it really originated in mexico

  • David Mireles
    David Mireles  14 days ago

    You can't make tepache without piloncillo. The flavor wouldn't work. If you're gonna do that, then at least add molasses. It should be sweet, but it should taste mostly like pineapple skin smells, but with spices. And it's usually made with JUST the peels with the little bit of fruit that sticks on them when you peel it. And adding that habañero is ok because it should be spicy (as in with the ginger, cinnamon, and clove, not capsaicin ) and it works great with pineapple, but this is the first time I've ever seen anyone do that.