RICHARD'S TEPACHE

This drink comes from the State of Jalisco.

1 very ripe pineapple (about 2 pounds)
1 4-inch piece of cinnamon bark
1 pound dark brown sugar
1 cup of Beer (whatever your favorite is)
2 who1e cloves
2 whole allspice
9 1/2 cups cold water


Remove the stem and base of the pineapple and scrub the outside.   Cut Into
1 1/2-inch cubes, skin and flesh together.  Crush spices roughly and add them,
together with the pineapple and 8 cups of water to a large earthenware jug.

Cover and set in sun or warm place until mixture begins to ferment and becomes
bubbly on top - about 3 or 4 days, depending on how warm the sun is.

Put 1 1/2 cups of water and the brown sugar into a saucepan and bring to a
simmer.   Simmer, stirring from time to time unti1 suar has melted.   Let
cool, then add, along with the beer to the pineapple mixture and stir well.

Cover the jUg and leave in a warm place for one or two more days longer,
until it has fermented.   Strain and serve very cold.