Pineapple Cider

Directions

1. 1
   Do not peel pineapple; wash thoroughly; core; cut the flesh and skin into chunks.
2. 2
   Place into a large covered jar (like a pickle jar); add water, sugar, cloves, and cinnamon.
3. 3
   Cap jar; store in warm place for 48 hours; uncap; stir.
4. 4
   Add beer; allow tepache to continue to ferment for 24 hours more.
5. 5
   Strain liquid; discard fruit; add sugar substitute.
6. 6
   Chill.
7. 7
   Serve cold over cracked ice.