Features of making banana beer at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you don't like banana beer, then maybe you just don't know how to make it. And if you have never tried this drink, it's time to experiment. Later in the article we will talk about how to make banana beer at home. After all, it's time for a hot summer, and a cool drink from the refrigerator will come in handy.

What is this?

It turns out that the banana beer recipe came to us from Africa, and our chefs have already adapted it to Russian realities. In fact, if you go into details, the drink is not beer at all. It's more of a slightly fermented banana juice that can be compared to traditional home brew.

Homemade banana beer, like African, does not include any dyes, flavors, monosodium glutamate and other “charms” of chemical developments, unlike store-bought beer, which is supposedly sold with the aroma and taste of fruits, but in reality replete with various additives.

To make a homemade drink, we need only 3ingredient: water, banana juice, flour.

Don't let the process scare you - banana puree can make a decent syrupy liquid.

Preparation

To brew banana beer, we need the following consumables: boiled water, ripe bananas, cornmeal.

You will also need the following equipment:

• wooden pusher;
• mashed potatoes bowl;
• spoon;
• colander/wok strainer;
• cutting knife;
• any small pot that will hold a colander;
• another pan and household scales for measurements;
• large piece of sterile cotton gauze;
• deep bowl for waste;
• narrow neck fermentation vessel;
• a plastic bag for her instead of a lid.

If you will be using bottles, you will need a funnel bottle.

It is necessary to thoroughly wash all the dishes with detergent and pour over boiling water. Wash your hands thoroughly as well.

Making banana beer

First you need to select ripe, but not overripe bananas. Not all varieties are available on our market, but the most common variety here is the one that has a green tint when unripe and a yellow hue when ripe.

The peel of stale or overripe bananas tends to darken and turn brown.

Under no circumstances should bananas be washed. We peel them, cut off the black ends.

Shifting the peeledbananas in a bowl and mash with a masher until mashed. As a result, we get a brown heterogeneous mass. We knead it so that the puree becomes homogeneous.

Next, you need to hang a colander over the pan. We cover it entirely with a piece of gauze. Carefully spread the puree on cheesecloth. It only takes a couple of spoons. Almost immediately, banana syrupy juice should begin to ooze. Gently mash the puree with a spoon for faster draining.

Now you need to take the cheesecloth along with the puree and slightly lift it so that the mass hangs on the cheesecloth. Then we wrap the puree in gauze on top so that a spherical lump is formed with a neck twisted on top. Now squeeze the juice from the puree into the saucepan until all the liquid is in the container.

The juice obtained as a result of these manipulations is diluted with cold boiled water in a ratio of 2:1. Add cornmeal - 1 part flour to 12 parts juice without water.

You can get about 300 grams of juice with pulp from a kilogram of bananas. In this scenario, you need to add 100-150 ml of water and a tablespoon of cornmeal. Mix everything thoroughly, the flour should be well beaten and stirred into the liquid, without lumps.

Pour the resulting wort into any container with a narrow neck. A funnel is required for the bottle. We put in a dry, warm and dark place where there is no way for cockroaches and other living creatures. The temperature must be at least 20 degrees Celsius. We cover the container with a bag. We stand the mixture in this way for about 20-36 hours until signs of fermentation appear: sour taste andcharacteristic odour. Wild yeast will do their job well.

Finishing

Pour the fermented wort into a saucepan and bring to a boil - this will help neutralize the harmful environment. Remove the non-liquid fraction and foam with a spoon, discard. We filter the resulting liquid through a clean, dense cloth, which we pre-dip with boiling water.

That's it. Banana beer/braga is ready. As a result, we have about 300-400 ml of filtered and practically pasteurized drink. It tastes sweet and sour, banana.

Notes

Specially purchased alcohol or wine yeast like Saccharomyces cerevisiae is worth buying only when you have about a few tens of liters of banana juice. If live fermentation does not start even after 36 hours, you can buy pasteurized beer and drip into the prepared wort.

The procedure can be greatly facilitated through the use of various mechanisms. For example, a food processor, press, blender. The wort is filtered through gauze / fabric or in expensive industrial devices.