4. Brew it in a metal container

I found the pineapple beer worked better when it was made in a metal container as opposed to a plastic one, as metal is a better conductor of heat. Ensure the vessel has been well washed and rinsed with boiling water before use.

5. Bottle it in glass

I’ve used both plastic and glass bottles when making pineapple beer — I’m not sure why, but glass bottles gave it the edge.

Don’t overfill the bottles as the longer the beer ferments the more it expands, so leave a gap of about 4cm at the top before sealing tightly.

Always sterilise the glass bottles before use: wash them well, rinse in hot water and place in a 100°C oven for 20 minutes. To sterilise the lids, place in a pot, cover with water, bring it to the boil and boil for 10 minutes.

6. Longer means stronger

The longer the pineapple beer is left in the fridge, the more it matures and the boozier it becomes. The bottles I stored on their sides seemed to ferment better than those stored upright.

7. If in any doubt, chuck it out

If at any stage there is any mould formation and/or the mixture has an unpleasant smell instead of a beer-type yeasty aroma, discard it immediately as it can be toxic.