Has anyone used pineapple in their beer recepie? I was wondering if the reason that I have not seen any recepies with pineapple is because of the presence of the protein digesting enzyme bromelain within it… anyone know if that is potentially a problem?
I don’t know about that, but another concern might be lowering the pH too much. FWIW, I’ve gotten kinda mild pineapple esters from WY1084!
I know that Oskar Blues will sometimes do a Pineapple Pilsner on Firkin Fridays, but I always assumed that was a kind of dry hopped with pineapple beer. I’ll have to ask them what they do next time I’m in there…
Bromelain is the least of a brewer’s worries using pineapple. The sheer acidity & fermentability can quickly leave a beer thin & seemingly unbalanced. I’ve made a couple of attempts, but now reserve pinas for the mead & winemaking side of my operation. ;)
I made a pineapple cream ale. I added the pineapple (1 whole pineapple, chopped up, frozen and thawed out) to the secondary. It was strange, but I grew to like it.
I’ve had a few experiences like that lol 
I can see it being added to a keg of weizen or light ale at racking time. Big chunks. Let sit for a “while”. See what happens.
Certain strains of bacteria (or wild yeasts?) will give a distinct pineapple flavor. I know from experience, though I can’t tell you what they are as I do not know where exactly I picked them up. :-[
Was pretty tasty though I thought. Tart and sweet and definitely pineapple flavored. Might have been from the heather I “dry-herbed” with. Never was sure.
???
Brett Claussenii is the classic one for throwing pineapple.
I thought it might be a form of Brett. but as I have no experience with it, I had no idea what it was for certain. That’s not to say there aren’t other critters in there as well…