Making your own homemade Marula beer

I know that most of you don’t have access to marula fruit so you won’t be needing this recipe – feel free to skip this post or just look at the pretty pictures.  I don’t think I will need this recipe again either.  I don’t even like beer.  You have to try once though. Right?

I roped in the expertise of Warren who makes quite a few batches of this beer each season. He just loves the stuff.

First collect ripe fruit from the ground beneath the trees and wash the fruit.

Remove the skins of the fruit.  I cut them round the equator and twist and squeeze the fruit pulp, pip and juice out.

Warren used this method for the photos but afterwards told me he is much quicker just using a butter knife, spoon or fork  and a special peeling motion. He told me that his friend, Masheplane does it so fast his hands blur.  I can imagine…

Collect all the pulp, pips and juice in a large container and once you have finished peeling the fruit, add clean water to just cover the fruit and mash the fruit thoroughly till the liquid in the bucket becomes quite thick.

Remove the pips and left over pulp by squeezing them a few at a time.

Cover and leave for 2-4 days depending on the strength you desire.

Skim off foam and pulp that has risen to the surface and if you wish you can strain the beer through muslin before bottling it.

Bottle in hot sterilized bottles and seal well

Store in a cool place till needed.

I added sugar to my brew after Warren gave me a taste of his beer.  Bleugh – it was VERY sour.

I will update this post in a few days once my brew has brewed and I have tasted it.

Edit:   To read about the final product and my opinion on it  please click HERE

Warning:  Please read this update HERE

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22 thoughts on “Making your own homemade Marula beer

  1. Terrific process you’ve shown Jackie, and thanks to Warren for his assistance. I’ll be very interested to know how it tastes:-) I don’t drink alcohol at all, but do think it’s great to use the fruits of any plant for a range of products. Hope you don’t have any exploding bottles! lol !

  2. No added yeast? There are a few beer makers in Europe that allow fermentation only with wild yeast – in some cases the wort is pumped into open vats to allow airborne yeast to collect on the surface and begin the fermentation process. Interesting process, no matter how fermentation begins.

  3. Our town is reeking of fermented marulas – streets slippery, sidewalks unwalkable. I made marula beer like you would make pineapple beer. Ripe marulas, sugar, water, ginger powder. My marula jelly recipe calls for 2cups juice and 1 cup sugar. Nice and sour. I have taught my craft group to make marula cordial, jelly and jam – its such a shame to let the fruit rot. The baboons in the hill close by feast on the fruits.

  4. Sien maroelas begin hier afval. Gaan kyk of ek koedoes kan wen met bymekaar maak om jou resepte te toets. Kyk al 7jaar hoe bokke dit geniet – nou is dit my beurt!

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