It's quite easy to make, although if you bottle it, you do need to worry about overpressurization causing the bottles to explode. I always tend to err on the side of caution so it's just a slightly fizzy drink.
I just tried this for the first time a few weeks ago. In Colombia they call it chicha de piña. The stuff I had wasn't bottled, just left on the counter in a large covered crock to ferment for a few days. Sweetened with panela and some spices like cinnamon and maybe anise.
It's quite easy to make, although if you bottle it, you do need to worry about overpressurization causing the bottles to explode. I always tend to err on the side of caution so it's just a slightly fizzy drink.