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Pre-heat the oven to 150°C.
Wash the pineapple thoroughly and roast for 40 minutes. Allow to cool, then trim off the skin and discard. Roughly chop the roasted flesh.
Meanwhile, heat 1 cup (250ml) of water in a medium saucepan. Once boiling, add the raw and brown sugars and stir until dissolved. Remove from the heat and set aside.
Put the roasted pineapple, sugar syrup, agave syrup, ginger, cinnamon, peppercorns and pineapple juice into a pre-sterilised plastic or glass vessel of at least 3.3L capacity.
Add enough tap water to fill the vessel to the 3L mark and stir to combine all the ingredients.
Add 2.25g of lager yeast to the top of the vessel and stir gently again.
Leave to ferment in a cool dark place for five or six days, depending on the weather and humidity.
Crack open the vessel every 24 hours to release any built carbon dioxide.
Remove the solids from the tepache using a fine mesh strainer and/or muslin cloth.
Rinse the fermenting vessel and return the tepache to it.
Refrigerate and drink straight away, or leave to ferment outside the fridge for a further 5–6 days for more flavor.
Taste periodically for readiness using a clean, sterilised spoon.