How to Make Hard Seltzer

Author Chris Colby has a formal education in biology and chemistry and has spent the past 20 years writing about beer and brewing. An active homebrewer, Colby combines his knowledge of science with the art of brewing. He is the author of Methods of Modern Homebrewing and The Homebrew Recipe Bible and writes for Brew Your Own and The Beer and Wine Journal. Colby lives in Bastrop, Texas with his wife and an undisclosed number of cats.

• How to Brew Hard Seltzer by Chris ColbyTable of ContentsI.History: Those That Paved the Way II. Hard Seltzers A. Fizz, Flavors, and AromaB. Alcohol, Sugars, and Other Carbohydrates C. Carbonation and pHD. Packaging and Marketing 1. Who is drinking hard seltzers? III. ProductionA. Malt-type Hard Seltzers1. The Grist, Mash, and Lautering a. Lightly-colored Malts and Adjunctsb. Minimizing the Extraction of Flavored or Colored Malt Compounds2. Boiling and Cooling a. Minimizing Color Development b. Adding Sugar 3. Fermentation a. Yeast Strains b. Yeast Nutrition4. Filtration, Flavoring, and Packaging a. Removing Unwanted Color and Malt Flavors b. Adding Flavorsi. Flavor and Sweetnessii. Acids, Acidity, and pH c. Carbonation d. Biological Stabilitye. Oxidation B. Sugar-type Hard Seltzers 1. The Must a. Sugar i. But is it Beer?b. Boiling and Cooling 2. Fermentation a. Yeastb. Yeast Nutrition3. Filtration, Flavoring, and Packaginga. Adding Flavorsi. Sweetness ii. Acids, Acidity, and pHb. Carbonation c. Biological Stabilityd. Oxidationi. Absence of Malt Compounds (Staling Precursors) IV. Recipes A. Malt-type Seltzers1. [number of recipes TBD]B. Sugar-type Seltzers1. [number of recipes TBD]