Hard seltzer

Hard seltzer is produced from a sugar-based fermentation that produces a neutral alcohol base that is often flavored with fruit or other aromatics. There are many different strategies for producing hard seltzer depending on the priorities of the brewer. We present here a protocol for fermentation of 20°P dextrose wort to achieve alcohol yields of ~12% ABV using organic nutrient sources. This protocol is intended as a starting point that could then be optimized according to the needs of the brewer.

Download Best Practices (pdf)