Table of Contents
How to Brew Hard Seltzer by Chris ColbyTable of Contents
I. History: Those That Paved the Way
II. Hard Seltzers
A. Fizz, Flavors, and Aroma
B. Alcohol, Sugars, and Other Carbohydrates
C. Carbonation and pH
D. Packaging and Marketing
1. Who is drinking hard seltzers?
III. Production
A. Malt-type Hard Seltzers
1. The Grist, Mash, and Lautering a. Lightly-colored Malts and Adjuncts b. Minimizing the Extraction of Flavored or Colored Malt Compounds
2. Boiling and Cooling a. Minimizing Color Development b. Adding Sugar
3. Fermentation a. Yeast Strains b. Yeast Nutrition
4. Filtration, Flavoring, and Packaging a. Removing Unwanted Color and Malt Flavors b. Adding Flavors i. Flavor and Sweetness ii. Acids, Acidity, and pH
c. Carbonation d. Biological Stability e. Oxidation
B. Sugar-type Hard Seltzers
1. The Must a. Sugar i. But is it Beer?
b. Boiling and Cooling
2. Fermentation a. Yeast b. Yeast Nutrition
3. Filtration, Flavoring, and Packaging a. Adding Flavors i. Sweetness ii. Acids, Acidity, and pH
b. Carbonation c. Biological Stability d. Oxidation i. Absence of Malt Compounds (Staling Precursors)
IV. Recipes
A. Malt-type Seltzers
1. [number of recipes TBD]
B. Sugar-type Seltzers
1. [number of recipes TBD]