Hard Seltzer 101: 6 Ideas for Brewing Up Hard Seltzers

Hard seltzer is having a MOMENT. Your customers want something new, and you can make it happen.

Brewing up a basic hard seltzer is a great addition to your menu. If you’re considering making flavorful hard seltzer a signature drink, here’s what you need to know.

What is Hard Seltzer?

At first glance, brewing up a basic seltzer is fundamentally simple. And if you’re already brewing beer, you already have some of the necessary equipment. In addition, the fermentation process is essentially the same, so you also have the necessary skills.

Simply put, basic hard seltzer is flavored sparkling water with alcohol content; that is, water with lots of sugar, fermented with yeast, flavored, and carbonated. That’s it. Package it with a catchy brand name, and it’s good to go. And because it’s gluten-free, it appeals to all the folks who cannot have gluten or choose to live gluten-free.

But like most things, it’s more challenging than it sounds to make good hard seltzer.

The most important thing to remember: while flavors can range from lemonade to Spicy Ranch Water, craft hard seltzer absolutely must taste crisp and clean to be satisfying. It needs a sharp bite, even if the flavor is subtle.

1. Get the Nutrients Right

Without barley and hops, yeast has nothing to feed on for fermentation. You’ll need a high-quality nutrient blend of Epsom salts, zinc, magnesium chloride, diammonium phosphate (DAP), and sodium bicarbonate. Fortunately, you can get a pre-formulated yeast nutrients blend with everything your basic seltzer needs in the correct proportions.

Of course, you also have to get the timing right, just as you would when making beer. Typically, you would add nutrient solution at the boil/pitch and then twice at 24-hour intervals.

2. How’s Your Water?

Most people don’t think much about it, but water is not just water, and not all water tastes the same. Water can taste very different when drawn from different sources, and it can impact the taste and consistency of your basic seltzer. The pH needs to be precise, 4.5 or 4.6. If you use tap water, you’ll need to buffer it for the right pH balance or use a reverse osmosis filtration system to remove contaminants and microbes, leaving a clean, neutral base that won’t affect the flavor of your brew.

3. Choose the Right Yeast

Different yeast strains produce different flavor esters. For example, American yeast is considered “clean,” English yeast has a fruity flavor, and Belgian yeast is complex, boozy, and flavorful. However, hard seltzer has a more delicate flavor than beer, and yeast may deliver more complex flavors than expected. For a cleaner, more natural taste, you may be better off starting with a neutral yeast and letting the flavoring speak for itself.

4. Banish the Funk

The funky sulfur smell is a byproduct of yeast fermentation and is hard to avoid. As a result, CO₂ scrubbing has gained popularity with seltzer makers. Brewchatter explains the process:

“Rack your clear seltzer to the keg, attach your beverage out ball lock connector to your gas line, and turn your CO₂ on at about 5 psi. Open the lid so everything can escape, and let it run. This process shouldn’t take more than 5 or so minutes, but give the CO₂ a little time to catch all of those compounds from the bottom up and force them out of solution.”

First Key Brewing Consultants adds a cautionary note: “After fermentation, the solution will be saturated with CO_2, so brewers should agitate the solution to knock some CO₂ out before bubbling. Otherwise, a cascade of released CO₂ could occur, and the solution could overflow the vessel.”

5. Choosing Your Flavor: Hard Seltzer Flavor Trends

Flavor sets your brew apart from the competition, and seltzer makers have tried countless flavors to win over consumers. Fruit and citrus flavors dominate the market, but that may be due to big brands picking the lowest-hanging fruit (pun intended) for the guaranteed win. However, small breweries can afford to try small, adventurous batches, and some have met with success.

Some brewmasters use real fruit juices or even fruit purees for a creamier product, called a “smoothie seltzer,” but most stick with flavor extracts or natural flavorings that add flavor without needing pasteurization to prevent secondary fermentation.

YouGov.com asked consumers about their favorite hard seltzers, and here are the top answers:

Across all (legally allowed to consume alcohol) age groups:

1. Mike’s Hard Lemonade Seltzer Pineapple – Mike’s Hard Lemonade was one of the first brands to go big, but, surprisingly, it’s the pineapple version that is in the top two with every age group and chosen number one by both men and women.
2. Truly Hard Seltzer – made with a vodka base as opposed to a sugar mix. Flavors include Wild Berry, Pineapple Mango, and Strawberry Lemonade.
3. Corona Seltzer – Consumers like Corona Hard Seltzer but did not specify a specific flavor. Their flavors include Citrus Lime, Spicy Pineapple, Watermelon Lime, and Mandarin Starfruit.
4. White Claw – one of the most recognizable names in the hard seltzer industry is also made with an alcohol base. According to the Food Network, Black Cherry, Tangerine, Blackberry, Pineapple, and Natural Lime are their most popular flavors. In the YouGov survey, the most popular flavor was Iced Tea Mango.
5. Smirnoff Spiked Sparkling Seltzer – another familiar name entered the market with a vodka-based seltzer featuring flavors like Blue Raspberry Lemonade, Pink Lemonade, Peach Lemonade, and Pineapple Lemonade. Their Poco Pico variety pack is made up of more adventurous blends, including Spicy Tamarind, Pineapple Jalapeno, Spicy Margarita, and Mango Chili.

The top specific flavors (as opposed to brands) mentioned are:

• Mike’s Hard Lemonade Seltzer Pineapple
• White Claw Iced Tea Mango
• Truly Passionfruit
• Vizzy Hard Seltzer Raspberry Tangerine
• Barefoot Cherry & Cranberry
• Arctic Chill Ruby Red Grapefruit
• High Noon Grapefruit
• Funky Buddha Tropical Mango Guava
• Good Company Hard Seltzer Peach
• Smithworks Strawberry Hard Seltzer

The trend is citrus blends, with tropical fruit and stone fruit flavors leading the pack. Brewers looking to spice things up usually rely on jalapenos or chili peppers.

6. Create the Fizz

Carbonation is the final step in the process. Most hard seltzers are carbonated with about 2.8 volumes of CO₂, which is bubblier than a typical American beer.

7. Build a Distinctive Brand

Finally, cool packaging is an essential component in marketing your new product. Hard seltzers are typically sold in tall, slender cans and tend to be trendy and feature eye-catching artwork.

Your design should reflect your brand aesthetic, along with a connection to the flavor inside. Gordon Ramsay’s Hell’s Seltzer features the flames he uses as transitions in his shows in colors that reflect the contents. For example, the flame colors on a can of That’s Forked, a combination of key lime, vanilla, and graham flavors, are yellow rimmed by lime green.

The Biggest Challenge of Brewing a Basic Hard Seltzer

The fermentation step is the most difficult part of the process. You may run through several batches before finding the right balance of nutrients and the right yeast for the flavor you’re going for. You may also need to experiment with producing sparkling clarity and the tastiest flavor-to-base ratio.

Adding a basic hard seltzer to your brewery lineup is a perfect way to open your products up to more than beer drinkers. When done right, a crisp and flavorful hard seltzer is the perfect accompaniment on a hot summer day, at a tailgate, backyard party, or weekend pregame. Experiment with flavors, branding design ideas, and limited editions to build the hype and bring in more business.

Looking for more craft brewing industry trends and ideas? Check out the Boiler Room Blog, and learn how Reliable Water Services can help with all your brewery’s hot water needs.