Chris Colby

How to Make Hard Seltzer (eBook, ePUB)

Refreshing Recipes for Sparkling Libations

• Format: ePub

Produktbeschreibung

Hard seltzer is a booming category in the world of lifestyle beverages and many craft brewers are lending their artisanal skills to this refreshing beverage. Simple to make and with a wide range of creative flavor additions, hard seltzer is a sparkling alternative for beer lovers looking to give their palate a different experience. Learn about the development of the current market and delve into the intricacies of sugars used in making seltzer. Understand the different regulations for this beverage based on how you make it so you can be in legal compliance. Explore recipes, serving suggestions, and even cocktails for using hard seltzer. In this guide, the author provides recipes and advice for making seltzer for both commercial and home enjoyment.

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Produktdetails

• Verlag: Brewers Publications
• Erscheinungstermin: 7. September 2020
• Englisch
• ISBN-13: 9781938469664
• Artikelnr.: 60042643

Autorenporträt

By Chris Colby

Inhaltsangabe

How to Brew Hard Seltzer by Chris Colby
Table 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]