Fmbs

Levi Funk of Untitled Art and Funk Factory Geuzeria discusses the challenges smaller breweries and homebrewers face in packing real-fruit flavors—safely—into their hard seltzers and other beverages.

Hard seltzers and similar flavored beverages have never been so popular. It’s worth taking a clear-eyed look at the processes and flavorings upon which they rely. Randy Mosher takes us behind the curtain.

The rising interest in hard seltzer and other not-so-beery beverages has led to new looks at existing gear in the brewhouse—as well as investments in equipment or partnerships that could have wider benefits.

If your hard seltzer fermentation gets sluggish toward the end, there are things you can do—such as check and adjust pH—and there are things you shouldn’t do. Chris Colby explains.

Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more.

Here are a few standouts from the rapidly evolving world of fruit-forward fermented beverages.

Hard seltzer isn’t hard to make—unless you want to do it well. Like all the pro brewers across the country who went from turning up their noses at the stuff to embracing its popularity, you too can do the same crowd-pleasing 180° in your home brewery.