Description
Carbonated alcoholic beverage
Technical
Hard seltzer, adult seltzer, mature seltzer, spiked seltzer and hard sparkling alcohol water is a type of highball drink containing seltzer, alcohol, and often fruit flavorings. In the US the alcohol is usually made by fermenting cane sugar or malted barley. Hard seltzer products outside of the US often use either neutral spirit, or fermentation of fruit. The alcohol by volume is around 5% and the calorie-content is relatively low, derived almost entirely from fructose.
Science
Primary Reaction
Fermentation
Parameters
Temperature
6°C optimal
4°C to 10°C range
Refrigeration temperature for optimal flavor and carbonation
Time
4 weeks
2 weeks – 6 weeks
Equipment
Sensory Profile
Aroma ()
Compounds: Ethyl acetate, Isoamyl acetate, Limonene, Linalool, Geraniol
Taste
Texture
Wine Analogy
Similar to a light Moscato with its fruity and floral notes
Coffee Analogy
Comparable to a cold brew with citrus undertones
Perfume Analogy
Reminiscent of a fresh, aquatic cologne with fruity top notes
Origin & History
Civilization
Japanese
Era
Post-WWII
Region
East Asia
Spread Path
United States, Europe, and other parts of Asia via globalization and trade
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced