Everyone is Drinking Hard Seltzer. Here's How You Can Make it at Home. (2024)

The most recent flavored malt beverage trend seems to be clear, carbonated, and likely flavored alcoholic seltzer. Is there a way to make it at home or is store-bought the way to go?

John HollAug 3, 2018 - 6 min read

For the craft beer-minded consumer, picking up a 12-pack of hard seltzer is not necessarily top of mind before heading out to a friend's party. But, once you arrive there, it's hard not to notice that coolers are brimming with flavored, clear, alcoholic water.

Earlier this summer, Christian McMahan, the president of Wachusett Brewing Company in Massachusetts, in an interview with Craft Beer and Brewing's Brewing Industry Guide, talked about why his company moved into the hard-seltzer game with their Nauti Seltzer brand. He said that it's a natural progression that brought us to this point, starting in the 1990s with Zima, MillerCoors's citrus-flavored, crystal-clear malt beverage, which is coming back this summer for a limited time. From there, other beer alternatives came to market (think Smirnoff Ice and Bacardi Breezer), and then cider exploded and faded, and hard soda became the hot new thing. Now it's seltzer.

"It's the hockey stick analogy; it can fall off quickly. So, we don't chase everything," McMahan told the Brewing Industry Guide. "We see what fits for us, and this is a natural place for us to spend some time."

So, is this a place for you, the homebrewer, to spend some time? And is the result worth it?

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Sugar Water

There are two ways to make the boozy concoction. The first is to make a sugar brew. For five gallons (19 l), you mix sugar, water, and a clean-fermenting yeast, says Goodrich. The biggest problem he sees is that unless you have a very sophisticated reverse-osmosis (RO) system and a filtration system at home, the resulting alcohol will likely have a white-wine note to it. Once you carbonate it, it won't have the completely clear taste that comes with pure seltzer.

"It has background noise to it, and you want it to be flavorless," he says. "You don't want flavors competing with that."

We'll come back to this in a moment.

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Blending

The other way to make alcoholic seltzer is to blend: Take a clear spirit, such as vodka or Everclear, and mix it with water until you hit the 4.5-6% ABV range, where most of the commercial hard seltzers fall.

"It's straightforward math once you know your base alcohol," says Goodrich. Then carbonate to 3 volumes of C02 because you want the strong fizz, which adds to the overall mouthfeel and experience.

Flavoring

Let's be honest, though. If we're drinking hard seltzer-homemade or not-we want flavoring. The commercial versions come in all manner of fruit combinations from lime and coconut to blueberry lemonade.

There are a number of ways you can infuse the flavors into your homebrewed hard seltzer. First, if you went the sugar-brew route, try to find flavors, such as pear, that will boost those white-wine characteristics. The best way is to cold-steep the fruit before carbonation.

If you're doing the blend, there are a number of ways to achieve flavoring. One all-too-simple way is to use flavored vodka. There's seemingly every flavor available, from birthday cake to cinnamon plus any kind of fruit your heart desires.

Another way is to cold-steep the fruits or flavors of your choice in the alcohol before blending. You can experiment with ratios by practicing with single cups in advance. Steeping in alcohol also helps to kill any stray bugs that might be hanging out on your additional ingredients.

Or, you can let your company choose their own flavorings. Mix up a batch of plain hard seltzer and then offer a variety of fresh fruits and spices that guests can add to their cups before pouring in the liquid.

It's always best to use fresh ingredients (unless you're doing the flavored-vodka thing) so that you get a truly natural taste because many of the fruit-flavored syrups available on the market can leave your beverage with an overly sweet sensation.

When it comes to flavoring, no matter how you get it into your drink, Goodrich warns that "a little bit goes a long way." It's always best to shoot for under when it comes to additions. You can always add more later, but starting off small means your taste buds won't be overpowered."

John Holl is the author of Drink Beer, Think Beer: Getting to the Bottom of Every Pint, and has worked for both Craft Beer & Brewing Magazine® and All About Beer Magazine.

As a seasoned enthusiast in the realm of brewing and craft beverages, my expertise is grounded in a comprehensive understanding of the industry's evolution, trends, and the intricate processes involved. My knowledge spans from the resurgence of Zima in the 1990s to the contemporary fascination with clear, carbonated, and flavored alcoholic seltzers. I've closely followed the trajectory of beer alternatives, including the emergence of hard sodas, ciders, and the current prominence of hard seltzers in the market.

The article discusses the recent trend in flavored malt beverages, particularly the rise of clear, carbonated, and flavored alcoholic seltzers. It contemplates whether homebrewing enthusiasts should venture into making hard seltzer at home or opt for store-bought options. Drawing upon my expertise, I'll dissect the key concepts outlined in the article:

Evolution of the Trend: The article traces the evolution of the flavored malt beverage trend, highlighting the historical context that led to the popularity of hard seltzers. It mentions Zima, a citrus-flavored, crystal-clear malt beverage from the 1990s, and notes the subsequent introduction of other beer alternatives like Smirnoff Ice and Bacardi Breezer.
Craft Brewery Perspective: The president of Wachusett Brewing Company, Christian McMahan, is cited discussing their foray into the hard seltzer market with the Nauti Seltzer brand. The article quotes him explaining the company's strategic approach to exploring new trends and aligning with market demands.
Challenges of Homebrewing Hard Seltzer: The article interviews Caleb Goodrich, the head brewer at Wachusett, who provides insights into the challenges of making hard seltzer at home. Goodrich emphasizes the difficulty from a homebrewing perspective, discouraging enthusiasts with a humorous "Don't" but acknowledging the curiosity of homebrewers.
Two Approaches to Making Hard Seltzer: The article outlines two methods for making hard seltzer at home:
- Sugar Brew Method: Involves fermenting a sugar-water mixture with clean-fermenting yeast. The challenge here is achieving a completely clear taste without undesirable white-wine notes.
- Blending Method: Mixing a clear spirit (e.g., vodka or Everclear) with water to reach the desired alcohol by volume (ABV) level. Carbonation is then added for the fizz characteristic of commercial hard seltzers.
Flavoring Techniques: Recognizing the preference for flavored hard seltzers, the article explores ways to infuse flavors into homemade versions. For the sugar brew method, cold-steeping fruits before carbonation is suggested. The blending method offers options like using flavored vodka, cold-steeping fruits in alcohol, or allowing customization by adding fresh fruits and spices.
Cautions on Flavoring: The article concludes with a caution from Goodrich that "a little bit goes a long way" when it comes to flavoring hard seltzers. Starting with small additions prevents overpowering the taste buds, and additional flavors can be added later if needed.

In summary, the article not only delves into the trends and history of flavored malt beverages but also provides practical insights for homebrewers interested in experimenting with hard seltzer.