Understanding the Hard Seltzer Production Process
Contrary to a common misconception, the 'hard' in hard seltzer typically does not refer to hard liquor. The alcohol is generated through a fermentation process, which turns sugars into alcohol and carbon dioxide. This method is similar to how beer is made, although the base ingredients are different. For hard seltzers, a sugar wash is created by mixing cane sugar or malted barley with water. Yeast is then added to this wash to begin the fermentation.
The Fermentation and Filtration Process
- Sugar Wash Creation: The process begins with a simple mixture of sugar and water. Cane sugar is the most common base, but some brands may use malted barley, agave, or honey.
- Yeast and Fermentation: Yeast is added to consume the sugars, converting them into alcohol and carbon dioxide. Producers use neutral yeast strains to ensure a clean, flavorless alcohol base.
- Filtration and Scrubbing: After fermentation, the liquid is filtered to remove the yeast, impurities, and any off-flavors or aromas that developed during the process. Carbon filtration may also be used to achieve the ultra-clean profile typical of hard seltzers.
- Flavoring and Carbonation: The filtered, neutral alcohol base is then combined with flavorings, which are often natural fruit extracts, and carbonated water. This is how the final product gets its signature fruit flavors and fizz.
The Key Distinction: Fermented vs. Spirit-Based
While the market exploded with fermented hard seltzers, the lines have blurred with the rise of canned cocktails, which can also be marketed as seltzers. It's crucial for consumers to recognize the distinction to know what they're drinking.
Comparison: Fermented Seltzer vs. Spirit-Based Cocktail
| Feature | Fermented Hard Seltzer | Spirit-Based Ready-to-Drink (RTD) Cocktail |
|---|---|---|
| Alcohol Origin | Fermented cane sugar, malt, or fruit | Blended with distilled liquor like vodka, tequila, or rum |
| Base Flavor | Designed to be neutral and tasteless before flavoring | Character of the base spirit is often detectable |
| Typical ABV | Generally around 4-6% | Can vary widely, often higher than fermented seltzers |
| Classification | Classified as a Flavored Malt Beverage (FMB) or similar | Classified according to its spirit base, e.g., vodka cocktail |
| Examples | White Claw, Truly, Vizzy | High Noon (vodka-based), Mamitas (tequila-based) |
The Growth of Spirit-Based "Seltzers"
Brands like High Noon have intentionally blurred the lines by using real vodka in their products while marketing them alongside traditional, fermented hard seltzers. The appeal of these spirit-based ready-to-drink (RTD) beverages often lies in the perception of a higher-quality, cleaner alcohol base compared to a malt or sugar brew. For consumers seeking a true vodka soda or a tequila and seltzer drink in a can, these products fulfill that need.
Canned Cocktails vs. Fermented Seltzers
The popularity of hard seltzers has led to a booming category of canned alcoholic beverages. While traditional hard seltzers created through fermentation are still dominant, the market has seen significant growth in spirit-based alternatives. This means the consumer has more choices than ever but also requires them to pay closer attention to product labeling to determine what type of alcohol they're consuming. The rise of brands like Nutrl and High Noon signifies a clear shift in consumer preference toward transparently spirit-based options.
How to Check if Your Seltzer Contains Hard Liquor
To avoid confusion, the easiest way to tell the difference is by checking the ingredients label. Fermented seltzers will typically list ingredients like "fermented sugar" or be categorized as a "flavored malt beverage". Spirit-based beverages, on the other hand, will explicitly name the liquor used, such as "made with vodka" or "tequila and seltzer". Because state laws on alcohol sales can vary, the labeling of these products is highly regulated, offering a clear guide to consumers. For further reading on the history and growth of the hard seltzer market, Wirecutter offers a comprehensive review of top brands.
Conclusion
In summary, the vast majority of hard seltzers do not contain hard liquor. They derive their alcohol from the fermentation of cane sugar or malt. However, the market has expanded to include spirit-based canned cocktails, which do use hard liquor like vodka or tequila. By carefully reading product labels, consumers can easily distinguish between a fermented hard seltzer and a spirit-based beverage, ensuring they know exactly what's in their can. This evolution offers a greater variety of choices for those seeking convenient, ready-to-drink options, from light and bubbly fermented seltzers to full-bodied canned cocktails.
