How to Make Hard Seltzer
Brewers Publications (Verlag)
978-1-938469-65-7 (ISBN)
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 mocktails for using hard seltzer. In this guide, some of the country' s best hard seltzer producers provide recipes and advice for making seltzer for both commercial and home enjoyment.
Author Chris Colby has a formal education in biology and chemistry and has spent the past 20 years writing about beer and brewing. An active homebrewer, Colby combines his knowledge of science with the art of brewing. He is the author of Methods of Modern Homebrewing and The Homebrew Recipe Bible and writes for Brew Your Own and The Beer and Wine Journal. Colby lives in Bastrop, Texas with his wife and an undisclosed number of cats.
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]
| Erscheinungsdatum | 07.09.2020 |
|---|---|
| Zusatzinfo | Recipes; Illustrations, unspecified; Tables; Charts; Halftones, Black & White including Black & White Photographs |
| Verlagsort | Boulder, CO |
| Sprache | englisch |
| Maße | 155 x 228 mm |
| Gewicht | 259 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| ISBN-10 | 1-938469-65-8 / 1938469658 |
| ISBN-13 | 978-1-938469-65-7 / 9781938469657 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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