Northwest District

The presentation by Scott Helstad provides an in-depth exploration of hard seltzer production, emphasizing the significance of raw materials and carbohydrate options. It traces the evolution of hard seltzers from their inception in the 1970s to their rapid growth in 2019, highlighting key characteristics such as alcohol content, low sugar levels, and fruit flavor focus. The document discusses fermentable and non-fermentable sugars, the importance of solids measurements, and the need for clean flavors and efficient fermentation processes in creating high-quality hard seltzers.%0aAdditionally, the text delves into the properties and processing of various sugars, including liquid sucrose and dextrose, while providing a Brix table to illustrate the relationship between sugar properties. It covers the differences between cane and beet sugar, refining processes, and potential quality challenges with organic sugars. The document serves as a comprehensive guide for brewers to understand and manage raw materials effectively, ensuring optimal flavor and production efficiency in hard seltzer manufacturing.