Northwest District

The document provides an in-depth analysis of fermentation strategies specifically tailored for hard seltzer and other low-nutrient sugar-based ferments, as presented by Jessica Just at the NW District MBAA Fall Meeting. It outlines the definition of hard seltzer, the challenges faced in its commercial production, and the critical role of yeast nutrients in achieving consistent fermentation outcomes. Factors such as yeast pitch rates, nutrient types, and sugar concentrations are discussed, along with the importance of selecting appropriate yeast strains and managing fermentation conditions to mitigate risks of incomplete fermentation.