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Hard Seltzer Recipe with Birallee Brewing

The Brewer: Peter Morrissey 

Peter is a homebrewer from Sydney, Australia. Like many others before him, Peter got started in homebrewing after being gifted a homebrewing starter kit from his wife way back in 2015.

A simple hobby soon grew into a borderline obsession, and Peter has been documenting his brewing journey in recent years with recipes, guides, brew days, equipment reviews, and other insights through his website Birallee Brewing - named after the street where it all began. Peter loves researching and finding ways to improve his beers, as well as trying different beer styles and brewing techniques.


The Drink: Hard Seltzer 

In our opinion, it's definitely worthwhile (especially during Spring and Summer) to have a refreshing, alcoholic alternative option to beer available, and one of our favorites is a hard seltzer. They're ridiculously easy to make, and can be flavored/sweetened in any number of ways.
Starting off with our water, we opt for 5 gallons of spring water (with next to no mineral content) or alternatively go for reverse osmosis water. This is key to making sure you're finished seltzer is a clear as possible—water with a high mineral content will cause a cloudy final product. Next, heat the water in your boil kettle to 176F. Once there, kill the heat, add the dextrose and stir until completely dissolved. Once dissolved, turn the heat back on until you reach a boil. Boil gently for 10 minutes, then cut the heat.
Now, you do need to add some things to your water since we haven't got some of the nutrients yeast require that we normally have when making wort from malted grains. We've had great success with Omega Propper Seltzer yeast nutrient - simply add the contents of the packet after the boil and whirlpool for 10 minutes.
As you'd expect this has everything your yeast need for a healthy fermentation, though it does leave a slight yellow hue in the finished seltzer (even more so when you first add it to your dextrose solution). We've found the color is easily masked once you back sweeten/flavor with something though.
Finally, chill the solution down to around 86F and pitch the Lutra yeast and ferment at or above 86F. No, that's not a typo - this stuff absolutely rips and you'll hardly believe how clean it tastes after. Fermentation will finish within a day or two at this temperature, but in our experience it's best left for at least a week to condition and let the yeast reabsorb any off flavors that are created. You can then back sweeten in the glass, bottle or keg.
We'd recommend for your first time, keg it as is and back sweeten in the glass so you can try difference flavours and concentrations to figure out what you like. We've tried different soda syrups, as well as cordials - you'll soon figure out what your favorites are and can go from there.
You will need to carbonate these a bit higher than your beers so make sure you account for this as well. The final product will have a slight yellow hue—not dissimilar to some white wines. Serve with ice and your favorite mixer/sweetener—the perfect drink for a hot Summer afternoon. 


The Recipe: Birallee Hard Seltzer 



  • 4.85 lbs Dextrose


    • Omega Lutra Kveik dry yeast (OLY-071)


    BATCH SIZE: 5 gal

    OG: 1.04

    FG: 1

    IBU: 0

    ABV: 5.3%

    MASH TEMP: 176ºF

    BOIL: 10 min



  • 86ºF Initial Fermentation - 10 days

  • Cheers,

    Peter Morrissey  - Birallee Beer & Brewing 


    Spike Summarizes: All Things Hard Seltzer

    What is a Hard Seltzer? 

    A Seltzer, in the context of alcoholic beverages, refers to hard seltzer, a drink that consists of carbonated water, alcohol, and often a fruit flavoring. It's a light, refreshing beverage that has surged in popularity as a lower-calorie and lower-carb alternative to beers and mixed drinks.

    What distinguishes a Hard Seltzer from other alcoholic beverages? 

    Hard seltzers are characterized by their clean, crisp taste and lack of beer-like bitterness or wine-like sweetness. They typically have a modest alcohol content and are infused with a variety of fruit flavors, making them a popular choice for those seeking a subtle, easy-to-drink option.

    What's the history of a Hard Seltzer? 

    While carbonated mineral water has been consumed for centuries, the concept of an alcoholic seltzer is relatively recent. The hard seltzer trend gained momentum in the 2010s, appealing to health-conscious consumers looking for a light alcoholic option.

    What does a Hard Seltzer taste like?

    The taste of a hard seltzer is often light and fruity, with the alcohol flavor usually taking a backseat to the carbonation and fruit essences. The flavors are meant to be refreshing and are often inspired by popular cocktails or fruit combinations.

    How is Hard Seltzer made? 

    Hard seltzer is made by fermenting cane sugar or malted barley, then carbonating the resulting liquid. Flavorings are added post-fermentation, just before packaging.

    What are the essential ingredients in Hard Seltzer? 

    The essential ingredients in a hard seltzer are water, a fermentable base (such as cane sugar or malted barley), yeast for fermentation, and natural or artificial flavorings for taste.

    How strong is a typical Hard Seltzer? 

    The alcohol by volume (ABV) in hard seltzers usually ranges from 4% to 6%, similar to many light beers.

    Are there different types of Hard Seltzer? 

    Variety in hard seltzers typically comes from the flavorings used. There are citrus, berry, tropical fruit variations, and even combinations that mimic classic cocktails.

    How does Hard Seltzer compare to other malt beverages? 

    Hard seltzer has a much lighter and cleaner taste profile than traditional malt beverages, which have more pronounced flavors from the grains used in brewing.

    Where can you buy Hard Seltzer? 

    The best hard seltzers can be found at most liquor stores, grocery stores, or wherever alcoholic beverages are sold.

    Is Hard Seltzer low carb?

    Hard seltzer appeals to those following low-carb lifestyles, like keto, as the fermentation process consumes sugars, leaving behind fewer carbs.

    They are often lower in calories compared to many beers, wines, and mixed drinks.

    How does the fermentation process affect the color and flavor of Hard Seltzer? 

    The fermentation process for hard seltzers is designed to be clean and neutral, providing a blank canvas for the light fruit flavors that define the beverage.

    Hard seltzer is clear because it’s made from fermented sugars or malt that don’t impart color, and the flavorings used are typically colorless.

    What are some popular brands of Hard Seltzer?

    Some widely recognized brands of hard seltzer include White Claw, Truly, and Bon & Viv.


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