Pairing Food with Hard Seltzer
Wine has a long history of pairing with food, probably because it was originally safer to drink than water. Then came food and craft...
New Book About Brewing Hard Seltzer
“How to Make Hard Seltzer” hits the shelves September 7th.
Chris Colby is not new to home brewing. The author of “Home Brew Recipe Bible”...
6 Hard Seltzers Brewed with Real Fruit
We take a look at 6 hard seltzers made with real fruit.
Seltzerland is Hard Seltzer’s first ‘Fetztival’
Seltzerland, hard seltzer’s first known festival, is debuting this Saturday, August 29, in Chicago. Hosted by Cannonball Productions at the Cog Hill Golf Course,...
Will You Break Up with Your Beer? Or Just Take a Break?
Can you come back from hard seltzer?
A recent trademark application was submitted by Anheuser-Busch for the mark “Break up with beer” in the hard...
Tips For Serving a Hard Seltzer
What’s the best way to serve your seltzer?
Beer nerds love to argue about the best way to consume beer. Draft lovers say on tap...
Stepping Up Your Seltzer Garnish Game with Chamoy and Tajin
While garnishes are common with cocktails and beer, their usage with hard seltzers is just getting started. Apart from the usual slice of lime...
River City Seltzer: A Taste of Richmond
Richmond’s Bryant Cider is expanding into exciting new spaces: hard seltzer. The new River City Seltzers will be available in two inaugural flavors: Peach...
A Tidy Seltzer from Brewdog
Scottish distiller Brewdog has entered the hip hard seltzer space with their new ready-to-drink (RTD) cocktail, Clean and Press.
At 90 calories per serving and...
Mighty Swell Indeed!
Mighty Swell Seltzer is the marriage of three distiller power houses: Sean Cusack of Waterloo Sparkling Water, Clayton Christopher from Deep Eddy Vodka, Sweet...
