Episode 280: Hard Seltzer Fermentation Analysis & Optimization

Hard seltzer fermentation is analyzed to optimize ingredients and performance. Ben Koppenhaver, a project scientist at Jasper Yeast, shares findings from over 400 trials aimed at helping brewers achieve a dry, clear, and neutral hard seltzer. The discussion covers the importance of an ideal nutrient blend, yeast selection, and water profile, noting that varied water sources impact fermentation. Testing 30 different yeast strains revealed that Kveik and British yeasts performed optimally under the harsh conditions of hard seltzer fermentation. Nutrient concentration and yeast pitch rates also significantly affect attenuation speed and color, particularly in high-gravity sugar washes.