Alcohol gets into hard seltzer through the process of fermentation. Unlike other alcoholic beverages, such as beer or wine, hard seltzers are made by fermenting cane sugar. This means that there is no liquor or spirits added to the seltzer during production.
The fermentation process begins by adding yeast to a mixture of cane sugar and water. The yeast consumes the sugar and converts it into alcohol through a process called fermentation. This is similar to how beer and wine are made, where yeast consumes the sugars from grains or fruits and produces alcohol.
During fermentation, the yeast breaks down the sugar molecules into alcohol and carbon dioxide. The carbon dioxide is released as a byproduct, creating the effervescence or carbonation in the seltzer. The alcohol, on the other hand, remains in the liquid.
Hard seltzers typically have an alcohol by volume (ABV) ranging from around 4% to 5%. This is lower compared to many other alcoholic beverages such as beer, wine, or spirits. The lower ABV is one of the reasons why hard seltzers are often perceived as lighter and more refreshing.
It’s important to note that hard seltzers are not considered cocktails in a can. They are their own distinct category of alcoholic beverage. While cocktails are typically made by mixing spirits or liquors with other ingredients, hard seltzers are solely produced through the fermentation of cane sugar.
The use of cane sugar in the production of hard seltzers also gives them a different flavor profile compared to other alcoholic beverages. They often have a crisp and clean taste, with a hint of sweetness from the residual sugar left after fermentation.
In my personal experience, I have found hard seltzers to be a popular choice among individuals looking for a lighter and lower calorie alcoholic beverage. The fermentation process gives them a unique character, and they can be enjoyed on their own or as a base for mixed drinks.
Alcohol gets into hard seltzer through the process of fermentation. Cane sugar is fermented by yeast, converting the sugar into alcohol. This fermentation process creates the alcoholic content of the seltzer, typically ranging from 4% to 5% ABV. Hard seltzers are their own category of alcoholic beverage, distinct from cocktails, and are known for their refreshing and lighter taste.