625 S Irish Rd | PO Box 229 | Chilton, WI 53014-0229 | BrewingWithBriess.com

HARD SELTZER/FMB FAQsWhat are the steps commonly used to make seltzer?

1. Dissolve fermentables and yeast nutrients in water as instructed by manufacturer, (may also be acceptable

to add to fermenter) and heat to greater than 170°F. This destroys spoilage organisms that may be present in

raw material.

2. Cool and oxygenate wort, then add yeast and yeast nutrients as instructed by manufacturer (may also be

acceptable to add to kettle).

3. When fermentation is complete, filter and decolorize with activated carbon.

4. Flavor and carbonate to achieve desired character. If sugar sweeteners are used post-filtration, it is

advisable to pasteurize packaged beverage, or use a preservative such as potassium sorbate to prevent

secondary fermentation.

Do I need malt and hops to make a seltzer?

• The short answer is “No,” but if a packaged ‘beer’ is not formulated with at least a token amount of malt and

hops, it is not considered a Flavored Malt Beverage and would need to conform to FDA labeling regulations

which include ingredient and allergen statements as well as a Nutrition Facts panel.

• To qualify as an FMB, a ‘beer’ must contain malt and hops. Any minimal quantifiable weight of hops will suffice.

Past precedence exists within the beer industry of 2% malt in formulation to qualify as an FMB.

How do I flavor a seltzer?

• Most major brand commercial seltzers start as neutral-flavored, colorless, alcoholic bases. Flavors

such as flavor-extracts or juice concentrates are added at finishing to create distinct taste profiles. In

addition, these beverages commonly contain flavor modifiers and sweeteners like citric acid and sugar.

Do I need to carbon filter?

• Not necessarily, but it is highly recommended if your goal is to produce a seltzer similar to the market

leaders. Carbon filtration will remove the wine-like flavors formed during fermentation; it will also help to

decolorize. Starting with a flavor-neutral base will allow flavors to be forefront.

• Choosing not to carbon filter will result in a beverage that may be perceived as too wine-like and have a

slight yellow color.

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Do carbon filter pads work?

• Yes. Carbon filtration pads are a great option for removing flavor and color from a seltzer base. While

they are very easy to use, it is important that you evaluate their efficacy during filtration run to ensure

processing conditions make a beverage that meets your standard. Typical run rates to achieve a flavor-neutral

base are 3-6 gal/ft2/hour at a differential pressure no greater than 20 psi. This assumes 5-10 BBL/hour

using 35 40 x 40 cm pads or 1-2 BBL/hour using 30 20 x 20 cm pads.

How do I use Powdered Activated Carbon?

• Powdered Activated Carbon should be added to finished seltzer base by slurrying carbon in warm water

to disperse. We recommend brewers perform a small scale pre-application test to determine the dosing rate

and contact time required to meet their individual standard. In general, you may expect to use 2-5 lbs/1000

gallons with at least 2 hours of contact time. Allow the carbon to settle and rack off into a filtration setup, or

filter immediately.

Is yeast nutrient necessary?

• Yes. The high fermentable substrates commonly used are absent of nutrients. The addition of yeast nutrients

is necessary to ensure rapid and healthy fermentations.

Can I put seltzers on Draft?

• Yes, but the aromatic flavors will migrate into and taint beer lines and gaskets and will not be fully eliminated

by cleaning. It is recommended that flavored seltzers have dedicated draft lines and only be used for similar

seltzer flavor types. Seals and gaskets on kegs and serving tanks will also be prone to flavor taint. Stainless-

steel equipment should be thoroughly cleaned after exposure to flavored seltzers.

• In extreme cases, flavors have been known to permeate through draft lines and taint neighboring beer lines.

Will flavors taint my equipment?

• Any porous material such as plastic, polyethylene, etc., has the potential to absorb flavor; there are not any

cleaners that will eliminate the aroma completely. The level of flavor taint will depend on the flavor type,

usage rates, material composition of the equipment, and contact time with the equipment. Special barrier

draft lines can help to limit flavor taint but they do not provide absolute protection from flavor carryover.

• Flavors will be removed from stainless steel with a thorough cleaning.

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625 S Irish Rd | PO Box 229 | Chilton, WI 53014-0229 | BrewingWithBriess.com

Resources for Regulations & Labeling Please note that current federal laws and regulations apply to flavored malt beverages as well as hard seltzers and sodas

made without malt or hops. TTB and/or other regulations should always be consulted to ensure compliance. TTB Ruling

2008-3: Classification of Brewed Products as “Beer” under the Internal Revenue Code of 1986 and as “Malt Beverages”

under the Federal Alcohol Administration Act - www.ttb.gov/rulings/2008-3.pdf (March 2020)

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riess Industries, Inc.