The demand for hard seltzer continues and you are losing potential sales to customers if you don’t have a clear, bubbly offering on your menu board. But making good hard seltzer at a small brewery isn’t easy with yeast demands and other challenges. Ashton Lewis has spent the past year educating smaller breweries on how to craft their own hard seltzer successfully and with a minimum amount of headaches. So if you’ve resisted adding a hard seltzer to your production schedule or if your first efforts weren’t as good as you wished, then learn from this former pro head brewer’s tips and advice to brew a well-made hard seltzer to add to your brewery’s offerings. Click here for PDF of the presentation.
ASHTON LEWIS MANAGER OF TRAINING AND TECHNICAL SUPPORT, BSG CRAFT BREWING TECHNICAL EDITOR, BREW YOUR OWN MAGAZINE
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