As such, temporary adaptations were made involving the author completing multiple semi-blind triangle tests in as unbiased a way as possible. Left: sucrose | Right: dextrose | RESULTS | Due to social distancing practices as a result of the COVID-19 pandemic, data for this xBmt was unable to be collected in our typical manner. For this xBmt, I designed a recipe using Imperial Yeast W04 Paramount, a strain of wine yeast specifically marketed for seltzer fermentation. Seeing as sucrose yields 46 points per pound per gallon (ppg) and dextrose yields 42 ppg, in order to achieve the same OG, I had to use slightly more dextrose than sucrose. To evaluate the differences between a hard seltzer made with sucrose and one made with dextrose. Given the newness of hard seltzer, there is a paucity of information regarding the impact either sugar has on flavor, so I figured I’d put it to the test myself. As it pertains to beer, many hold that sucrose imparts a cider-like flavor and hence prefer using the purportedly more neutral dextrose, though others claim they’re basically the same and use them interchangeably.Ĭonsidering sugar makes up 100% of the fermentables in hard seltzer, it stands that any differences in character imparted by sucrose and dextrose would be readily apparent. The alternative involves using yeast to ferment a volume of sugary water, with the source of said sugar typically being either sucrose (table sugar) or dextrose (corn sugar). While making a tasty batch of hard seltzer can be as easy as blending water with a neutral booze and flavoring, this approach not only poses various issues on the commercial scale, but many believe it results in a product with a less desirable flavor profile. To the chagrin of some, White Claw quickly became a household name, which naturally led to other manufactures creating their own versions of hard seltzer including many macro and craft breweries. Mosaic Of Change IPA by House Of Pendragonīack in 2016, likely in response to the growing popularity of flavored sparkling water, a curious beverage began to pop-up on liquor store shelves that promised a refreshing and lower calorie way to catch a buzz.
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