Watch: Learn the science and processes for successful hard seltzers in this great Gusmer webinar

The webinar has taken on increasing importance during the pandemic. One of the webinar’s best attributes is that you can often just watch it at your convenience (although live you can ask questions). Over the last few months, we’ve covered webinars on yeast cell counting, cleaning glassware and hibernating draft systems. Heck, we even threw our own webinar — Just ATP: Monitoring Brewery Cleanliness with the Kikkoman A3 System — this week (you can watch it here).

Over the last month or so, Gusmer has been releasing some excellent content for FREE in the webinar format. The Gusmer brand is one of the strongest when it comes to suppliers of processing aids and fermentation equipment in a variety of beverage industries — juice, wine, spirits and beer. The company has also become a one-stop shop for cool beer equipment as it continues to partner with a variety of international brands in a distributor role — names like Bucher-Unipektin, mbt, Hamilton, PQ Corp., Aber and onward.

In last’s month‘s webinar, Gusmer taught us all how to add distinct color to our beer or restore body, foam and mouthfeel with malt concentrates. This week, the Big G tackles: Getting the most out of your hard seltzer (imbedded above). Hard seltzer is one of the fastest-growing segments in beverage alcohol. It’s generally made from two types of sugar basis — sucrose or dextrose or a combination of brewers malted barley and one of the two. Hard seltzer’s typically range from 100 to 110 calories with a 4.5 to 5 ABV.

“They’re really trying to achieve sparkling water with a shot of alcohol in the background,” says Nate Siats, Gusmer technical sales manager, who helps present in the video above.

There’s an hour’s worth of great material here, and it really gets into the technical details:

• Neutral flavor and aroma profiles with proper yeast selection
• Importance of yeast rehydration
• Nutrient dosing recommendations for high gravity bases
• Achieving your desired clear neutral base with filtration and carbon
• Denwel process equipment to meet your seltzer production needs

There are a variety of presenters and voices in this webinar and just a metric ton of great insights (filtration recommendations, nutrients advice, yeast reactivation, insights into the production process and way beyond). One of the best parts: You can watch it above at your convenience.