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Hard Seltzer generated USD $550 million in sales in 2019 in the US and is expected to grow to USD $2.5 billion by 2021. While hard seltzer is very prevalent in the US, it is also increasing in popularity in Europe and Asia. Similar to the craft beer trend, hard seltzer has plenty of opportunity for growth.
But while craft beer and hard seltzer are both popular with consumers, they are not the same, especially when it comes to production.
Hard seltzer has lower amounts of carbohydrates, sugars, alcohol and protein levels, the taste is often missing a full body, and the low alcohol level combined with the absence of hops or sulfur makes hard seltzer receptive to spoilage microorganisms.
Decolorization, alcohol reduction and microbial stabilization impact the taste profile, and therefore the right selection of technology is important.
Download our application bulletin, “Hard Seltzer Filtration Process Improved with Pall Solutions,” to learn:
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How hard seltzer is produced
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The main challenges to seltzer production
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What solutions can help with decolorization, alcohol reduction and microbial stabilization
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