|Asking the important question|
The other thing to know is that it’s also the latest drinks craze to hit the US, where ‘hard’ is a euphemism for alcoholic. It’s so fashionable there that even beer rating site Untappd, which once allowed nothing but beer, cider and mead, now also permits you to list Hard Seltzers (alongside a few other oddities such as alcoholic Kombucha, which is fermented tea).
When first I came across the idea, I assumed it was the latest iteration of what in Britain and much of the rest of the world we call alcopops, and which the Americans of course call hard soda. That’s the likes of WKD and Hooper’s Hooch – sticky concoctions that concealed their alcohol content under a wave of sweetness, and came to be regarded by many as a Bad Thing that encouraged kids to get drunk.
|Brick's Raspberry Hard Seltzer|
However, when I opened the can of 5% “alcoholic aqua” gifted to me by London Fields Brewery at Brew//LDN the other week, it was very different. Yes, there’s dextrose (sugar) on the ingredients list, but that’s highly fermentable as the light and dry texture shows. Then there’s guava puree and red grape skins for flavour and colour – in this case that’s a blush-pink, and a dry and intriguing mix of tropical fruit and wine lees.
What a revelation – and definitely not an alcopop or likely to appeal to kids! Clearly, Hard Seltzer is something a creative brewer can have a bit of fun with. Indeed, London Fields admits in its promo material that its brewers "genuinely had no clue what hard seltzer was suppose to taste like" so they just had a play. Good on them.
My problem is that I've no idea yet which way the majority of Hard Seltzers swing, but given that many flavoured waters are actually sweetened too, I suspect they'll be the same. Sure, for non-beer drinkers the right one can be lighter than cider and a lot more quaffable than wine. I’m still not convinced though that they have a place on a beer website, and at least Ratebeer still agrees with me – for now, anyway.
What do you think – are you willing to give this stuff a try, and does it belong alongside beer and cider?