Brues Alehouse Brewing Co
Our Impression: We greatly appreciate the craft of brewing such a simple beverage: Water + Yeast + Sugar. This requires a well-purified water source: We use reverse osmosis water with less than 2 PPM TDS. The yeast requires a high nutrient level: We use a specialized yeast + nutrient blend developed in Australia. The sugar source must be pure and simple: We use dextrose, a single-chain sugar source derived from corn. Whether you agree or not, hard seltzers are one of the most important additions to craft breweries across the nation and we have embraced the movement!
Style: Hard Seltzer
Yeast: Yeast Designed for Hard Seltzer Production
Adjuncts: Dextrose (Corn Sugar)
Water: Reverse Osmosis Base with light additions of CaSO4, CaCl2
Original Gravity: 9.9 Degrees Plato
Estimated IBU: 0 IBU
Color: 0 SRM
Aroma: Green Apple, Mild Sulfur
Appearance: When young, Alpen Glacier pours slightly cloudy. As it conditions over time, the yeast drops out and a brilliant seltzer results.
Flavor: A clean, healthy fermentation results in a dry, refreshing alcoholic beverage with perfect summer drinkability. We enjoy the subtle fermentation characteristics of our yeast, which produce almost cider-like notes. Instead of adding lemon or lime “flavors,” we add fresh lemon and lime as it’s ordered. If you buy it in a can, we recommend adding fresh citrus or fruit of your choice!
Mouthfeel: Very light with high carbonation.