You Need This! Making Great Seltzers!

Adam Mills, Director of Brewing Operations at Sonder Brewing discusses a seltzer! This is an edited clip for the August 2024 Livestream Q&A Podcast.
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Hello, I am Adam! I am Director of Brewing Operations at Sonder Brewing outside of Cincinnati, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.

[@jayspies9860]

I use propper when I do seltzers. I tend to under-nutrient my seltzers a bit so they leave a little bit of residual sugar. I have found that Propper can leave a flavor behind if you use too much.

[@KB1TBL]

I use 2 packs of Proper Seltzer yeast nutrient, 2 packs of Lutra Kveik yeast and 10lb of dextrose to 10gal of purified water. This produces a neutral base