Omega Yeast launches yeast nutrient for brewing hard seltzers

Hard Seltzer | Omega Yeast®, known for custom propped liquid yeast pitches, announces the November release of Propper Seltzer™, a yeast nutrient for non-malt, sugar-based fermentation. Propper Seltzer nutrient is compatible with any strain of yeast including beer yeast, champagne yeast, wine yeast and distillers yeast, and was designed to make things easier for brewers looking to create their own hard seltzer.

Hard seltzer fermentation differs from standard beer brewing because 100 % sugar fermentations do not contain the essential nutrients that malt naturally does. So, in order to propel thorough fermentation, the yeast needs precise measurements of specific elements and nutrients. This led Omega Yeast’s R&D crew to collect data and design this proprietary nutrient blend that allows brewers to brew a hard seltzer with just a single dose.

Although you can use any yeast strain, Propper Seltzer is particularly speedy with kveiks because of how quickly kveik strains ferment. Norwegian kveik yeast was first made commercially available to U.S. brewers by Omega Yeast in 2015. Kveiks are known for their versatile fermentation temperature threshold, allowing brewers to ferment anywhere between 65-95 °F (18-35 °C) while still producing pleasing flavors. Omega partnered up with Stephen Bossu, Co-Founder and Head Brewer of Hopewell Brewing Co., for a commercial test run featuring Propper Seltzer with Omega’s exclusive Lutra™ Kveik, which is known for its very clean flavor profile.

Propper Seltzer is now available in multiple sizes for both probrewers and homebrewers.