As an expert sommelier and brewer, I can tell you that the alcohol used in seltzer can vary depending on where it is produced. In the United States, seltzer is typically made by fermenting cane sugar or malted barley. This means that the alcohol is produced through the natural process of fermentation, where yeast converts the sugars in the ingredients into alcohol.
However, outside of the US, hard seltzer products have been found to use different methods and ingredients to create the alcohol. One common approach is using neutral spirit, which is a highly distilled alcohol that is almost flavorless. This neutral spirit is then mixed with carbonated water and flavorings to create the seltzer. This method allows for greater control over the alcohol content and flavor profile of the seltzer.
Another approach used in some countries is the fermentation of fruit to create the alcohol in seltzer. This involves fermenting the sugars present in fruits, such as grapes or apples, to produce the alcohol that is then used to make the seltzer. This method can add a unique and natural fruit flavor to the seltzer, depending on the type of fruit used.
In terms of alcohol content, seltzers typically have an alcohol by volume (ABV) of around 5%. This falls in line with many other popular alcoholic beverages, such as beer. The relatively low alcohol content makes seltzers a popular choice for those looking for a lighter and more refreshing alcoholic beverage option.
One of the reasons why seltzers have gained popularity in recent years is also due to their low calorie-content. Compared to other alcoholic beverages like beer or cocktails, seltzers tend to have fewer calories. This is because they are typically made with lighter ingredients and have a lower sugar content. As a result, seltzers have become a popular choice for individuals who are watching their calorie intake or looking for a healthier alternative to other alcoholic beverages.
In my personal experience, I have seen the rise of seltzers in the beverage industry and have witnessed the different approaches used in their production. I have tasted seltzers made with fermented cane sugar, malted barley, neutral spirit, and even fruit fermentation. Each method brings its own unique characteristics and flavors to the seltzer, appealing to a wide range of consumer preferences.
The alcohol in seltzer can be made through various methods, including fermentation of cane sugar, malted barley, neutral spirit, or even fruit. The resulting alcohol content is typically around 5%, with a relatively low calorie-content. The choice of alcohol used in seltzer production can greatly influence the flavor and overall drinking experience.