Eventually, even big brands such as Bud Light, Coors, and Corona got into the hard seltzer game. It didn’t take long before the market became saturated with competing hard seltzers from brands such as Henry’s, Smirnoff, and even offerings from small craft breweries. Yet, the result yields an alcoholic beverage low in sugar and carbs with a manageable ABV (averaging around five percent) that makes it the ideal, versatile beverage for anything from a day at the beach to a night out on the town. (Or you know, “seltzer.”) Brewed with a cold, natural fermentation process in a similar way to traditional beer, hard seltzers are typically fermented with sugar instead of malted barley. When White Claw hard seltzer broke into the scene in 2016, it joined Bon & Viv’s Spiked Seltzer as a “healthy” low-calorie alternative to boozing that capitalized off of the millennial obsession with non-alcoholic seltzers.
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