MBAA TQ https://doi.org/10.1094/TQ-60-2-0615-01 | 
VIEW ARTICLE
Janelle Harmon. Molson Coors Beverage Company, Milwaukee, WI, USA
Abstract
With the growing share of seltzer in the market, many breweries are expanding their capabilities to produce both beer and seltzer. Several concepts and areas of focus when training a beer panel carry over to seltzers, but the lexicon will shift away from hops, malt, and esters to fruits and botanicals. This article focuses on training an existing beer panel on seltzer attributes, sweeteners and sweetness, time intensity, fruit/botanical lexicon, and seltzer profile development.
