I almost missed the best part of this book because I didn't read the TOC in the digital version (who does?). The book is structured from macro to micro, that is, with the discussion of commercial history of hard seltzers occupying most of the first half of the book, directions for seltzer making in a commercial brewery next, followed by directions aimed at the experienced home beer brewer with equipment at hand, followed by recipes for making hard seltzer using beer brewing techniques, followed by recipes for using the resulting seltzers in mixed drinks. End of main text. But whoa here come two appendices, the first of which is exactly what I need.

I might have missed this appendix even if I had read the TOC because I didn’t recognize the word "fermentist", which turns out to mean people who ferment stuff, as distinguished from brewers. That sounds pejorative but it isn't really. I make ginger beer, hard cider, and root beer and not hopped beer. I use minimal equipment and a rapid ferment and drink process that aims for flavor and carbonation, not alcohol. I imagine kombucha makers fit in here.

The second appendix is an introduction to the terminology and tech of brewing beer that is included to pull in readers who are not yet experienced in brewing beer at home.

So no matter where you are on the brewing spectrum you can find something useful here.

Mr. Corby writes clear and careful prose and you will enjoy reading the text. The directions are easy to follow.

If you are interested in brewing hard seltzer, this is the book. The instructions will inform your fermenting projects too, although in a backhanded way.

I received a review copy of "How to Make Hard Seltzer" by Chris Colby from Brewers Publications through NetGalley.com. ( )