“Armed with fresh fruit and locally sourced ingredients, smaller breweries are creating an artisan niche in the fast-growing hard seltzer category.
“Fonta Flora could be voted the “least likely” brewer to produce a hard seltzer. The brewery, which operates several locations in western North Carolina, specializes in beers sown from wild yeast and such Appalachian produce as carrots, foraged dandelions, and heirloom corn. Fonta Flora’s ethos seems the antithesis of the hard seltzer category, which is dominated by massive brands fermenting malt and sugar.”
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Article written by Joshua M. Bernstein
June 15th, 2020