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Bud Light released their own alcoholic seltzer water beverage in mid-January 2020. [38] The four flavors available include black cherry, lemon lime, strawberry, and mango, and are made from cane sugar and fruit flavor. Each can has 100 calories per 12 US fl oz serving and has 5% ABV. [39] [38]
The brand also has "platinum seltzer" with 8% ABV, seltzer hard soda, "retro tie-dye" seltzer, apple-slices flavors, and sangria-splash flavors. Mystic Reef Hard Seltzer comes in four classic flavors.
Across all hard seltzer brands, there is a median of 100 calories, 2g of carbs, 0-2g of sugar while still maintaining 5% alcohol. Additionally, most hard seltzers are gluten free. Seltzer marketing has claimed that these beverages offer a healthier alternative to drinking more calorically heavy alcoholic beverages. [12]
Moxie is a brand of carbonated beverage that is among the first mass-produced soft drinks in the United States. It was created around 1876 by Augustin Thompson as a patent medicine called "Moxie Nerve Food" [2] and was produced in Lowell, Massachusetts. [3]
Molson Coors was created by the merger of two of North America's largest breweries: Molson of Canada, and Coors of the United States, on February 9, 2005. [1] Molson Coors acquired full ownership of the Miller brand portfolio from SABMiller in 2016. [2]
Original New York Seltzer is a carbonated soft drink. [ 1 ] [ 5 ] It was produced from about 1981 to 1994 by father and son Alan and Randy Miller [ 6 ] [ 7 ] [ 8 ] as a non-caffeinated line of sodas featuring natural flavors with no preservatives or artificial colors.
The soda siphon, or seltzer bottle—a glass or metal pressure vessel with a release valve and spout for dispensing pressurized soda water—was a common sight in bars and in early- to mid-20th-century homes where it became a symbol of middle-class affluence.
According to nutrition labelling standards in Japan, a beverage product can be labelled as sugar-free as long as it does not exceed 0.5 g of sugar per 100 mL. [7] Strong Zero is made by freezing fruit in liquid nitrogen. Liquid nitrogen has a boiling point of −195.8 °C (−320 °F; 77 K), and hence the "−196 °C" in the name.