Thai Iced Tea Seltzer

A pastry seltzer experiment

By Chris Bernardo

Aug 5, 2022

When I was first brought onto this job, I fully intended to put out nice sessionable beers meant to refresh our staff during the hot summer months. I told myself I’d be reasonable and thoughtful with my creations. But then I saw on our experimental brew list the fated words, Pastry Seltzer.” As any rational person would do, I sat down, researched how to brew a seltzer, did some rigorous note taking, and treated myself to a good night’s rest. The following morning, I threw out my notes and put together a recipe with double everything: double the dextrose, double Propper Seltzer Nutrient, and effectively doubled the calories.

Thai Iced Tea Seltzer

Vital Statistics

  • Batch size 5 gallons
  • Boil time 15 minutes
  • IBUs 0
  • SRM 15
  • OG 18.2°P (1.082)
  • FG 3.8°P (1.015)
  • ABV 7.8%

Raw Materials

  • Dextrose
  • Lactose
  • Propper Seltzer Nutrient
    2 packs (1oz/28g each)
  • Thai tea
  • Yeast
    Lutra Kveik (OYL-071)


  1. Bring water to a boil. 
  2. Add dextrose, lactose, and Propper Seltzer Nutrient and boil for 15 minutes. 
  3. In the meantime, steep Thai tea for 5 minutes in boil kettle.
  4. Knockout quickly and pitch yeast as directed.

Hard seltzers were intended to be tasty, low-calorie, moderately alcoholic beverages. This is not that. If you’re looking for a low calorie beverage, look somewhere else. This finished at 7.8% ABV and is loaded with lactose for some extra sweetness. At the heart and soul of this pastry seltzer is Thai Tea. The result turned out to be a bright orange beverage that I felt was still missing something to truly make it social media worthy… and what is Thai iced tea without boba?

I was truly surprised at how well this recipe worked out. The combination of lactose and Thai tea was reminiscent of the Thai tea you’d get at a restaurant. The sweetness was intense, but the tannic astringency of the tea helped balance that out. Admittedly it was a bit too sweet for me, but the experiment was Pastry Seltzer” and that’s exactly what this is. To help curb the sweetness in the future, I would consider reducing the lactose by half.

Our website uses cookies to improve your browsing experience and help us better understand how users interact with the site. By clicking "Allow", you’re agreeing to the collection of data as described in our Privacy Policy.