These Sacramento hard seltzers join the growing market of making drinks go down easy
Hard seltzers emerged as the drink of the summer in 2019, and their presence has only grown in the years since. Early monopolizers Truly and White Claw now share the marketplace with brands such as High Noon, Bon & Viv and Vizzy, with an ever-growing list of flavors as well as competitors.
Seemingly every major beverage company has introduced a hard seltzer line, from Bud Light and Four Loko to Sunny D and Topo Chico. Hard seltzers have almost become ubiquitous at Sacramento-area breweries as well, a local alternative to major labels.
Grocery stores around the area stock Davis-based Sudwerk Brewing’s “Life Is Hard Seltzer” line, with flavors such as watermelon, tangerine and black cherry hidden behind colorful labels.
At Ease Brewing keeps a 5% ABV citrus/grape seltzer on tap at its midtown Sacramento brewery, and others such as Track 7, Oak Park Brewing, Darkheart, Device and Crooked Lane have their renditions. There’s even a “Sacramento Seltzer” produced in Pueblo, Colorado, named because it sources chardonnay juice from California’s capital.
The growing popularity and increased varieties of hard seltzer make sense. Crisp, refreshing and (often) fruity, they go down easier than several styles of beer in the hot summer sun and frequently lack gluten. The brewing process is relatively straightforward and easy to pull off for someone used to fermenting beer.
Even local producers without a brick-and-mortar presence have surfaced. Livvy seltzers are produced at Tank Space, a co-packing facility in North Sacramento’s Robla neighborhood owned by the Can Van founders Jenn Coyle and Lindsey Herrema and Proof Cocktail Co. creator Adam Glatt.
Livvy seltzers are made from a wine blend and have less carbonation than major brands, founder Ryan Lee said. Each flavor — ginger peach, prickly pear lemonade and pineapple hibiscus — takes its flavor strictly from fruit juice concentrates and botanicals intended to aid in the digestive process. There’s no added sugar, and the ABV is a manageable 4%.
“We thought we could make a drink for younger, health-conscious consumers that want to drink socially,” said Lee, 28.
You’ll only find Livvy online right now, as it’s in the middle of its first production run, but Lee is hoping to stock the seltzers in Whole Foods and Erewhon as well as liquor stores. With 12-packs of the premium seltzer shipping nationwide from Livvy’s website for $48, those premium grocer names check out.
What I’m Eating
Duy Pan built a following for May May Catering, his Asian seafood provider in south Sacramento’s Little Saigon neighborhood, then opened Oyster Bar on the other side of town in September.
The bright North Natomas seafood bar is full of splurge items, from caviar service ($15-$30 for a half-ounce) to market-price crab, lobster and shrimp to seafood towers ($70-$182). Yet Oyster Bar equally leans into lighthearted gimmicks, including nautical decor, lots of specials and a button customers can attempt to stop right at 10 seconds for a $20 gift card and their picture on the wall.
An employee was shucking 10 varieties of raw oysters at his crustacean station on my visit, with source names like Rock Hole (Chesapeake Bay) and Steamboat (Puget Sound).
My recommendation: Get a mixed half-dozen ($22) or dozen ($38) and taste the differences in brininess and creaminess between the types, with the help of Oyster Bar’s questionably-named but refreshing “yellow fever” sauce (chilis, tomatoes, shallots, cilantro, lemon and fish sauce).
The crab shrimp balls ($15 for five) were a hit of an appetizer. A fluffy mix of chopped shrimp and snow crab hid inside crispy fried exteriors, with a hint of spice and a spoonful of aioli over the top.
Seafood pastas and stews comprise much of the prepared kitchen dishes. While both were hearty, I found myself wishing the diablo penne ($22) had loaned some of its seasoning to the étouffée ($32).
Oyster Bar
Address: 4261 Truxel Road, Suite A7, Sacramento.
Hours: 3-10 p.m. Monday-Thursday, 12-10 p.m. Friday-Sunday.
Phone number: (916) 468-6989.
Website: https://www.oysterbarsacramento.com/
Drinks: Beer, wine and sake, with an emphasis on King Cong Brewing Co. (on Del Paso Boulevard in south Hagginwood).
Animal-free options: No mains. Sides include cheese curds, shoestring fries, a mixed greens salad and Hatch chili macaroni and cheese.
Noise level: Relatively loud.
Openings & Closings
Loomis’ La Fogata Taqueria opened its second location last week, this one at 3987 Taylor Road in the same Placer County town. It will have a similar menu to the original Mexican restaurant; think burritos, mulitas and quesadillas.
The Great Greek Mediterranean Grill opened its first two Sacramento-area restaurants on Monday, one at 3700 Crocker Drive, Suite 100 in Crocker Village and the other at 2010 Blue Oaks Blvd., Suite 140 in Roseville. Each fast-casual concept carries items such as souvlaki, gyros and salads.
Chando’s Cantina has closed its Mexican restaurant and bar in Mansion Flats, according to a social media post Tuesday. Owner Chando Madrigal closed his other Cantina concept in the El Dorado Hills Town Center last October, though eight more casual Chando’s Tacos taquerias exist throughout the region.
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