By Lori Fredrich Senior Writer & Dining Editor Published Dec 12, 2019 at 11:01 AM

The hard seltzer market is booming. And it’s only expected to get bigger, with forecasters estimating that the beverage segment will reach $2 billion in sales next year. In tandem – thanks to an increased interest in health and wellness – the functional beverage market rose 5.9 percent, reaching $27.2 billion over the past year.

MillerCoors is vying for a piece of both pies with Vizzy, a first-of-its-kind hard seltzer featuring antioxidants derived from acerola cherry, a tropical superfruit which contains up to 30 times more vitamin C than an equal portion of orange juice.

In fact, it's the antioxidants which will be a key differentiator for Vizzy.  According to Miller's Behind the Beer blog, more than 500 food and beverage products have made a claim about antioxidants over the past two years. But not one of them has been an alcoholic beverage. 

Vizzy, which is expected to launch in late March, will feature four flavors: black cherry lime, blueberry pomegranate, strawberry kiwi and pineapple mango.

The 5 percent ABV beverage will be gluten-free (made with fermented cane sugar) and will contain 100 calories and one gram of sugar per serving.

Vizzy hard seltzer will be available in 12-packs of 12-ounce cans, as well as single-flavor six-packs and single cans of Pineapple Mango. Pricing is expected to fall in line with top hard seltzer brands White Claw and Truly.

Considering the timing of the Vizzy release, Milwaukeeans who attend the ALL FiZZED UP event at the Turner Hall Ballroom on March 28 might well be among the first to get a taste of this unique beverage. Get more information here.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.