Locally Rooted Willie’s Superbrew Diversifies the Spiked Seltzer Scene
The canned beverage combines the techniques of craft beer brewing with the crisp tang of fermented kombucha and the fizziness of hard seltzer.
Rhode Island Monthly has reported on Willie’s Superbrew since its very beginnings, which were rooted on the Cape and in Providence, Rhode Island. It’s exciting to watch as the beverage brand continues to climb on a national level. The canned beverage combines the techniques of craft beer brewing with the crisp tang of fermented kombucha and the fizziness of hard seltzer, all in one sip. It involves the same original recipe, but has a fresh new look and a dedicated team behind it.
There are two flavors. I tried both at the Guild in Warren and in cans at home: Juicy Tangy Zesty (the award-winning ginger lemon Superbrew with a dash of turmeric) and Juicy Mango Tango (a tropical superfruit Superbrew with real mango and passionfruit). The spiked beverages contain real fruit and herbs and spices, and are naturally gluten-free.
Recently, the brand hired industry veteran Mark Hegedus as its CEO. He previously worked in the beverage industry with renowned brands like Founders, Magic Hat, ABI’S Craft collective and Red Bull. “I am thrilled to join the Willie’s Superbrew team and to lead this exciting venture,” says Hegedus. “I truly believe that Willie’s Superbrew has what it takes to stand out in the market today and become an iconic product in this space.”
The team anticipates more releases and new flavors to capitalize on the originality of the drink. “We are excited to bring Willie’s Superbrew back to the market,” says Superbrew Acquisition Board Member Marcia Hooper. “Willie’s Superbrews are always made with real superfruits and carefully crafted to bring out the bold, layered flavors in each
truly refreshing beverage. Superbrews remain gluten-free and lower in calories and sugar than most other hard seltzers.”
Willie’s Superbrew is available in Massachusetts, Connecticut, Rhode Island, and Vermont.
