First the wine, then the beer. We are learning about new and devastating effects of climate change every day, and researchers are sounding the alarm about the future of European beer as the quality and quantity of vital premium hops continues to decline.
Europe's beer-producing regions face a dire future unless rapid adaptation measures are developed, researchers say, with sources saying production of the common hop plant (Humulus lupulus) is becoming increasingly difficult as global warming and other environmental conditions upend growing conditions.
Researchers at the Czech Academy of Sciences studied hop yield and its alpha acid content (which is what gives these types of European beers their bitter taste) and found that both indicators have declined steadily since the 1970s.
Martin Mozny and team examined yields and alpha acid content in 90% of Europe's hop-growing areas in Germany, the Czech Republic and Slovenia from 1971 to 2018. They found that since 1994, hops began to mature 20 days earlier and yields had declined by 0.2 tons per hectare (178 pounds per acre) per year. In the United States, one acre produces approximately 1,800 pounds (816 kilograms) of hops per year.
This prediction is nothing to cheer about: Researchers predict that by 2050, production of traditional aromatic hops will decline by 4-18%, while those key alpha acids will decline by 20-31%.
In Europe, thanks to once-ideal climate and environmental conditions, high-quality aromatic hops were a source of pride for locals. Now, that situation is in jeopardy, as warm and dry seasons are expected to bring unknown changes to the growth and flavor profiles of these hops.
Beer is the third most widely consumed beverage on earth, and the European-style alpha acid and hoppy qualities make it one of the most popular beverages in the world. Researchers are calling for creative tweaks to find solutions, but more scientific research is needed.
"Because the cultivation of high-quality aromatic hops is limited to relatively small areas with suitable environmental conditions, there is a serious risk that much production will be affected by individual heat waves or extreme droughts, which may be intensified under global climate change," the team noted in the study. "New findings in hop physiology, such as the beneficial effects of elevated carbon dioxide on hop primary metabolism and the effects of vernalization and dormancy, may help to breed more resistant hops in the future."
The research was published in the journal Nature Communications.
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