News

Climate change threatens EU beer

Hop
Vegetables
Czechia
Sustainability & Environmental Impact
Other Beer
Germany
Market & Price Trends
Published Oct 13, 2023

Tridge summary

A study published in Nature Communications warns that immediate action is needed to stabilize the beer sector. The study analyzed data on hop yield and quality from 1971 to 2018 and found that the annual hop yield per hectare has declined by approximately 200 kilograms, while the alpha acid content, responsible for the bitter taste of beer, has decreased by 0.6%. The scientists expect further declines in both yield and quality due to rising temperatures and more frequent droughts, with the biggest declines predicted in southern growing regions. To counteract these effects, the study suggests expanding the area of hop cultivation by 20% and adapting traditional growing methods to mitigate the impacts of climate change.
Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.

Original content

Immediate adjustment actions are necessary to stabilize the beer sector, wrote the authors of the study from Switzerland, Great Britain and the Czech Republic in a study published in the journal Nature Communications. Decrease in yield and quality For the study, scientists evaluated data on yield and alpha acid content in beer hops from 1971 to 2018 from major growing areas in Germany, the Czech Republic and Slovenia. In the approximately 50 years from 1970 to the present, the annual hop yield per hectare has declined on average by approximately 200 kilograms. The alpha acid content in hops, which was used to measure quality in the study, decreased by 0.6%. Their content is responsible for the bitter taste of beer. Further declines in yield and quality are expected Scientists involved in the study expect yields to continue to decline by about 4 to 18 percent by 2050. and a decrease in the content of alpha acids by 20 to 31 percent. Scientists expect the biggest declines to occur ...
Source: Farmer.pl
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