Why new organic hops could save British beer from climate change

Other Beer
Alcoholic Beverage
Published Apr 4, 2024

Tridge summary

In response to the challenges posed by climate change, new trials in East Sussex and Worcestershire are exploring the development of climate-resilient organic hop varieties such as Harlequin, Endeavor, and the promising 302, aimed at sustaining UK hop farming with crops that can withstand higher temperatures and increased disease. These trials, part of the Innovative Farmers’ Hop Trial and tested for commercial viability by Stroud Brewery, aim to provide sustainable, high-quality options for UK farmers. The initiative, supported by the Society of Independent Brewers (SIBA) for its environmental benefits and potential to reduce the beer industry's carbon footprint, also underscores the urgency for the broader hop industry to adopt innovative practices or risk obsolescence. The successful development of variety 302 by grower Upton, suitable for a range of beer styles, marks a significant step towards adapting British beer production to the realities of climate change.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

New varieties of organic hops resilient to climate change are being trialled in East Sussex and Worcestershire. The trials, which developed from the Innovative Farmers’ Hop Trial, are taking place on two farms and have identified varieties of hops that showed promise in coping with higher temperatures and increased disease resistance. Speaking about the experiments, Greg Pilley, managing director of Stroud Brewery in Gloucestershire, said that growing more climate change-resistant organic hops in the UK could supply farmers with a high quality, sustainable crop. He revealed in local reports: “We’re now moving into the fringes of hop growing really. The underlying issue is climate change – our weather is changing. UK summers are becoming wetter and more humid and less reliable, and it’s making hop growing more challenging.” After being harvested, Stroud Brewery used the hops to create new beers, which were put to a tasting trial in its taproom to assess their suitability for ...
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