Climate Change Threatens the Taste of Beer: A Wake-Up Call

In a world grappling with the effects of climate change, even the most beloved everyday pleasures are not spared. A recent study published in the journal Nature Communications reveals that hops, a key ingredient in brewing beer, are being significantly impacted by rising temperatures and changing weather patterns.

Since 1994, hops in major beer-producing European countries like Germany, Czech Republic, and Slovenia have been ripening earlier and yielding less. More alarmingly, they are also losing their critical bitter component, which plays a vital role in giving beer its distinct taste. According to researchers, these issues are only set to worsen in the coming decades.

The study predicts that by 2050, hop yields could decline by up to 18% and their alpha acid content, responsible for the bitterness in beer, could decrease by up to 31%. This decline is attributed to hotter and drier conditions caused by climate change.

Miroslav Trnka, co-author of the study and a researcher at the Global Change Research Institute, emphasizes the importance of recognizing the threat climate change poses to commodities we often take for granted. He explains, “We are really seeing changes that are affecting things that we value, like the taste of beer. Climate change really can have an effect on it, or at least have an effect on commodities that are critical for production.”

The brewing of beer has a rich history dating back to at least 3100 BC. However, each of the four essential ingredients – water, barley, yeast, and hops – is now under threat from global warming. Douglass Miller, a senior lecturer in food and beverage management at Cornell University, expresses his lack of surprise at this development, given the impact climate change has on various agricultural crops. Miller points out that hops are finicky plants susceptible to crop failures, which could prompt brewers to experiment with different flavor profiles using alternative hops.

To gain insight into the effects of climate change on European hops, researchers analyzed weather data and climate models spanning from 1970 to 2050. Their findings indicate that scorching temperatures have caused the start of the hop growing season to shift by 13 days between 1970 and 2018. Additionally, new shoots from hop plants have been appearing earlier each year since 1995, leading to earlier harvests. This change in timing poses challenges for hop growers in scheduling harvesting and processing operations.

The study also highlights the increasing consumer preference for beer with higher-quality hops, which offer distinct aromas and flavors. However, such hops are cultivated in smaller regions, making them more vulnerable to heatwaves and droughts brought about by climate change.

Mark Sorrells, a professor at Cornell University’s School of Integrative Plant Science, explains that hop farmers have already been responding to temperature and precipitation changes by relocating their fields. As climate change persists, this adaptation is likely to continue. Sorrells adds that consumer preferences may also shift as growers adapt to changing conditions.

Although this study primarily focuses on major hop-growing European countries, Miroslav Trnka suggests that its findings are likely applicable to beer-producing regions in the United States, such as the Pacific Northwest. These regions are experiencing unprecedented heatwaves with increasing frequency. Trnka asserts, “Climate change is cumulatively affecting both regions in very similar ways.”

Beer remains one of the most consumed beverages worldwide. Trnka believes that even in a hotter future, people will find ways to continue brewing beer. However, the taste may be significantly altered. This revelation serves as a wake-up call, urging us to recognize the far-reaching consequences of climate change on everyday pleasures and motivating us to take action to protect the things we value.