Climate Change Poses a Threat to the Bitterness and Availability of Beer

Beer is one of the oldest and most popular beverages in the world, but it is also vulnerable to the effects of climate change.

Rising temperatures, droughts, floods, pests, and diseases are affecting the quality and quantity of the main ingredients of beer: barley, hops, water, and yeast.

Barley and Hops: The Backbone of Beer

(Photo : Pierre Crom/Getty Images)

Barley and hops are the two main crops that give beer its flavor, color, and alcohol content. Barley is a cereal grain that is malted, or soaked and dried, to produce sugars that are fermented by yeast.

Hops are the cone-like flowers of a climbing plant that are added to the boiling wort, or liquid extracted from malted barley, to provide bitterness, aroma, and stability.

Both barley and hops are sensitive to changes in temperature and precipitation. Barley requires a cool and moist climate to grow well, while hops prefer a warm and sunny environment.

However, both crops can suffer from heat stress, water scarcity, and pest and disease outbreaks under extreme weather conditions.

According to a study published in Nature Plants in 2018, global warming could reduce the global area suitable for barley cultivation by 16% to 17% by the end of the century, leading to a decline in barley yield and quality.

This would result in a decrease in global beer supply and an increase in beer prices, especially in regions that consume more beer, such as China, the US, and Europe.

Another study published in Scientific Reports in 2019 found that climate change could also affect the quality and quantity of hops, especially in the US, which is the second-largest producer and consumer of hops in the world.

The researchers projected that by 2100, the optimal growing regions for hops in the US could shift northward and eastward, reducing the acreage and yield of hops by up to 65%.

Moreover, higher temperatures and droughts could alter the chemical composition and aroma of hops, affecting the flavor and quality of beer.

Water and Yeast: The Lifeblood of Beer

Water and yeast are the other two essential components of beer.

Water makes up about 90% to 95% of beer, and its quality and availability are crucial for brewing.

Meanwhile, yeast is a microorganism that converts the sugars from malted barley into alcohol and carbon dioxide, and also contributes to the taste and aroma of beer.

Water and yeast are also affected by climate change. Water scarcity and pollution are becoming more severe and widespread due to increased evaporation, reduced precipitation, melting glaciers, rising sea levels, and extreme weather events.

According to a report by the World Resources Institute in 2019, more than a quarter of the world's population faces high water stress, and this could increase to more than half by 2030.

This poses a serious challenge for the brewing industry, which relies on clean and abundant water sources.

Yeast is also sensitive to changes in temperature and pH levels, which can affect its growth, metabolism, and performance.

Higher temperatures can cause yeast to produce more unwanted by-products, such as acetaldehyde, diacetyl, and fusel alcohols, that can impair the flavor and quality of beer.

Moreover, climate change could increase the risk of contamination and infection by wild yeasts and bacteria, which can spoil the beer and cause health problems for consumers.

Also Read: Science Confirmed! Drinking Beer Makes People Happier, Friendlier

What Are We Doing to Save Beer?

Despite the gloomy outlook, there is still hope for beer lovers.

Researchers, farmers, and brewers are working together to find ways to adapt to and mitigate the impacts of climate change on beer production and consumption.

One of the strategies is to develop new varieties of barley and hops that are more resilient to heat, drought, pests, and diseases.

For example, researchers at Oregon State University have bred a new barley variety called "Full Pint" that can tolerate higher temperatures and produce higher yields and quality.

Similarly, researchers at the University of Minnesota have developed a new hop variety called "Triumph" that can grow well in colder climates and resist downy mildew, a common fungal disease.

Another strategy is to improve the efficiency and sustainability of water and energy use in the brewing process.

For instance, some breweries are using renewable energy sources, such as solar, wind, and biogas, to power their operations and reduce their greenhouse gas emissions.

Others are implementing water-saving measures, such as rainwater harvesting, water recycling, and wastewater treatment, to conserve and protect their water resources.

A third strategy is to innovate and diversify the products and practices of the brewing industry.

For example, some brewers are experimenting with alternative ingredients, such as rice, corn, wheat, rye, oats, sorghum, millet, and even seaweed, to create new flavors and styles of beer.

Others are adopting new technologies, such as artificial intelligence, blockchain, and biotechnology, to enhance the quality and safety of beer.

These are just some of the examples of how researchers, farmers, and brewers are collaborating to safeguard beer against climate change.

By working together, they hope to preserve the cultural, economic, and social value of beer, and ensure its future for generations to come.

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