327 pplContents:
- Introduction
- Specific nature of global hops production
- Hops producing regions
- Global hop market
- How things are going in Russia
Hops can grow almost anywhere, but conditions for hops are ideal only in a few regions where the favorable geographical position combines with the most suitable climate. The place of growth determines compositional characteristics and flavors, so highly valued by brewers.
In each region, a specific variety of this plant is grown. The concept of terroir is the key: geological history, soil composition, microbiota give hops recognizable flavor hints.
Specific Nature of Global Hops Production
In order for hops to grow well, it is important to observe three rules:
- Long sunny days and cool nights. This is largely due to the fact that most of the hop-growing regions are located at a latitude of 35–55 degrees south and north of the equator. Such places are very sunny but not too hot.
- Water. This often causes problems because places rich in ultraviolet light have little rain. Therefore, intensive irrigation is required. In return, with the right amount of moisture, hops can grow up to 30 cm per day.
- Vertical space. This is the advantage of the plant – over 1000 roots can be planted on 40 acres. Usually they grow on trellises 5–6 meters high, with plants of the same variety growing close to each other.
All these conditions can be fully provided only by two world centers located in the EU and the USA: the Hallertau and Yakima Valley. Over half of all plantings of the European growers are bitter hops, while American hop growers have devoted almost 80% of their acreage to aroma varieties popular among craft brewers.
In general, hop production is characterized by slow response, due to the fact that the plant begins to produce a robust harvest only in the third year. And all this time it requires significant investments both to manage the property and to cultivate new territories. The latter process is developing at a particularly active pace: the growth cycle began in 2013, replacing a four-year period of decline. According to the data of the International Hop Growers' Convention, the area increased by an average of 26.7% and amounted to about 58 thousand hectares. Most likely, this is already a record figure, which will be relevant for the next few years.
Hops Producing Regions
USA: Pacific Northwest
Idaho, Oregon and Washington have become the new centers of world hop growing. Today, about 95% of all hops grown in the United States are produced here. The region has a high potential and almost ideal climatic conditions: almost 300 sunny days per year, frequent rains, winter snow covers, which, when melted, provide additional moisture.
Among the most popular varieties are bitter high-alpha and aroma varieties with hints of citrus, flowers, and pine needles:
• classic Willamette,
• C-hops – Cascade, Columbus, Centennial,
• ubiquitous Citra and CTZ,
• a real native American Amarillo.
Germany
Like the Pacific Northwest, the Hallertau region has favorable climatic conditions. What is more, the demand for hops is great, because Munich breweries are located nearby. Cultivated naturally-pollinated varieties grow here, and the name of the area has become part of many varieties:
- dominating Hallertau Mittelfrüh with fruity and spicy notes,
- grassy Tettnang,
- new Mandarina Bavaria with a pronounced orange-tangerine tint,
- high-alpha Polaris with mint & pineapple flavor.
Czech Republic
Center for classic brewing. Known for zatec hops, which make up 2/3 of all hops grown. And although the region is not ideal in terms of conditions, but thanks to a particular variety, it takes 5th place among the main hop-growing countries. Saaz remains the most famous, and Premiant and Bor are noted among the high-alpha ones.
United Kingdom
The UK has been growing hops throughout its history. However, for a long time, there was a clear decline and reduction of farms, which are now successfully overcome largely thanks to the craft market, the demand for expressive grassy and earthy flavors, and experimental hop growing at Wye College.
Popular varieties:
- classic East Kent Goldings bred from wild hops,
- Fuggle, which is often used in many pale ale recipes,
- new high-alpha Admiral and Phoenix.
Australia/New Zealand
Recently, hops from these countries have come into fashion. It became possible thanks to the unique terroir: high latitude, plenty of sunny days, frequent rains. Local varieties were crossbred with traditional ones, resulting in a high alpha acid content and an expressive lemon hue. The following varieties have become widely known:
• Nelson Sauvin with its white wine hints,
• lime-like Wakatu and Motueka,
• citrusy Riwaka.
Slovenia and France
Hop growing is quite developed in some parts of these countries. Basically, in the premium grape growing regions. France is home to the spicy, herbaceous, floral-scented Strisselspalt grown in the Rhine Valley. In Slovenia, Fuggle got a more fruity, earthy character and became a new variety – Styrian Goldings.
Global Hop Market
High cost and easy transportation have made hops a global staple that can be sold far from where it is produced. On average, the volume of annual world hops trade is about 34-38 million tons, which is about 28% of the total crops. The reason is simple – most hop-producing countries also brew beer. Plus, some hops are processed into hop extract or sold for other needs.
Nevertheless, the growth in acreage led to an increase in yields, which led to an increase in the scope of deliveries. The main part is exported by the USA and Germany, followed by the Czech Republic, Slovenia, and the UK. The main importers are countries where local hop growing is poorly developed. These are Italy, Russia, Japan, China, India, and Vietnam.
The price of raw materials is formed taking into account the content of alpha acids. On average, the price per kilogram in Europe is about 115-136 euros.
How Things Are Going in Russia
Industrial hop growing began to develop in the 1930s. At that time, plantations on pole trellises were first established. However, due to the antidrinking campaign of the 80s and the crisis of the 90s, the industry practically ceased to exist.
The Chuvash Republic remains the main hops producer in Russia. Only 10 years ago, up to 95% of all hops were grown here, and today only 5 farms collect no more than 400 tons. Three varieties of hops are mainly planted:
- aroma "Early Moscow" and "Istrinsky",
- bitter-aroma "Podvyaznoy" with alpha acid content up to 8.7%.
However, empty and overgrown trellises are calculated in hectares. The reason is the lack of demand.
Russian brewing companies are mostly foreign-owned and use imported hops from Germany and the Czech Republic. Chuvash raw materials have a pronounced aroma, which brewers love so much, but, nevertheless, are worse in quality: many varieties are outmoded, and there are very few high-yielding intensive varieties. As a result, it is currently not possible to get rid of the full import.
In addition to Chuvashia, there are small plantings in the Altai Krai and the Mari El Republic. In the latter, 190 hectares are allocated for hops, but only 70 of them are cultivated. The yield is strongly affected by frequent drought and frost, so it rarely exceeds 11 centners per 1 ha.
Taking into account the steady operation of breweries in Russia, they annually need at least 9 million tons of hops and up to 1.5 million tons of barley. Today, domestic agriculture can cover only 10% of these needs, so most of the products are imported.
It is possible to make things better. According to experts, this requires:
- using all existing hop farms, which will provide an increase of 590 tons,
- using other varieties, including "Krylatsky", "Sumer" and "Smolisty". This will increase the average yield up to 12 c/ha,
- increasing the capacity for preparation of planting material by at least 4 times in order to produce up to 1.2 million seedlings.
In general, currently it is important not only to produce a lot of hops, but to make it better and cheaper. It is necessary not only to plant new varieties, but also to properly care for them: not to spoil during processing, preserve the aroma and color of cones, and not to mix varieties. Regarding Russia, the chances are higher for aroma varieties, which were highly valued all over the world back in Soviet times. The main thing is to bring them to a good salable condition with packaging that will meet international standards.
