Inside, 7,000 seedlings represent a blend of newly developed hop varieties, resulting from ongoing research, education, and long-standing German beer brewing traditions. These plants, anticipated to grow to heights of 23 to 26 feet, are expected to endure rising temperatures, drought, and various diseases like powdery mildew, which threatens entire crops.
At every growth stage, these plants will be integrated into educational programs across Germany, from university classrooms to vocational schools, breweries, and farms. Both established professionals and aspiring brewers will learn valuable lessons from the seedlings: which new hop breeds can offer better resilience, whether they provide unique flavors, and which varieties are resistant to certain diseases. The outcome of this project could influence the fate of the Hallertau region, Germany's key hops-growing area, which significantly supplies the global beer market.
If these hops thrive, they'll be transferred next year to trial fields in Bavaria, where researchers aim to develop varieties that can withstand climate change. These special hops could soon be brewed into beers that will be served worldwide, including at future Oktoberfest celebrations, held an hour away from the research center.
"The new varieties provide an opportunity for farmers to sustain themselves, and for brewers to continue producing quality beer," said Walter König, the Society's Managing Director.
The effects of human-induced climate change, such as prolonged droughts and heavy rainfall, are reshaping farming practices globally, including in Bavaria, where hops farming and beer brewing have a 1,000-year history. Every year, this legacy is celebrated at Oktoberfest, which recently kicked off its 189th event.
Education and research play pivotal roles in Germany's beer industry, from the work done at the Society of Hop Research to the hops cultivation programs and the prestigious Master Brewer diploma. König lectures brewers and farmers on drought-tolerant techniques and sustainable farming practices, aiming to preserve traditional beer flavors despite changing environmental conditions.
"Climate change is happening, and we can't deny that," stated Thomas Becker, a professor at the Technical University of Munich, where he instructs 400-500 students in brewing technology. His students explore how climate change impacts the entire beer-making process, from the soil to the final bottled product. Farmers have seen declining yields, forcing brewers to adjust recipes to maintain traditional flavors. Becker encourages his students to find ways to reduce energy consumption and minimize waste during production.
According to a study published in Nature Communications, hop yields across Europe could drop by 4% to 18% by 2050 if farmers don't adapt. The effects are already being felt in the Hallertau region, where farmers like Andreas Widmann have seen a 20-30% reduction in yields due to hotter, drier summers. Widmann, a fourth-generation hops farmer, has embraced new soil treatments and sustainable practices, such as efficient irrigation and selecting climate-resilient varieties, to combat the effects of climate change.
Widmann, now a mentor to apprentices, emphasizes the need for creativity in tackling these challenges. "Looking ahead in hop growing is tough because it depends on market demand and our ability to grow climate-tolerant varieties," he remarked.
König believes that a new generation of brewers and farmers is eager to confront these climate-related issues. "While some veteran brewmasters resist change, we aim to teach the next generation about the challenges and solutions," he added.
Germany's beer industry is striving to preserve its traditions while adapting to the realities of climate change, and Becker insists that this challenge remains a central focus in education. "It's always on our minds when we teach," he concluded.