Drought-tolerant hop genotypes – A promising solution to the problem of climate change for the hop industry?

Jana Olšovská; Vladimír Nesvadba; Lenka Straková; Jaroslav Přikryl; Tomáš Vrzal; Pavel Donner; Radim Cerkal

doi:10.18832/kp2023.69.777

Authors

Jana Olšovská Research Institute of Brewing and Malting, Lípová 15, CZ–120 44 Prague 2, Czech Republic
Vladimír Nesvadba Hop Research Institute Co., Ltd., Kadaňská 2525, CZ–438 01 Žatec, Czech Republic
Lenka Straková Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, CZ–613 00 Brno, Czech Republic
Jaroslav Přikryl Research Institute of Brewing and Malting, Lípová 15, CZ–120 44 Prague 2, Czech Republic; Charles University, Faculty of Science, Department of Analytical Chemistry, Albertov 6, CZ–128 43, Prague 2, Czech Republic
Tomáš Vrzal Research Institute of Brewing and Malting, Lípová 15, CZ–120 44 Prague 2, Czech Republic
Pavel Donner Hop Research Institute Co., Ltd., Kadaňská 2525, CZ–438 01 Žatec, Czech Republic
Radim Cerkal Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, CZ–613 00 Brno, Czech Republic

DOI:

https://doi.org/10.18832/kp2023.69.777

Keywords:

hop, breeding, aroma, new hop genotypes, draught-tolerant varieties, brewing test

Abstract

Climate change can negatively influence hop yield and its quality. Cultivation areas limited by the prohibition of using water from small water sources are most at risk. In order to prevent these areas from completely disappearing in the future, planting hops with varieties or genotypes tolerant to drought could be a promising solution. Therefore, Czech hop breeding targets drought-tolerant genotypes with high crop yield and stability of quantitative and qualitative parameters which will also be well-usable in the Czech brewing industry. Twelve promising genotypes (5165 (Uran), 5194, 5304, 5348, 5398, 5432, 5461, 5464, 5465, 5646, 5669, and 5693) were selected after measurement of their physiological parameters and their basic chemical and sensorial properties were determined. Simultaneously, they were assessed from the point of view of brewing quality using sensory and chemical analysis using a brewing test. For this purpose, experimental beer using identical decoction single-hopped technology, where a hop aroma was highlighted using hopping in a whirlpool was prepared. The results show that three genotypes belong to the category of bitter varieties (5165, 5194, and 5304), whereas the other are genotypes exhibiting the character of aromatic varieties. From a grower’s point of view, genotypes 5165 (Uran), 5194, 5348, 5398, and 5461 show a very high yield. The overall impression of all beer samples is very good, bitterness is fine in most samples and hop aroma is mostly hoppy, herbal, woody, spicy, and in some cases also fruity (5304, 5461, 5465, 5646, and 5693).

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