1. Background
El hop, one of the essential components in beer production, faces significant challenges due to climate change. Rising temperatures, varying water availability, and the onset of extreme weather events have affected both crop yield and the concentration of alpha acids, key compounds that contribute to beer's characteristic bitterness.
According to projections, hop production could decline by up to 31% by 2050. In this context, advanced fertilization solutions play a crucial role in adapting the crop to new conditions. CultivatorCommitted to sustainability and innovation, we offer cutting-edge fertilizers specifically designed to help growers optimize resources, improve soil health, and maximize hop yields, even under harsh conditions.
2. Current Status of Hop Cultivation in Spain
Evolution of Hop Surface (ha) and Production (t) in Spain (2010-2023)
Cultivated area (ha): The cultivated area has fluctuated between 518 ha in 2010 and a peak of 849 ha in 2015. Since then, the area has fluctuated, reaching a low of 527 ha in 2017, but recovering in recent years. In 2023, 590 ha will be cultivated, below the maximum recorded, but still above historical lows.
Hop production (t): Hop production ranged from 864 tonnes in 2014 to 1.129 tonnes in 2015. Although there was a slight decline in subsequent years, production has remained stable, reaching 1.056 tonnes in 2023. In the period 2010-2023, production followed a cycle in line with the evolution of the cultivated area.
Average production: In recent years, the average has been 981 tons per year, demonstrating stability despite fluctuations in the area under cultivation.
Distribution of Surface Area and Production by Autonomous Communities (CCAA) in 2023
Surface area (ha) by Autonomous Community:
- Castile and León: 543,4 ha (92% of the national total).
- Other communities with smaller areas: Catalonia (14,7 ha), Galicia (14,5 ha) and Murcia (8,0 ha).
Production (t) by Autonomous Community:
- Castile and León: 849,6 tons (94,6% of total production).
- Catalonia (18,1 t) and Galicia (15,7 t) produce much smaller quantities.
General conclusions:
Castile and León is the dominant region for hop cultivation and production in Spain, accounting for over 90% of the national surface area and production. Although other autonomous communities also produce hops, their contribution is marginal. Overall, hop production has remained stable in recent years, with a recovery in cultivated area and an average production close to 1.000 tons per year.
Alpha Acid Production (t) and Content (%)
- Production alpha acid has varied in recent decades, with an average of 105,1 t and a content of 11,66%.
Challenges: Hop cultivation in Spain faces challenges such as water scarcity and a lack of approved products to combat diseases like powdery mildew, which has affected production in recent years. According to the EU Commission and Royal Decree 284/2019, production trends have been worrying.
Necessary measures: A 20% expansion in cultivated area will be necessary to offset future losses. Furthermore, agronomic techniques such as efficient irrigation and adequate fertilization will be key to mitigating the effects of climate change.
Hop cultivation area in Spain (by variety) – 2023
- Bitter Varieties:
- Total area: 558,5 hectares (ha)
- Regional distribution:
- Castile and Leon: 97,4%
- Catalonia: 37,6%
- Galicia: 64,2%
- Murcia: 100%
- Navarre: 50%
- La Rioja: 0%
- Basque Country: 0%
- Aromatic Varieties:
- Total area: 35,4 hectares (ha)
- Regional distribution:
- Castile and Leon: 2,8%
- Catalonia: 62,8%
- Galicia: 36,6%
- Murcia: 0%
- Navarre: 50%
- La Rioja: 0%
- Basque Country: 100%
- National total:
- Bitter Varieties: 94% of the crop.
- Aromatic Varieties: 6% of the crop.
World hop production (tons)
Appearance |
2019 |
2020 |
2021 |
2022 |
2023 |
Surface (ha) Bitter Varieties |
567,3 |
565,2 |
569,3 |
572,1 |
558,5 |
Surface (ha) Aromatic Varieties |
16,2 |
22,4 |
21,0 |
26,3 |
35,4 |
World production (tons) |
130.111 |
123.025 |
129.917 |
106.359 |
118.357 |
EU production (tonnes) |
64.735 |
61.951 |
64.338 |
47.200 |
57.388 |
Spanish production (tons) |
913 |
961 |
994 |
1.056 |
905 |
This conceptual table summarizes key data on hop cultivation and production areas in recent years, as well as their distribution in Spain and worldwide.
3. Good Agricultural Practices (GAP) and Stress Mitigation Strategies
El hop cultivation It is highly sensitive to variations in temperature and water. Implementing good agricultural practices can help optimize its yield and quality, despite adverse weather conditions.
- Key Agronomic TechniquesImproving soil structure, optimizing water resources, and controlling temperature during the photoperiod are essential to maximizing hop quality. Studies in Germany show that improving soil flocculation reduces diseases such as damping off and improves alpha acid concentrations.
Cultifort Recommendations: Use of MICROVITAL-L
To improve hop performance under abiotic stress conditions, the use of MICROVITAL – L, a soil-activating prebiotic, is recommended.
- What is MICROVITAL-L?: It is a liquid formulation of organic molecules with magnesium and micronutrients that improves the physical structure of the soil, optimizes nutrient availability and strengthens plants against adverse conditions.
- How does it work?: MICROVITAL-L promotes beneficial microbial activity, improves cation exchange capacity, and facilitates germination and root formation. Its antioxidant action contributes to plant resistance to abiotic stress.
- MICROVITAL-L Benefits:
- Infiltration speed increase +14%
- Thick element reduction +10%
- Increase in organic matter content +100%
- Increases CIC +9%