The local alternative to mass-produced beer offered by independent brewers has brought them success and is changing the global market. Beer is becoming more diverse, multinational companies are forced to accept new rules of the game and shift their focus to young and fast-growing markets. All these processes led to an increase in the demand for aroma and bittering hops, and then to the expansion of plantings on two continents. However, there is now a trend around the world to reduce alcohol consumption, and today it seems that even special beer may soon be enough. In this regard, some problems have already arisen in the dynamic American hops market. EU hop producers are more cautious, are in no hurry to overtake consumption and are more confident about the future, judging by the length of contracts.

The global “Beer Market 3.0” and its need for hops

Beer consumption in the largest markets (USA, EU, China, Brazil, Russia, Japan) has already passed the saturation point, and a serious recovery cannot yet be expected from them. International companies compensated for the lost volumes through M&A and expansion into emerging markets. However, a side effect of monopolization has been the standardization and simplification of beer taste, especially in emerging markets. In addition to lean production technologies, large companies were using less and less traditional expensive ingredients - malt and hops.

You could even call it a turning point - this was 2007, when, due to a poor harvest, world prices for both malting barley and hops began to rise rapidly. For hops, they reached a local peak in 2008. The acute problem with raw materials forced brewers to optimize their consumption using various methods, and transnational companies were the most successful in this. But, despite the fact that agricultural producers soon eliminated the shortage and prices dropped, the consumption of malting barley and hops decreased and did not return to their previous levels. But purchases of unmalted grain, enzymes and maltose molasses have increased. However, this was also influenced by the fashion for light beer, which was quickly gaining popularity in the USA and Europe.

It is characteristic that it was during this period that the process of consolidation of the world beer market stopped. A boom in craft brewing began in the United States; in Eastern Europe, medium-sized regional breweries with the original concept of “live” beer were able to offer an alternative to Euro-lagers. Formally, in terms of quality, mass brands remained impeccable, but it just so happened that consumers began to switch to local brands from independent breweries. This evolution of beer drinkers' preferences and the phase that lasted until approximately 2016 can be called "Beer Market 2.0."

Local brewers have a higher specific consumption of malt and hops during beer production. Therefore, although regional brewers were significantly inferior to transnational brewers in market share, their growth made it possible to stabilize the situation in the hops market. Following the revival of demand, the supply of hops began to grow, at first cautiously, then more and more dynamically, which was associated with an increase in planting area and the spread of new varieties.

However, due to changes in consumer behavior among the new generation, the growth in sales of alternative varieties also turned out to be limited (let’s call this new reality “Beer Market 3.0”), although a couple of years ago it seemed that it could not be stopped.

In the United States, the sales rate of craft beer has become single digit, in addition, drinkers are increasingly abandoning the stereotype that craft beer is highly hopped beer. In Eastern Europe, regional brewers, having taken almost everything they could from multinational companies, began to experience stagnation or even a decline in beer sales themselves. Asian markets are evolving rapidly, but the taste of beer among the majority of consumers is still very modest.

But the loss of the market by transnational companies has led to the fact that they are increasingly making attempts to play on the same field with local manufacturers. Such mimicry forces an increase in the specific consumption of malt and hops. In addition, the consumption of raw materials is becoming greater due to the growing share of premium brands and the launch of new marginal varieties - denser and hoppier. This trend is visible in the largest markets in Eastern Europe and Asia.

Let's summarize the first result. In the near future, the need for hops will be determined by:

1) the potential of the craft beer movement in the USA and beyond (in the near future, growth in the segment may occur due to EU countries);

2) branding and technological policies of transnational companies - will they become more active in fighting for consumer loyalty by complicating the taste of beer;

3) the speed of premiumization of emerging markets, primarily in Asia, which will mainly depend on economic growth and the weight of the middle class in FMCG consumption.

World hop production

The two world centers of hop production are in the EU and the USA. The main cultivation areas can be localized in fairly limited areas. For example, the Hallertau Valley in Germany and the town of Žatec in the Czech Republic are less than 300 km away from each other. Approximately 3/4 of European hops are grown in these two areas. It’s the same in the USA - approximately 3/4 of the total harvest comes from the Yakima Valley (the vicinity of the river and city of the same name). Once upon a time, China was intended to become the third center of hop cultivation, but now it is significantly behind the EU and the USA in terms of volumes, and its share in world hop production is small.

For a good hop harvest, the summer must be sufficiently humid. Therefore, the limited growing regions make the situation on the global hop market dependent on weather conditions and other risks (for example, the fire in the USA in 2006). But we can also talk about specialization by types and varieties of hops, both among individual companies and in general - according to the geography of cultivation.

About half of the plantings of European producers are bittering hop varieties, the rest of the area is occupied by aromatic varieties. Among American hop growers, who sell almost half of their products to craft brewers, the share of aromatic varieties is noticeably higher - approximately 80% of the total area planted with hops.

Significant inertia is also characteristic of hop production. It is due to the fact that hops are a perennial plant that produces a full harvest only in the third year, requiring significant investments for new plantings and maintaining an existing farm. Therefore, how hop growers see the medium-term prospects for their business can be judged by changes in planting areas.

So far, optimism has prevailed. Based on data from the International Hop Growers’ Convention (IHGC), in 2017, global hop production is characterized by a stage of rapid growth in area. The growth cycle began in 2013 and was followed by a four-year period of decline. These fluctuations are fully related to the fundamental changes in demand from brewers, which we described above.

International Hop Growers' Convention

The International Hop Growers' Convention (IHGC), headquartered in Brussels, serves to protect the interests of hop growers in the organization's member countries. In particular, the IHGC is responsible for collecting statistical information on a regular basis - data and estimates of hop planting areas and yields. This information is used for marketing purposes and for planting planning. The assessment is based on data from the International Economic Commission IHGC collected at conferences. Conferences usually take place three times a year (April, August and November) in various cities around the world. The current conference was held in Prague on November 10, 2017, the next one will take place in May 2018 in Paris. The final report presents figures for 19 key countries that account for almost 100% of global hop production, providing insight into global dynamics.

The area under hop cultivation in 2017 increased, according to preliminary data, by 5.7%, to 57,839 hectares, which means maintaining high growth rates. Compared to the “bottom” of 2013, when the global cycle of restoration of the area of ​​hop fields began, they increased by 26.7%. It can also be noted that global areas have almost reached the record level of 2008.

The volume of global hop production in 19 key countries, taking into account the November consensus data of the IHGC and national industry organizations, will increase by 6% and amount to about 116 thousand tons. It is quite possible that this volume will remain a record figure recorded for the foreseeable future. Alpha acid production will increase by 4%, to 11 thousand tons.

World hop trade

Due to its high cost and ease of transportation, hops have long become a global commodity, often sold far from the place of production. The volume of annual world trade since 2000 has fluctuated between 34-48 million tons, accounting for 20-28% of the world harvest.

It is worth considering here that the main hop growing regions are located optimally in terms of the geography of its consumption. And since the countries with the largest hop production volumes are also the largest beer producers, the volume of foreign trade is not so large. In addition, some of the hops are processed into extracts or sold not for the needs of brewing production. These product categories usually come under separate HS codes.

The dynamics of world trade, in general, coincide with fluctuations in the production of hop products, taking into account the previously formed reserves of producers and consumers. After a bad harvest, prices rise and trade volumes decline, then brewers use stocks or reduce hop consumption. This was the case, for example, in 2003-2006. and 2010-2013 Conversely, hop trade reached its peak in 2008 and 2016.

In recent years, supply volumes have been growing due to increased hop production. In 2016, the volume of world trade increased by …% and reached … thousand tons. In monetary terms, the growth amounted to …%, up to $... million.

Based on natural and monetary indicators, the average customs value of hops increased by ...%, reaching $... per kg. But here it should be taken into account that a significant part of the hops moves between affiliated divisions of companies, often of the same company. In addition, deliveries are often made through futures contracts. Therefore, the customs value of a unit of goods is not equivalent to its real and current market price. However, price fluctuations partly reflect the market situation - it can be seen that in 2016 there was still an increased demand for hops.

The structure of hop exports by leading countries is quite simple. ... Germany supplies the world with hops. Another approximately fifth part comes from the USA, about ...% of hops are exported by the Czech Republic, less than ...% by Great Britain and Slovenia each. The remaining countries do not have noticeable volumes of supplies, and if they export abroad, it is most often previously imported hops, based on logistics or trade considerations.

It is much more difficult to determine the composition of key hop buyers. It is impossible to identify clear leaders among hop importers, but we can list a group of countries that are constantly in the top ten. Despite the abundance of their own raw materials, Germany and the USA usually remain the largest buyers of imported hops, which can easily be explained by the variety of local beer tastes, large volumes of hop consumption, as well as the established specialization of Germany in bittering hop varieties, and the USA in aromatic ones. The same can be said about Great Britain.

In addition, the top ten buyers invariably include countries where local hop growing is underdeveloped and beer production volumes are large. In 2016, Russia took fourth position among hop importers. Italy and two Asian leaders, China and Japan, also buy consistently large volumes of hops (it is likely that Vietnam and India will also gain weight over time).

The listed 7 largest purchasing countries stand out in particular compared to many other markets and consume approximately ... all imported hops.

USA: perhaps that's enough

About ten years ago, a craft boom began in the United States, one of the drivers of which was highly hopped beers. Soon, fundamental changes also began in the hop market, which we will briefly discuss.

The rapid growth in the number of craft breweries and the increase in their turnover has occurred in parallel with the increase in hop consumption. This provided a powerful synergistic boost for hop production.

According to surveys by The Brewers Association, the specific consumption of hops in beer production has increased steadily and rapidly since 2009, both on average for craft beer production and at individual breweries. A noticeable jump (overall for craft producers from 0.95 to 1.12 pounds per barrel) occurred in 2009, when the shortage of raw materials was just beginning to be eliminated. Enthusiastic brewers were still struggling with hops, while IPAs were quickly gaining popularity. Then during 2010-2016. hop consumption per unit volume increased by an average of 6% per year.

Hop producers quickly responded to the craft beer boom by expanding the planting of aromatic varieties. But due to the crisis of overproduction, the general reduction in the area of ​​cultivation of different varieties of hops continued by inertia until 2011. The recovery in demand was not noticeable at first, but very soon resulted in a trend of long-term growth. In 2014, after a local surge in craft beer consumption, a new cycle of rapid expansion of space began. Moreover, from 2009 to 2017, the 80/20 ratio of bittering and aromatic hop varieties reversed in favor of aromatic ones.

If we compare the data of The Brewers Association with the dynamics of hop production, we can say that until 2014 in the USA it grew only thanks to craft brewers, and subsequently – also thanks to them. Hop consumption by craft breweries during 2007-2016. increased 5 times and reached 33 million pounds (the increase in metric conversion is 14,969 tons). During this time, the share of craft brewers in hop purchases increased from 10 to 38%.

According to November IHGC data, 2017 was an unprecedented harvest year and broke all historical records. Hops production increased by 20%, to 48,067 tons, and alpha acid production by 28%, to 5,114 tons. Thus, in 2017, the United States again became the first in the ranking of hop and alpha acid producing countries, overtaking Germany.

However, maintaining its leadership for the United States will be difficult and hardly advisable. One would expect the need for hops to continue to grow as long as the craft beer market demands more raw materials. Only the previous double-digit growth rates recorded by The Brewers Association have already become moderate or even given way to stagnation.

In November 2017, The Brewers Association's forecast for craft beer sales in the United States was published on the CNBC website. At the end of the year, the increase in natural volumes is expected to be approximately 5-6%, i.e. at the 2016 level. The market share of craft brewers will increase slightly and reach 12%. According to IRI Worldwide, craft beer sales grew by 3.6% in January-November.

True, the numbers depend on the basis and methodology, i.e. on who is considered a craft brewer and how to count it. For example, the “historical” data from The Brewers Association presented on the website with a breakdown of craft beer production by segment shows that at the end of 2016 the growth was not 6%, but 1%. At the same time, the data reflects the two-speed nature of the development of craft beer production, depending on the size of the business.

In a sharp increase in volumes for 2009-2014. The main contribution was made by large craft breweries at the regional and national level. However, in 2015, their production rates also sharply slowed down, and in 2016, for the first time in their long history, they decreased (-6%). In particular, four of the five largest craft brewers (D.G. Yuengling & Sons, Boston Beer Company, Sierra Nevada and Gambrinus Company) reported a decline in sales.

2017 is also unlikely to be positive for the segment leaders. There is little public information yet, but, for example, Boston Beer Company has already reported a 6% reduction in sales volumes for the 3 quarters of 2017. It is known that sales of Sierra Nevada and a number of other companies have decreased in dollar terms.

One of the main reasons for what is happening lies on the surface - after all, microbreweries focused on their city or small territory continue to increase sales. In 2016, their output volumes increased by 26% and will grow by a double-digit percentage in 2017. Many commentators and experts on the US beer market conclude that, unlike local microbreweries, brands with wide distribution over time outgrow the perception of sophisticated beer drinkers as craft.

Increasing competition, albeit indirect, between craft brewers of varying sizes is a sign of a mature market that will no longer grow rapidly. But hop plantings expanded based on optimistic forecasts for continued double-digit growth. According to USDA data, hop acreage and production continued to increase in 2017 in all three major states - Washington, Oregon and Ohio. In total - by 6.4%, to 54,135 acres, or up to 21,908 hectares. IHGC provides approximately the same data for the entire country - an increase of 7.1%, to 22,959 hectares. The pace is slightly slower than in 2016, but still high.

Now, due to the long cycle and inertia of hop production, market participants are talking about a likely surplus in the coming years. For the first time, Ann George, executive director of Hop Growers of America, spoke about the danger of overproduction back in the summer of 2016. She urged market participants to exercise caution when entering into contracts to maintain balance in the hops market. It looks like her fears have come true.

Thus, according to USDA data, hop reserves (including processing into extracts and granules) increased by 15.3% by September 2017, to 98 million pounds. At the same time, brewers continued to reduce the volume of hops in their warehouses (from 38 to 36 million pounds). That is, current stocks grew due to hop dealers and producers.

Some brewers continued to use existing hop stocks due to falling sales. Others are no longer optimistic about their future growth. And still others are confident that they will be provided with hops in 2018 or will buy more on the spot market.

The most difficult situation finds itself in those brewers who, remembering the hop shortage of 2010-2011, and succumbing to the euphoria of the rapid growth of the craft beer market, entered into long-term contracts that now seem impossible.

But this is only part of the problem for hop producers and traders. The main difference from the situation ten years ago is that today the bulk of hop sales are made up of aromatic varieties with a relatively short shelf life. Adding to the complexity are the changing tastes of craft beer drinkers. Some varieties of hops have gone out of fashion or have become oversupplied, and prices on the spot market have become significantly lower than contracted ones. Brewers are very tempted to refuse contracts at least for those varieties that they no longer need.

Contracted hop share in USA as % of crop in year N

Share of contracted hops in the US as a percentage of the year's harvestN

Contract	Year N	Year N+1	Year N+2	Year N+3	Year N+4	Year N+5
2017	98%	95%	65%	40%	30%	25%
2016	98%	98%	98%	80%	80%	50%
2015	100%	100%	100%	80%	80%	50%
2014	98%	88%	85%	45%	35%	35%
2013	100%	80%	60%	40%
2012	90%	75%	50%	20%

Source: International Hop Growers' Convention

Official data also indicate an increase in risks for hop producers - a sharp decrease in the length of contracts recorded by the IHGC in 2017. If in 2016 almost 100% of the harvest was sold in the third year in advance, then in 2017, taking into account previous obligations, the share of such contracts decreased to 65%.

Small trading companies have already begun to experience financial difficulties. For example, in August 2017, the company 47Hops, which specialized in the sale of hops, announced the start of bankruptcy proceedings and restructuring of obligations. 47Hops tried to redirect part of its supplies to export, but the problems in the home market turned out to be too serious.

Here it is worth quoting the president of 47Hops, Douglas McKinnon, who explains his decision to his partners:

« Growth of the craft beer market in the US has slowed from 18% per year in 2014 to the current level of 5-6% per year. Unfortunately, over the past few years, brewers, filled with optimism, have ordered more hops than they needed in light of these slowing growth rates. We, in turn, entered into contracts with suppliers in order to fulfill our obligations under contracts with brewers. Judging by the lack of timely payments for hops by brewers, it seems that most of these hops are simply not needed in today's market. 47Hops has attempted to change its arrangements with several major suppliers. Unfortunately, some of them were unwilling or unable to change contracts according to falling market demand.

Over the past year, a significant number of 47Hops' contract brewers have fallen behind on payments for the delivery of their hops. Some hop contracts are overdue for payment by a year. Some brewers stopped answering calls and emails altogether. We understand that this is most likely the result of falling sales and cash flow problems at their enterprises, rather than their malicious intent. However, for 47Hops, this resulted in the accumulation of two things: 1) purchased stock of aroma hops in warehouses and 2) debt as a result of purchasing this stock.

Delayed or non-existent payment for hops under contracts increases the risks and financial burden on an already risky business. Because 47Hops is a family-owned business, this leaves our cost structure so vulnerable that profits from once lucrative contracts are unable to cover costs. Uncertainty as to whether our brewing clients would be able to pay for and take delivery of futures contracts created a state of affairs that could only be resolved through drastic measures. Thus, we took preventive steps before the situation caused irreversible damage to the company and drove it into a corner..»

However, the redistribution of sales that occurs in favor of microbreweries could support moderate growth of the hops market.

The Brewers Association divides craft beer producers into two groups - high hop consumption and medium hop consumption brewers. The first group, at 1.5 pounds of hops per barrel, includes all restaurant and microbreweries, most breweries that have been acquired by large companies (Goose Island, 10 Barrel, Elysian, St Archer, etc.), as well as some regional breweries. The second group with hop consumption of 0.43 pounds per barrel includes mainly regional companies, many of which have reduced sales and share in the craft segment (D.G. Yuengling & Sons, Boston Beer Company, Minhas, etc.).

We also see that US hop consumption could be supported by supergiant AB InBev, which has strengthened the premium portion of its brand portfolio by acquiring 10 craft breweries over the past year.

At the same time, the company is noticeably active not only in the United States, but also in the global hops market. In particular, in a 2016 report, AB InBev talks about cooperation with farmers in the province of Rio Negro (Argentina), who grow hops for the company. And in the summer of 2017, American craft brewers reported that they could no longer purchase raw materials from South Africa. After AB InBev absorbed SABMiller, the company gained control of South African hop plantings. And now the harvest is directed to the needs of AB InBev. Perhaps in this way the company simply seeks to diversify its supplies in order to be less dependent on weather conditions and large suppliers of hops when demand and prices fluctuate.

Germany: plans vs weather

The development of the hops market in Germany may seem like a restrained search for balance against the backdrop of the roller coaster in the United States. This, of course, is due to the wide geography of sales and the more predictable beer market in Western Europe. The nature of changes in hop areas in Germany and the USA is generally similar, but the rates of decline and growth differ sharply.

The current situation in Germany can be described as a moderate increase in area, which cautiously follows the increase in demand for hops. The cycle of increase began in 2013 (replacing a three-year period of contraction) and has continued since then quite evenly, without jumps. According to IHGC, the area increased by a further 5% in 2017 to 19,543 hectares, exceeding the 2008 high.

Another significant difference between Germany and the United States is the greater focus of European brewers on classic tastes. Therefore, in Germany the share of bitter varieties is twice as high as in the USA, amounting to 42%. And therefore, the situation on the market can also be assessed by the conditionally impersonal volume of alpha acid production.

The main growing region for German hops has historically been the Hallertau Valley, located in northern Bavaria. Hallertau is considered the largest unfragmented hop growing region in the world. In the total volume of the hop harvest, its weight is about 85%. Other large hop plantings are located in eastern Germany in the vicinity of the Elbe and Saale rivers (7% of the national harvest). The southernmost plantings are located on the border with Switzerland in the vicinity of the city of Tettnang, where mainly aromatic varieties of hops are grown (5%). There are also small plantings in the vicinity of the Bavarian town of Spalt (2%).

The localization makes the national hop production highly dependent on weather fluctuations in northern Bavaria. In 2017, despite an increase in the volumes of harvested hops in the vicinity of Tettnang, Elbe-Saale and Spalt, a decrease in the Hallertau Valley was decisive for the negative final result.

During the period 2013-2017. In Germany, the area under planting of both bittering and aromatic hop varieties increased. However, if the average growth for bitter varieties during this period was 1.8% per year, then for aromatic varieties it was 3.9%. This was also a consequence of the growing popularity of craft and unusual beers. Although over the past couple of years the growth rate has leveled off.

Finally, the third significant difference from the United States is that German hop producers are more focused on exports than on the domestic market. The bulk of German hops is bought by multinational companies. For example, with a gross hop harvest volume of 42.8 tons in 2016, Germany exported 22.8 tons of finished hop products. But the share of exports could be 60% of output, taking into account the deeper processing of exported hop products. The wide geography of supplies of German hops smooths out local fluctuations in demand and gives business stability.

The caution of producers in managing planting area and the constant balancing between supply and demand make the market sensitive to unpredictable external factors. First of all, to the weather, which has led to sharp fluctuations in hop yields in recent years. Hops are very sensitive to drought in June-July, and globally the climate seems to be getting hotter. Poor harvests in 2013 and 2015 led to stock depletion, hop shortages and rising prices. The negative effect was partially smoothed out by the harvest years of 2014 and 2016.

However, constant fluctuations in volumes have made it commonplace to enter into futures contracts for hops for even 5-10 years and narrow the spot market. The share of contracted German hops, as well as the length of contracts, remains quite large today, according to IHGC data. In 2017, more than 90% of the harvest was sold out 4 years in advance. However, the ratio of contracted and freely traded hops varies depending on the harvest and alpha acid content. For example, in the lean year of 2015, the share of contracted hops was 105% of the grown volume, and with a surplus in 2016, it was 78%.

Contracted hop share in Germany as % of crop in year N

Share of contracted hops in Germany as a percentage of the year's harvestN

Contract	Year N	Year N+1	Year N+2	Year N+3	Year N+4	Year N+5
2017	92%	98%	94%	91%	67%	61%
2016	78%	82%	80%	71%	65%	37%
2015	105%	105%	99%	94%	73%	65%
2014	-	-	-	-	-	-
2013	-	-	-	-	-	-
2012	82%	74%	56%	37%	17%	10%
2011	80%	75%	70%	53%	34%	15%

In 2017, the market can be called balanced and the futures share curve, according to November IHGC data, is located between the curves of the lean year 2015 and the good year 2016.

It is possible that the share of contracts would not have been so large, but 2017 turned out to be a nervous year for hop growers and hop buyers. At the August IHGC conference in Yakima, a pessimistic forecast regarding EU hop harvest volumes in 2017 was published. There really was a lot to worry about this season.

The President of the German Hop Growers Association (DHWV) Johann Pihlmeier complained that in April there were late frosts that damaged the shoots, July was dry, in addition, the hop plantings were hit by hail and attacked by spider mites (in the heat they reproduce especially actively). If the drought had lasted another week or two the harvest would have been very poor, but the rains at the end of July and August saved it. A series of such news probably caused brewers to fear being left without hops.

Johann Pihlmeier said that since the level of contracting for the 2017 crop is high, there is a high probability that spot prices for the remaining hops will increase unless the harvest exceeds forecasts. And by November, when the situation became clearer, current market prices for hops, especially bittering varieties, actually increased.

On the one hand, the fears were not justified - the 2017 harvest turned out to be relatively good, as belated rains saved it. According to November DHWV data, German hop growers managed to harvest 41,556 tons of raw materials, which is only 3% lower than the quite decent harvest of 2016.

On the other hand, due to dry weather, alpha acid levels were significantly below normal, although they varied regionally. The volume of alpha acid produced at the end of the November IHGC conference in Prague was approximately estimated at 4,200 tons, which is 12% lower than in 2016.

According to DHWV Chairman Peter Hintermeyer, due to fluctuations in hop yields in different regions of Germany and low alpha acid content, brewers will still have to purchase some raw materials on the spot market, since not all hop producers will be able to fully fulfill the terms of the alpha acid contract. volume. Therefore, Peter Hintermeyer believes that 2018 will be difficult for brewers.

Czech Republic: classic monohop

When talking about Czech hops, they most often mean the aromatic variety Saaz (the name in Russian is Žatecký early crimson or in Czech - Žatecký poloraný červeňák). This is not surprising, since its share, as a rule, exceeds 80% of the total hop harvest. This situation has developed historically, since until 1996 there were restrictions on the cultivation of other varieties in the Czech Republic.

Saaz is mainly grown in the vicinity of the city of the same name Žatec (Czech: Žatec, German: Saaz), which is located in the northwest of the largest region of the country - Bohemia. The alpha acid content in Žatec hops is low by definition (2.5-4.5%).

Like German producers, Czech hop growers export the bulk of their products. And as in Germany, supply volumes are maintained at approximately the same level, regardless of whether the harvest was good or not. For example, in 2015, a disastrous year for hop growers, 3,742 tons were shipped abroad and very little hops were left on the domestic market, and in 2016, a record year for yield, 3,906 tons. Obviously, compliance with delivery conditions allows for a relatively long shelf life for aromatic granulated hops (2 years at normal and up to 5 years at low temperatures).

Contracted hop share in Czech Republic as % of crop in year N

Share of contracted hops in the Czech Republic, as a percentage of the year's harvestN

Contract	Year N	Year N+1	Year N+2	Year N+3	Year N+4	Year N+5
2017	100%	100%	100%	95%	80%	75%
2016	100%	100%	100%	95%	90%	-
2015	100%	100%	100%	99%	90%	85%
2014	100%	100%	100%	98%	90%	75%
2013	100%	100%	98%	95%	75%	65%
2012	100%	95%	85%	80%	55%	50%
2011	85%	70%	60%	-	-	-

It is also worth noting the unprecedentedly high level of contractualization of the hop harvest. According to IHGC estimates, transactions have become increasingly longer and since 2014 the crop has been completely sold out under futures contracts for three years in advance (2017 was no exception). However, even in the 4th and 5th year ahead, most of the harvest, as a rule, already belongs to someone.

This is due to the fact that for Czech hop growers the main buyers have long been large companies, which invariably use the Saaz variety in the production of well-known brands in the classic style. The largest quantities of Czech hops are supplied to Germany, China, Japan, Russia and Belgium (in descending order of volume). These 5 countries provided 81% of exports in 2016.

In 2013, a long cycle of reduction in hop planting areas in the Czech Republic ended and growth began at an average rate of 3.6% per year. In 2017, the area planted with hops in the Czech Republic increased by 3.5%, to 4,945 hectares. Almost all of this expansion was due to the Saaz variety, which added 125 hectares out of a total additional area of ​​170 hectares.

According to the Central Institute for Supervising and Testing in Agriculture (CISTA or ÚKZÚZ), in 2017 the weather varied markedly during the growing season and depending on the region. In the Olomouc region (in the fields of Tršice) the least amount of precipitation fell, while in the Usteck region and the surrounding area of ​​Žatec, rainfall helped improve the harvest at the end of the season.

If the share of late hybrid varieties (such as Kazbek, Saaz Late) had been higher, they could have slightly mitigated the negative dynamics. But since the early variety Saaz dominates, its harvest decreased by 13.5%, to 4,287 tons. The overall Czech hop harvest decreased by 11.9%, to 6,797 tons. Therefore, Saaz’s share in 2017 in the total volume temporarily decreased to 63%.

Despite the double-digit decline in volumes, CISTA does not dramatize the situation. Since the harvest decreased only against the backdrop of record figures in 2016, in general, hop producers are happy. This year's harvest is still above average and will likely be completely sold out.

Germany remains the undisputed leader in the Russian hops market, but over the past two years, Czech suppliers have been developing their success here. Their expansion and the growing popularity of US hops were both drivers of supply growth in 2016, despite the previous modest harvest in the EU, and a factor in the relative stability in 2017. As a result, varietal mixes continued to shift toward aromatic varieties in 2017, and supplies of Magnum hops and a number of other bittering varieties decreased. However, the import of granulated bittering hops is partially replaced by extracts, primarily from large beer producers. Total alpha acid supply volumes, according to our estimates, decreased by approximately 5% and returned to 2015 levels. The Barth Haas Group continues to confidently dominate the hop products market, and HVG has also increased its weight. At the same time, in 2017, deliveries of Morris Hanbury decreased noticeably.

What and how influenced the domestic market

Russia's need for hops is almost entirely met by imports, the volumes of which are constantly fluctuating. Due to uneven import dynamics, short-term changes may not reflect changes in demand. Estimates should be given only over long time intervals. For example, we can talk about a serious decline in supplies after 2008, which was caused by crop failures, a price rally and a reduction in beer consumption. We can also talk about the subsequent rapid (but partial) restoration of hop consumption.

Another jump and correction occurred over the past three years. But the dynamics will look smoother if we take 2014 out of the equation, when the ruble devalued and imports of any goods dropped. Then we can talk about stabilization and the fact that, probably, supply volumes are within the fluctuation range of 3000 - 3500 tons per year and will not grow or decrease much.

According to the information portal Marketing1.ru, in the first three quarters of 2017, imports of hops in cones and pellets decreased by 5%. Typically, the bulk of hops hit the market between March and July, however, the full year results can be expected to be slightly better due to the comparatively low base at the end of 2016. In addition, the preliminary results for 2017 should be assessed taking into account the rather complex structure of consumption of hop products:

• In recent years, there has been a tendency to gradually replace granulated hops with liquid extracts. This change primarily affects bittering varieties, although the sales structure of aroma hops is also becoming more complex. Therefore, a reduction in the supply of pelletized hops does not in itself mean less demand for hop products. We will look at importing extracts below.
• Also in recent years, there has been a fairly rapid decline in the supply of bittering hop varieties, both in absolute terms and as a share in the total volume. Conversely, the absolute volumes of aromatic varieties grew, which became especially noticeable in 2017.
• The dynamics of hop purchases varied depending on fluctuations in harvest and prices in growing regions. In 2017, Russian brewers could use up stocks of German and Czech hops with a long shelf life, contracted and/or imported in previous years. Conversely, supplies of aroma hops increased, reflecting both the US market surplus and the popularity of German and Czech aroma hops.
• A sharp increase in the supply of hop pellets and extracts in 2016 was not supported by a recovery in beer consumption due to the ban on large PET packaging. This is another reason why brewers may not have been as active in stockpiling in 2017, using up the previous year's surplus. Although, since August 2017, we can talk about stabilization and even a transition to slow growth in beer production.
• Although the Russian hops market is 90% formed by imports, sharp fluctuations in production in the Chuvash Republic still have an impact on the overall balance of hops trade. This is what happened in 2017, when the yield was noticeably higher than the previous season.

Structure of import of granulated hops

Geographically speaking, we can say that Russian brewers are focusing on German and Czech suppliers, while hops from the USA have only begun to gain popularity in recent years. Geography of hop imports in 2016 and the reporting period of 2017. has changed somewhat.

Germany, although it is the main supplier of hops, did not have a significant impact on market dynamics in 2016-2017. According to Marketing1.ru, imports from Germany did not fluctuate very much - in 2016 it decreased slightly, and in 2017 it increased by about the same amount. These fluctuations can easily be explained by a bad harvest in 2015 and a good one in 2016.

But Czech Republic Due to the strong growth in supplies, it not only drove growth in 2016, but also ensured relative stability in 2017. As we have already said, Czech hop producers manage to maintain the volume of foreign contracts, regardless of fluctuations in the current yield.

A sharply negative impact on hop imports was had by the decline in supplies from Great Britain in 2017. Supplies from USA. We also note a reduction in imports from Slovenia, which continues for the second year

Approximately ...% of import supplies of pelletized hops are provided by three market leaders - Barth Haas Group, Hopsteiner and HVG, which directly or with the participation of trading partners import almost the entire volume of bittering hops into Russia and are the largest suppliers of aromatic varieties.

Unconditional leader - company BarthHaasGroup, which has gradually increased its share in recent years and today controls about ...% of the market. Hopsteiner since 2015, it has been reducing supply volumes and the share in total sales (about ...% in 2017). However, this reduction was offset by an increase in the supply of hop extracts (see below). As a result, the company today occupies the second position in the list of leaders in the pelletized hops market HVG with a fraction of the order of ...%. Share Morris Hanbury in 2017 decreased noticeably (which is linked to the decline in British hop imports), although these may be temporary “fluctuations.” The remaining producers control ... sales of imported granulated hops, mostly supplying flavored varieties.

Buyers of pellet hops can be divided into three groups: trading companies (including representative offices of hop producers), federal brewing companies and many regional breweries. In this structure of hop purchases, there have recently been changes in the shares of participants.

Approximately ... pelletized hops are accounted for by traders, and this share is quite stable, with the exception of a temporary increase in 2015. At the same time, the share of regional breweries in 2016-2017. increased approximately ... to ...%, which can be explained by an increase in the volume of direct imports, without the participation of Russian intermediaries.

Among large brewing companies, the main direct buyers of hops are the Carlsberg Group and ..., and ... also acquires significant volumes. At the same time, ... is purchasing more and more hops, and ... on the contrary, since 2016, it has been rapidly reducing the volume of direct imports due to the replacement of granulated hops with extracts.

The structure of supplies to trading and logistics companies, as well as representative offices of hop growers, was constantly changing, as were the shares of these companies. If we take logistics companies out of the equation, the largest buyer of pelletized hops in 2017 is the company “ Grainrus", which works in close cooperation with the German ..., purchasing from it about ...% of the hops sold. A relatively small amount of Žatec hops was also supplied to Grainrus from the Czech Republic... and from the USA.

Major suppliers of German raw materials from the leading three manufacturers are the companies " Russian hops" And " Browmaster" In fact, on an exclusive basis, performing a representative function..., companies operate " Shtelmos" And " Hopsteiner Rus", with the latter beginning to play a key role. Also among the large suppliers it is worth highlighting the company “ Helios (Almek)", which largely focuses on hops from... (but also sells hops...) and a Russian representative office Doehler(hops...).

Alpha and Aroma

During 2014-2017 The share of aromatic varieties in the total volume of imports of granulated hops has increased. If we take into account the supply of hops with unknown characteristics, then in 2014 the share of aromatic hops (plus aromatic hops with a high content of alpha acid) was 58%, in 2016 - ...%, and in the first three quarters of 2017 it amounted to ...%.

In total, over 9 months of 2017, supplies of aromatic hop varieties increased by ...% and supplies of bitter varieties decreased by ..., according to Marketing1.ru.

Almost all bittering hops are imported to Russia from Germany, the share of other countries is declining, and in 2017 it was less than ...%. But the structure of aromatic hop supplies is constantly changing, and Germany does not dominate so completely. German hops were the main contributor to the category's sharp growth in 2015 and contributed to its increase in 2017. American aroma hops grew significantly in volume in 2016-2017. Supplies of aromatic hops from the Czech Republic in 2014-2017. were quite stable.

To the greatest extent on the fall in share bitter hops was affected by a reduction in supplies of the main variety - Magnum (...% for the period under review in 2017). For a long time it was the leader in the structure of Russian imports, but has now moved to second position, behind the aromatic variety. Even more dramatic was the reduction in supplies of varieties …, … and …. Only the volumes of hop imports... remained at approximately the same level, which looks good against the backdrop of the entire category. However, the trend of replacing the Magnum variety with the ... variety has been formed for a long time, and it was ... that was the main driver of the growth in supplies of bittering hops in previous years.

Three largest varieties aromatic hops has been gaining ground rapidly since 2014 and was relatively stable in 9M2017. German Hallertau Tradition became the leader in hop supplies (displacing bitter Magnum), although the volume remained virtually unchanged relative to 9M2016 (-...%). Also, the import of Saaz hops was actually at the same level due to the cessation of supplies from the UK (-...%). At the same time, the … variety, which was mainly supplied from Germany (+…%), slightly increased the volume and share. Note that during 2014-2016. supplies of these varieties grew steadily and rapidly. On the contrary, the ... variety, which was once popular, has become a clear outsider. Also, hop supplies fell in 9M2017... The overall growth of the aroma hop category has been driven by a variety of varieties, since, unlike bittering hops, their supply structure is less consolidated with a wider range. Particularly high was the contribution of the German varieties Spalter Select, ..., ..., ... and the bitter-aromatic Northern Brewer.

It is worth noting that aroma hops, due to the nature of their application, are often supplied in small batches and privately, especially when it comes to craft brewers. It is unlikely that these volumes are very large, but it is impossible to estimate them, and the real volumes of aromatic hop imports are higher than the formal ones.

Supplies bitter varieties of granulated hops are very consolidated - the three leading companies account for about ...% of imports. Moreover, we can talk about the trend of increasing their weight and ousting other suppliers from the market.

Almost ... imports of bitter hops account for Barth Haas Group. The company increased its supplies at an impressive pace until 2016, increasingly establishing itself as a market leader. Based on the data for 9M2017, we can expect that by the end of the year, deliveries will return to the 2015 level, but this can also be considered a good result. Company import volumes Hopsteiner began to decline in 2015 and continued throughout the period under review. Company HVG increased supplies of bittering hops in 2016 and reached second position in the category. In 9M2017, its supplies decreased less than those of other major market participants, and its share increased to ...%, according to our estimate.

Sales aromatic varieties hops (as well as bittering and aromatic ones) are consolidated to a lesser extent and there are no monopolists. Here, on the contrary, there is an obvious tendency to expand the number of market participants, as well as the range. We can say that this process today stabilizes the hop market.

Despite the overall increase in import volumes, only two of the major market participants continue to increase supplies. The greatest influence was Barth Haas Group, which is increasingly becoming a leader in the aromatic hops segment. According to our estimates, the company controlled about ... supplies until 2017, increasing them in accordance with the average growth rate, but by the end of 2017 its share will increase significantly. At the same time the company Hopsteiner For the second year now, it has continued to reduce supply volumes. The most dramatic reduction in volumes and share of supplies in 2017 was noted by the company Morris Hanbury. The company came in third place HVG, which is methodically and continuously increasing its presence and may, based on the updated results of 2017 or in the near future, take second place in the list of suppliers of aromatic hops.

In general, multidirectional dynamics led to a reduction in the share of the 4 market leaders in 2017 in the aroma and dual categories. Most small companies with volumes of 30 - 100 tons increased supplies. Although one of the most prominent second-line suppliers is the company 47 Hops from the USA, which declared bankruptcy (see above). A number of suppliers of Czech hops have achieved noticeable success: MM-Invest, Arix, Chmelarstvi - cooperative Zatec (Bohemia Hop) And Czech Commerce Company.

Hop extracts

Against the backdrop of a reduction in supplies of pelletized hops, supplies of hop extracts increased sharply in 2016. There are objective prerequisites for the gradual replacement of some hop products with others.

First of all, this is due to the price. For example, in 2016, one of the market leaders imported several batches of 1-3 tons of Magnum hop extract, its cost was ... dollars per kilogram with an alpha acid concentration of 45%. At the same time, 4 tons of Magnum hop granules with an alpha acid concentration of 13.6% cost about ... dollars per kilogram. That is, the alpha acid contained in the concentrate cost $..., and in granulated hops - $... per kilogram.

In addition to the increasing availability of extracts, their attractiveness is growing due to their ease and shelf life. For example, in 2017, extracts were supplied to Russia, including those produced from hops harvested in 2012. Let us note here that the main volume of imports is still fresh extracts produced in 2016, and the cost of “old” extracts was lower. One way or another, long shelf life allows brewers to effectively manage inventories and build them up during periods of low prices for raw materials.

Finally, even craft brewers are increasingly moving away from the stereotype that hop extracts are used exclusively in mass production to simplify and reduce the cost of the process. The iso-alpha acid form provides technological advantages in beer production. But there is also an emerging fashion for extracts with a high content of beta acids, which are used instead of pellets of aromatic hop varieties.

Over the first 3 quarters of 2017, imports of extracts to Russia decreased by ...%, which can be considered a very good result given the high base of the previous year. As with hop pellets, the bulk of extracts are typically supplied between March and July. Therefore, according to preliminary results for 2017, we can assume that the import of extracts is about ... tons.

The supply structure of extracts depending on the content of iso-alpha acids was constantly changing. In 2014, approximately...extracts were supplied with high alpha acid content (40-62%). In 2016, the share of aromatic extracts and extracts with ...% alpha acid content increased significantly, while the volume of high concentration extracts remained unchanged (...%). According to our preliminary assessment, in 2017 the share of extracts with an alpha acid content of more than ...% will increase noticeably, and the share of ... extracts will decrease slightly.

The key supplier of extracts with a share of about ...% remains Barth Haas Group. However, the growth in volumes in 2016 and their preservation in 2017 were largely achieved due to the company increasing supplies Hopsteiner. Today the company’s share can be estimated at approximately …% of the total volume. The weight of other suppliers of hop extracts constantly fluctuates, but among them only the German HVG and the American Kalsec stand out. In addition, it is possible that the list of key suppliers of extracts will include the largest manufacturer of hop products in the United States - Yakima Chief.

Since the main component of imported extracts is alpha acid (usually iso-alpha acid), to correctly assess the import of extracts it is necessary to compare its volume. The volume fraction of alpha acid varies markedly depending on the supplier and type of extract, usually ranging from 30-60%. According to our estimates, in 2017 the supply of alpha acid in extracts did not decrease, but increased slightly. At the end of the year, their estimated volume is about ... tons.

As in the previous assessment, Barth Haas Group clearly dominates in alpha acid import volumes, but the company’s share has not exceeded …% since 2015. At the same time, the importance of Hopsteiner has grown significantly and today the company accounts for about ... supplies of alpha acids in the form of extracts. Also, in terms of alpha acid, the weight of HVG and Kalsec will be higher.

In the structure of imports of hop extracts, there is a large share of direct purchases from brewing companies. Until 2016, approximately the same volumes of extracts were supplied to Carlsberg and Efes, and together they accounted for half of the imports. But in 2016, Carlsberg sharply reduced direct purchases of hop pellets and increased extracts, now accounting for about a third of the total. Also in 2017, the aggregate share of many small buyers increased significantly.

When recalculating the volume of direct purchases of extracts into conditional alpha acid, the share of Carlsberg and ... will be lower, but at the same time, ... will be included in the list of notable buyers-brewers.

Own production: not much yet

Industrial hop growing in the USSR began to develop in the 30s of the twentieth century, when plantations on pole trellises were first established. By the time of the collapse of the USSR, the need of Russian brewers for hops was completely covered by production in Russia and Ukraine (some of the Ukrainian hops were even exported). The main Russian hop-producing region is the Chuvash Republic (95% of the total harvest); small plantings remain in the Altai Territory and the Mari El Republic.

Hop growing in Chuvashia began to develop intensively in 1922, providing almost all Russian breweries with its products. This went on until the turning point of 1993, when 3,200 tons of dry hops were collected from 2,700 hectares of hop fields in the republic. But just this year, according to hop growers, Russian brewers began to massively purchase imported hop products, which is why the harvest remained unclaimed. Starting next year, a protracted decline in hop production began in Chuvashia. Hop growers said that the main reason for the crisis was that the Republic at that time practically did not produce granulated hops and extracts, but sold pressed dry hop cones with a short shelf life.

Subsequently, the consolidation of the beer market in the hands of international companies led to an almost complete transition to standard varieties of imported hops. The lowest point was reached in 2010, when the hop planting area was only 242 hectares, and due to bad weather, only 23 tons of hops were harvested that year.

Today the situation has improved markedly. Producers purchased equipment for hop processing, and the cultivation area increased. The recovery of the industry was facilitated by the relatively low cost of Russian hops after the devaluation of the ruble, subsidies for harvested hops and the general policy of import substitution.

The most widespread plantings of three varieties of hops are the aromatic “Moscow Early” (with an alpha acid content of 3-5%) and “Istrinsky” (4-4.5%), as well as the bitter-aromatic “Podvyaznoy” (5-8.7%) .

In total, 5 farms are engaged in hop cultivation in the Chuvash Republic. According to the reports of the largest manufacturer Chuvashkhmelprom OJSC, in 2016 its revenue increased by 68%, to 45.5 million rubles. In the same year, a new powerful hop granulation line was put into operation.

The main factors that influenced the volume of hop production in the Chuvash Republic in recent years were weather, the introduction of effective agricultural technologies and area growth.

2015 was a record year for the Chuvash Republic, when farms of all categories harvested 418.8 tons of hops with a yield of 18.1 c/ha (the total harvest in Russia then amounted to 438.4 tons).

2016 was a bad year due to lack of moisture and high temperatures during the growing season. The yield then was 13.9 c/ha, and the gross harvest was 324 tons. The area occupied by hop cultivation was 309 hectares, and 27.5 hectares of new hop fields were established.

For 2017, at the time of preparation of the article, Chuvashstat had not yet published official data. But according to the Ministry of Agriculture of the Czech Republic, the hop yield was not bad - 16.5 c/ha. Taking into account the previously allocated areas, the gross harvest in the Republic could reach 400 tons. In Russia as a whole, the harvest could reach 430 tons, according to our estimates.

Based on our assessment of the volume of gross hop harvest and trade balance, the share of Russian producers in the domestic market has fluctuated around 10% since 2011, but is likely to increase in the future. At the same time, due to specialization in the production of aromatic varieties, today there is no talk of significant volumes of production of Russian alpha acid. Its approximate volume is 17 tons per year.

Alpha acid volumes

The accuracy of calculating the volume of the alpha acid market is complicated by the fact that pelletized hops from different harvest years are simultaneously imported into Russia. Since its alpha acid content fluctuates depending on weather conditions, we used the average values ​​regulated for specific varieties for our calculations, multiplying them by the volume of supply.

We determined the market volume as the result of the trade balance, in which we summed up the estimated volume of alpha acid in imported granulated hops, imported hop extracts and Russian-produced hops minus exports. At the same time, we did not take into account carryover stocks that could have been formed by Russian trading companies.

The main market fluctuations were associated with the dynamics of supplies of granulated hops. As mentioned above, after recovery growth in 2015 and advance growth in 2016, imports decreased in 2017. At the same time, supplies of hops with a high content of alpha acid in 2016 almost did not increase. Total import volumes increased due to aromatic varieties and, to a small extent, dual-use varieties. Therefore, today the average alpha acid content of imported pelletized (and pressed) hops is lower than it was several years ago.

For this reason, the estimated supply of alpha acid in hop pellets in 2016 was ... ton with an increase of only ...%. The decline in alpha acid supplies at the end of 2017 is approximately …%, to … tons.

We also noted that in recent years, imported granulated hops have been replaced with extracts. In 2016, the official volumes of supply of alpha acid in extracts increased by ...%, to ... tons. In 2017, import volumes of extracts decreased (based on data for the first three quarters) by ..., but the share of extracts with a high alpha acid content increased. As a consequence, supply volumes of alpha acid in extracts are likely to have increased by …% to approximately … tonnes.

Due to the increase in hop yields in the Chuvash Republic, alpha acid production volumes have obviously increased. According to our calculations, after a decline in volumes by …% in 2016, in 2017 they increased by …%, to … tons.

Exports of hops from Russia (previously imported), although growing, are still too small to significantly affect the trade balance. In 2017, the volume of exports in the form of alpha acid can be estimated at ... tons.

Thus, the multidirectional dynamics of hop imports in granules and extracts determined the results of 2017. According to our preliminary assessment, the total volume of alpha acid supplied to Russian companies decreased by ...%, to ... tons. In other words, it is back to roughly its 2015 level after a slight increase in 2016.

The materials of the article were prepared using import statistics provided by Marketing1.ru (http://marketing1.ru/), as well as data from national statistical services and industry unions:

The section on the global hop market used dataInternationalHopGrowers'ConventionFoodandAgricultureOrganizationoftheUnitedNations, as well as research reports from the Barth Haas Group.

The following data was also used: in the chapter on the US hop market -TheBrewersAssociation andUnitedStatesDepartmentofAgriculture (NationalAgriculturalStatisticsService); in the chapter on hop production in Germany -DeutscheHopfenwirtschaftsverband; in the chapter on hop production in the Czech Republic - Ústřednicontrolazkušebni ústavzemědě lský; in the chapter on hop production in Russia - the Ministry of Agriculture of the Chuvash Republic and Chuvashstat.

Data on market volumes and their interpretation, if the source of information is not indicated, is our assessment, which is based on calculations and existing trends.

We do not claim that the information provided is completely correct, although it is based on information obtained from reliable sources. You should not rely solely on the content of the article at the expense of conducting your own analysis.

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At the Beer Industry exhibition, which is currently taking place at the All-Russian Exhibition Center, Russian products are represented by dozens of brands. However, it is Russian only in the place of production - made on German equipment according to German recipes under the supervision of German technologists. And from German raw materials. Brewers would be happy to use domestic hops and malt, but there is no quality supply. Why - Denig correspondents found out ALEXEY KHODORYCH And VALERY KAJAYA.
History of the fall
Every year, Russian brewers consume about 9 thousand tons of hops, which cost them, offhand, $60-70 million. Of this, Russian hop growers get no more than $500 thousand, the rest goes to Germany, the Czech Republic, the USA and China.
What, hops don’t grow in Russia? It’s growing, and how. In the traditional hop-growing region - Chuvashia - in Soviet times, more than 3 thousand tons of hops were grown per year. In addition, it was cultivated in Altai, the Komi Republic, and the Kirov and Bryansk regions. In general, there were hops. And not bad at all. Chuvash, for example, inferior to European ones in terms of alpha acid content (an important component that gives beer bitterness and suppresses the vital activity of microorganisms), was famous for its so-called aromatic varieties - they were added to the blend not for the sake of alpha acid, but for aroma. Let's say, the "Early" variety, according to people from the Institute of Hop Growing, is still considered throughout the world one of the most successful aromatic varieties.
The period of Gorbachev's anti-alcohol campaign was fatal for domestic hop growing - out of four thousand hectares, only two thousand remained in Chuvashia. The anti-alcohol company choked, alcohol production returned to normal, but the former raw material base was no longer there - and brewers began to buy hops abroad. The first imported hops were Chinese, they are the cheapest (in China today about 13% of the world's hop harvest is harvested, ahead of it are only Germany and the USA - 30% each).
However, Far Eastern hops are close in properties to wild hops. The beer made from it was so bitter that even unpretentious Russians refused to drink it, especially since there was already an abundance of beer on sale from Germany, the Czech Republic, Holland, and Belgium - both canned, bottled, and draft. The unclaimed hop fields didn’t even have to be cut down—they simply stopped caring for them. The vines dried up, and now most of the plantations are skeletons - rows of pillars, and potatoes are grown in between the rows.
As for Chuvashia, in 1999 1.8 thousand tons of hops were harvested there, and in 2001 - 397 tons. This year it seems there will be even less. In general, there is a clear decline in the industry; the temporary increase in demand for domestic hops after August 1998 does not count.

Beer conspiracy
Hops are a perennial plant. It begins to bear fruit only three years after planting; over the years, hop plants lose their productivity, and the quality of the hops also decreases. And if you don’t invest in new plantings, hop plants will simply die over time. Which is exactly what is happening.
Meanwhile, in Russia there is a rapid growth of the beer industry and, accordingly, an increase in beer consumption. According to forecasts from the Business Analytics agency, next year Russians will spend more on beer than on vodka—approximately $6.5 billion. This has never happened in the history of the country. And at first glance, it seems that domestic hop growing has become a victim of sabotage.
Today, the largest brewing companies operating in Russia—Carlsberg Breweries/BBH, Sun Interbrew, Ochakovo, Krasny Vostok, Stepan Razin, Baltika, Amstar—produce more than 50% of all beer. The equipment at the factories is foreign, the requirements for semi-finished products are very high, which is why the hops are bought imported - not pressed cones, but granules or concentrate. Actually, most other enterprises, even those operating on old equipment, buy Chuvash hops only to add it to foreign ones.
Andrey Kuzmin, Head of the supply department of the Ostankino brewery: Chuvash hops account for 20% of our consumption. Our equipment is not new, but it is impossible to work purely on Chuvash hops. I know that at one time many varieties were grown there, but now it seems (at least to me) that there is only one variety - just Chuvash. That is, some hop from Chuvashia. Of course, this doesn't suit us.
The Ministry of Agriculture of Chuvashia, as well as the majority of Chuvash hop growers, really see some kind of economic conspiracy in the actions of the beer giants - supposedly, contracts with Western suppliers include a clause according to which the beer manufacturer undertakes to use only, for example, German hops.
There certainly is a similar point. True, not in the contract, but in the technical documentation of the equipment. And it does not stipulate “nationality”, but the quality of raw materials.
Nikolay Gutlunin, Vice President of the Ochakovo company: In principle, such a point cannot exist. Yes, we would be happy to buy Russian hops if they were of proper quality, if only because they would obviously be cheaper than Western ones. Unfortunately, current domestic hops are not suitable for use in modern production.
The situation was described approximately in the same way in the companies Sun Interbrew, Baltika, Ochakovo, Krasny Vostok, Stepan Razin and Amstar.
The situation with malt confirms that they are probably not lying. More and more Russian producers are building their own malthouses, the raw materials for which are sometimes Russian barley and other grains. Simply mastering the cultivation of barley and the production of malt from it is much easier than establishing a similar cycle in the case of hops.
In fact, the only consumers of Chuvash hops are small regional breweries on an urban scale. However, according to experts, the share of such manufacturers will steadily decline - to 10%. Accordingly, cones pressed into briquettes will soon completely lose their consumer.
The situation appears to be a stalemate. Government officials seem to understand that hops need to be cultivated, but they can’t do anything - budget capabilities are limited. The federal program "Hop of Russia", which operated from 1995 to 2000, did not bear the expected fruits. The new industry support program for hop growing, which will be adopted before the end of this year, will apparently also be of little use.
What to do?

Patience and work
Many regional leaders today declare their interest in the development of hop growing. (For example, the head of the Altai Republic, Mikhail Lapshin, spoke about this as one of the priority tasks at the beginning of the year - immediately after his election.) However, so far only a few private investors are involved in hops. For example, the Chuvashkhmelagroprom company, starting in 2000, managed to attract about 11 million rubles into the industry - the money was allocated mainly by private Moscow companies.
7 million rubles from the raised amount went to modernize production at the Oktyabrsky Hop Plant - hop purification lines and Polish equipment for the production of pellets were installed there. The remaining money was spent on providing eight hop-growing farms in Chuvashia with seedlings, fuel, chemical protective equipment, etc. - that is, in fact, on growing hops themselves. However, this experience can hardly be called successful.
Valery Komarov-Zelinsky, General Director of CJSC "Chuvashkhmelagroprom": Our hop complex can produce 1.5 thousand tons of pellets and 900 tons of pressed hops per year. Taking into account the actual volumes of hop cultivation in Chuvashia, we budgeted for processing at least 250 tons per year - in this case, our project would fully pay for itself within 2-2.5 years. But, as luck would have it, the drought has been raging for three years now, and hops love wet summers. The overwhelming majority of the hop fields on the farms are old, so the harvest is very small and even less comes to us for processing. Taking into account harvests, the low demand for ordinary pressed buds (and they are often pressed on the farms themselves) approximately coincided with the low supply. As a result, most of the hops were sold the old fashioned way, almost in bales. And in 2001 we processed only 60 tons. Our granules are no worse than foreign ones, but their production volume is vanishingly small.
Today, Chuvashkhmelagroprom, with the support of the Ministry of Agriculture and Food of Chuvashia, is working to restore hop fields: German bitter varieties and domestic bitter-aromatic varieties are planted. In addition, it is planned to create a MTS equipped with all the necessary hop-growing equipment. However, there is no need to expect serious returns here either. Valery Komarov-Zelinsky: Everything we do on our premises will lead to an increase in harvest by a maximum of 30 tons in the coming years. But there is still not enough money for more.
It must be said that the situation with hops is very similar to the situation with flax (see “Money” #36) - there is a huge unrealized potential. But there is a difference. Flax is an export product, with great sales prospects and, accordingly, very interesting for investors.
On the contrary, those few companies that, like Chuvashkhmelagroprom, tried to work with hop growers were disappointed along the way. Vladimir Shurygin, Director of the Vityaz Trading House of the Vityaz Brewing Company: We made advance payments for growing hops in Chuvashia, but for two years now we have not been doing this. Because then they bring you something completely different from what they promised, and do what you want.
However, the brewing company "Bouquet of Chuvashia", under whose wing two hop farms operate today in the Tsivilsky district, has achieved some success - but this does not change the weather.
Valery Komarov-Zelinsky: I can’t say that the same bankers or large beer producers, who are capable of significant injections into the industry, have a negative attitude towards this idea. Everyone understands that one way or another, hop growing will overcome today’s sad stage - if there are resources, they will be used sooner or later. But who should I give the money to? Directly to farms? They'll steal it. Companies like ours? But we have been on the market recently, in fact since 2001, and so far we cannot boast of any particular success. Perhaps the attitude will change after some time and, for example, we will become the point of growth, relying on which we will be able to change the situation for the better.
Not only Chuvashkhmelagroprom, but also the Khmel company, whose founders are the Association of Hop Growers of Russia, a number of hop farms in Chuvashia and Mari El, as well as the Institute of Hop Growing, are announcing themselves as a possible point of growth. Here, investors are also ready to present a number of business plans, for example, an investment project for the “construction and commissioning of an enterprise for the deep processing of hops with a capacity of 500 tons per year.” But Russia still doesn’t have that much hops.
In general, we have the following: a) a market with a volume of $60-70 million per year; b) Russian brewers who are ready to buy Russian hops if they are of high quality; c) land where hops have grown well from time immemorial and can continue to grow just as successfully; d) people who know how to grow hops.
Someday all this, like a puzzle, may come together into a good picture!

FOOTER BLOCK Beer as it is Brewing beer is not an easy task, but the main components of the drink are extremely simple: water, malt and hops. The water should be soft and have no smell or taste. Brewers claim that if these conditions are not met, the quality of the beer will deteriorate sharply (they even have a saying: “The same beer, but with different water”). Malt is sprouted grains of barley. It can be made from other grains, such as wheat, rye, corn, but barley malt is a classic. The grains are soaked in cold water in a wooden vat for about five days, and the water is constantly changed. Grain growth occurs in a malthouse: swollen grains are scattered in an even layer no more than 25 cm high and turned every five to eight hours. Growth is stopped when the root sprouts reach one and a half grain lengths. Then the sprouted grains are dried until the malt begins to emit a characteristic odor, and the sprouts are easily separated from the grains if rubbed with the palms of their hands. The malt is then crushed. As for hops, only female plants are used for brewing, the inflorescences of which - dark yellow cones - must remain unpollinated. They are dried and pressed. The hops are then boiled together with the barley for two hours. The resulting wort is fermented with brewer's yeast for seven to nine days. The final fermentation of beer takes place in metal tanks - from three to six months, depending on the brand.

As the season begins, more and more gardeners are asking the question: how to grow hops in their garden? The reason lies in the fact that growing this plant does not require special knowledge from them. The plant is unpretentious in cultivation, and caring for it does not require strict adherence to certain conditions.

Plant characteristics

Hops are a prominent representative of the Hemp family. There are 3 types of it:

1. cordate;
2. ordinary;
3. Japanese.

This plant has annual and perennial varieties, some of which can grow in one place for up to 20 years. It has a twisted green or light red stem covered with small hairs. Its thickness reaches 15 mm, and its length reaches 10-12 m. It has a powerful root system, the bulk of the roots are located in the top layer of soil.

Flowers are collected in inflorescences of 30-50 pieces and are formed only on female plants. Hop fruits are small brown nuts that ripen from mid-July to September. The seeds are also small and light: 1000 seeds weigh only 3-4 g. The leaves are heart-shaped, and in the middle part of the stem they are much larger. Their upper side is dark green, while the reverse side is much lighter and has glands.

Used in the pharmaceutical, perfumery, cosmetics, baking industries and medicine. Used for decorating fences, arches, buildings, and creating dachas. The most popular is the ordinary type of hop, since its planting, care and cultivation do not require special rules, it is more attractive in appearance and has a lot of useful properties.

How can you grow it?

There are several ways to grow crops on a personal plot:

1. seeds;
2. shoots;
3. cuttings.

Gardeners' opinions on how to plant hops boil down to the fact that the easiest way is to use young shoots that appear in large quantities in the spring. If cuttings or shoots are difficult to obtain, then seeds can be used to obtain a plant.

At the beginning of April you can start growing seedlings.

1. Prepare the soil. You can buy it or prepare it yourself: you need to mix regular soil, humus and leaf substrate in equal proportions.
2. Pour soil into a container and plant seeds 0.5-0.7 cm deep.
3. Cover everything with glass (film) and place it in a lighted place, but not in direct sunlight.
4. Crops require periodic watering.
5. When the first sprouts sprout, you can remove the film (glass) for 2-3 hours.
6. When leaves appear, the film is completely removed.
7. When the height of the seedlings reaches 5 cm, they need to be planted in separate containers.

Growing seedlings is not a mandatory requirement for hop cultivation. Seeds can be sown immediately in soil prepared in the fall.

Landing rules

First, a place is selected on a personal plot or dacha. Hops are light-loving plants, so the planting site should be on the sunny side. The plant feels comfortable on turfy, light or medium podzolic soil with good drainage. In this case, groundwater should not be near the surface.

Hop roots develop rapidly, grow strongly and can harm nearby plants. Therefore, it is planted in a separate area.

To prevent the roots from growing and interfering with neighboring crops, limiters are used - slate or metal sheet buried to a depth of 0.5 m.

Hops develop poorly in wind-blown areas. It is better to choose a place where exposure to gusts of wind will be minimal.

Planting hops in open ground is done in mid-spring, that is, when the severe night frosts end. The plant goes deep into small holes (up to 30-50 cm deep), located at a distance of half a meter from each other. Seedlings are planted in holes to a depth of 10 cm, sprinkled with soil, compacted and watered abundantly.

Many gardeners, in order to avoid the death of plant roots from night frosts, advise additionally covering the holes from above with hay.

Before planting, the plant is provided with a support for its further growth. For these purposes, a fence or the wall of a house with string stretched over them are suitable. The hops are decorative, and their vines stretch up to 10 m, so the support can be placed in any direction (horizontally, diagonally).

Basic rules of care

Caring for hops includes timely removal of shoots, watering, fertilizing, and pest control.

Removing shoots, pinching

An important stage of care is the removal of shoots. When the sprouts grow to 15-20 cm, they are pruned. Up to 5 strong shoots are left on each bush. When they reach 50 cm, they are placed on a support. Usually 3 stems are planted on one support.

Excess shoots should be removed as the crop grows. Do not forget that hops, as they grow, oppress neighboring plants. To prevent the garden plot from turning into impassable thickets, the growth of hops should be constantly monitored.

Caring for the plant involves pinching - shortening the side shoots. This operation increases the yield of cones.

Watering

Caring for the crop involves frequent watering, since the plant is moisture-loving. But it is important to ensure that water does not stagnate in the holes. Waterlogging negatively affects the condition of the roots. If the plant grows in a dry climate, it is better to install. Moderate constant soil moisture promotes the growth of green mass, which provides decorative hops.

To avoid the appearance of powdery mildew on the leaves, they should not be wetted when watering.

Pest and disease control

Care also includes timely pest control. They rarely attack hop plantings, but sometimes the following insects can be found:

• spider mite;
• weevil;

A set of measures to exterminate pests includes spraying plants with appropriate preparations (solutions of Kuprozan, polycarbacin), destroying dead stems in the fall, and digging up the soil between plantings. When spraying, it must be taken into account that most of the insects accumulate on the lower (back) side of the leaf.

Effective and simple ways to destroy pests are infusions of tobacco and wormwood, and a weak soap solution.

If brown or yellow spots have formed on the leaves, and their undersides are covered with a white-gray coating, then the hops are infected with powdery mildew. This is the most common cultural disease. Damaged foliage is torn off, and the above-ground part is sprayed with a fungicide solution.

Further care of the plant includes weed control, loosening the soil, and hilling the bushes.

Caring for the plant during the dormant period

In the fall, after the foliage has withered, all dried shoots of perennial hops are cut off. After trimming them, fertilizers are applied, and the queen is covered with a layer of earth on top (at least 30-40 cm). Hop rhizomes easily endure winter, and with the onset of spring they resume growth.

If the crop is annual, like Japanese hops, it is completely dug up and disposed of.

What to feed?

Fertilizers used for feeding:

• organic (manure);
• nitrogen;
• phosphorus;
• potassium

Manure is applied 10-15 cm deep. It should be added in the fall so that it decomposes over the winter.

Among nitrogenous fertilizers, it is recommended to use urea, ammonium sulfate and ammonium nitrate. Urea is applied before planting hops at the rate of 20 g of fertilizer per 1 m2. Ammonium nitrate - 15 g per 1 m 2 of soil. If you fertilize with ammonium sulfate, then its single dose should not exceed 30-35 g.

Potassium fertilizers include potassium salt, potassium sulfate, and potassium chloride. 25-35 g of these fertilizers are added per 1 m 2 of soil. Phosphorus and potassium fertilizers are applied when the plant reaches 4-5 m in height or after flowering has completed.

A deficiency of these fertilizers will slow down the growth of the plant and the ripening of its buds. But you shouldn’t overdo it with fertilizing: the increased content of microelements reduces the disease resistance of the crop.

So, in order for hops to please the eye for many years, and for its healing capabilities to maintain health and give strength, you need to follow simple tips for growing and caring for it.

The Isabella grape variety has a rich composition of vitamins and minerals and is considered one of the most useful: group of vitamins B (B1, B2, B4, B5, B6, B9), beta-carotene, vitamins A, PP, H, E. The dark color of the Isabella fruits Contributed by the antioxidants contained in the peel, which are indispensable in the fight against cancer.

Properly prepared jam from it can retain most of the beneficial components and become a “natural pharmacy” during periods of viral and acute respiratory diseases, such as classic raspberry preparations, due to its vitamin C content.

The fruits of the Isabella variety are rich in potassium and magnesium, so jam from these berries will have a positive effect on the functioning of the cardiovascular system and help lower blood pressure. The presence of flavonoids will have a beneficial effect on the overall cleansing of the body from heavy metal salts, as well as toxins and wastes.

The peculiarity of Isabella grape jam is not only its rich vitamin content, unusual strawberry flavor and aroma. The dense peel and pulp of the berries contribute to the fact that desserts have a beautiful dark purple color and a particularly thick consistency.

Depending on the cooking recipe, you can also achieve the integrity of the grapes and use them to decorate dessert dishes. Jam is used as jam (can be spread on toast), in baked goods for fillings, in making soufflés and marmalade.

Did you know? The beneficial properties of the Isabella variety are not limited to fruits. Grape leaves are an excellent healing agent for external wounds and bruises, and can also reduce fever and relieve inflammation.

It should be remembered that any jam is a fairly high-calorie product, so its use should be limited to people who have health problems and sugar consumption. For grape jam, the risk group includes patients suffering from diabetes mellitus, kidney and liver diseases, as well as children under 3 years of age.

Cooks have long known the wonderful taste of grape jam, so there are many options for preparing it. The main ingredients remain practically the same, only their proportions change.

Non-traditional and unusual additives are good for experimentation and the desire to achieve an unusual taste, smell or consistency. In some cases this is justified, but you should always start with the classic basics. We invite you to get acquainted with the most popular cooking options and choose the appropriate recipe for yourself.

Did you know? Grapes are the only plant of its kind for which there is an independent science - ampelography. And the beneficial properties of the berries have become the basis for a special medical practice called ampelotherapy (grape therapy).

Recipe No. 1

Seedless

Seedless jam is universal in further use. Its delicate, seedless, skinless texture makes it a delicious homemade jam that's great on its own or can be used in a variety of baked goods.

Video recipe

agar-agar thickener

10 g

1. Wash grape bunches thoroughly.
2. Carefully separate all the berries from the stalks, discarding any rotten or bruised ones, and place them in the container in which the jam will be prepared.
3. Pour all the sugar according to the recipe into the container with the berries and immediately place on medium heat to cook.
4. Stir the sugar to distribute it evenly throughout the berries and continue stirring until the juice begins to release. During this boiling time, the dense skins of the grapes will have time to soften well and “give” pectins to the syrup.
5. After the juice has separated and the syrup has boiled, you need to reduce the heat to low and cook the berries for another 10–15 minutes.
6. With this method of cooking, the jam turns out to be quite liquid. To thicken it, you can use a natural plant-based thickener, agar-agar. Take 10 g of agar-agar (1 standard package), pour it into a separate small bowl, add three tablespoons of water and leave to dissolve and swell.
7. To get rid of seeds, berries boiled with sugar while hot are rubbed through a metal colander with a fine mesh or sieve. If the sieve is of small diameter, then the procedure is performed in several portions. As a result, grape bones and skins remain at the bottom of the sieve.
8. The grated grapes are again sent to the cooking container. At this stage, ready-made agar-agar is added to it. To ensure that the thickener dissolves well, you can pour a little pureed grapes into the bowl with it and stir thoroughly, and then pour it into the pan with the berries. Place the dishes over medium heat and cook for 5 minutes, during which the thickener will completely dissolve.
9. Pour the hot, ready-made grape jam into sterilized jars and close with lids for storage.

Grape jam: video

Video recipe

Seedless Video recipe: Seedless

After cooling completely, the dessert holds its shape perfectly.

Important! If you use less sugar in the recipe (0.5 kg) and remove the agar-agar, you can get jam that is no less tasty, but less caloric and more liquid.

Recipe No. 2

With bones

Cooking grape jam with seeds is easier in terms of labor, but longer in time. It must be remembered that dessert with seeds can only be stored for 6–8 months.

1. Select 1 kg of ripe fresh Isabella grapes, separate the berries from the cluster, remove all the stalks and rinse well several times, placing them in a container with plenty of water.
2. Next, the berries need to be blanched in hot, but not boiling water with a temperature of about 80 degrees. To do this, place a portion of grapes in a colander, immerse the berries in hot water, soak for 1-2 minutes, remove and immediately cool in cold water. Wait a little until the water has completely drained and place the berries in the container where the jam will be cooked. Blanch in a similar manner for the entire batch of grapes.
3. In a separate pan of granulated sugar and water, taken in the proportions indicated in the recipe, cook the syrup: pour sugar into the pan, pour water into it, put the mixture on the stove and cook over low heat until the sugar has completely dissolved. forgetting to stir all the time.
4. Pour the resulting syrup over the blanched berries, mix everything carefully and leave to steep for 8–10 hours.
5. After the specified time, pour all the syrup into a separate container, put it on the fire (without berries), bring to a boil, pour in the berries again and again leave them to steep for 8-10 hours.
6. Next, put the container with the jam on the fire, boil and cook until tender, stirring occasionally and skimming off the foam. Readiness can be determined when the berries “sit” on the bottom of the pan.
7. At the very end of cooking, you can add a little vanillin, but this is at your discretion.
8. The finished jam is placed in sterilized jars and sealed with lids.

If the berries are cooled and laid out barely warm, then it is allowed to use plastic lids for sealing, but in this case the storage temperature of the cans should be low.

Important! When cooking syrup from sugar, instead of water, you can add natural freshly squeezed grape juice, then the jam will turn out more rich.

Recipe No. 3

The simplest recipe

For culinary beginners, there is a very simple recipe for making grape jam.

1. Take 1.5 kg of fresh grapes. Peel the berries, removing the stems and branches, rinse them well and dry them naturally, removing excess moisture. You can spread the grapes on the table and leave for a few minutes.
2. Pour 300 ml of water into a saucepan and add 1.5 cups of sugar, put the mixture on medium heat and cook the syrup until the sugar is completely dissolved. Remember to constantly stir the syrup so that it does not burn.
3. Pour the previously prepared berries into the boiling syrup and cook them for 5 minutes, then remove from the heat and cool.
4. When the berries in the pan have cooled, you need to put them back on low heat, add the remaining 3 cups of sugar, bring to a boil and boil for another 30 minutes.
5. Pour hot grape jam into jars and cover with lids.

Recipe No. 4

With walnuts

The use of walnuts in grape jam gives a noble piquant taste to the dessert.

1. Select 1 kg of fresh grapes, separating them from the stalks of the cluster. Rinse them well several times with plenty of water.
2. Take a pan, preferably of a large diameter, pour at least half the capacity of water into it, set it on fire and bring to a boil. This water will be needed to blanch the berries. Remove the pan from the heat. Take the prepared berries, place them in a colander, blanch in hot water for no more than 1-2 minutes, and then cool quickly by dipping them into a bowl of cold water (you can put ice in there for better cooling). Place a colander with the berries to drain.
3. Prepare syrup from water and sugar in the proportions indicated in the recipe. The readiness of the syrup is determined by the fact that the sugar must dissolve completely in the water. Bring it to a boil and add the berries from the colander. Boil the grapes in the syrup over medium heat for another 5–7 minutes.
4. Remove the pan from the heat and leave to cool and steep for 8–10 hours.
5. After the specified time, put the berries back on the fire, add peeled walnut kernels and, if desired, vanillin. Bring the mixture to a boil and cook, stirring occasionally, for another 15 minutes.
6. After this, the dessert is ready, it can be poured hot into jars and sealed with lids for storage.

If there is a lot of harvest and you decide to make grapes, then don’t ignore the jam.

Preparation.

Wash ripe grapes without cracks or damage. Next, prepare the sugar syrup: bring water and sugar to a boil over low heat, stirring. There is no need to boil the syrup; after boiling, it has exactly the consistency that is required. Now add the prepared berries to the syrup and bring the jam to a boil again.

Recipe No. 3 - “Juice”

The dense pulp of the berries gives thickness to the dessert, and the peel gives the jam a dark purple color. The product has a unique aroma with a hint of strawberry, the taste is fruity, but not cloying. The finished mixture can be used as jam, filling for pancakes and baked goods. Whole berries are placed as decoration on cakes.

Dessert from Isabella

Choose ripe, not crushed berries for dessert. The bunches need to be checked to ensure there is no rot present on them. You should start preparing immediately after harvesting on your plot or after purchasing grapes at the market. Only berries are used for dessert. Recommendations for their preparation:

• separate the berries from the bunch so as not to tear the skin;
• rotten and damaged grapes are thrown away or left for wine;
• transfer the contents into a sieve and wash under a gentle stream of water;
• after thorough washing, allow the water to drain and place the berries on a towel to dry naturally.

After the berries are prepared, you can start cooking.

Seedless

This is a universal type of Isabella delicacy. The finished product can be used as a dessert for tea or as a semi-finished product for baking muffins.

After washing and drying 1 kg of berries, they are covered with sugar in a 1:1 ratio and syrup is boiled. When the liquid boils, keep it on low heat for another 15 minutes. To get rid of the seeds, grind the cooled mass through a sieve. The syrup is put back on the fire. Add 10 g of thickener to the grape-sugar mixture.

With bones

This is a simple recipe for Isabella grape jam for the winter. The seeds contain vitamin C, which is necessary for the immune system in the fight against colds. This property puts grape jam on a par with raspberry jam in terms of usefulness. In addition, the seeds add a pleasant pungency to the taste. To ensure that the berries in the finished product remain intact, the dessert is prepared in several stages.

1. Boil 1 kg of peeled grapes in boiling water for 10 minutes. Drain the water and allow the excess liquid to drain.
2. Prepare syrup from 1 kg of sugar and 200 ml of water.
3. Combine the berries with the sweet preparation and cook for 15 minutes.
4. Leave the workpiece to cool for 5 hours so that the berries are saturated with sugar and take shape.
5. Boil the dessert again for 15 minutes. The boiling product is rolled up and stored in the cold.

This recipe is suitable for those who do not have time for painstaking preparation of raw materials.

With walnuts

Grape dessert with walnuts

• Dissolve 1 kg of sugar in 100 g of water and boil the syrup.
• Throw 1 kg of washed berries into the sweet liquid and cook over low heat for 7 minutes, turn off the heat and leave for 5 hours to soak the fruits in sugar.
• Add 200 g of crushed nuts and a bag of vanilla sugar to the semi-finished product, bring to a boil and cook for 20 minutes.
• Pour the hot grape dish into jars, roll it up and put it in a dark place.

Grape jam with walnuts will help people with weak immune systems fight colds, as well as to recover from illness.

To give the jam a dark color, it is cooked in grape juice.

1 kg of peeled berries is covered with 0.5 kg of sugar. The mixture sits for 10 hours. During this time, the berries are candied and release their own juice.

0.5 kg of sugar is mixed with natural juice that is extracted from the fruit. Prepare syrup, then boil peeled berries in it. When they settle to the bottom of the dish, turn off the heat. The finished product is placed in jars and left to be stored until consumed.

To make tasty and healthy jam, you need to remove the seeds from the fruit. 2 kg of prepared raw materials are ground in a blender and 1 kg of sugar is added, adding 3 g of citric acid. The semi-finished product is brought to a boil and cooked for another 30 minutes. The finished jam is poured into jars and stored in a pantry or cellar.

Grape jam

How to store jars

The jam captivates with its spicy and delicate taste. We must not forget that Isabella contains a lot of acid. People with digestive problems and high acidity should eat the treat in moderation. Due to the high calorie content of berries and sugar in the composition, the dessert is not recommended for people who are on a diet.

Isabella grapes are very unpretentious, so they can grow even in harsh climates. At the same time, the bunches retain their attractiveness, and the berries do not lose their taste. The fruits contain a lot of juice and sugar, so they are suitable for making fresh desserts. And homemade wine with an excellent aroma and light sour taste will become a real decoration for any table.

Ripe bunch of Isabella grapes

Even when grown in unfavorable climate conditions, Isabella grapes are capable of producing excellent yields. At the same time, the quality of the fruit remains at a very high level, which makes it possible to obtain much more excellent wine. This explains the popularity of the variety among winegrowers.

In the middle zone, Isabella's fruits reach technical ripeness around the end of October. In order for a sufficient amount of sugar to be collected in the berries, they need to be kept on the vine for another week, and then the picking begins. It is important to complete the work before the first frost hits. To do this, they try to choose a dry, fine day so that as much yeast as possible can accumulate on the fruits.

Isabella grape harvest

The ripeness of the brushes can be determined not only by external signs, but also by the characteristic aroma, which will be heard even in neighboring areas. For the production of an intoxicating drink, only well-ripened and high-quality brushes are selected. Damaged or diseased items should be thrown away immediately. The berries must be whole and undamaged, otherwise they will lose a lot of juice. Under no circumstances should the collected fruits be washed, otherwise the bacteria that act as natural yeast in the fermentation process will be destroyed.

Areas with a flat topography or with a southern or southwestern slope of no more than 3-4°, well-lit, protected from cold winds by a forest, garden, mountains, or populated area are allocated for hop fields. In the absence of natural protection, forest strips of fast-growing trees are laid at a distance of 15-20 m from the plantation.

Predecessors, basic tillage, fertilizer. The best precursors for hops are perennial herbs. Cereals and row crops are also used.

The method of basic soil cultivation depends on its type and the thickness of the humus horizon. Treatment of dark gray, gray podzolized and chernozem soils with a fairly thick humus layer includes stubble peeling to a depth of 8-14 cm, deep loosening with crevice machines up to 100 cm and plantation plowing to a depth of 45-50 cm, under which 100-120 tons are added manure and 200-240 kg of phosphorus and potassium per 1 ha. Acidic soils are limed. In spring, the soil is leveled by successively harrowing, disking and cultivation. Nitrogen fertilizers are used for cultivation at a dose of 180-240 kg/ha a.i. Following cultivation, the area is sown with green manure, which is plowed in the summer to a depth of 20-22 cm.

Subsequently, until autumn, the soil is kept loose and free from weeds, the area is broken down and a trellis is installed. In this case, pillars 6.5-8 m high are placed according to a 10x10 or 10X12 m pattern and tensioned with wire with a diameter of 4-5 mm. In September, 40-60 tons of manure and 100-120 kg of a.m. are applied. phosphorus and 100-150 kg of a.v. potassium fertilizers per 1 hectare, after which they plow to a depth of 25-30 cm. Before planting the seedlings, cultivation with harrowing is carried out.

The main treatment of sod-podzolic soils consists of peeling the stubble and plowing to a depth of 20-22 cm. Organic and mineral fertilizers are applied under plowing in the doses mentioned above. In the spring, harrowing, application of nitrogen fertilizers (180-240 kg/ha a.i.), cultivation and sowing of green manure are carried out. After plowing green manure, the area is divided and a trellis is installed. After this, 40-60 tons of manure and 100-120 kg of a.m. are added. phosphorus and 100-150 kg of a.v. potassium fertilizers per 1 hectare, loosening is carried out to a depth of at least 60 cm and plowing to the depth of the humus horizon with simultaneous harrowing. Before planting, deep cultivation with harrowing is performed.

Methods for propagating hops and preparing planting material. Hops can be propagated by seeds and vegetatively. Vegetative propagation is used in production, which makes it possible to fully transmit the useful characteristics of the variety to the offspring. For vegetative propagation, stem and rhizome cuttings, etiolated and green shoots are used. To obtain more valuable seedless cones, only female plants are propagated.

Stem cuttings are cut from the underground parts of the stems, which are removed in early spring before the buds swell when pruning the main stems.
nogo rhizome. Standard cuttings are 8-12 cm long, at least 1.5 cm thick, and have 2-3 pairs of eyes. Cuttings are harvested from special pure-grade mother plantings. By hilling, fertilizing and watering in the previous year, a good agricultural background is created in these areas, which makes it possible to cut up to 10 thousand cuttings from 1 hectare.

The cuttings are immediately planted on a plantation or in a school for growing annual seedlings. If necessary, before planting, the cuttings are stored buried in soil in trenches 20-25 cm deep. Rhizome cuttings can also be used for planting. The timing and technique for cutting them are the same as for stem cuttings. Planting of cuttings into a school is carried out manually in furrows to a depth of 6-8 cm or with converted planters (SSHN-3) and transplanters (SKN-6A, etc.) machines. In Ukraine, it is recommended to plant them using a single-line method with a row spacing of 2.1-2.5 m and a distance between cuttings of 10-15 cm, or using a two- or three-line tape method with the same row spacing and a distance between lines of 15-20 cm. In Russia, a two-line method is adopted planting scheme: the distance between ribbons is 1.6-2.5 m, between lines - 0.5-0.7 m, between cuttings in a row - 15-20 cm. After regrowth, the seedlings are tied to a temporary trellis. You can grow seedlings without a garter on a trellis. In autumn, the stems are cut at a height of 25-30 cm, and in early spring, seedlings are dug up and used for planting plantations.

Landing. Hop seedlings are planted in autumn or early spring by cuttings with a feeding area of ​​2.5 × 1 or 3 × 1 m. The rows are placed from north to south. Mechanized planting is carried out using converted forest planting machines SLG-1, SShN-3, MLU-1 and others, as well as transplanting machines and semi-automatic double-row planters of continuous action. Planting hops in columnar rows is done manually. When planting by hand, cuttings or seedlings are planted in holes dug by hole diggers. 5-8 kg of rotted manure and 50-60 g of superphosphate are added to the hole. Cuttings or seedlings are planted to a depth of 13-15 cm so that
The new rhizome was formed at a level of 18-20 cm from the soil surface. The cuttings should be planted obliquely at an angle of 70-80°. After spring planting, the plantation is watered, and the rows of hops are mulched with rotted manure.

Caring for plantations during the first year of life. On plantations established in the fall, early in the spring harrowing is carried out across the rows and pruning of the remaining stems of seedlings. After the end of spring planting and watering at a rate of 350-400 m 3 /ha, deep loosening of the soil in the rows is carried out using a PRVN-2.5A plow in combination with harrows. In the spring, before the hops grow, a mixture of herbicides is applied against annual weeds: simazine (2.5 kg/ha) + dalapon (10 kg/ha). With the appearance of mass shoots, seedlings are replanted. After replanting on plantations established in the fall, deep loosening of the soil is carried out between the rows with a PRVN-2.5A plow of 12-14 cm. Following the replanting of seedlings and deep loosening of the soil, supports are hung from wire with a diameter of 1-1.5 mm or from synthetic polypropylene twine . At the top they are attached to the longitudinal wire of the trellis, at the bottom - to pegs driven into the soil at a distance of 10-15 cm from the main rhizome. When the plants reach a height of 15-20 cm, frame them. In this case, 4-6 of the strongest shoots are left on each plant. Excess stems are cut off from the rhizome. The remaining shoots are tilted towards the support and sprinkled with earth. When the height of the stems is 40-50 cm, they are planted on supports. The stems of one bush are planted on 2-3 supports U-ob - in different ways. There should be 14-16 thousand of them per 1 hectare, in Altai - about 10 thousand.

During the growing season, the soil is kept clean and loose. When the height of the stems is 1.5-2 and 4-5 m, the hops are fed and hilled with a PRVN-1.5AX plow. If necessary, combat pests and diseases. Before flowering, plants are pinched, that is, side shoots are removed to a height of up to 70 cm. The shoots located above (up to a height of 2.5 m) are pinched (pinched). When the plants exceed the trellis by 15-20 cm, the stems are minted. With good care, in the first year you can collect up to 0.5 tons of cones from 1 hectare. After the leaves fall, the stems are cut at a height of 20-25 cm and taken outside the plantation.

Caring for plantations in the second and subsequent years of life consists of early spring harrowing of the soil, unhilling and pruning of the main rhizomes, replanting fallen plants, loosening the soil, framing and planting stems for supports, fertilizers, irrigation, pest and disease control and other work. After early spring harrowing, the soil between the rows is plowed with a PRVN-1.5AX plow equipped with a special device PRU-08000, which unhills the rows on both sides. Then they begin to trim the main rhizomes. This agricultural technique regulates the depth of their placement in the soil and the number of stems. Before manual pruning, the main rhizome is opened to the point where the main roots branch. Then, using a sharp knife, cut off the lateral rhizomes, diseased and damaged parts of the main rhizome and skeletal roots, and all underground parts of the stems at their junction with the main rhizome. On young, underdeveloped and severely damaged main rhizomes, pruning the underground part of the stems is carried out higher, leaving 1-2 pairs of eyes on them. To mechanize the pruning of the main rhizome, a PKKH-1 hop rhizome cutter is mounted on the frame of the PRVN-1.5AX plow. At the same time, the ridges are unhilled and the hops are pruned in both non-pillar and pillar rows. The cut parts of the plants are collected and removed from the site, and the main rhizomes are covered with 8-12 cm of moist soil. Seedlings are planted in place of the dead plants. After pruning the rhizomes and replanting the plants, add the one indicated on p. to the protective zone of the row. 276 mixture of herbicides. They are embedded in the soil to a depth of 5-7 cm. The row spacing is loosened to a depth of 16-18 cm using a PRVN-2.5A or PRVN-1.5AX plow - with simultaneous harrowing.

When the stems are 15-20 cm high, they are framed, leaving 7-8 of the most developed stems in each bush, and when the stems are 40-50 cm high, they are placed on pre-hung supports. During the hop growing season, 5-6 loosening of the soil is carried out between rows to a depth of 12-16 cm, two manual loosening in the rows and two hilling of plants: the first at a height of stems of 1.5-2 m, the second at a height of 5-6 m. Height the ridge should be 25-30 cm. “Green operations” are also carried out (pinching, tweezing and chasing), disease and pest control.

After harvesting the cones and falling leaves, the stems are cut off and taken outside the plantation. The seedlings are replanted, organic and mineral fertilizers are applied, and the row spacing is plowed to a depth of 20-22 cm or to the depth of the humus horizon.

The greatest increase in yield is achieved with the combined application of organic and mineral fertilizers. It is recommended to differentiate doses of manure depending on the supply of humus to the soil. When its content is up to 1%, it is necessary to apply 50-60 t/ha of manure annually in the fall, at 1-2% - 40-60, at 2-3% - 30-40, at a content of more than 3% - 20-30 t/ha . Manure can be applied every other year, but at one and a half times the annual dose. Depending on the fertility of the soil, the content of humus and nutrients in it, the variety and level of yield for hops, it is recommended to apply 120-220 kg/ha of nitrogen, 120-360 kg/ha of phosphorus, and 180-360 kg/ha of potassium. Of the total amount of mineral fertilizers in the fall before plowing or in the spring before pruning rhizomes, use 25% nitrogen, 50% phosphorus and 25% potassium, in the first feeding before maximum growth, 50, 50 and 25%, respectively, the rest of the nitrogen and potassium in the second feeding before flowering. Typically, fertilizers are scattered with a tape at a distance of 30-40 cm from the rows before cultivation. It is more effective to seal them with a special device PRVN-17 for the PRVN-1.5AX plow in 3-4 tapes to a depth of 25-30 cm. The tapes should be located no closer than 40 cm from the hop row. Together with macrofertilizers, it is recommended to use microfertilizers: boron - 4 kg/ha, manganese - 2-3, molybdenum -1.5 kg/ha. To neutralize acidic soil, lime or dolomite flour must be added annually at a dose of 0.4-0.5 t/ha.

In areas of unstable moisture, irrigation is effective to improve water supply for hops. At the same time, soil moisture is maintained at no lower than 75-80% HB. Irrigation by sprinkling or furrows is carried out during the period of growth of above-ground mass, flowering and formation of cones. The irrigation rate for sprinkling is 350-400 in the first period, 400-450 m 3 /ha in the second and third periods.

The greatest damage to hops is caused by hemp flea, alfalfa weevil, hop aphid, spider mite, potato cutworm, and downy mildew. To combat them, agrotechnical and chemical measures are used. Against weevils and aphids, hops are sprayed with bazudine (2 l/ha). To combat weevils and wireworms, 10% granulated bazodin (25 kg/ha) is added to the soil in the spring. Against aphids, mites, sawflies, leaf rollers, hops are sprayed with antio (2.4-4 kg/ha), karbofos (1.8-6 l/ha), phosphamide (Bi-58) (1.5-6 l/ha) . In the fight against peronosporosis, Bordeaux mixture, zineb, cuprozan, and copper oxychloride are used.

Cleaning. Hop harvesting begins when about 75% of the cones reach technical ripeness. In this phase, they acquire a golden-green or yellowish-green color, a specific aroma, and become dense, elastic, and sticky. Lupulin glands on flower scales and stems are filled with shiny lupulin grains. Plants that have reached technical ripeness are cut at a height of 1.5-2 m and removed from the trellis. The cones are picked manually or using stationary hop harvesting stations and LCHH-2 machines (made in Czechoslovakia) or mobile machines (HMP-1,6).

Freshly picked cones contain about 80% water, to remove which they are dried with heated air in PCB-750 hop dryers. Drying begins at an air temperature of 40-45 °C and ends at 60-65 °C. Dried buds become brittle and have a moisture content of 10-11%. To give them mechanical strength, after drying the raw materials are subjected to aging. By the end of this process, the humidity of the buds increases to 13%. To suppress the activity of microorganisms and improve the presentation of the buds, they are preserved by sulfitation. To do this, in special chambers they are fumigated for 17-19 hours with combustion products of lump sulfur. For 1 ton of raw materials, 10-12 kg of sulfur are consumed. Sulfur dioxide suppresses microorganisms, prevents the oxidation of tannins and the formation of orthoquinone, which turns hops and wort brown. Sulphated hops are pressed in sliding molds - shafts using hydraulic presses and packed in jute-kenaf fabric, which protects the raw material from excessive moisture during transportation and storage. The quality of hops is greatly influenced by pressing density. With loose packaging, the content of alpha acids during storage decreases by 10-22%, soft resins - by 5-25%, and the content of hard resins increases by 10-120%. When packed very tightly, the color of the buds changes: from light yellow-green to greenish-yellow. Store hop raw materials at a temperature of 0-5°C.