New Zealand: Exploring the health benefits of hops

Better beer is in the pipeline as brewers and researchers explore the health benefits and flavours of hops, the New Zealand’s The Press reported on May 08.

Clinical trials have revealed compounds in hops that may have positive effects on human health and diseases such as cancer. The discovery has coincided with the swing in consumer demand for a greater variety of beers with more flavour.

Hops, one of the flavour bases of beer, also contain a number of unique polyphenols that have been linked to antioxidant benefits for humans.

A HortResearch hop breeder, Dr Ron Beatson, of Riwaka, is halfway through a four-year breeding programme to increase the polyphenol levels in hops.

Clinical trials in Belgium, Germany and the United States are examining their effect on illnesses such as cancer, bone deterioration, obesity and diabetes, said Beatson. Currently, polyphenols are not harnessed in sufficient quantities by traditional brewing methods.

The industry was now seeking ways to increase levels of polyphenols in beer, and HortResearch is looking to breed hop hybrids with higher polyphenol content.

"We are undertaking research and looking at ways of getting DNA markers to identify the polyphenol compounds," said Beatson.

HortResearch was also involved in developing downstream polyphenol products from hops.

European settlers introduced hops into New Zealand 150 years ago, with the country's production now located around Riwaka, Motueka, Moutere and Tapawera, north-west of Nelson.

Initial breeding programmes, first by the DSIR and then by HortResearch, focused on developing United States and European hybrid varieties, latterly with a high alpha-acid content.

Alpha acid imparts the bitter flavour to beer, and high levels made brewing more cost effective.

But recent consumer demand for more flavour – and the willingness to pay a higher price – has prompted the industry to develop hop hybrids that offer unique flavour profiles.

"People are becoming more aware that beer is not just for the middle-aged male – it is a drink to be savoured," said Beatson.

Healthy high-flavour beers would open doors for New Zealand's craft-brewing industry, and provide a marketing tool for established brewers.

The research has been funded by the Foundation for Research Science and Technology, New Zealand Hops Ltd and has the support of the country's major brewing companies.

"At the moment, it is hard to get the health benefits from beer; focusing on healthy beers is one of the big pictures for the industry," he said.

With its unique cultivars, southern hemisphere production, clean-green image and relative lack of the pests and diseases that plague many global hop growers, New Zealand was well placed to provide for the latest trends.

The New Zealand hop industry has already drawn the attention of some of the world's largest brewing companies, such as Anheuser Busch Inc, owner of the Budweiser brand, which has come to New Zealand to check out the HortResearch-bred varieties.

Hop industry chief executive Doug Donelan said brewers globally were looking at niche marketing and using points of difference to enter fringe markets.

"And a great way is to use unique hops from other parts of the world and tell their story."

New Zealand exports 90 per cent of its hop product.

The New Zealand hop industry already held a unique global position because it was the only country that could grow organic hops, he said.

No hop diseases existed in New Zealand and predator mites controlled pests.

Marketing unique hop varieties would see New Zealand move away from competing solely in the international alpha-hop commodity market, although alpha-hop contracts would still be needed to give the export industry backbone, he said.

The domestic beer market was fairly static, but within the consumption figures there were growing volumes of premium, craft and niche brands.

"Consumers are becoming more aware of flavours and aromas and are looking for better quality, which means there is opportunity for the hop industry to develop in that area," said Donelan.

As far as isolating polyphenol compounds for the manufacture of health-related products, the industry was watching current trials with interest.

Meanwhile, a new cluster-marketing organisation, called CraftBrewers, has been launched to profile New Zealand's craft breweries.

"CraftBrewers is raising a glass to small, independent Kiwi brewers for giving beer lovers an alternative to bland, mainstream beer," said spokesman and beer writer Martin Townshend.

Craft brewers use traditional brewing techniques and local ingredients to produce small batches of fresh, tasty beers that have no chemical preservatives, he said.

The Organic Brewery, The Lighthouse Brewery, The Mussel Inn and Tasman Brewing Company (formerly Harringtons) have already joined the fold.

Craig Harrington, of Tasman Brewing Company, said awareness in craft beers was growing, but brewers had to up the marketing ante to get their ales before the public eye.

His company, which produces 20 varieties of beer, was in the process of opening a series of craft-brewing bars, initially in Nelson-Tasman with plans for a Wellington outlet next year. "It's all about getting it out to the people," he said.

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