On Thursday 8 May, researchers, brewers and hop growers from across England gathered on our Canterbury campus to celebrate British hops and beer made with locally sourced ingredients at an event organised by the University, Wye Hops and Growing Kent and Medway.
Amongst them were Kent researchers from the School of Natural Sciences whose innovative partnerships within the industry are helping to secure the future of hop growing in Britain.
The art of hop growing in the UK is threatened by climate change and increased competition from imported hops with popular flavour profiles. Collaborating with Kent through Innovate UK, MRC IAA (Medical Research Council Impact Accelerator Account) and Growing Kent and Medway has enabled businesses in the industry to secure Government funding and access expertise to innovate and adapt to these challenges.
The event saw lecturer Dr Helen Cockerton, technician James Finch and post-doctoral researcher Dr Sarah Blackburn share some of the preliminary findings from their research through which they are supporting industry to futureproof UK hops against climate change, adapt to market trends, and explore alternative applications for hops in healthcare.
Former Kent student, Dr Sarah Blackburn, was one of the speakers at the event.
Many of their industry collaborations, based within Kent’s Biotechnology Hub, use advanced genetic techniques and analysis which complement the traditional hop-breeding process. Their research with Wye Hops aims to accelerate the development of UK hops that are both disease-resistant and high in the alpha acids which give beer its distinct taste – something that’s difficult to achieve in traditional hop breeding due to the fact that genetically, these traits counteract each other. Another project has seen them work with Wantsum Brewery to apply biochemistry techniques to identify the best UK grown hops for a new non-alcoholic beer.
Now in its second year, the event provided a rare opportunity for brewers, growers and researchers to come together in a non-competitive space to exchange knowledge and ideas. There was recognition amongst delegates that whilst science may provide some much-needed answers, hop growing and brewing is also an art, and it’s the combination of the two which will see the industry succeed.
Dr Helen Cockerton shared her experience of researching hop genetics.
Dr Helen Cockerton, Industrial Research Fellow and Lecturer, said: ‘Through our ongoing research we are creating genetic tools to assist in breeding better hops faster. The resulting creation of high flavour and resilient varieties will boost the British hop growing industry.’
Sophie Packer, Innovation Growth Manager at Growing Kent and Medway, said: ‘This event highlighted the critical role that collaboration between science and industry plays in growing the UK’s hop and brewing sector. By combining research with traditional practices, University of Kent researchers and their partners are helping to ensure that British hops not only survive, but thrive, in the face of modern challenges.’