Did you know that climate change is a serious threat to the production of beverages in Europe?

Some two years ago Euronews warned that natural disasters such as heavy rains, draughts and storms are endangering the production of some of the top favourite beverages in Europe. Observations show that they either acquire a different taste or may disappear altogether as a result of the climate changes. And even though producers are searching for ways to protect their crops or experiment with modified recipes, it is far from certain that every beverage at risk could be saved. 

Palinka is a traditional fruit brandy that the Hungarians produce since the medieval times. It is protected as a geographical indication of the European Union, which means that only fruit spirits mashed, distilled, matured and bottled in Hungary can bear the name palinka. It is most often made of plums, apricots, apples, pears, raspberries, blackcurrant and cherries. In the recent years however the climate changes are endangering orchards in Hungary – the young fruits freeze on the trees in the spring, while in the summer they have to fight with extreme draughts. Some producers plant late flowering trees to avoid the May frosts but that changes the taste of the product. There are also distilleries applying more radical solutions who experiment with palinka made of kiwi. 

Prosecco is a sparkling white wine produced from the mountainside vineyards of northeastern Italy. In the recent years, devastated by the deadly combination of extreme weather and soil degradation the grape crops are diminishing and, according to the producers, may be reduced by one-fifth. Along the vineyards spreading across the steep slopes of Valdobbiadene and Conegliano where the highest-quality prosecco is produced sudden, intense rainfalls wash away the soil and cause landslides. The opposite problem of prolonged draughts also exists and irrigation becomes extremely difficult. 

The warmer and drier weather conditions negatively influence hop growth. On the one hand, yields are declining – according to the Czech Academy of Science and the Cambridge University’s research teams by 2050 they may be reduced by up to 18 percent and on the other, the beer is getting a bitter taste. To prevent the disappearance of this beverage researchers are trying to generate hop sorts that are climate change resilient.