TLDR:

• Pesticide residue levels in beer are minimally influenced by hop treatment (conventional, organic, untreated) and hopping method (traditional kettle-boil, dry, wet), with detected levels being significantly below health or legal thresholds.

• Different pesticides demonstrate variable transfer rates from hops to the beer, but these rates don't correlate with the concentration of pesticides in hops. Copper residues, however, show a correlation with residual concentrations in hops.

• Regardless of the pesticide sequences used on hops, the average carryover of all pesticides into beer ranges between 36% and 49%. Adherence to agricultural best practices and regulations is crucial for ensuring the delivery of safe, high-quality beer to consumers.

Introduction

In the expanding world of beer production and craft brewing, the focus on ingredient quality, taste, and consumer safety is more critical than ever. During wet hop or fresh hop beer season, where brewers will use hops freshly harvested without any processing is added directly to the beer, contaminants from field are often top of mind. Two recent studies, one published in 2023, have delved into this conversation, providing insights on the prevalence of pesticide residues in beer produced from different types of hops and varied agrochemical sequences used in hop cultivation.

Hop Production and Beer Quality

In their 2018 study, Walsh et al. set out to examine whether the type of hop treatment—conventional, organic, or untreated—affects the levels of pesticide residues in the final beer product. They also studied the impact of different hopping regimes, such as traditional kettle-boil hopping, dry hopping, and wet hopping.

Interestingly, the study found that only two pesticides, bifenazate and boscalid, were detected in the beers at above quantifiable levels. However, these detections were significantly below levels that could pose health risks or violate legal restrictions.

This groundbreaking research suggests that the manner in which hops are treated and used in brewing may not significantly impact the overall pesticide residue levels in the final beer. The major implication here is that, as long as hop producers comply with established safety protocols for pesticide usage, both brewers and consumers can be assured of the safety of their beer concerning pesticide residues.

Pesticide Residues and Brewing Sequences

The second study, by Dušek and Jandovská, published in 2023, builds upon this understanding by analyzing how different pesticide sequences used in hop yards influence the levels of pesticide residues in the final beer product.

The researchers carried out laboratory-scale brewing trials with conventional hops from four locations, each having different pest control spray programs. They found that different pesticides demonstrated varying transfer rates to the brewed solutions, but these rates did not correlate with the concentration of the pesticide in the hops.

Surprisingly, the transfer rates of copper residues, another potential contaminant, did correlate with the residual copper concentrations in hops, showcasing a logarithmic dependency. Regardless of the pesticide sequences applied, the average carryover of all pesticides into the final beer ranged from 36% to 49%, with no substantial differences linked to the spray sequences.

Conclusion

In conclusion, these two pivotal studies reaffirm the safety of beer concerning pesticide residues. The research assures that, under typical brewing and agricultural conditions, the levels of pesticide residues found in beer are significantly below levels that would pose health or legal concerns.

Moreover, the variability in pesticide sequences used on hops seems not to have a substantial impact on the final residue levels in beer. Therefore, it is important for hop growers and brewers to continue adhering to agricultural best practices and regulations, ensuring the delivery of high-quality, safe beer to consumers.

Ultimately, the safety and quality of beer production depend on continuous research, ongoing monitoring, and adherence to safety standards. These studies contribute greatly to our understanding and assurance of the safety of beer, one of the world's most loved beverages.

Articles Referenced:

Walsh, D. B., O'Neal, S. D., George, A. E., Groenendale, D. P., Henderson, R. E., Groenendale, G. M., et al. (2018). Evaluation of Pesticide Residues from Conventional, Organic, and Nontreated Hops on Conventionally Hopped, Late-Hopped, and Wet-Hopped Beers. [Online]. Available at:https://doi.org/10.1094/ASBCJ-2016-1115-02

Dušek, M., & Jandovská, V. (2023). Variability in the levels of fungicide residues in final beer as they are influenced by various sequences of agrochemicals used for treatment on hops. [Online]. Available at: https://doi.org/10.1080/19440049.2023.2202773