By Evan Johnson
Oct. 27, 2026
Photo by Evan Johnson
On a small plot of land at the University of Missouri’s South Farm, Joe Lynch closely looks at the cone-shaped flowers in his rows of hops plants.
The Bond Life Sciences Center principal investigator and plant biochemist recently started exploring how to improve the taste and breeding potential for beer starting at the flavor source.
“Because breeding is done with flavor, it’s a lot more art than science,” said Lynch, an assistant professor in the College of Agriculture, Food and Natural Resources (CAFNR). “When you drink an IPA, those pronounced flavors that you’re tasting are directly from those oils in the hops.”
Lynch wants to link the genetics of hops to their terpene profiles, which contribute to the plant’s distinct taste. But terpenes do more than influence aroma and flavor. They can have anti-microbial properties, defend against pests and allow plants to communicate with other plants and insects.
The wide variety of terpenes found in hops inspired Lynch to study them, and he established a plot at South Farm featuring 17 hop varieties with unique characteristics.
With the data from his research, Lynch enables breeders to determine the viability of crossbred hop varieties by looking at the genes of their seedlings. This would improve breeding programs by allowing growers to determine flavor profiles without waiting for the hop to fully develop.
Read more from the Bond Life Sciences Center
