Mizzou Study Links Hop Genetics to Beer Flavor

By Blake Jackson

At Mizzou’s South Farm, rows of cone-shaped hop flowers are becoming the focus of research aimed at understanding what gives beer its distinctive flavors.

Joe Lynch, a principal investigator at the Bond Life Sciences Center and a plant biochemist, is studying how hop genetics influence terpene production and, ultimately, beer flavor.

“Because breeding is done with flavor, it’s a lot more art than science,” said the Assistant Professor in the Division of Plant Science & Technology. “When you drink an IPA, those pronounced flavors that you’re tasting are directly from those oils in the hops.”

Lynch’s research examines the relationship between hop genetics and terpene profiles. Terpenes are molecules that contribute to the flavor and aroma of hops, but their functions extend beyond brewing. In plants, they can help defend against pests, provide antimicrobial protection, and facilitate communication with insects and other plants.

To investigate the genetic diversity behind these compounds, Lynch established a research plot containing 17 hop varieties with different characteristics. A Joy of Discovery seed grant recently awarded by the College of Agriculture, Food and Natural Resources will support his continuing work.

“I was surprised at how much opportunity there is in hops because terpenes are absolutely central to the very product itself,” Lynch said. “There’s a lot about the genetics that we don’t understand yet.”

Different hop varieties contain distinct terpene combinations, creating unique flavor and aroma characteristics. For example, Comet is associated with pineapple and mandarin notes.

Lynch hopes his findings will help breeders evaluate potential crosses earlier by examining the genes present in young seedlings. Instead of waiting for plants to mature, breeders could potentially predict their flavor characteristics from genetic information, making breeding programs more efficient.

“As we figure out the details of how these terpenes are made and how they’re controlled at the genetic level, we can apply that to other aspects of terpene metabolism in other species and hopefully get some benefit that way.”

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