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Advanced Cicerone® · Beer Flavor and Evaluation

Phenols

Syllabus Path

Advanced candidates should study phenols as part of specific beer flavor compounds, connecting the syllabus heading to accurate flavor description, source attribution, and style-fit judgment.

  1. III. Beer Flavor and Evaluation
  2. C. Specific beer flavor compounds
  3. 4. Phenols

Exam Focus

  • Explain phenols as a sensory evaluation topic within Specific beer flavor compounds.
  • Use specific evidence such as appearance, aroma, taste, mouthfeel, finish, intensity, likely compound, and production or handling context.
  • Apply the topic to accurate flavor description, source attribution, and style-fit judgment rather than repeating the heading alone.

Core knowledge

  • 4-vinyl guaiacol gives clove or spice and is expected in many weissbier and some Belgian profiles.
  • Chlorophenols can taste medicinal, plasticlike, adhesive-bandage-like, or smoky and often point to chlorine or chloramine contact.
  • Phenolic character can come from POF+ yeast, wild microbes, smoked malt, spices, or water-treatment problems.

Study application

Use descriptor and style context to separate intentional yeast phenol from sanitation or water-related faults.

Key Terms

4-vinyl guaiacol
4-vinyl guaiacol gives clove or spice and is expected in many weissbier and some Belgian profiles.
Chlorophenols
Chlorophenols can taste medicinal, plasticlike, adhesive-bandage-like, or smoky and often point to chlorine or chloramine contact.
Phenolic character
Phenolic character can come from POF+ yeast, wild microbes, smoked malt, spices, or water-treatment problems.

References

5 available