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Advanced Cicerone® · Beer Flavor and Evaluation

Phenols

Syllabus Path

4-vinyl guaiacol gives clove or spice and is expected in many weissbier and some Belgian profiles. Use descriptor and style context to separate intentional yeast phenol from sanitation or water-related faults.

  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.
  • Differentiate spicy, peppery, clove-like, smoky, medicinal, plastic, and barnyard phenolic expressions by source family and style context.
  • Separate yeast-derived, water- or sanitizer-related, malt-derived, and wild-microbial possibilities before judging a phenol desirable or faulty.

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