phenolic

Phenols in beer exhibit a range of phenolic flavors including clove, nut spice, smoke, wet bandage, and medicinal flavors. Sources of phenols in beer are algae-contaminated water sources, chlorinated water sources, malt tannins or hop phenols that are inadequately processed. Most often however, phenolic contributions are reduced or eliminated by yeast selection and good hygiene.


Human sensitivity to phenols can vary by several orders of magnitude.