A class of chemical compounds perceptible in both aroma and taste. Some phenolic flavours and aromas are desirable in certain beer styles, for example German-style wheat beers in which the phenolic components derived from the yeast used, or smoke beers in which the phenolic components derived from smoked malt. Higher concentrations in beer are often due to the brewing water, infection of the wort by bacteria or wild yeasts, cleaning agents, or crown and can linings. Phenolic sensory attributes include clovey, herbal, medicinal or pharmaceutical (band-aid).
By Justin Beerber on Mar. 24, 2016