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The flavor associated with the presence of phenols in beer is commonly described as spicy and clove-like. These phenolic compounds can be produced during fermentation, particularly in certain yeast strains, including many Belgian and wheat beers. Phenols can contribute complexity to the beer's flavor profile, imparting notes that resemble spices and cloves, often enhancing the drinker's overall tasting experience.

The other flavor profiles listed do not typically relate to phenols. Fruity and floral notes are more commonly connected to esters produced by yeast. Sweet and malty flavors are primarily derived from the malt used in brewing, while earthy and damp notes may arise from other sources, like certain hops or yeast character, but not typically from phenols.