Phenols (phenolic compounds) are generated mainly by Saccharomyces yeast, through the transformation of phenolic acids present in the malt.
They translate into spicy, medicinal, smoky or vanilla notes depending on the yeast strain and the fermentation temperature.

• In Belgium: often clove (4‑VG)

• In Germany: can produce smoky Rauchbiers or slightly peppery ales
  Phenols contribute strongly to the typical aromatic profile of a Belgian or German yeast, and their perception varies according to the concentration and the sensitivity of the taster.