Cicerone Certified Beer Server Test 2025 – 400 Free Practice Questions to Pass the Exam

The flavor produced by yeast during fermentation that is commonly recognized is clove. This particular flavor is often associated with certain yeast strains used in brewing, especially in the production of wheat beers and some Belgian styles. The clove aroma is primarily attributed to the presence of phenolic compounds, which are formed during the fermentation process due to the activity of specific yeast strains, such as those from the Saccharomyces family.

Understanding yeast's role in flavor production is critical for brewers and beer enthusiasts alike, as it directly impacts the beer's final profile. The choice of yeast can significantly influence the sensory characteristics, including the development of spices and esters. In regard to other flavors listed, coffee flavors are usually derived from roasted malt rather than yeast, creamed corn is often a result of certain off-flavors related to the presence of diacetyl or DMS, and herbal notes might arise from hops or other additives, not yeast.