Cicerone Certified Beer Server Practice Exam

The flavor of clove is produced by yeast during fermentation, particularly by specific strains of yeast used in brewing. This flavor is often associated with Belgian witbiers and German hefeweizens, which use yeast strains that produce phenolic compounds during fermentation. These phenolic compounds can exhibit spicy, clove-like aromas and flavors.

The other flavors listed, such as peach, coconut, and rosemary, typically stem from other sources. Peach flavors can arise from esters produced by yeast, but they do not specifically relate to the clove flavor profile. Coconut flavors are often a result of certain types of oak or the addition of coconut itself rather than fermentation by yeast. Rosemary is an herbal flavor that does not originate from yeast fermentation; instead, it may come from the use of rosemary as an ingredient. This context helps clarify why clove is the correct answer in this question regarding flavors generated during fermentation.