"Dick Adams" wrote in message
...
I wrote:
So I probably should have asked "Other than the
cloves, bananas, and vanilla of Hefe-Weizen and
Belgian yeasts, how do you know a phenolic when
you meet one?"

Dick

I have taken it that Esters are fruity flavours produced by:
(a) particular strains of yeast where the particular estery flavour is
desirable such as wheat beers.
(b) where particular strains of yeast produces unacceptable fruity flavours
that are not supposed be present by fermenting at higher temperatures than
is recommended. Fruitiness in lagers for example are generally not
acceptable.

I have taken Phenolics to be tannins, an undesirable sensation of dryness
and astringency that is not acceptable in any beer style. I understand that
chlorine in the brewing water can bond with the phenols in the beer to form
chlorophenols but, I have not experienced this, I think it's a somewhat rare
fault.

Steve W (in Aus)