What flavor profile is associated with the yeast used in Weissen beer?

The flavor profile associated with the yeast used in Weizenbier (or wheat beer) is known for producing unique esters and phenols during fermentation. In the case of Weizenbier, the yeast commonly used contributes specific spicy and aromatic notes, particularly clove and nutmeg. This characteristic spiciness is a defining feature of the style and helps differentiate it from other beer styles.

Weizenbier's yeast fermentation process creates compounds that emphasize these aromas, giving the beer its distinctive character that pairs well with its wheat base. The phenolic compounds are responsible for the clove-like flavor, while the esters typically lend fruity notes, but the primary focus of this question is on the spicy flavors, which align with clove and nutmeg.

Other flavor profiles, such as citrus, fruity and floral, or earthy and malty, are generally not the hallmark attributes of the yeast used in this style of beer, as the strain specifically emphasizes the spicy notes. Therefore, the association with clove and nutmeg accurately reflects the unique yeast characteristics prominent in Weizenbier.