What flavor profile can heavy autolysis beer have?

Heavy autolysis in beer occurs when yeast cells break down and release compounds during fermentation, often after fermentation has completed. This process can lead to a range of off-flavors, among which the rubbery taste is notable. This flavor can result from the breakdown of yeast cells and the release of certain sulfur compounds, which can impart undesirable characteristics reminiscent of rubber or even cooked vegetables.

In instances where autolysis is pronounced, the beer may exhibit these off-flavors to such an extent that the product becomes unpleasant or undrinkable. A beer exhibiting heavy autolysis may have a muddled and unbalanced flavor profile, overshadowing any intended characteristics from hops or malt.

Other choices such as sweet and fruity, buttery and rich, and fruity and floral typically describe flavors that arise from other factors in brewing, such as residual sugars, diacetyl from the yeast, or specific hop and malt combinations, rather than heavy autolysis. Therefore, the flavor profile associated with heavy autolysis distinctly aligns with the unpleasant rubbery characteristics, making that answer the most fitting.