What is the potential issue with boiling wort with spices?

Boiling wort with spices can indeed lead to unwanted flavors, which is why this choice is the correct answer. When spices are boiled for too long or at high temperatures, their essential oils and aromatic compounds can break down or become overly concentrated. This can result in flavors that are too harsh, astringent, or out of balance with the overall profile of the beer.

In many brewing practices, spices are added late in the boil or even during fermentation to preserve their flavor and aromatic qualities while avoiding the risk of imparting undesirable characteristics. This careful timing is crucial in achieving the desired balance and complexity in the finished beer.

Other options do not accurately reflect the primary issue associated with boiling wort with spices. For example, while boiling can indeed lead to improved extraction of flavors in some contexts, the unwanted flavor impact is a far more critical consideration. Similarly, while boiling is a necessary step to sanitize wort and prevent microbial growth, the specific risk associated with the flavor profile comes from the boiling duration and intensity concerning spices. Lastly, boiling does not typically reduce alcohol content; in fact, it is essential for sterilizing the wort and not for decreasing its potency.