Which of the following yeast strains are known for producing clove and spice flavors?

Certain hefeweizen strains are known for producing clove and spice flavors, which are characteristic of traditional German wheat beers. This distinctive profile is a result of the specific phenolic compounds produced during fermentation by these yeast strains. Hefeweizen yeast, particularly the strains used in German-style wheat beers, generates 4-vinyl guaiacol, which is responsible for the clove aroma, alongside other esters that can contribute to the overall spiced profile.

In contrast, the other yeast strains mentioned generally do not produce significant clove or spice flavors. For instance, German Lager strains typically result in clean and crisp flavors with minimal ester production; Belgian Ale strains can give a wide range of fruit and spice characteristics but generally lean towards more fruity esters rather than the clove-like notes; and American Ale strains are known for their clean fermentation profile and more pronounced hop character rather than the clove and spice notes. Thus, the unique fermentation characteristics of hefeweizen yeast make it the correct choice for producing those specific flavors.