You said chloro, not me. I said "wrong phenols". You didn't look very hard either.
Certain yeasts (incl wild) have the ability to produce phenolic flavour compounds (Pof(+) phenotype).
From one of many sources.
[i:1e4yjjmk]The majority of brewing strains of Saccharomyces cerevisiae in
current use at production scale are unable to decarboxylate the
phenolic acids, notably ferulic and p-coumaric acids, which are
present in wort. By contrast, many wild yeasts are able to carry
out this reaction, which leads to the production of [b:1e4yjjmk]4-vinyl
phenol[/b:1e4yjjmk] and 4-vinyl guaiacol (from p-coumaric and ferulic acids,
respectively). These compounds have been identified as the
cause of phenolic off-flavour in beer.[/i:1e4yjjmk]
[i:1e4yjjmk]4-Vinylphenol is a phenolic compound found in wine and beer. It is produced by the spoilage yeast Brettanomyces. When it reaches concentrations greater than the sensory threshold, it can give the wine aromas described as barnyard, [b:1e4yjjmk]medicinal, band-aids[/b:1e4yjjmk], and mousy.[/i:1e4yjjmk]
I know this from first hand experience.
Anyway, I've had enough of this pissing competition.
Anyway I'm done here.[/quote:ilxw2zsc]
No, TCP= trichlorophenylmethyliodosalicyl, the major component and taste element is chlorophenol. All taste notes indicate TCP as a comparator to chlorophenol and it is used by the BJCP to calibrate judges on how to identify chlorophenol.
At least get some education. Get some flavour capsules (Aroxa, FlavorActiv or Siebel). I would suggest guaiacol (smoky), 4-vinyl-guaiacol (clove), 4-ethyl-guaiacol (bandaid) and chlorophenol (TCP). Learn the differences between each.
Until then, it is dangerous to report back to breweries flavours that are not in their beers; or at least get a second opinion before doing so (there's a reason why BJCP judges judge in pairs)- remember, you could be messing with somebodies livelihood here.