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[https://en.wikipedia.org/wiki/Phenols Phenols] are a large class of organic compounds. One way that phenols can be classified is by how many carbon atoms they include (see the [https://en.wikipedia.org/wiki/Phenols#Classification phenols] Wikipedia article). Examples of classes of phenols include the [https://en.wikipedia.org/wiki/Phenol phenol] (the simplest form of phenols with 6 carbon atoms), [https://en.wikipedia.org/wiki/Hydroxycinnamic_acid hydroxycinnamic acids] (ferulic acid, caffeic acid, etc.), and complex polyphenols (multiple phenol structure units) <ref>[https://en.wikipedia.org/wiki/Phenols Phenols. Wikipedia website. Retrieved 04/17/2017.]</ref><ref name="wikipedia_polyphenols">[https://en.wikipedia.org/wiki/Polyphenol Polyphenol. Wikipedia website. Retrieved 04/17/2017.]</ref>.
Many phenols have an impact on beer aging or are impacted by beer aging. They are introduced from malt, hops, and yeast fermentation, as well as from some brewing adjuncts or techniques (additions of fruit, barrel aging, etc.). Some phenols directly impact the flavor, astringency, haze, body, and fullness of beer. Some phenols also have health properties. Degradation of some phenols leads to the changing of fresh beer taste. Other phenols act as antioxidants and can protect the beer to some degree from oxidative degradation as beer ages <ref name="Callemien_2010">[http://www.tandfonline.com/doi/abs/10.1080/87559120903157954 Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review. D. Callemien and S. Collin. 2010. DOI: http://dx.doi.org/10.1080/87559120903157954.]</ref>.
====Phenolic Monomers====