What flavor is often associated with oxidation in beer?

The flavor often associated with oxidation in beer is waxy. Oxidation can lead to a range of off-flavors, and one of the most recognizable is a waxy or paper-like aroma and taste. This occurs when oxygen interacts with the beer over time, especially if the beer has been poorly stored or is past its prime. In some cases, beers that are oxidized may also develop flavors reminiscent of sherry or a cardboard-like character, but the waxy characteristic is particularly noted in certain styles.

The other flavors listed are not typically linked to oxidation. Green apple is often associated with certain yeast characteristics or residual sugars, while caramel flavors can stem from the malting process or from caramelization during brewing. Chocolate flavors are derived from roasted malt and are not a byproduct of oxidation. Hence, recognizing these flavors helps in diagnosing beer faults and understanding the impact of oxidation on flavor profiles.