Beer stored at room temperature for several months is most likely to develop which of the following flavors?

When beer is stored at room temperature for an extended period, it is most susceptible to a deterioration of its quality due to oxidation. One common flavor that develops under these circumstances is that of paper, which is often described as a wet cardboard or papery flavor. This flavor results from the oxidation of certain compounds in the beer, which can occur when the beer is exposed to heat and light over time.

Oxidation has a profound impact on the flavor profile of the beer, often leading to a significant decline in its overall freshness and character. The development of a papery flavor is particularly common in beer styles that are more delicate, as their nuanced flavors can be more easily overwhelmed by oxidized notes.

In contrast, caramel, coffee, and nut flavors are typically associated with specific brewing ingredients or processes, rather than the effects of prolonged room temperature storage. Caramel may arise from malt characteristics or caramelization during the brewing process, coffee often comes from roasted malts or added coffee, and nut flavors can be the result of certain malt types or yeast characteristics. However, these specific flavors do not typically stem from the aging process resulting from improper storage.