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

Beer stored at room temperature for an extended period of time is most likely to develop a "paper" flavor, a result of oxidation. When beer is exposed to air over time, the oxygen can react with the compounds in the beer, leading to off-flavors. The characteristic "papery" or "cardboard" taste is a common sign of aged and oxidized beer, which diminishes the overall freshness and quality of the product.

This flavor is particularly noticeable in beers that are more delicate, such as pale ales and lagers, which are more susceptible to the effects of oxidation compared to more robust styles. Proper storage conditions—ideally in a cool, dark place—are essential to preserving the intended flavors and aromas of the beer.

Other flavor options listed, such as fruity, crisp, and spicy, do not typically arise from improper storage or oxidation. Fruity notes are more commonly associated with certain beer styles or yeast characteristics, crispness relates to freshness and carbonation, and spicy flavors can be linked to specific ingredients or brewing processes. However, these flavor profiles wouldn't develop from the effects of extended room temperature storage and oxidation, making the paper flavor the most accurate answer in this context.