First, there is a myth that high temps creates clove like flavors. Generally this is not true (unless we are talking really high temps). Lower temperatures tends to cause that clove flavor.
Second it is as Yooper said: stress, chlorine, or wild yeast.
Light will cause problems but it will not cause the clove like flavor. Generally the clove flavor is from ferrulic acid which can come from poor sparge/mash technique or and abundance of wheat in your grist.
Did the clove flavor arise pre bottling? Did you make a starter? What temp did you pitch at? What temp did you ferment at (60s is quite a large range)? Did you boil all water that was added, including any water used to dissolve sugar or make a starter? What is the alkalinty of your water, higher can cause problems as well?
There is many possibilities. I would start making minor changes to your procedure/ingredients until you narrow down and eliminate the problem