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If you want to reproduce the flavor profile of bottled heineken, take your carboy to a tanning booth.

But yeah... I have a success story as well. I brewed a roggenbier that got infected by wild yeast. I pop open the primary and am greeted by a pellicle. Pasteurized and bottled it for $h!ts and giggles. Now, it is quite an enjoyable beer to drink. Some of my friends have asked me to brew...

He's talking about phenolic off flavors. Not phenol. There are a host of substituted aromatic alcohols that contribute different kinds of flavors described as spice, pepper, or clove. If they become chlorinated, the taste is described as solventy, band-aid, or medicinal. They're nowhere...