Ferment a hefe with WY3038 at an ambient temp of about 60F. Pretty sure you could boil this down and use it as clove extract.
I hadn't brewed one in years, but remember the one I did in the dead of summer at room temp. Wicked banana, so I decided to do one in my beer room since my fermentation chamber was occupied.
A couple weeks ago we were at a local brewery, and I had a hefeweizen there and I was certain they'd added clove to it, it was so strong. Nope. Mine is identical.
So now you know!