Rich spring bock maintains buttery toffee warmth and settling red fruited nature. But unassuming malt profile knocks it back a smidgen. 
Effervescent yeast sweetness lightens barleywine primacy and herbal bouquet of billowy white-headed Easter warmer. Burnt wood chips affect smoked barleymalt prominence invading clove-coriander-spiced honeyed raisin twinge. Grape-soured cider sharpness enlivens tart red wine finish. Strong, but never pungently so. 
Musk-like sour yeast pungency, cake-like sugar malts, and cherry-blackberry-nectar fruiting stay up-front for coppery springtime bock. Cereal-grained shortbread sweetness counters minor cornstarch depravity to stone-fruited middle ground, overwhelming barleywine flourish and wafting honeysuckle-magnolia-dandelion reminder. Better than just OK. 
Seasonal "American spring" bock layers bright tangerine-peach tang above plain honeyed wheat base. Perceptible bitter hop sharpness intensifies fruity allure as unwavering alcohol depth expands. 
Invigorating golden amber springtime lager with subdued 8.5% alcohol content retains brisk lemon-fizzed grapefruit-orange-mango tang to counteract woody hop bitterness. At finish, cereal-grained honey wheat sweetness gains prominence over tucked-in floral latency. 
Light amber-hued hop-fizzed Scotch malt-infused bock backs bittersweet fruity nature with barley-mocha restraint, losing luster when warmed, becoming oily. 
Though lacking true wine-like mai bock essence and strength, fruity hop zest and herbal touch provide summery red ale appeal. Crisp mineral water, spry carbonation, and mild grain protraction a tad reminiscent of finer Canadian ales.