Light amber-hued hop-fizzed Scotch malt-infused bock backs bittersweet fruity nature with barley-mocha restraint, losing luster when warmed, becoming oily.

Superb deep-grained medium-to-full-bodied spring-to-summer quencher loads tart raspberry-cherry-quince souring and acute pecan-raisin embellishment to bright hop splotch. Wheat wafer sweetness embeds suitable cereal midst.

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.

Impeding ethanol surge and skunked oxidation denigrate honeyed cereal grain frontage and leafy-hopped apple-pear-peach tang of off-putting spring fling. Musty green apple odor compels misplaced vegetal adjunct, reducing dried fig jut and dry rye flinch to biscuit-y wheat bottom.

Munich’s 1st bock since 1614 retains hearty chocolate malt sweetness and sturdy ripe raisin persistence. Supportive mocha-spiced hop bite tantalizes butterscotch creaminess and nimble burnt caramel tinge.

Laid-back German-styled maibock invites fruity grapefruit, peach, and apple illusions to brighten toasted Vienna malts. But soiled mineral earthiness and floral- hopped listlessness make unsure finish timidly unassuming.

Persistent caramel-malted red-orange-fruited sweetness obtains honeyed wheat glaze, hiding dryly metallic copper ale-like insistence. Tangy candi-sugared tangerine-peach-quince center brightens and heightens peppery herbal-hopped resonation reminiscent of lighter Belgian ales.

Rogue’s Dead Guy Ale under guise of brewer John Maier’s ‘bock’ handle. Hearty honey-hued ale features sticky caramel malting, sweet mocha continuance, and lilting fruited spiciness. Closer to mild porter or bold red ale than bock since soothing water texture, muted chocolate notes, and lack of bitterness keep it on lighter side.