The best examples come from Japan. This classic style of bottom-fermented beer comes in various degrees of strength and depth of flavor. It is believed to have been developed in Einbeck, Germany in the early 13th century. Sometimes an off-dry to mildly sweet beer which traditionally is consumed in the dark months of the year. Regular bock beer has a deep tawny color and a rich fragrance.
Color ranges from copper penny to coffee brown.
Clean enough, however, to kill a hearty thirst on a July day. The authentic Exports are noted for their inherent silkiness and crisp drinkability. Faros are usually golden to light amber in color, flabby in texture due frequently to the presence of residual sugar, sweet and fruity in the bouquet and flavor, and softly effervescent. Faros are doused with sugar, caramel, or molasses or any combination of those three additives. Frequently pasteurized to prevent the added sweetner from fermenting.