Probably the first thing people notice about a beer they have just poured is the color. The darkness of a beer is measured by the Standard Reference Method (SRM for short). This is basically a measure of how much light goes through the beer. (For more information, Wikipedia is a good start.) The higher the SRM, the darker the beer.
I've found myself making (and drinking) darker beers these past couple months. There's something about that touch of sweetness and coffee flavor that warms you up in the cold seasons. Last night I was brewing a weizenbock, last month a roasty toasty mild ale and the month before that an Oktober-style ale. Before this I've been pretty enamored with paler styles, trying to achieve complexity without color, but these experiments in darker malts have been paying dividends.
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