It gets stronger. Make a roux with unsalted butter and sifted all-purpose flour. When it gets to caramel-colored (light) take a spoonful out and set it aside to cool a little. DO NOT TASTE UNTIL IT COOLS - we call roux Cajun Napalm. DO NOT SPLASH IT ON TO YOUR SKIN - the scars will be permanent after the pain subsides. If you arent experienced at making a roux make sure no children are present in the kitchen.
You should get a nutty flavor from the caramel-colored roux. Continue cooking until the color reaches that of milk chocolate and retrieve a spoonful. Allow it to cool, then taste. Should be a stronger nuttier flavor and the kitchen will smell delicious.
Continue cooking, you're looking for dark chocolate. Again, retrieve a spoonful. The flavor will be unlike anything you've tasted before. Rich, buttery and, if a flavor can be called this, brown. This is the holy grail of roux for smoked meats.
If you scorch a roux don't be afraid to throw it out and start again.