Hosting a Beer Tasting and Would Like Advice!

I would say to throw in a coffee stout, Evolution Rise Up Stout is good, lower alcohol, and not too pricey. Peche Mortel is also really good.

 

Dragon's Milk would probably not work, however I'd try.

 

Sounds like you have it all planned, lots of options and all depends on what you can buy in your area.

I posted this in another thread and it's some decent pointers.

Since you have a stout theme, you can ignore breaking up monotony around point I have below.

Enjoy!

Here are some real simple pointers for a tasting... ANY tasting really.

• If you are not sure about something... ASK and manners, please , thank you etc.... In regards to the original title you can just say, hey can we open this up now, instead of just doing it. This to me isn't really a big deal, and it all depends on who opens it. Often I find usually the host is just opening everything, often time it will switch up, it really doesn't matter, but it also follows the next pointer
• Make sure everyone who wants the drink, GETS SOME. A simple, is there anyone here who hasn't gotten any of this? is all you need, which is the next pointer
• Get some glassware, or ask people to bring some of their own. You can even buy simple taster glasses in bulk which are great for large groups too. Ya spent a bunch of time and effort and money on that one bottle of Black Tuesday or whatever, so fork over a few measly dollars and a put her in a glass.
• Serve food. Sure it would be great to make a meal for guests, but even just a basic pizza order to take a break and a rest is solid. Suggest also sometimes for guests to bring food is another option. Plus bland pizza crust is a good palate cleanser and while you go back to tasting also remember
• You don't have to drink everything. No seriously, you don't. Have a plan perhaps for the beers being poured of what you want to taste, and take what you can, and skip others if you want (more for them!). Have a little left over, then feel free to offer it to others, if no takers then have dump buckets available and dump it. It's ok, it's fine.
• Pace yourself, time, water, bathroom breaks, etc...
• Break up the monotony. Often I've been to tastings, and it's all the same style of something. In the beer world this is a bit too common, as someone has saved up some big barrel aged stout or barleywine and is looking for the perfect time to crack it. What better opportunity with others who are doing the same, it's perfect. Problem is it's too much heaviness. Mix it up and bring something also lighter in abv. A good example was a tasting I was at where we were asked to bring a heavier beer but also a lighter one. That was a great example. Following that
• Have a theme. It's style X this time, what about a Belgian night? How about a pilsner lager night? Beers from only certain local breweries, or just a bunch of beers from one brewer. You don't have to do this but it makes for a fun time sometimes.
• You are an invited guest, be courteous to others and your host and their place, and offer to at least clean/pick up. Picking up dishes, moving bottles, wiping spills whatever. Usually not a big deal, goes very fast when lots of people do it. For the most part your host has got it anyway but it's a nice gesture.
• Socialize, have fun. It's a tasting, it's a party talk to people. Sure other people may not know others, but we're all here for fun, it doesn't have to be serious, and of course it doesn't all have to be about beer either. I'll be jotting notes, but I make sure to take a break, and I always.. ALWAYS talk to people, or return conversation at a tasting, or at the bar.
• Don't get drunk. Really.. don't. Yes I know it's hard sometimes, but have some self control. You are an adult and you are supposed to be responsible with the consequences that come with it.

 

I had a stout tasting awhile ago. One thing I took away from it was to start with some of your really rare stuff up front. By the end of it, your palette will be smashed and you won't be able to really taste the nuances of the really special stuff.

We started with a barrel aged abraxas and BCBS Rare. After that we started with some of the "lighter" stuff and worked our way up to the really big stuff.