Dark beer tasting suggestions

How about the standard lemon sherbet? Bud could leave nasty residual notes on your pallate.

 

I recall reading that expert tasters use Bud as a palate cleanser. (Not motivated enough to actually look up a citation....)

 

As far as recommendations for beers goes - I don't have specific ones in mind, but do try to get a variety of styles, OR several beers of the same style, from dfferent breweries.
The thing about tastings is making sure that everyone is good to head home afterwords. Make sure you have plenty of water available - as palate cleanser and for hydration, as well as plenty of food. Crackers or pretzels work as palate cleansers as well, and everything else as meals or snacks during.
Also other non-alcoholic beverages for anyone who wants to take a break.
You'll have to think about how many people, how long it will last, and so on, and from there you'll get how many beers to have. You don't want to have a dozen beers in an hour, even if you're looking just a couple ounces each (which reminds me, how big a pour will there be?)
Also keep in mind the ABVs of the beers - you may not be doing all imperials and barleywines, but even 6 - 8 percent adds up quick.
FWIW, I would say to stay away from Bud as palate cleanser - any alcohol will continue adding up.

 

Kostritzer
Spaten Dunkel
Hofbrau Dunkel
Penn Dark

 

Unfortunately, I think they stopped importing the Dunkel a few years ago. On the other hand -- there's always Spaten Optimator!

 

Yep, I stock up on stouts over the fall/winter, and my stock is usually down to like a dozen bottles by the time October rolls around again.

On topic, I second the Metropolitan Magnetron (Schwarzbier) and add Eugene Porter.

 

I've the same about bourbon aficionados as well

 

Would have a British Porter, an American Porter and a Milk Stout in the mix.

 

Seems like in these parts, dark beer season is getting into full swing.

Local place is putting on an 8 year vertical of Sexual Chocolate tomorrow evening.

 

That's funny, I've found quads to be less approachable for several people due to the phenols produced by the yeast. You have all the bold tastes from the malts, plus the booziness of big beer in both styles, but add in phenols and it's just one more thing to put off the uninitiated.

 

Yeah, I missed that memo for sure.

 

That’s what I said about 10 years ago!
. . .with no end in sight.

 

Here are some styles I'd look at:
English Dark Mild
ESB
Irish Stout
Abbey ale
Session Porter
Session Stout

 

Feeling the need to give you a more helpful response than my other post - I'm having a hard time finding a good enough throughline in your concept. In my opinion, it's not focused enough. I would take one of the above styles and explore it through various breweries... or just take porter and explore it through it's various shapes, cousins and offshoots (porter, imperial stout, milk stout, coffee stout, Schwarzbier, "black IPA," nitro porter, etc). I would buy beer in order to give people a big enough pour of each beer. So, 2 ounce pours of 15 beers isn't as rewarding as 6 ounce pours of 5 beers.

 

There is no such thing as the end of dark beer season.
"I like my women the way I like my beer - cold, black, and bitter."

 

Two of my favorites!!!

 

Peak Organic Hop Noir is one that I discovered recently, that I really enjoy.
It's a "Black IPA", although I have trouble that term.
Shouldn't it be called an "IBA" ??

 

Maybe add Sprecher Black Bavarian if it's available. Damn tasty, that one is.

 

I'm sorry to have caused confusion. To me, they're two very different lists. You mentioned stout, barley wine, dunkel, bock, Scottish ale, black IPA, and porter. To me, that feels like a really wide net. Sure, you can gather examples of all of those beers that are "dark," and perhaps that's the only connection you want. Barley wine and Scottish ale are more or less pale ales that can be dark. I had a goldish barley wine tonight that totally knocked my socks off. Bocks can be any color. The list I gave was pretty close to all porter... something that just has a stronger association with being "dark." It's just a matter of how tight or how loose you want the beers to be related to each other. Maybe a wide net will make for a better tasting. I'm not trying to be critical, but simply throwing in my 2 cents since you are asking for suggestions. Your tasting will probably be fun no matter how you flesh it out.