Two examples that are dark and hoppy come to mind. One is low alcohol and one is not.
Dusseldorf Alt's are semi dark (about the color of a brown ale). They are typically hopped with noble hops to the 35-45 IBU range. Malts used are german pils, dark munich, caramunich, and just a tiny splash of roasted barley and chocolate. I have a good recipe if you want it. Mine came in at 1.048, so it was your standard 5-5.5% beer. You need an ale yeast that is very clean. I used Kolsch yeast at 58F ferment temps.
The second is Black IPA/Cascadian Dark Ales. They are darker and hoppier than an Alt, but they are certainly into the medium to med high alcohol content as well. It's on my list, haven't brewed one yet.
Primary #1: Big 50 Barleywine #2:Empty
Secondary #1: Peach Rhubarb Wine #2: Empty #3: Empty #4: Framboise Lambic
Kegged: Orange EPA, Piker Liker Porter
Bottles: Red Rye IPA, Dark Belgian Strong, Belgian Golden Strong, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Carmelite Tripel, Rhubarb Wine, Barolo Wine
On Deck: Umlaut my Kölsch V