Oh my, those sound good!
I like the idea of going around to each table to describe the beers and pairing, but wonder if you will have time to do so, and if it would seem intrusive to make your way around the room for each course. Its a single seating meal - everyone sits at the same time? If so, it might be fun to start the evening off with a few brief remarks from you and the chef, about the idea of beer and food pairings and some general things to look for. An short introduction about how there is so much broader a range of flavors between beer styles than between wine styles, which gives so many more options for pairings with food - the strong hop bitterness of the IIPA, for example, cutting through the fatty richness of the duck confit risotto and egg.
Also, how will the servers be pouring the beer? At beer/food pairing dinners at restaurants I've been to, the beers have been on tap and the servers poured from pitchers, which allowed for some to say they only wanted a little, or for the servers to go around a second time in the course if it seemed like folks wanted more. If these are from bottles, that's an interesting question - how to serve? Are you doing a commemorative glass for them to take home - that might be fun. As mentioned before, if beer is being served at the table from pitchers, some way for them to dispose of beer they don't want to finish - a dump pitcher or some such. Also, make sure the servers keep the water replenished at the tables at an event like this - very important.
You've probably already thought about a take-home sheet or menu that describes the beers and the courses. Also, maybe have the two books you mentioned on display, and mention them if people want to read up and learn more.
Finally, I think an apertif is always good - a beer to get things going before the first course. Something light, refreshing, to get the appetite going, and served in modest quantity.
Your menu sounds extraordinary and I'm sure its going to be a fun night!