Styles Well Suited to Extract?

[CrookedTail]

Stouts and doppelbocks, on multiple ocassions.

There's the reason why right there.

You brewed dark beers that have roasted specialty grains in them with very strong flavor compounds. In substantial amounts roasted barley, black patent malt, and the like will cover up most off flavors.

Brew a seven year old can of pre-hopped ESB. Or better yet, brew an old light lager kit. Just when you thought that style couldn't get any worse....