I’m not saying it would be a good idea to combine all these styles in hopes of making some outstanding beer, because obviously it could lead to something being overwhelming and unbalanced. I’m thinking more of a hypothetical situation where the idea is to take all the biggest and most recognizable flavours in beer and figure out the ways they compliment and overlap with each other. My idea is India for bitter and floral hop flavour, stout for malt which can bring both sweetness and roasted bitterness, Belgian for the recognizable yeast flavour and carbonation, and sour for bacteria and fermenting alternatives. First of all, what other styles are missing here that have their own distinctiveness? Wheat beers maybe, but to me those seem to be closer to either the Belgian category or a basic lager or ale with an adjunct. Smoked beers to me are just taking the idea of roasted grains in dark beer to a different level. Lagers and ales are just a base to build these bigger flavours on so I would leave that distinction out. What else is missing here in the elementary and most noticeable flavours of modern beer styles?