Hmm, I guess those are in some sense original, but: -Chicha generally doesn't seem to use barley as a fermentable. Although it's called "corn beer" because the process of producing it is similar to beer, I don't think it really falls in the same family. -I really don't think "pumpkin beer" should be its own style. We don't refer to stouts with vanilla added as a style separate from stouts; rather, whatever adjunct is used is accidental to the essential style of "stout." There is always a base beer for pumpkin beers that usually falls neatly into a previously-existing (and non-American) style, like brown ale or stout.* *Of course there are "styles" like framboise that rely on specific adjuncts, but really these are sub-styles of established styles (like lambic in the case of framboise) - hence the point above. Anyway, my goal in saying all of this is not to establish some rigid definition of "style," but rather just to show that even the "styles" you pointed out are really just variations on non-American styles.