Nice Patrick! Let us know how the DIPA turns out!!

Also let me throw out there that we try a English mild or other session-style beer.

We could experiment with the Cry Havoc yeast strain for a Marzen. Here’s the description:
This signature strain, licensed from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles.

When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used.

When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.

I’d be comfy with a Kolsch. Marzen is difficult to do for folks who can’t lager. You could do a Marzen style ale.