I have brewed some gruits (check out www.gruitale.com to get a start). Reading up on and finding all the different herbs was kind of an adventure. I definitely tend toward the "F*c! the Rheinheitsgebot!" school of brewing, so what I did early on in my exploration of the craft was seek out sources of good ideas -- here, other brewing boards, books such as Randy Mosher's Radical Brewing (probably the best book on the vast spectrum that can still be tied together loosely as 'brewing beer').
I did my fair share of brewing big beers, but like others, I have found that brewing the really flavorful session ale that can be turned around in 2-3 weeks is really satisfying too. Notwithstanding though, I like brewing big stuff that has to age too, and I like my vanilla oak bourbon porters, my smoked hoppy ales with corriander, my quest to brew a tasty bacon oatmeal stout. There's no shortage of ideas out there...give some a try, don't be afraid to fail, and remember, it's just beer...
Packaged: Heady Topper Clone (killed during AB's craft bashing SB commercial...), Graff, Basic Spiced Cider
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Simple Cyser '12
Primary: Wild Cider, Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej