Pales and Bitters, mostly because your options for darker brews are limited. Toasting oats or other grains can be tricky, but definitely worth the effort. I've made a sorghum bitter, split the batch into gallon jugs and steeped various toasted grains (mostly oats) experimentally during the ferment. Souring can be a problem though.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk