I'd be up for a wee heavy (oaked and/or with smoked malt). I'm actually formulating a recipe for such a brew already. I have 2# of cherry wood smoked malt that I'm itching to use. Depending on how it comes out, I might age on some oak too, or maybe put a medium char onto some black cherry cubes.
Otherwise, I would be up for a strong barley wine, with good balance to it. Something fitting of the end of the world.
As for strength, we could leave that up to the brewers. If you want to make a moderate strength version, bigger version, or something over the top, go for it. I've been itching to make a barley wine that's over 12%. Of course, the brew needs to be balanced. Aging time can help smooth it out, but we will only have so much time for that.
I'll be carbonating via gas, so I don't need to worry about the yeast being too tired for that. Or needing to give it too much time to carbonate.