Some other things that are new or have gained in popularity recently:
Dry hopping during fermentation, especially for NEIPAs (New England/Northeast IPAs - hazy, low-bitterness, juicy hop bombs). Search for 'biotransformation'.
LODO - Low Dissolved Oxygen brewing, wherein brewers go to great lengths to minimize oxygen in the beer from the very beginning of the hot side to get a fresher malt character. This one's pretty controversial because it's a nearly bottomless pit of equipment, chemicals, and techniques that its practitioners swear by and most of us can't be bothered with because the threshold of where it apparently starts making a discernible difference is pretty dang high.
Brüt IPAs - I don't know too much about this one yet, I think it's basically an IPA with virtually zero malt character and sub 1.000 FG, but somebody else could tell you more. I've also heard it described as craft light beer and derided as dressed-up BMC clones, but I thought that was pretty much what a cream ale was already, so what do I know?
And of course, the recently-exploding concept of the wildlife koelschip (often spelled 'coolship' in English-speaking countries), wherein homebrewers are making lambics and other sours with local terroir by doing the first few days of primary in an open fermentation vessel, often outdoors, and occasionally catching whatever local animals they can - squirrels, raccoons, birds, the occasional deer or elk, probably an armadillo where you live - and dunking them in the wort a few times to innoculate the wort with local microflora (and macrofauna). The vegan alternative involves tree branches, pinecones, and ferns, and is decidedly less exciting.
I may have made that last one up. If you try it, save me a bottle or three; my brother lives in Pearland and I visit him and his family most summers so I'll be coming by for a tasting in July of 2020 when it's ready.