Styles that age ok.

[MitchK]

I might be taking a new job that would have me working 3 weeks on site in Labrador then 1 week back home in Halifax, repeating for a few months. It's a dry camp in Labrador so obviously this will affect both my drinking and brewing habits.

So I'm looking for suggestions of styles that fit the following criteria:

1) will still taste good up to 3 months past bottling/kegging (so no hoppy stuff I guess. Bonus points if it could be my Christmas exchange beer)

2) will tolerate or benefit from just under either 1 or 2 months in primary (maybe some bigger or Brett beers?)

3) bonus points if temperature control is optional given my 76f ambient apartment - I can hold two in ferm chambers each go around but with a week solid off I would like to brew more.

Right now for stocking up before the first (longer, 4 week) trip I'm thinking a Scottish 60 (malt focused, able to drink a lot of such a session able beer during a week at home, probably would use a ferm chamber), a dry stout (see above), and a golden kettle sour with Brett L and 3711 (probably let this one go for two trips out before bottling)

I guess a side note is that I have room for 4 kegs in my keezer atm until I build a collar and some would be bottle conditioned. So I guess lagers in the kegs and bottle conditioning the ales? Each week back I should be able to put two that need temp control on and two with 3711 at ambient.

So far on the menu:

NO TEMP CONTROL:
Tart table Saison (mildly tart using acid malt, similar to good robot's Gose) with 3711 and Brett L (trying to aim for something similar-ish to la petite prince by jester king)
Sour saison (Kettle soured with lacto P. then fermented with 3711)
Maybe start a lambic-ish thing fermented with 3711 and bottle dregs?
Imperial dark saison (aiming for something like DDC's isseki nicho)

TEMP CONTROL:
Scottish 60
Dry stout
Milk stout
Robust Porter
Berliner Weisse (Quick sour with Lacto P. headstart and then WLP029 - No boil)
Oktoberfest
Doppelbock
Kolsch

So I guess the limits each week back that I'm going to try to hit are two temp control beers, two 3711 beers. Only one beer each week off can be a kettle sour since thanks to travel days I'll only have 5 days I can brew on and a kettle sour uses two of them.