Don’t forget about using a bit of pickling spice! Make your own blend with spices like coriander, bay, cinnamon, etc. and maybe skip things like mustard seed. It’s a really nice spice blend when you take out the things that might not be so good in beer. How about a sorachi ace dry hop along with a bit of fresh dill? If you really want to funk it up, start a batch of fermented dill pickles and use some of the pickling brine to make a lacto starter. I’ve done it before, and you can really grow up some fast souring bacteria pretty easily from pickle brine.