This is now a thing:
For the next production, my cob-rewers favour a Porcini-infused Bière de Garde *. But then there is the trend among the local brewing noncognoscenti for seafood as a beer enhancement. This was originally an English tradition of Oyster Stouts that was adapted by Emersons for the Clam Stout, but things led rapidly downhill to such grotesqueries as Crayfish Porter and Seaweed Gose. The most recent manifestation of this trend was the "Fear Not" Smoked Eel Stout, which received mixed reviews (a local publican advises me), with some drinkers complaining that it tasted of "smoke" and "eels". I figure that the only way to exceed that will involve dried jellyfish.
* French for "beer for laying down and avoiding".