Classic American Pilsner 2C

Continuing on with the BJCP Style Guidelines, I find it is time to do Classic American Pilsner 2C.  This is one of the styles I find myself asking why it is included instead of some other styles.  Why you ask?  Here is why it is not commercially available other than a chance production by a brewpub or microbrewery.  Basically for all purposes this style of beer is dead, so why include it if it is not being made?

Yes it does have a storied history of being made by the wave of German Immigrants that came to the U.S. and used the local U.S. ingredients to make a Pilsner.  Beyond its historical importance why include it in the style guidelines?  As a beer judge when this beer is entered into a contest it is very difficult to judge since I have no commercial examples to call up in my memory.  Ok enough of my rant now onto the beer style itself.
As I mentioned this is a beer that immigrated with the influx of Germans coming to the U.S., but was made using the traditional process and yeast but U.S. ingredients.  The evil experiment known as Prohibition helped kill this beer, which is now mainly being produced by homebrewers.  Prohibition led to a great public anti-German up swelling that caused many things associated with Germans to die out.  

Aroma:  Low to medium grainy, corn or sweet maltiness may be evident.  Medium to moderately high hop aroma, often noble hops.  Clean lager character, no fruitiness or diacetyl.  A hint of DMS is acceptable.
Appearance:  Yellow to deep gold color.  Big, long lasting white head.  Bright clarity.

Flavor:  Moderate to moderately high maltiness similar to Continental Pilsner but a bit lighter due to the use of up to 30%  flaked  corn or rice.  Slight grainy. corn-like sweetness from use of corn offsets the hop bitterness.  Rice-based versions are drier, crisper and lack the corn-like characters.  Medium to high hop flavor from noble hops.  Medium to high hop bitterness.  No fruitiness or diacetyl. 

Mouthfeel:  Medium body and rich, creamy mouthfeel.  Medium to high carbonation. 

Comments:  A substantial Pilsner that can stand up to a European Pilsner, but exhibits native U.S. ingredients.  Refreshing, the hops and malts stand more than in American light lagers.  Corn lends a grainy sweetness, while rice lends a crisper, neutral character.  The CAP (Classic American Pilsner) had some differences pre- and post-Prohibition, namely a drop in OG and IBUs post-Prohibition.

Numbers:  IBU (Bitterness) 25-40, SRM (Color) 3-6, OG (Potential) 1.044- 1.060, FG (Finish) 1.010- 1.015, ABV 4.5- 6 %

Examples:  Occasional Microbrewery or Brewpub specials.

Six row barley with up to 30 % corn or rice.  Native American hops, noble hops or modern noble hop crosses are also used.  Modern American hops such as Cascade are inappropriate.  You should avoid high mineral water to avoid harsh off flavors.  Since there are not widely available examples of this style it is difficult to say much more about this beer.  One thing I can say is that most of the examples I have judged have been less than stellar.  I believe that is mainly due to no commercial examples being available for reference. So if you feel like trying to brew this style I wish you luck.

QC Beerguy