American lagers dominate in this country partly due to hot weather. The seemingly unstoppable rise of crisp pilsner beers forced ale brewers to fight back. In response they created one of the few native American beers, the cream ale — a light, corny ale fermented cool to reduce yeast esters and retain a little sweetness to the finish. The major east-coast brand, Genesee Cream Ale, is a long-standing exemplar of the style.

Homebrewers love to banter about how much equine aqueous waste the major brewers add to their products for taste. Most homebrewers won't admit the extreme challenge in brewing an American lager. The beloved ale styles swim in fruity esters, hop aromas, massive flavor, and alcohol that cover up any flaws. The major brewers spend untold sums to prevent stray notes from sneaking into their bland beers. If you, as a homebrewer, can brew a clean and crisp and blandly inoffensive light lager, then you can brew anything. Think of it as a brewer's Everest.