And why would that make a difference, and what would the difference be?
brew the same beer twice - once with american 2-row, once with MO - certainly not scientific due to all the other variables, but you'll get a good comparison.
Oh, I'm well aware of the flavor differences. What I'm trying to grok is _why_ there are flavor differences. Is it simply the variety of barley? If so, why isn't MO grown in the states? And what does floor malting add to it that other types of malting don't? There's so much that homebrewers accept just because "somebody said so"....I want to know why!