By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.
Maybe American breweries where you are. Not around here.
True, many in the Midwest use Briess, West Coast not so much except for some specialty grains.
Maybe I over generalized, but I've been to a lot of breweries outside the Midwest that use Briess. Anyway, the point I meant to get across was if you use something other than a North American base malt in an American ale, you might not get the character you were looking for.