How about where the style guidelines are historically inaccurate? Classic American Pilsner is the only beer that I attempt to brew to style. I probably have more experience with the style than most amateur brewers, especially brewing it with heirloom, period correct yeast strains. If brewed correctly, CAP resembles Bohemian Pilsener more than it does German Pils. The immigrant brewers in the Mid-Atlantic states that created this style were attempting to replicate Bohemian Pilsener (which is reflected in names such as National Bohemian). The surviving period-correct yeast strains are weakly attenuating, Saaz-type diploids that are anything but neutral and leave residual diacetyl because they are so flocculent (e.g., Christian Schmidt, August Schell, Leopold Schmidt). Brewing this style of beer with a Frohberg triploid lager strain should be considered to be a fault; however, the style guideline is written such that a clean fermenting Frohberg-type yeast strain should be used. Updating the CAP style guideline to make it more historically accurate is one of the reasons why I am attempting to join the club.
Learned the new items for the day, re the yeast and the chromosome numbers. Back a while, I knew there were differences in lager yeasts, and then it was termed Carlsberg or Tuborg types.
I would think that some of the Midwestern breweries would have strains brought from Germany, as many of those were established at or around the big immigration wave in the 1870s. Any thoughts on German strains used?
Jeff Renner mentions August Schell and Christian Schmidt in his article. Jeff is extremely sensitive to Diacetyl, and does not like it. Maybe that influenced the guidelines. http://578499.cache1.evolutionhosting.com/attachments/0000/1298/SOzym00-Pilsner.pdf