One of my entries is a CAP. However, it pushes the boundaries of the style. I used domestic 2-row, flaked maize, and a single decoction mash instead of using 6-row, corn grits, and a double mash,. I used Liberty for my bittering and knockout additions. The batch was fermented with an interesting old American lager yeast strain that I dug out of a culture collection. The strain behaves much like a more attenuative Christian Schmidt.