The American grown continental/noble derivatives are excellent and many argue they are better than their German counterparts based on freshness. I’m talking specifically of crystal, sterling, my hood, etc.
I’m a big fan of palisade which has a German lean but is a touch brighter in flavor. A lot of craft lagers are leaning on it... at least according to podcasts. Here’s a image of the hop schedule of a 5.5 gallon Pilsner I have in the fermenter. I’m currently drinking a 4 gallon batch with the almost the same hop bill/schedule which is amazing!
I will say I’ve not been a fan of some craft beer versions that are more aggressively hopped with more pungent American hops. So I think a 1/2 oz of most any hop could accent traditional approaches but it’s easy to lose the balance with a heavy hand. Conversely 1-2 oz of hops like progress, archer, mandarins Bavaria, or even Williamette can make excellent brews!
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