I've used Crystal in a lot of different beers. The lightest beer I use them in is a "Cincinnati Common" beer, basically a CAP with an ale yeast. (Note: the Christian Moerlein Brewery (Cincinnati) has records that show this beer was being made as early as the 1850's, before lager yeast came to the area.) I also use them in one of my IPA recipes. I'm aware of at least four craft brewers or brewpubs that use them in IPA's or even DIPA's. They also work really well in some Belgian styles. I've used them in Belgian pale and Blonds, and will probably try them in my Tripel next time.