Ok, this isn't strictly related to Cleveland, but the midwest in general. Starting in the mid 1800's in Kentucky (esp Louisville) they brewed what is called a Kentucky Common or Dark Cream Common. It used a small amount of black malt and dark crystal with mainly 6-row and a generous percentage of corn (I've seen as high as 50% mentioned some places). Depending on who you read, they either used a sour mash to lighten the body or because this was sort of a partigyle from the sour mash whiskeys they made.
Here's a link that describes it a bit more. http://www.lagersclub.com/MainInfo/louhistory.htm
I made one using a 24 hour sour mash and it had just a hint of tartness to it. At first I thought I wanted more sourness and added lactic acid concentrate to half of my batch, but I think now I should have left it alone. The plain half is much better now. I think mine came in around 4% ABV, so you can drink quite a few without much problem.