Is there some kind of special ingredient which makes pilseners snappy rather than smooth? I've just done up a pils kit and the thing is inredibly crisp considering I used Nottingham yeast (albeit at pretty cool temperatures for ale). I'm kind of in the process of figuring out ale vs lager yeast and the difference in final product. (running the same wort in split batches... lagering some, doing some with ale yeast).
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)