Peroni and Heineken can be good beers if you can catch them before they skunk up.
But I'll have to agree with the previous posters to say that this would be a tough job for a beginner. I'm 5 batches in and I'm scared to try a lager (especially since I don't have the extra equipment).
a few months ago i did a ligth ale with 40% rice, let it ferment 1 week in primary and 2 in sec. it was very clear, then i bottle it in heineken bottles and let them close to the basement window to get light. after 4 weeks they taste skunk just like heineken.
Of course it was not a clone, but it was a heineken-taste-like beer made by myself.