to re-focus people:
1. basic polish/danish/SE european/hungarian pale lagers are not in question here. i am quite willing to drink those. they can for sure be bad, but they are generally maltier, heavier feeling and can easily be found with 5.5% up to 6% ABV. also a lot are all-malt.
2. i dont know by name the sort of regional "good" beers, which are a step up in quality from the big industrial conglomerate names. ie. yuengling/shiner bock/narrangasett lager, etc. i know that these beers have special reputations among the general population, but am unaware of if they actually have a better taste or different style ie. classic american pilsner, pre-prohibition lager, "premium american lager", etc. they are not being discussed.
however, i am interested in differences in production between say yuengling vs. miller MGD. so yuengling uses adjuncts? sure, not necessarily a problem. isn't it sort of a slightly darker colour? perhaps adding crystal malt covers up a lot?
3. focusing on favourite CAP theories and recipes, while certainly interesting, is again not the topic at hand. to change say budweiser to a CAP would necessitate more than one, probably many changes from industrial lager.
tho, what is the appeal of CAP? what are some positive tastes/aspects one gets from using either corn or rice? ive never bothered using any non-malted grain besides flaked barley, wheat and oats in amounts under 10% total.