I've been obsessed with lagers over the last year, both cold- and warm-fermented. I can't afford to always buy pilsner in bulk, so have been brewing them lately with all two-row. Having a good ferment fridge, with a solid temperature controller, has helped immensely. Pulling a pint, and tasting that lovely lager "bite", is heaven. At first I used "traditional" lager hops; Saaz and Tettnanger are two that I've tried, but the last six months I've moved on to using more American hops (chinook & crystal) with great results. I really like the way those hops meld with that "bite" to make a nice, crisp, refreshing beer. Ales are easy; lagers can be tricky, and making a good one give me the warm fuzzies.