A pilsner is a lager (generally, although you can use an ale yeast with pilsner malt) and is considered an advanced beer due to the constant low temps they require. Keeping the beer down to about 50-55 for the first couple of weeks and then down to 35-40 for lagering can be difficult unless you have a dedicated fridge or freezer with temp controller on it or other suitable device.
That said, some people manage, and there are several lighter styles of ale that are close to lager in body and flavor, such as a Cream Ale, Kolsch, Blonde.
Again, only beers that are called Wheat Beers have wheat in them, usually. I doubt Newcastle or Guinness has wheat, and pretty much all pilsners are devoid of wheat, unless it's some craft craft beer that adds it to turn a pilsner into something else. I have no idea what Red Oak is, so I can't comment on that.
Another fun fact, only beers brewed in Plzen, Chech. are correctly called Pilsners. Others can claim to be in the Pilsner STYLE, but not actually Pilsners (little perk of creating the style I suppose).