Only just found this thread. I'm partial to british style amber ales and I really like Mountain Goat Hightail Ale.
But then, I'm partial to any beer that isn't "megaswill". I love Blue Sky Brewery's Pilsner for an esy session beer (and it's pretty cheap for a craftbeer), Signha with Asian, Youngs double choc stout, most of the Aussie up and coming draft brewers etc.
My brewing aim is to reproduce a reasonable Irish cream ale like Kilkenny. Have got the taste right, still working on head and carbonation issues.
Mace, do you brew all grain or extract beers and do you bottle or keg?
For head, try adding up to 500g of wheat malt to an all grain grist or about 250g of wheat malt extract to a kit or extract beer.
For carbonation, with bottles you probably won't get quite as close to the real thing but you can "cheat" with a "pocket sparkler". A guy on aussiehomebrewer.com uses a 10mL syringe, sucks up some of the beer and shoots it back into the glass to make a big thick head.
With kegs, use a carbon dioxide and nitrogen blend and viola!
Cheers!
Jono.