I've got another thought experiment for everyone. Try to build a recipe using ingedients from all over the world, no two can be from the same country. I know some malts are practically the same wherever they're from, so we may have to stick to ones that are distinctly british, german, american, etc. (2row, maris otter, etc.). I think I'd go for maris otter, some nz or south african hops, and a cali yeast. Probably a pretty safe recipe, but it's got a global flair to it. Also, are there any ingredients that are distinct to asia or south america?