Can anyone tell me the differences in flavor between an American Pilsen, German Pilsen, British and Belgian Pilsen malt? I've heard MO described as "biscuity" but how do the others compare and contrast?

I don't really know how to discribe the difference except the darker grains (pale malts 2-3L) have more grain flavor or "biscuity". Years ago I would say not much difference between pale and pils but I definitly like my pale ales and IPAs with a pale malt and my light lagers with pils malt. I've used a lot of Great Western premium 2-row and the pale malt and the pale has more flavor. I don't notice much difference between pale malts like MO and an American pale or much form different pilz malts compared with other pils malts. Well, that should help the confusion.

I can spot German and Belgian pils in a beer. They're not as husky tasting (more grainy flavor), and they have grassy nose. The North American pils is more nutty (in a savory, sour direction). North American Pils makes a better saison (don't tell the Walloons, they'll get upset.)

I've read that in Europe, they have more difficulties with too much nitrogen in their Barley crops which leads to chill haze in lighter beers. The grains themselves appear slightly bigger and plumper so you'd get slightly less husk per pound.

My experience mirrors Tom's. I have noticed that while the German and Belgian Pils are similar, the German is a little more grassy to my taste. As for American grain, I have only used the Rahr 2-row, but it definitely has a "nutty" character as compared to the Euro grain. I'll also add, the 2-row makes a crystal clear beer every time.