That’s deep bro. [emoji6]
I agree that the style has evolved a bit with the growth of craft beer. Luckily, there are some local breweries that still abide by what some of us are looking for.
Personally, when checking out a new brewery I always sample their blonde as I always think of it as a difficult style to master and hide/mask mistakes. I have come across more than my fair share of the ‘why is this so hoppy’ “blondes”.
This beer. I want this beer! 
You make it sound so good but I would have to honestly say I guess I never had a good example of the style. Most I have had have been a light APA. If not, it’s a lager like substitute of BMC. I can imagine what you describe, but I have never had one like that. But yes, that kind of Blonde sounds good and is something missing from the market (anymore anyway).
Here’s a recipe thread from last year that sounded like exactly what I wanted for our RV trip. I made it with US05, but kept the rest the same. It turned wonderfully; light, refreshing, and easy drinking. It tasted great in Indiana, Illinois, Iowa, Minnesota, S. Dakota, Wyoming, Arizona, Idaho, Utah, Nevada. Couple of these every night by the campfire after a day of driving was just what the bartender ordered. I highly recommend giving it a go if you want to experiment, and thanks again to IMperry9 for posting
https://www.homebrewersassociation.org/forum/index.php?topic=23074.msg294811#msg294811
I see this more or less true of all the older craft styles: X style but with more hops. Call it a session X ale and it’s a brand new thing. Amber, pale ale, blonde, wheat, porter, you name it.
Barrel age it and call it juicy and pillowy for maximum sales.
Of course I would see an ad for this today :'(:
I have had this beer. Isn’t a hoppy blonde just a pale ale?
That’s what I thought, unless the IBUs are low and it’s all dry hopped?
Apparently there is a bit of room between the two styles, but the extremities can be close. From the BJCP Style guideline (2008):
Blonde Ale:
Ingredients: Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.
Vital Statistics: OG: 1.038 – 1.054
IBUs: 15 – 28 FG: 1.008 – 1.013
SRM: 3 – 6 ABV: 3.8 – 5.5%
APA:
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 45 FG: 1.010 – 1.015
SRM: 5 – 14 ABV: 4.5 – 6.2%
Generally yes.
I think stylistically blondes are often pils-based rather than pale malt-based and usually lack crystal malt but with the whole session IPA and increasingly drier west coast pale/IPA there’s far less of a difference between the two.
Great OP…I was married to a blond for some time…luckily, she moved on and the hoppy brunette moved in…things change…I could brew a blonde ale if I wanted though…but…nah
I’m gonna say, it sounds like you’re describing a British Bitter to me. Other than the cascade, an American Blonde generally has none of those things.
I like a good blonde ale. Well made it is light and refreshing, with enough maltiness to give it a very enjoyable flavor profile. Firestone Walker’s 805 comes to mind.
Seems like blonde used to be something for the BMC crowd at the local micro tap room. Lately they seem to be 5% light colored pale ales. Occasionally with something like honey to set them apart from the guy down the street.
Yes, 805 uses Honey malt for a little distinction.
I am gunna say I do not think I came close to a English style Bitter.
Blonde ales are golden ales and sometime English bitters are described as golden ales. But that is pretty much the only place they are the same. Other than that they cross paths in #'s but the balance factor of a good example of both should be much different.
Per BJCP style guidelines
Blonde ale
http://www.bjcp.org/2008styles/style06.php#1b
Overall Impression: Easy-drinking, approachable, malt-oriented American craft beer.
Vital Statistics: OG: 1.038 – 1.054
IBUs: 15 – 28 FG: 1.008 – 1.013
SRM: 3 – 6 ABV: 3.8 – 5.5%
Standard Bitter
Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Vital Statistics: OG: 1.032 – 1.040
IBUs: 25 – 35 FG: 1.007 – 1.011
SRM: 4 – 14 ABV: 3.2 – 3.8%
Taking the balance factor IBU/OG 0.78-0.87 for a Bitter and 0.38-0.51 Blonde. So overall sweetness to bitterness is obviously out of balance with a Standard/Ordinary bitter. Which I believe points out the name… Bitter. In comparison Balance factor of an IPA’s. A 0.80BF for an English IPA and 0.71-0.93BF for an American IPA. While we know and think of an American IPA as more bitter than an English IPA I believe from a perceptive reason because plato/OG point for point the American styles have a higher balance ratio of bitterness to gravity points.
Sure, that sounds reasonable. You just made it sound more British and hoppy, or at least I interpreted it that way. 
I am thinking about diving in on my own xBmt recipe. I will 4 way blind taste with 4 people to see what is the fav. Overall I think I will need a better idea of what water profile to go after. Yellow Malty was my first thought but then I am 2nd guessing myself. Balanced is probably the best route. Then I thought about maybe a chimay or orval… Yeah I am unsure.
As far as recipe goes I am thinking this
1.055 OG
5.5% ABV
91% 2-row
5% White Wheat
2% Carabrown
2% Honey malt
the batch will be split 4 ways prior to boil with hops different in each then do a 4 way blind to see what plays the best in aroma and bitterness with a single hop add at 35 min boil.
going for a 0.40 BU:GU
Amarillo, Cascade, Willamette, and Citra hops will be used to get 22.1IBU’s
Sounds fun. Wish I could be a taster.
I prefer kolsch but nothing wrong with a Kona Big Wave; delicious beer.
…it happens. Not a lot of good brown ales out in those brewpubs either, unless it’s got Brown IPA in the name…