I came into homebrewing just after what must have been a very sad and lonely several-decades in homebrewed beer. Looking at the recipes and style guidelines, it seems like most homebrewers were more or less just brewing to color (pale, amber, dark) and yeast (ale or lager), with ingredients that were equally as primitive in their descriptions. Fast forwarding to today, we have more than a hundred specific sub-styles and more varieties of malt, hops, and yeast than we (probably) know what to do with. As a result, it can be easy to write off what sound like generic, color-based categories - but we shouldn't, at least not all of them. One such style is International Amber Lager.
Looking at the "Commercial Examples" list, it can be somewhat uninspiring (who really wants to make a Yuengling Lager clone?), but just because something can be a bit one-note and overly-simplified doesn't mean it must be. This can be a great session lager to help you recruit your macro-drinking friends into the world of craft/homebrewed beer, and for your own purposes it's a nice tap to have on when you're looking for lighter flavors with a bit more character behind them.
STYLE
It would be easy to just say, "well, it's just another amber lager, so can't I just re-use one of those recipes?" You can, of course, but you might find that they're not a great fit. These "International" lagers - even the darker ones - are not usually as malt-forward as the more traditional amber lagers out there, nor are they usually as hops-forward as some (though this one pushes that a bit). We're shooting for low-medium malt character without a lot of complexity - I find a clean toasty flavor is best, like a simple Oktoberfest - along with an equal amount of floral hops character with maybe a touch of fruit. It should be light on the palate and moderately dry, and while the ABV can drift upwards I like mine at an even five percent.