Good Lager

Hi!

If you don't mind, I'd like to have your takes on some things. A few questions annoyingly scattered around for your pleasure.

How commercially viable is it to produce really good lager?

Am I right in saying that the 'better than average' lagers are good up to the point where they are pasteurized and filtered? They are still better than average because they might have, say, no or minimal adjuncts, and they might use hop cones rather than pellets etc.

What about supposedly really good pilsner like Victory Prima Pils, what does Victory do which makes their pilsner garner better scores than something like a bottle of Pilsner Urquelll, not in Plzen? Lots of small things that all add up to make a noticeable difference (longer this, slightly more of that, all in getting a good balance between taste and profit)?

What about bottle conditioning lagers to take away the need for pasteurization? Are commerical breweries afraid that people will say "Eww, yeast... grose", or perhaps because their puny bottles will explode?
And giving them a long lager time and minimal filtering (Ok, this one doesn't help with cash flow... but then Duvel is a good commerical example for long production times)?

Finally, does the typical guy (not quite the beer advocate) really pay a respectable amount of attention to the taste? The characteristics of even the best pale lagers are considered to be mild, crisp and so on. This already lends itself to macrobreweries making a poor product much moreso than something like an ale.

Thank you.