The two biggest leaps forward in my brewing have come about through temperature control and water treatment. Being a fan of British Beer I have followed the recommendations for them. But not before being seduced by US sites and Brun' Water particularly. It was giving up using the latter that meant that I could finally benefit from the difference British levels of alkalinity and British levels of salts could provide. The biggest eye opener being Calcium levels. The point made earlier about "tastes" is pertinent, if you grow up drinking bland lager styles with practically bugger all in them, you probably do "over react" when faced with the "true" flavour. What I can't understand, and frankly never will, is if you want to brew a beer the way a particular Country, moreover brewery, does then why would you compromise on any of the ways in which they achieve it?