A very recent experience was pretty eye-opening for me: Earlier this year I brewed a german hefe, fermented pretty cool at 64. Delicious phenols came out that were very appropriate.
Just a week ago I kegged an American style wheat beer, brewed with once again about 50% wheat malt, and standard american yeast. It also had phenols and banana notes! It was fermented cool as well. I was very shocked to get these flavors that I thought came completely from the yeast.
28 batches so far this year and I'm learning something new every time!