I've found that, before I started brewing, I used to smell "beer." If some spilled on the floor and I forgot to mop it up, I smelled "beer." If I opened a beer and started pouring, I would smell "beer." Now that I've had my nose in more than a few different kinds of grains, malts, and hops, I've found that I open a beer and smell grains/malts, hops, and yeast; the constituent parts stand out, instead of just one general "beer" smell. In fact, I can't smell them as a whole, I just smell one or the other ingredients.
Has this happened to anyone - or everyone - else?