There can be a great variation among the categories, particular with the changes to the 2015 Style Guidelines, but I think with a view towards lagers/pilsners, something can taste great (which is always enjoyable) but there is something to be said to achieving something that tastes great according to the targeted style. Gregory Noonan's book, New Brewing Lager Beer, is a great reference in a homebrewing/craft brewing world that is largely ale-centric. That said, there are some great tips on this forum, as well, particularly with recipes. I started out with decoction mashing for my first lagers and pils...takes a lot of time in regard to a single step infusion. In short, probably not worth the extra time and effort with today's well modified malts. I occasionally still use decoction for a few recipes out of sentiment for the style. A few things that have improved my lagers/pils over the years have been starting out with distilled water and building up the water profile for the lighter styles, going lower on the fermentation temperatures than when I first started out (I now use the bottom of the recommended temperature range whereas I had started at the top of the range), extra time in the primary (diacetyl is more easily detected in light pilsners), and longer lagering times. I have never been a fan of trying to brew and drink any style beer within 4 weeks like many recipes claim...definitely a no-go with lagers and pilsners. I like to keep at least two lagers/pilsners on tap in my kegerator and that means planning out the batches at regular intervals so I am not rushing them.