I saw this earlier and was hesitant to reply as I don't have personal experience in my own batches, but friends I regularly brew with have tried at least 2 of them. There was a noticeable difference, but it wasn't anything that couldn't be achieved without slightly more hops, or better attention to when they were used. Perhaps these strains have the most impact with some traditional hops (as noted by yeast houses) to bring out otherwise un-noticeable flavors and aromas that get lost with regular yeast. For me, that is not enough of a benefit or difference to bother. Plus, I'm averse to the concept, so I'm a tad biased from the outset. But if you have no qualms about using them, by all means, experiment and push them to their limits. (or find their limit!)
The same cannot be said for at least a couple of 'edited' yeast strains designed to enhance certain flavors by removing others. (one a parent Hefe strain, the other a parent British Ale) Neither really advanced the stated flavor or aroma much. For the Hefe off-shoot, I get better results with a traditional strain using tried and true techniques to make a Banana Bomb than I did with an engineered strain designed not to produce Clove at all. Clove comes from particular pre-cursors which are created with a particular Mash Rest (113℉). Skip that rest and you are unlikely to produce Clove at all. If you want maximum Banana, see my other replies. I have one somewhere that is practically a recipe for the aforementioned Banana Nirvana.
For the other, the 'fruity/berry' was very lackluster as in, barely noticeable. Maybe it can shine in a limited range of beers and I just didn't give it the most friendly malt to work with.
