For me, it's just about using the right tool/ingredient for the right job. If I'm making a lager or Belgian, U.S. 2 row won't cut it, so I pay the extra for pils, Munich, etc. Though I use a ton of different hops, if I want the character that Mosaic, Equinox and others bring to the party for a given beer, I pay for what I want. Same with yeast - several dozen specific strains not available in cheaper dry form. Though the savings on dry isn't much nowadays.