Beers from those three breweries share common flavor characteristics - the yeast. The mineral content of the local water gave the old breweries specific qualities. Soft water in Pilsen gave Pilsners a nice, soft character. Whereas the hard water in Burton on Trent gave Eng lish Pale Ales a more aggressive character. Today's brewers treat the water to achieve the proper level for the beer style.
Fruit is added to many Belgian Lambics.
Oat flakes to Oatmeal Stout.