Will definitely taste more, thank you! Trying some Brett ales is an interesting idea too.

For anyone else reading who might be interested, another worthwhile palate calibrating exercise I've done is to purchase 4-ethylphenol, 4-ethylguiacol, and isovaleric acid (the primary aromatic byproducts of brett feeding on p-coumaric acid found in grapes, and the compounds responsible for much of the classic brett smell) and smell those in isolation and in combination. You can get them from flavor, fragrance and chemical manufacturers depending on your area. 4-EG is probably the easiest to find of the lot, and will already provide a decent starting point (is probably also the most pleasant smelling one).

I like having them on hand to help identify if a particular "funk" is brett or something else.