Why should I use one type of yeast over another?
Whenever I make a yeasted bread, I always use instant yeast because this is the only type of yeast most supermarkets here in Holland sell. As a result I've never used fresh yeast or active dry yeast at all. The brand of instant yeast I typically buy is Bruggeman  because that is what my local supermarket sells.
As of recently though, my local supermarket has started selling small cubes of fresh yeast as well. This got me wondering why I would want to use fresh yeast or active dry yeast over instant yeast. When it comes to ease of use, the instant stuff comes out on top so what would be the reason to use one of the other two types?