50cl bottle from Waitrose. Pours amber gold with a tight white head that fades quickly; attractive aroma of tropical fruits - passion fruit and mango, perhaps some pineapple; crispy grainy flavour with more light tropical fruit flavours; and a dry, well hopped finish with a touch of gingery warmth. Excellent.

500mL bottle, split with Matts_Property pours pale golden. Aroma of floral hops, grain and biscuity malt. Flavour of the same, with a lingering floral hops finish. Cask version of this is quite superior, though this rating is for the bottle.

Cask version at Winking Lizard’s 3rd Annual Real Ale Fest (03/26/11): This brew is a hazy orange-yellow color with a thin off-white head that evaporates quickly. Spotty lacing on the glass. Aroma of tropical fruits and malt. Medium body with flavors of grainy malt, fruit and hops. The finish is fruity with a sweet aftertaste. Decent overall.

Churchkey, DC cask ($7): Pours a really pale color for an American Pale Ale; has a white head. Aroma is of fruity hops and some grass. Because this was out of the cask, it obviously had less carbonation. Was a pretty bitter beer in a classical British style. Not at all full-bodied. I thought it was good and very easy to drink, but I do not think that it was a great beer, even though it didn’t seem to have any overt faults.

A lightly hazed blonde with a thin white head. In aroma, faint grassy hops. In mouth, a rather lemony citra-like pale ale with crisp malt, grapefruits in finale, quite nice. Cask at Get Real NY, March 19th 2011.

Medium, dense, light-yellow head, over clear golden beer. Some shards of lace. Fruity (passion fruit, grapes, nectarines, flowery - oh, say Nelson Sauvin), but also manure, thankfully mainly volatile. Bitter-hoppy flavour, with a Pilsner streak, but above all with a very fruity finish - the same fruit as mentioned above. Retronasal some arachide, and a link to the manure, if very discreet. Light, spritzy beer. Nelson Sauvin rules.

Location: Cask at Gaslight, 3/19/11

Aroma: This one has a nice fresh peach and grassy hop nose to it
Appearance: It pours a fairly golden color with a rather big head for a cask offering
Flavor: The flavor is not quite as hoppy, but it is a decent flavor though
Palate: This one is medium bodied with a smooth and fairly dry finish
Overall Impression: Overall, I though that this was a decent pale, but nothing exceptional. The nose is the stand-out here, but the rest of the beer doesn't live up to that first impression.

Bottle. Notes are from a BJCP practice scoring sheet. Rated as a 10A American Pale Ale. Numbers from the rating reflect ratebeer’s hedonistic rating system and not actual judging numbers.
Aroma: Initially slightly light struck (skunky) but this aroma fades rapidly. Replaced by white wine grapes reminiscent of sauvignon blanc and its associated minerality. Some tangerine peel and gooseberry notes from the hops. Medium esters. Nice bready graininess in the back ground that does not dominate. Hard water profile is slightly noticeable and okay. Spicy hop profile lingers.
Appearance: Very hazed yellow body with a minimal white head with somewhat poor retention. Head can be revived with a few swirls but retention still isn’t great for the style. Lacing is good but not great.
Flavor: Bitter and dry with a minerally note at first. Hop bitterness and some astringency noticed. This is followed by a bready/toasted graininess from the malts. Wish the hop flavor (somewhat present in the finish) was a bit stronger. Bitterness is quite present though. Maybe more than should be common in a beer of this style and gravity. A husky graininess. Esters are minimal.
Mouthfeel: Somewhat astringent and bitter finish. Low residual sugars (to style). Medium to medium light body. Carbonation is acceptable at a medium to high level. No noticeable alcohol warmth. Long duration of bitterness and astringency.
Overall impression: Great and unique aroma from the hops. Hop flavor appears a bit faded, but still, the beer retains an overly strong bitter balance for the style. A slightly husky astringency is also unwanted. Bitterness and astringency are a bit much for the APA style. Consider sparging and a slightly lower temperature (or make sure the runoffs are clear in vorlauf) to reduce grain astringency and shift a bit of the bittering hops towards late additions and dry hopping [note: yes I know this sounds a bit elementary and pompous as a amateur judge to a big and well respected brewery, but this is honest feedback that I’d give to a homebrewer on this beer] .