On tap at Callister, pours a cloudy full bronze with a small white head. Aroma brings out biscuity malt and dry English hops. Flavour is along the same lines, with biscuity malt and English dry hopping. Quite stale tasting, astringent and just unpleasant. Very bad.

2015-08-30, gravity dispense at Callister, dry hopped with Golding, 4-3-5-2-10=24
Hazy golden color, no head. Aroma of apples, this flaw is called acetaldehyde. The mouthfeel is completely flat and rather warm; it seems soft; it has a bit of toffeeish malt flavor, a lot of yeast, hence astringency in the final, and some vegetables; astringent too.
Even by English standards, unpolished and chaotic.

2015-08-14, cask at Alibi Room, Vancouver, 5-3-2-1-5=16
Cloudy dark blond color with generous (sprinkler) head. Aroma of yeast, bread, fermenting fruit. Low carbonation, but correct temperature; loaded with yeast, hence very astringent and a bit metallic; also light residual sweetness, and again a feeling of rotting fruit, possibly traces of diacetyl.
I’m amazed that this can be sold, or maybe, being Vancouver, I’m not.
Disgusting.