At first it tasted like a barrel of sweaty pennies -- with just the slightest scent of rotten apples from 'round back. But then the subtle sweetness, mixed with the almost-vinagary aftertones, tasted like the perfect peach cobbler that had been fermented on a warm Southern day. No bullshit, it was amazing. However, do not drink it warm. And if it's old/flat, you have to just about freeze it. At 5.5%, it's a great session beer or starter beer.
Pairs well with heavier, greasy foods.