In short: As good as a cask English Bitter can be.
How: Tap at Clark’s Ale House, Syracuse NY
The look: Clear golden body with a medium off-white head
In long: Although classified as an IPA here this is to me an English Bitter. Smooth as smooth can be. Little airy bubbles in a soft caramelized body. Light orange flavour. Hopping has a dry tree leaves character. Rivals with the best English Bitters on cask I had on cask in England. I couldn’t believe how quickly I drank my pint. Noting fancy, nothing innovative but man that pint was good. The best way I found to get a taste of England without having to deal with the England food.

Cask hand pull at Clark’s, Syracuse. Amber with one-finger white head that lasts, big bubbles. Nice appearance. Nose is indistinct, some caramel and toffee, dusty and grassy hops. Taste a bit insipid: toffee, biscuit, a slight touch of citrus. Aftertaste mildly malty. Creamy, low carbonation on the palate.

Brewed specifically for Clark’s Ale House in Syracuse, and had on cask there at the real ale festival. Good hop scent. Light gold colour with a bit of bubbles on top. Batch went very quickly. Mild and light mouthfeel. A bit better than average as far as the cask ales I have tried.