Greetings Wort-H.O.G.,
I've used them for both a pale ale and an American style barley wine. When I first tasted the barley wine, I was disappointed. While spicy and piney, they also seemed garlicy to me; kind of like Summit and Belma seem to me. That was at 4 weeks when I bottled it. After 2 months (4 weeks ferment; 4 weeks in the bottle) that aroma and flavor was gone. To me, they seem spicy, perhaps a little dank, and with a lot of pine notes. I don't get any tropical fruit/any kind of fruit flavor or aroma at all. I used them for both bittering, flavor, and aroma in this beer.
I also used them for a pale ale. Similar flavor and aroma as the barley wine but more pine than anything. To me, these seem o.k. for bittering but on the flavor/aroma side, I'm not a big fan of them. I still have 8 oz that I'm trying to figure out what to do with.