I finally got around to giving this a try in a Belgian Pale after getting a packet for free at the NHC.
It kicked out a ton of sulphur during fermentation, more than any yeast I've ever used, but it's fairly moderate in the finished beer (and the beer is still pretty young).
The finish is mostly pepper, and maybe it's the power of suggestion, but I'm picking up on the slight almond flavor someone else noted.
I've only had a few ounces so I'm not sure how I feel about it yet. Right now, I think I will enjoy the keg but probably not brew with it again.