I just made a beer where I used quite a bit of this malt.
9lbs English 2 row
2lbs Special Roast
1oz UK WGV at 60
1oz UK WGV at 15
1oz UK WGV at 5
Mashed at 153
Fermented at 65 with WLP 008, the East Coast Ale yeast which also supposedly adds "tangy" flavors.
My goal with this was to make a beer that tasted kind of like sourdough bread. The nose on this beer is slightly sweet, maybe a touch fruity, but the flavor is good crusty tangy bread. I'd like to make it again with a different hop, but I'm tremendously happy with it as is. So that was a long answer to your question. Basically more toasty/crackers, slightly less fruity.