I've had a few experiences with the Burton Ale yeast over the past few months, and overall was more or less nonplussed with it. Initially, I was intrigued by the allure of described apple and pear esters. But I never was quite able to make it work for me.
Recently, I made a six gallons of 1.040 Bitter in preparation for an Old Ale I was planning and decided to give WLP023 another try. I ended up getting really good attenuation and a pretty dry beer with pronounced bitterness. It came through a little thinner than I expected, but what really intrigued me was the ester profile. I couldn't quite place it -- I certainly didn't get apple or pear; truth be told, I didn't much care for it and I wrote it off for the first dozen bottles or so.
Then this evening, after a few rounds, I placed it: Pineapple. All this time I was searching for pear-fruit esters and finding something else. Once I identified what it was I was tasting (and addressed it not as a defect, but simply as something different), the beer totally clicked for me.
Here's the rub: Now I've only got a couple bottles left! Ain't it just the way that the last bottle always tastes the best. The Old Ale is coming along great though.
No real question or comment here. Just found there wasn't a whole lot about this yeast on the forum and wanted to chime in with my 2c. I've been on the prowl for an English yeast that I really love; and while this is not it, I will say it is distinctive and worth a glance.
Would be happy to hear others' experience with it.