I've never used it, but based on the description of it I'm going to guess that it does that sharp, tangy, slightly sour, slightly spicy with a hint of bramble fruit thing combined with high and sudden unexpected flocculation usually leaving you scratching your head way off FG and wondering if you should have gone warmer and risked ending up with even more tang.
Usually ends up with low attenuation anyway so it feels slightly heavy and cloying. Makes you weary drinking more than a pint or so and is considered very old fashioned in the UK now. Cask and bottle conditioning is also hit and miss as a result, especially with more modern cellar practices.
What is new and exotic to one region is often old and boring to another. I can imagine Americans with relatively highly attenuating clean strains would find that very refreshing. Conversely in the UK we are all about clean strains because they allow other flavours to shine rather than leaving you wondering if what you are drinking has gone off.
Some would say the key to these yeasts is temperature management, but lots of traditional breweries used unique systems and fermentation vessels which accommodated the yeasts deficiencies long before temperature management which are unrealistic to replicate. Also the stuff left the brewery after 3-4 days still fermenting compared to common home brew practice leaving beer for absolutely stupid lengths of time in primary or secondry so the yeast dropping out on you wasn't the issue. We aren't above rousing yeast, repitching and even using a different strain to bottle either, these practices are more common than you think as you need to do what works to meet schedules.
Another aspect is the nature of cask conditioning. Many of these beers would have left the brewery in casks a couple of points off apparent final attenuation and would undergo secondary fermentation within the cask for another couple of points in a nice cool cellar. Stronger beers would have hopefully had much longer. Hop rates were much lower, volatile aromatics weren't as much of a concern, this process was much kinder to the style.
I'm glad you don't like it. I don't really like it either. It is still a historic thing though and the reasons why it was popular and why it worked are often quite educational.
