When the last batch of Union Dew, our Sorachi Ace hopped IPA, was casked up a couple of months ago, there was a wee bit left in the fermenter. It was decided that this might do (dew) just fine racked off into a corny keg and gassed up like a proper real kegged ale. It's now on the bar, pushed with a fine batch of West Coast extraneous CO2 and served cold.
It ain't the same, say the few locals who have been taking samples. I find that many of the interesting flavors have been subdued (subdewed) by the temperature and the busy bubbles. All-in-all, a valuable lesson in beer physics.
It's nice to hear the folks eager for the cask version, which should be back in the pumps in a week and a half.