Walking Man High Road Scotch Ale
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RATINGS: 25   MEAN: 3.6/5.0   WEIGHTED AVG: 3.43/5   EST. CALORIES: 282   ABV: 9.4%
Traditional Strong Scotch Ale. Well balanced, highly drinkable, smooth, and malt forward. 2005 Great American Beer Festival Gold Medal, 2005 North American Beer Awards Bronze Medal.

   AROMA 9/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
Rastacouere (6162) - Montreal, Quebec, CANADA - OCT 10, 2005
Fat off-white head dominates the hazy orange-copper shade. Malt complexity in its grand glory reaches the nostrils through a symphony of caramel, nuancing its song with paragraphs of cerealic, biscuity and chocolate notes. Well toned rhythmic herbal hops blend into the vast fig and prune fruitiness to create a vanilla-sweet and efficient refrain. And the chief, that shapes itself into a medium to full body, naturally creamy and gracious doesn’t have much to do but peak its smoke instrument here and there to capture the unison. A fabulous scotch ale that ends with a mouthful of goodness.

   AROMA 9/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
DarkElf (3050) - La Jolla, California, USA - SEP 1, 2005
(Draft: Walking Man Brewing & Public House in Stevenson, WA) Very sweet, fruity, massive caramel, sugary sweet, and malty nose, reminds me of McEwan’s Scotch. Wow, delicious, right up my alley with beers. Love the sweet caramely, candy type of maltiness. Full bodied, nearly syrupy stickiness on the palate. Dark ruddy amber color, fairly clear. Light tan head is fairly small, fades to a wide ring. My favorite beer on tap tonigh, and there have been quite a few good beers on tap too.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 16/20
willblake (2654) - Bel Air, Maryland, USA - OCT 8, 2005
10.01.05 GABF Thick looking brown pour with lasting tan head. Lots of earthy autumn notes in aroma like a walk in a wet november wood. Boozy and rummy, lots of earth, peat, detritus. Long finish. Woody and dry. Retronasal kick of apple schnaaps. Great beer.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
5000 (6600) - Hardened Liver, Washington, USA - JAN 28, 2006
Draught @ Brouwer’s Cafe: Amber hued orange, lighter than others, fairly strong carbonation, moderate off-white head, foamy, fairly nice lacing.   Sweet malt, peaty, slight biscuit, smells like a Scotch Ale alright.   Sweet, smooth, viscous and biscuity on the tongue.   Yeah, this one isn’t as smokey as others, or perhaps as peaty, but its solid and very palatable.   Superb mouthfeel, moderate to full body.   Sweet malt finish, very slight peak of dark pitted fruit to accompany the peat aspect.   I could drink this over and over...

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
jimbowood (1036) - Freeport, Georgia, USA - FEB 27, 2009
Draft @ brewpub. This guys make some big beers and this one is big and malty. Very roasted character.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
Oakes (13879) - Vancouver, British Columbia, CANADA - MAR 5, 2006
UPDATED: JUL 21, 2007 The first time I had this was at Brouwer’s and I hated it. So a complete re-rate was conducted at the brewpub in Stevenson. Bright tawny amber. Rich muscovado malt aroma with light wood, earth. Very chewy and dense body. Rounded character with a complexity of dark sugars - cane, dates, muscovado. There isn’t much else here but the beautiful purity of these sugars reminds me of El Dorado 15y.o. rum from Guyana.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
11026 (1772) - Alabama, USA - AUG 16, 2005
Tap. Deep brown in color. Nice long lived off-white head. Good lacing. Plum and raisin seem to dominate aroma. Medium bodied, pleasant carbonation. Flavor is on the sweet side, very malt dominated. I think a little more peat smoke would have balanced this out nicely and made this a superb beer.

   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
Murphy (1759) - Fort Collins, Colorado, USA - OCT 2, 2005
GABF 2005. One of the true gems presented at GABF this year IMHO, this also won a gold medal I believe. Light tan color, clear. Thin lacing. Ripe and full aroma of scotchy malt and cherries. Balanced sweetness. Big taste- bready, malty, scotchy, buttery, and nutty. Slight alcohol burn but not bad. Very smooth. An amped up version of every scotch ale I’ve every had with all the right flavors. Yum!

   AROMA 9/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
tiggmtl (4545) - Vancouver, British Columbia, CANADA - DEC 10, 2005
Bubblegum and fruity esters are prominent in the malt forward aroma with plenty of carmelization. Clear burnished copper coloured body is topped by a low but long lasting, fine bubbled, off white head. Bubblegum, caramel and maple tones all blend in the sweet flavour with a light finishing bitterness that takes the edge off. Plenty of fruitiness especially in the aftertaste along with subtle but important notes of roast or smoke. Medium light body with lively carbonation that engages the tongue. Sampled at GABF 2005.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
beerinmarch (2830) - Washington, USA - JUL 10, 2005
UPDATED: MAR 19, 2008 I had the scotch on tap tonight at the Highland Stillhouse and it was excellent, nothing like the previous one I had before. This was big and malty, earthy and just plain tough. Well built, smooth palate, but not the kinda beer that is smooth and you drink without thought, no this leaves an impression, a slap upside the tastebuds saying listen to me, and my palate listened, and it was good. On tap at the Walking Man brewpub. I had this beer on the sampler plate and neither my girlfriend or I could taste much difference between their Scotch ale and their Belgian. Unfortunatly for the scotch ale they tasted more like the belgian. Lots of spicy esters in the nose and flavor. The only thing really different about this was the lack of alcohol burn but more alcohol taste and aroma then the other had, the malts came through a bit different with a buttery caramel. Maybe they just used one hell of an estery yeast, or fermented at a very high temp. Now

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