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Tuesday, October 31, 2017

URBAN EXPLORER / HALLOWEEN AT THE WHALEY HOUSE

"They know you're coming..."
What better night than Halloween to see what the hype is all about. Be transported back to 19th century San Diego with a Halloween Night visit to "the most haunted house in America," (Life magazine, 2005), where the specters are authentic and the mystery is all in the history.

The Whaleys' grand home in Old Town San Diego will be shrouded in traditional mourning for a young boy's funeral, and enveloped in shadows cast by the eerie, mysterious glow of oil lamp light just as the Whaley family would have experienced it.

Hear tales of bizarre encounters with long-dead residents such as Thomas Whaley, master of the house, who refuses to leave until the injustices against him have been corrected; Anna, his elegant wife who watches over her family and her lovely home, even in the after life; Violet, the daughter whose sad death haunts the house to this day; Little Tommie Whaley, whose cries in the night can sometimes be heard more than 150 years after his death; and 'Yankee' Jim Robinson, the notorious outlaw hanged for his crimes where the Whaley House Museum now stands, who still seeks justice from beyond the grave.

Hang out with some real ghosts this Halloween in a historically haunted setting, and come see for yourself why the Whaley House has earned its reputation as America's Most Haunted!

Tuesday, October 31
Daytime hours: 10am-5pm
$8 Adults · $7 Active Duty Military · $6 Seniors (65 & over) & Children (ages 6-12)
Free for children 5 and under

Halloween Nighttime Admission (7pm–midnight)
Historic lighting and tales of paranormal encounters will raise your spirits.

$15 per person
Purchase tickets at the door.
The Whaley House Museum
Administered by Save Our Heritage Organisation
2476 San Diego Avenue,
San Diego CA 92110

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616.297.7511

The Whaley House Circa 1869

Monday, October 30, 2017

THE BREWSPAPER / FRANKENSTOUT: IN TIME FOR HALLOWEEN


West Coaster Craft Beer Magazine: Some see beer as an artistic medium, while others view it as a platform for experimentation. Not surprisingly, the scientific minds at Miramar’s White Labs, the foremost manufacturer of yeast for beverage fermentation in the world, fall into the latter category. Last year, their on-site brewing team created something previously (and since) unheard of: a beer fermented using a whopping 96 different yeast strains.

What could have come out tasting like a cacophony of competing characteristics tasted very nice fresh, with Belgian yeast varieties coming to the forefront with their bold, fruity, botanical attributes. Yesterday, White Labs released a version of the beer given even more complexity from extended aging in bourbon whiskey barrels.

The result is Barrel-Aged Frankenstout, which features a downright lovely aroma reminiscent of dark chocolate truffles and rose petals. The chocolate carries through on the palate and is accompanied by vanilla and chicory, followed by an herbal feel in the finish. In the world of beer-based science projects, it doesn’t get much more exotic than this—Brandon Hernandez, Editor-at-Large, West Coaster Craft Beer magazine, www.westcoastersd.com

From the Scientist: “The team at White Labs was working on sequencing 96 of our yeast strains for a collaborative research project with Illumina, Synthetic Genomics and a team of scientists based in San Diego and Belgium. The goal was to understand the genetic diversity between strains (i.e., what makes WLP001 California Ale Yeast have such different flavor characteristics compared to WLP008 East Coast Ale Yeast), and some of these findings were later published via the scientific journal Cell in September 2016.

Since these strains needed to be propped up in order to do a full sequencing run and fill 96 spots in a multi-well plate, we used the propped-up yeast to do a fun ‘experiment’ and look at what would happen if they were all used to ferment only one beer. Our team tried a few different prototypes before landing on the final recipe for Frankenstout, as they found that the malty backbone played really well with the complex and various flavors created by 96 different strains!”—Karen Fortmann, Senior Research Scientist, White Labs

From the Brewer: “Barrel-Aged Frankenstout rested for more than one year in second-use, bourbon oak barrels. During that time, the brewing team monitored the barrels on a regular basis until we finally landed on the perfect amount of oak and bourbon traits combined with Frankenstout. We found the flavors in Frankenstout really changed over time, and it also picked up a higher alcohol-by-volume (10.1%) from the time spent in barrels. Barrel-Aged Frankenstout carries vanilla, oak qualities and mild notes of bourbon, which pair well with the more subtle phenolics of the matured base beer.”—Joe Kurowski, Brewing Manager, White Labs.

PillartoPost.org Daily Online Magazine is a media partner of West Coaster Craft Beer magazine www.westcoastersd.com


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Sunday, October 29, 2017

SUNDAY REVIEW / BOUND TO HAPPEN A CRAFT BEER MYSTERY NOVEL




By Thomas Shess, Editor, PillartoPost.org--Before you start reading Ellie Alexander’s newly released “Death on Tap,” [Minotaur Books] one of the few mystery novels set in a craft beer brewing setting, one must understand the book is a cozy.  It’s not hardboiled Elmore Leonard or a latter-day Mickey Spillane.  It’s more like Sherlock Holmes spending more time in the kitchen trying out recipes with Mrs. Hudson.  It is a cozy.

What’s a cozy?  Click here.

The Internet tells us cozy mysteries have become a booming business. Many cozy mystery readers are intelligent women looking for a “fun read” that engages the mind, as well as provides entertainment… something to “look forward to getting back to.” This is not to say that intelligent men don’t read cozies…they do.  They may even like the recipes.

Publisher’s Weekly likes “Death on Tap” by adding the novel is set in small town Washington State, an area known for its neo-Bavarian craft beer brewing.  Using an expected pun PW reviewer says Alexander’s cozy is “a hopped up first of a series, which introduces gifted beer brewer Sloan Krause.“ The author provides everything you want to know about brewing beer, including cozy staples like describing Sloan’s IPA cupcakes and chocolate stout brownies.  Alas, the recipes aren’t given and remain the true mystery surrounding this light-hearted read.

But that’s not saying Ellie Alexander is a shy and retiring author.  Case in point: When heroine Sloan walks in on her husband in a compromising position with a barmaid, she gives him the boot.  She leaves her husband’s brewery and lines up a job with Nitro, a competing brewer.  But just as Sloan is setting in to her new gig, she finds a competitor dead in her fermenting tub, clutching a top IPA recipe.

When her ex-husband is arrested for being more than just an adulterer, the mystery begins.

It’s the perfect holiday read for the craft beer lover in your life—light, which is not too dark.

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Friday, October 27, 2017

THE BREWSPAPER / HOT SPOTS IN HOT PHOENIX


Phoenix New Times, a feisty tabloid in hot as hell Arizona hired Dave Clark, a certified cicerone and ex-pro brewer to pen an article on 11 great places to enjoy craft beer in Phoenix.

HERE’S DAVE’S LIST.
ANGEL’S TRUMPET ALE HOUSE / PHOENIX
ATTIC ALE HOUSE / PHOENIX
BOULDERS ON BROADWAY /TEMPE
BRASS TAP / MESA
CRAFT 64 / SCOTTSDALE
DELI SPORTS BAR /PEORIA
FLANNY’S /TEMPE
HANDLEBAR / TEMPE
HUNGRY MONK /CHANDLER
CHOP N WOK / SCOTTSDALE
TASTE OF TOPS / TEMPE

FOR DESCRIPTIONS AND IMAGES click here:





Thursday, October 26, 2017

HOW TO READ THE NEWLY RELEASED JFK FILES


HEADS TURN AT THE MOMENT OF IMPACT

JFK SECRET ASSASSINATION FILES AND HOW TO READ THEM
By Politico.com  Click here.

ONE MOMENT BEFORE
ONE MOMENT AFTER