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vol 7, issue 3
Putting discarded waste to use by creating energy
26 March 2012
By Sean Davies
Energy from waste projects, while appealing for a variety of reasons, have struggled to gain acceptance. But a new scalable method could provide the perfect solution.
Last year almost 300 million tonnes of waste were created in the UK, and almost half of that ended up in landfill. With government regulations aiming to reduce the amount of waste sent to landfill to zero by the end of the decade, the major challenge facing society is just what to do with it all.
One option is to burn it in waste incinerators, but that carries its own environmental challenges. Another, more appealing option is to use the waste as a fuel to generate electricity or heat using Energy from Waste (EFW) technology. This would, on the face of it, appear to be a win-win scenario; disposing of waste as well as helping the UK reach its target of 15 per cent of energy from renewables by 2020, as laid out in the EU renewable Energy Directive.
While all new EFW plants must meet strict emissions standards, including those on nitrogen oxides, sulphur dioxide, heavy metals and dioxins, that does not stop them facing objections from the environmental lobby. Concerns include fine particulate, heavy metals, trace dioxin and acid gas emissions, even though these emissions are relatively low from modern incinerators. Other concerns include toxic fly ash and incinerator bottom ash management.
The traditional method of using incineration to convert municipal solid waste to energy is a relatively old technology. Incineration generally entails burning waste to boil water, which powers steam generators that make energy to be used in our homes and businesses.
However, that is far from the only option and a host of projects around the globe are pushing the boundaries of EFW technologies. There are a number of other new and emerging technologies that are able to produce energy from waste and other fuels without direct combustion; these include gasification, plasma-arc gasification, pyrolysis and, for a non-thermal option, anaerobic digestion.
One option that is particularly appealing is pyrolysis. It can best be described as the thermochemical decomposition of organic material at elevated temperatures without the participation of oxygen. It involves the simultaneous change of chemical composition and physical phase, and is irreversible. Pyrolysis of organic substances produces gas and liquid products and leaves a solid residue richer in carbon content.
In pyrolysis, the heating occurs in the absence of oxygen and the released gases are gathered and stored for later use. One company that is developing an EFW system is Farnborough-based Qinetiq. In its system, a large screw-shaped column takes in up to 100kg per hour of untreated mixed waste including glass and tin, and particularly troublesome waste sources for thermal waste approaches. The waste is heated, releasing gases that are removed and used for heat or to power a steam turbine. What exits the system is a glassy substance just 5 per cent the volume of the waste that entered, and 400kW of power.
One of the chief drawbacks of commercial-scale EFW plants is the volume of waste they require. While this would appear to be an advantage, it has the drawback of fleets of lorries driving around the country delivering waste with all the attached environmental and social concerns.
The solution would appear to be smaller, localised EFW facilities, but to date that has proved to be an elusive concept. However, thanks to a solution initially developed for the Royal Navy by Qinetiq that may soon become a reality.
"We understand waste management challenges and we believe that the market is ready for small scale energy from waste solutions," says John Ryley, managing director of the Technology Solutions Group at Qinetiq. "After eight years of thorough research and delivery, we have built on our waste disposal systems that are currently in service with the Royal Navy to develop the next generation EFW solution."
The genesis for this technology was born out of a terrorist attack that took place 12 years ago. When the USS Cole entered the Yemeni Port of Aden in October 2000, its dual purpose was to take on fuel and offload several tonnes of rubbish accumulated during its tour of duty. That call into port had tragic consequences when a suicide bomb attack from a small boat left 17 dead and 39 injured.
Waste on naval vessels was becoming such a problem that during the Gulf War it was common to see a Royal Naval frigate towing a barge full of waste that could not be dumped at sea. "The MoD then came up with a requirement to have energy from waste plants deployed on the large ships," Ryley explains. "This was then deployed eight years ago on HMS Ocean and it allows it to remain on station a lot longer.
"We did an analysis of the technologies available and came to the conclusion that pyrolysis was the cleanest, the most effective and offered the best reliability as well as being the most cost effective to construct and operate."
The story so far
From those naval origins Qinetiq has refined the process and now has a plant installed at its Farnborough facility, which in the near future will be able to provide heat for use at the site. It will consume around 2,000t of mixed waste each year, enough to generate enough heat for about 300 homes or electricity for 50.
The most efficient way to use such a plant is to make use of the direct heat output, but it can also be coupled with a steam generator to produce electricity.
"We have been talking to some major supermarkets and they would look to take 20-30 units for their distribution centres," Ryley adds. "The large supermarkets take food in and waste back: so when the waste arrives back at the distribution centre, instead of going to landfill it can go through the plant.
By mid-summer they expect to have any reliability concerns ironed out and a bill of materials standardised that will allow the plant to go into production – something that the company plan to outsource. For the test customers, Qinetiq is looking to select one site each from three key major sectors – health, retail and facilities management sector. "We are looking for an early adopter," he continues. "We need a company that has a desire or requirement to adopt early technologies. Some supermarkets want proven technology so they are at the end of our chasm. Some say, 'yes, this is a great idea, I want it tomorrow'. We tend to talk to a lot of hospitals who want this tomorrow."
A model for waste
One big advantage of the EFW system is that there is no sorting of waste streams and no pre-heating required, the only proviso being that the moisture content cannot be too high as that would greatly reduce the efficiency of the plant. It can take mixed plastic, gas and metal. "We are working with Rushmore Council and they are delivering all of their mixed plastic waste and glass waste to us and we are running that through the plant."
When it comes to optimising the performance of the plant in the future, Ryley admits that they may look at exactly what the optimum fuel would be, but at present they are content to let it run on mixed waste. What they have developed is a simulation tool that allows prospective clients to judge the viability of the system.
"We go to clients with the tool and ask them to input their current landfill and transportation costs, along with monthly waste estimates, and the mix of their waste types. Armed with this information, and their current power and heating spend, we are able to deliver a revenue model. On a simple chart they can see their return on investment allowing the client to see an estimated cost against value for the product."
As an example Qinetiq pays about '90,000 a year to get rid of its waste from the Farnborough site. "From this point forward, that money is going to be channelled into the plant operation, so that will be a saving straight away," Ryley says. "They will also not be buying as much heat."
Financial solutions
Ryley suggests that the drivers for adoption of EFW are multiple, but they are primarily a combination of legislation, cost-cutting and the desire to be viewed as an environmental leader. The financial argument is solid. If you funded the purchase of the plant the return on investment would be between three and five years, well inside the usual investment criteria.
But the model that Qinetiq is adopting offers an even more advantageous financial solution. The plan is to lease the plant, and Ryley claims that the monthly payment is often less than the combined cost of fuel and waste removal. "If they are spending £100,000 a month on electricity or heat and this plant goes in on a lease costing, for example, so many thousands a month, it is less than they are paying and there is an immediate saving."
Aside from making prudent financial sense and ticking the environmental box, there is also the matter of job creation. "For every one of these plants, you need two people to run it per shift. We have done some market research and the market around the UK for this type of product is about £4bn.
"With any new technology that is coming onto a market you need a service infrastructure round it. Whether it's local or whether it's remote, so you probably need some regional engineers and some local engineers as well just to monitor it." Remote monitoring is made available by a multitude of Allen Bradley sensors that can be monitored locally or remotely.
Commercialising MOD IP
Often, for companies working in research and development in the military arena, the commercialisation of IP can be fraught with problems, but in this instance there were no such hoops to jump through. The majority of the IP was owned by Qinetiq, although the company had to acquire some additional IP for the plant. The agreement with the MoD on this project was that they could exploit the technology that they developed and that led to this plant – dubbed EFW7000. But even though this has yet to enter the commercial landscape there are plans afoot to develop even smaller versions, eventually down to single household size, although that would carry a whole new raft of challenges.
The target is 2016 for the mini EFW, but before that happens there need to be further breakthroughs. One of the key challenges is temperature; on the EFW7000 the only use of external power is to get the process up to working temperature, in excess of 700'C, after that it fuels itself.
However, in a household appliance it would almost certainly be fed waste on an intermittent nature, meaning that more external fuel would be required to achieve a working temperature.
"It would need a stand-by mode and you would have to work the plant in such a way that it integrated with the house, so when you put the waste in it holds it for a certain time," Ryley admits. "It would then fire again and get rid of the waste and produces heat or electricity and if there is too much heat or too much electricity it goes back into the grid."
But that's for the future. For now the systems start appearing around the UK this year, to the benefit of the war on waste and the fight to comply with renewables obligations


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Toll for motorists on the Mumbai-Pune Expressway will increase by 18 per cent to Rs 230 from April 1. The increase in toll is as per the government notification issued in 2004 which states that the fee will increase by 18 per cent every three years, starting 2005.
"The period of earlier toll comes to an end on March 31. The increase to Rs 230 will come into effect from April 1. This increase is based on the notification of 2004," Maharashtra State Road Development Corporation (MSRDC) Joint Managing Director K V Kurundkar said.
IRB Developers had bagged the contract to collect toll on the stretch.
Currently, the toll for cars is Rs 195 which will go up to Rs 230 from April 1. Similarly, the toll for mini bus/Light Commercial Vehicle will increase to Rs 335 from Rs 300, for trucks it will go up to Rs 493 from Rs 418.
As per the new rates, toll for buses will increase to Rs 675 from the current Rs 572, while it will go up to Rs 1,168 for 3-axle and Rs 1,555 for multi-axle vehicles from Rs 990 and Rs 1317, respectively.
📣 The Indian Express is now on Telegram. Click here to join our channel (@indianexpress) and stay updated with the latest headlines
For all the latest India News, download Indian Express App.

subset: commoncrawl


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The Girls Guide To losing Your L-Plates
To be honest I haven't read this book by Maria McCarthy but I was drawn to it for obvious reasons, anything that gives you help on the subject of how to pass your driving test can't be all bad. I did think that maybe it would be a patronising, or maybe altogether jovial book rather than a helpful one. So I read the reviews, and I found only one review that didn't whole heartedly embrace the book. It covers subjects such as choosing an Instructor, how best to avoid making mistakes, right up to "car insurance without tears". It's all written not tongue in cheek, but in a fun to read manner. Read the reviews and make your own mind up. The girls guide to losing your L-plates.


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Download E-books The Good Thief's Guide to Vegas: A Mystery PDF
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Extra resources for The Good Thief's Guide to Vegas: A Mystery
Any success? " she requested. "Not up to now. You? " She confirmed me her gloved hand and commenced to count number off her findings on her hands and thumb. "One lodge stationery set and pen—nothing extra special. One resort visitor details folder—no markings. One answering machine—no messages. One fax computing device and printer—nada. decks of Fifty-Fifty on line casino cards—all playing cards current and proper. One deck of MGM Grand on line casino cards—ditto. " "You counted all the cards? " "I used to be being thorough. " "No kidding. move on. " She drew an audible breath. "The kitchen cabinets and drawers comprise the standard crockery and cutlery. The refrigerator is stocked like the mini-bar in our rooms and every little thing suits the contents card, other than that he has six bottles of Mountain Dew and the entire bottle caps are lacking. " "Aha," I acknowledged, and tossed the pastime craft set onto the bedcovers. "I imagine it's secure to imagine that Ricks used to be correct and Josh relatively did make that dummy chip-holder. " Victoria reached for the craft set. She opened the card flap at one finish and eased out the plastic tray containing the paints and brushes. "There are a few pots missing," she informed me. "Purple and lilac, by means of any probability? " "There's no crimson or lilac the following. " She placed the craft set again jointly back and resealed the field. "Did you discover anything? " "Nothing of use. " "Terrific. " Victoria transferred her realization to the bedside cupboard and collected the paperback e-book beside the water glass. Now that I gave the publication my recognition, i'll see that it was once a biography of Harry Houdini. The jacket featured a daring photo of a tender Houdini donning a clinic straitjacket, suspended the other way up from a excessive crane, with the upturned faces of a tremendous crowd concentrated upon him. His identify blazed out from above his ft in a stylized yellow font, like an outdated vaudeville express poster. Victoria grew to become the booklet in her palms and skim the flap reproduction. "There is one other room lets check," she acknowledged, attempting to act informal. i peeked towards the rest room door and a shudder ran via me. "I don't imagine that's a good suggestion. " "It didn't sound to me as if you spent very lengthy in there. " "I bet i used to be a bit distracted via the corpse doing breast-stroke within the Jacuzzi bath. " "There can be anything in there, although. think if she used to be a suicide. There may be a word. " "Unlikely. " "But attainable. " She grew to become to front of the Houdini biography and fanned the 1st few pages. "Take it," I informed her. "Excuse me? " "The ebook. for those who love it, you might want to take it. " Victoria set the booklet down onto the bedside cupboard. She raised her nostril within the air, taking a look very prim abruptly. "No, thanks. " "But it's whatever you'd prefer to learn? " I pressed. "It pursuits you? " "Perhaps if I observed it in a book shop. " "So take it. " "I'm not likely to simply take it, Charlie. " I propped my elbows at the mattress and my chin on my hands. "Why no longer? " "Because. " "Because it's stealing? glance, it doesn't look as though Josh may be returning for it in a rush. And except it occurs to be past due from the Nevada kingdom Library, I'd say it's a win-win scenario for you.


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All About Spike - Print Version
[Back to Main Site]
[Back to Story Page]
The Way It Works
: PG 13, except for one bad word
: Post-"Chosen"
: Buffy reflects on... things. Immediately follows "Chosen"
: You beta, you beta, you bet! firstname.lastname@example.com
: All Joss, all ME, all the time...
Author's Notes
: I was just clearing my head on this one. But Chris and Colleen thought it needed to be posted. Hope you enjoy.
She would like to believe that she'd always loved him. That she'd sensed something in him the first time she'd turned in shock to hear his appreciative, if somewhat sarcastic, applause.
That's what great loves were, right? All star-crossed from the first glance? Doomed to fail? But if she could believe that she'd loved him all along, and believe that the self-preservation instinct that was Denial!Buffy had kicked in even then, she could live with that.
It would be romantic. Fitting.
But not true. And it wasn't fair to him to think it, even if it made her feel a little better.
She hadn't loved him at all those months they'd secretly met for the intense and exhilarating sex they'd enjoyed until she'd pulled the plug on it.
Pulled the plug. Like for a brain-dead patient in a hospital, she'd put their relationship out of its misery.
There had been moments, though - a few that she'd let her guard slip. She liked him, yes. She could admit it now. And there had been times when she'd felt herself almost sink into his love for her. But it had been one-sided. Her reveling in the comfort of what he felt for her.
God, when had it happened then? When he told her he'd won back his soul? When he'd offered himself to her stake in a dead woman's basement?
Maybe, she thought. Maybe. Or perhaps it had just been the dawning of it. A beginning.
Had it been that moment that she'd cut his bonds and her spirits had soared when he looked at her with dumbstruck relief?
The time she'd been told it was her decision to repair the chip or remove it?
That frozen moment in time when he'd said he needed to go, and her momentary surge of... something... that had almost choked her?
She smiled softly. Or the night he'd pressed a kiss into her hair while they both pretended she slept? Laid beside her and around her all night, immersed in their...
Their what?
All of those moments had had a part in it. Had been milestones in their journey. But she knew deep down that the moment she realized that she loved him was the very moment that she told him so.
And despite his words, she was sure that he believed her. That he knew that it was true.
Surely, he knew. There had never been anything she could hide from Spike.
He had to know, then, she thought in relief.
Didn't he?
Buffy sat on the edge of the bed in Angel's room. The old Hyperion Hotel had been the only place she'd known to go. A woman named Fred had let them in, eyes widening as she saw their bloody wounds and torn clothing.
Only seventeen Potentials had made it out of the Hellmouth alive.
Willow had been the one to call Angel at his new office, leaving Kennedy and Giles to help fend for the girls. Xander had sunk onto the sofa, quiet to the point of catatonia. Andrew had sat close by, as if buoying him up. It seemed to Buffy, distracted as she was, that Xander was almost leaning on him, without touching him at all. Somehow, sometime, Andrew had become a part of them.
Fred had said Angel had vacated the premises sometime earlier that day, taking a few of his personal things with him, to his new place. She'd been very vague about it and Buffy sensed that there was a story there, but right now she didn't care. She was sure she'd see Angel soon enough. Too soon, she suspected. Looking around, she idly reviewed the secondary importance of the things she still saw there.
The books he'd return for, Buffy thought. Although there didn't seem to be as many as she remembered.
Except for Fred, they were all gone. Including Mr. Ex-Watcher Wesley Windham-Price, who Buffy was glad she didn't have to see right now. Two others lived there, Willow had told her. A green demon, who her friend had particularly liked, and a man named Charles Gunn. Fred had remained, slowly and methodically packing her things with bubble wrap and putting them away in shiny new U-Haul boxes, until the knock came on the door of the old hotel.
Now the woman was handing out clean linens and opening long-locked doors. There were, for the first time, enough beds to go around for all the new slayers. One girl to a room.
It hadn't worked out that way, though. Just as Rona was rooming with Vi, many of the others had paired up. Faith seemed to be... with Robin. He'd released himself from the hospital emergency room, armed with a large supply of antibiotics, the moment he'd found out that the Bringers sword had missed all his major organs and totally missed the artery. Now he was sore. And pissed.
A staff of maids and cooks had miraculously arrived at Angel's behest just before Buffy had been shown to her room. The old Hyperion was suddenly functioning as it had in its glory days. A hotel with guests in its rooms. Short-term guests who would be going home soon. Because now they could.
But no one felt like being alone tonight, except maybe Xander.
And Buffy.
Dawn had been crying off and on. Buffy wasn't sure whether it was over Spike or Amanda. Probably Amanda, she thought resentfully. Dawn and Spike had never been able to mend their broken fences. And now it was too late. Suddenly, the thought of their estrangement hurt deeply. Everything that pertained to him did.
Numbly, Buffy thought about the slayers who'd died down there. About Anya, who would never, ever embarrass Xander again with one of her ill-timed outbursts about his sexual prowess.
It was all too much to process. Becoming a buzz like white noise in her head. Like the sound of cable when it went out. Like the sound of a ceiling fan, running on high speed.
And so the night had passed as Buffy stared sightlessly at the faded wallpaper, hearing the same words over and over in her head like a mantra.
'So what do we do now, Buffy? What do we do? Whatdowedo? Whadowedo?'
Along with the wonderment in Willow's voice, Buffy had detected a thin edge of panic. At the time, she had ignored it. She couldn't anymore.
Before yesterday, Buffy had been defined by her 'onliness.' Chosen 'one'. 'The' Slayer. No longer able to feel alone in her uniqueness, she searched for a new definition. A new 'thing' to be now. No more excuses for who and what she was.
Finally, she crawled up the bed and onto the pillows, dry eyed, as dawn painted the sky.
Buffy glanced up. Faith had pushed the door open and was hovering just outside, wearing a questioning frown.
Faith took the silent acknowledgment as permission to enter. Once inside, though, she hesitated, fidgeting as she tried to decide what to do. At last, it seemed to Buffy, she made her decision and sat down beside her on the unmade bed.
"Didn't get a chance to say anything," Faith began, as she wiped her suddenly sweaty palms on her jeans, "and I'm not real good at stuff like this. But I just wanted you to know that I'm sorry about your guy."
Buffy stiffened. "He's not..." She stopped, eyes widening as she realized that she was speaking of Spike in the present tense. The need to use the past verb tense struck her in the gut like a knife wound. "He wasn't... my guy," she corrected herself weakly, aware that the line was getting old and wasn't really true. Hadn't been for a while. "He was..."
Mouth quirking up in a sad little smile, Faith looked Buffy up and down. "C'mon, B. this is me here. Not goin' all judgmental on your ass. He did good, your guy."
Buffy sighed. No one would ever understand. Except maybe Faith. "He was..." Her voice trailed off.
"Yeah, he was!" Faith said heartily. "A *fuckin'* champion! Angel would be staking himself if he knew." She grinned naughtily. "Which I guess he does, by now. Damn, B, how do you get these guys in such a big ass uproar over you? Spike *died* for us, man! Doesn't get any better than that. In fact," the other slayer said conspiratorally, "I'm a little green thinkin' about it. Envious, you know?"
Ensouled, but stronger than human, she thought, remembering Angel's words. Faith could have worn the amulet. Almost wincing, Buffy shook the thought out of her head. It had been for Spike to do. He wouldn't have had it any other way, she thought, remembering his preemptory command to give him the 'trinket'.
"It was his choice, B," Faith said softly, almost answering Buffy's traitorous thoughts. "To go to the end with it like he did. Finish it once and for all. You didn't choose him to do it, *he* chose him."
Buffy shook her head. "I know that he wanted it, but I chose him. When I sent Angel back here, I knew where it was going. I just didn't know..." Spike was unkillable. Everybody knew that, her most of all.
"You wanna talk?" Faith asked earnestly, covering her discomfort. "Cause we could, you know, just 'talk'."
Nodding, Buffy distractedly stared at the old waterstain on the wall near the ceiling. Her attention had been straying back there all through the night and morning. "How's Principal... Robin?"
Faith drew back slightly, as if surprised. Chuckled wryly. "Bein' stupid. It's a guy thing, I guess, so I don't say much, but..." She grinned, the smile a little lopsided. "It's weird. Either they're great big babies or Mr. Stoic. He's the stoic type. And be proud. I worked on my vocabulary in prison some. Hell, don't stop at proud. Be impressed!"
Grudgingly, Buffy smiled.
"He's... well, like a surprise. Like a visit from St. Nick or the Easter Bunny or something. Which is not anything I expected from *any* guy."
Why hadn't someone fixed the wall paper? Just put new paper up? Surely Angel had noticed that dark stain on the otherwise light wall? "Well, surprise can be good," Buffy answered, only half of her mind on their conversation. "If it's in a non-Hellmouthy kind of way."
"Yeah..." Faith breathed out quietly. They both fell silent. Finally, Faith cleared her throat. "But the talkin' thing I mentioned? I meant, well, about Spike."
Buffy stared at the wall. "He liked hot chocolate with little marshmallows in it. Hated pig's blood. He wouldn't smoke anything but Marlboro Reds. He loved my mother and he loved Dawn. He hated Angel's guts. He liked Xander, but he'd never admit it. He mostly drank Jack Daniels, but he loved tequila. He..." Buffy choked a little and fell silent again.
Faith swallowed and slowly, tentatively, laid a light hand on Buffy's shoulder. "B?"
"And he loved me," Buffy said finally. "Just like he said he did. And I loved him, I guess, except I *didn't* say it. Until the end. Because I was stupid and I didn't realize that was what I was feeling."
Faith took a deep breath and let it out slowly. "God, Buffy, some of us don't even get to do that much," she said in exasperation. "You think I got to tell my Watcher how I felt before I got her killed?"
"Well, I got the chance. And it didn't even matter. He didn't believe me," Buffy said flatly.
Faith let out a low, patronizing chuckle. "Oh, B. Sure he did."
Buffy's head swung around, narrowed eyes going to Faith's. "How would you know? You don't know anything - *nothing* - about Spike and me."
Faith laughed ruefully. "Don't get your thong in a twist, B. And I think I do know. I saw your guy go into busted boyfriend mode when you caught us flirting in the basement." At the fiery glint in Buffy's eyes, she threw her hands up in surrender with a laugh. "Okay, okay. *I* was flirting. Your guy was just... well, playin' at it." She rolled her eyes. "Hell, B, anybody could see how you felt about him. Even him. Damn, I know *I* sure could."
"Except me," Buffy muttered.
"Everybody but me. Could see it." She remembered Xander's dropped eyes and Dawn's suspicious stares. Giles' heated words.
"So he could, too," Faith assured her. "If you told him, he knew you meant it. Just wanted you out of there, B. Wanted you safe. Like anyone would who loves somebody. That's the deal. That's the way it works."
Buffy smiled softly, mind elsewhere. "He's... such a jerk."
She didn't even realize she was talking in present tense. "Yeah, well," Faith got up from the bed, stretching languidly, working for the usual Faith nonchalance. "They're *all* jerks, B. Men, I mean. Dead. Undead. No difference." She strolled to the door. "Some of them are just jerks *less* of the time than others, like I'm findin' out. Just part-time jerks," she said in a worldly voice. "Not full time."
Buffy's voice sounded almost... grateful. The other slayer didn't turn back. Tears were stinging her eyes and there was no way in *hell* B was gonna see that! "Yeah?"
"Sure," she said it with a shrug, making certain that it didn't seem like the big deal that it really was. "Anytime, B. Anytime."


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Let the magic of Mauritius mesmerize you during this incredible 40 minutes flight!
See Pieter Both mountain from above, explore the Black River National Park and Chamarel from the sky and discover the incredible underwater waterfall in the South West. You will be treated with incredible views and a magnificent journey in the most comfortable way. This 40 minutes flight starts in Triolet, from where you will towards the south, crossing the mountainous area near Port Louis. The capital of Mauritius is a wonderful show if you look at it from high above. See the ships embarking in the harbor and the sixteen silos of the Moulin de La Concorde at the beginning of your helicopter tour. Also, the Albion Lighthouse can be clearly seen from the sky! Following the west coast of Mauritius, you will soon start to see the turquoise lagoons, and from high above you can clearly distinct the coral reefs from the open sea due to its different shades of blue. On your left will be the picture-perfect Ile aux Benitiers, known for its powdery beaches and swaying palm trees; a true tropical paradise.
|North, Triolet
|Operating days
|All days
|40 mins
|Activity time
|Offered as supplement
Now you will be overlooking the south-western lagoon of the island, home to the majestic Le Morne Mountain, an iconic place that marks the colonial history of Mauritius. It was here where the slaves found refugee from the harsh life of the plantations. After you have left the UNESCO World Heritage Site behind you, you will recognize something peculiar, an optional illusion that can only make you think of one thing: an undersea waterfall. From the helicopter you will be offered the best panoramic view of this natural phenomenon. Black River and the 7-colored earth of Chamarel are the next stops on your way; you will be provided with a unique view of these two sites that will come with breath-taking views. See the waterfalls, lush green valleys and indigenous forests from a bird's point of view. After this you will start to begin with your journey back to Triolet, but before you land you will be treated with the splendid mountains, amongst which the famous Pieter Both with its distinctive rock on the top as if the gods themselves put it there. The legend behind this strange mountain is that a man broke his pact with the angels and was because of this transformed into a mountain. Perhaps you will understand why when flying over it. During the entire flight, the pilot will tell you all about the different interesting sights you will pass and will ensure you will have some time to get mesmerized by all that happens underneath you.
The helicopter in which this flight is operated is one of a kind. Unlike others, this helicopter is equipped with the latest technologies and with a luxurious interior design. The wide windows allow all passengers to get the greatest experience possible during a flight. Comfort, luxury and safety are key words in this operation, ensuring you will get back to the ground with a treasurable memory.
Terms and conditions
- The minimum age to take part in this activity is 2
- Passengers are requested to provide their Full name as per the passport, gender, passport number, date of birth, weight and requested time of flight.
- The maximum capacity of the helicopter is 4 passengers (excluding the pilot).
- The feasibility of the flight is subject to good weather conditions. In the case of bad weather, the flight can be rescheduled.
- Weight limitations apply to all flights.
- The minimum number of persons per booking is 2.
- The duration of the actual flight is 40 minutes.
- There is the possibility to book this 40-minutes flight from other helipads than Triolet upon request.
|40 minutes– exclusive basis for 4 persons
|40 minutes on sharing from Triolet (North) base
|380 EUR per person
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Revision history of "Training Kali Linux Dojo"
From BruCON 2016
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- 20:57, 18 December 2014 Tom.Gilis (talk | contribs) deleted page Training Kali Linux Dojo (content was: "File:Kali-under-the-hood-blog-red.png =Kali Linux Dojo by Mati Aharoni "Muts"= ===Course Description=== The developers of Kali Linux present the first official all-day Kali Linux event at BruCON 2014. Consisting of five, one-hour wo...")


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So Pinterest has been working on growing their community sections and I decided it was time we spoonies had one for ourselves. Please join and share this information with all the spoonies you know who pin! https://pin.it/tia6cab7tqdejh
You can share whatever you want on it; just don't get crazy with self-promotion or they'll boot you (their rule, not mine). I thought it would be a great place to share cool blogs, new research and other info that people can benefit from along with a sprinkling of your own. I hope it grows into a place where people can ask questions and share knowledge, via pins! Join today and give it a try!


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Glenkinchie 12 Year
Single Malt
Glenkinchie // Lowlands, Scotland
Located less than 20 miles southeast of Edinburgh, Glenkinchie is one of three remaining distilleries in the area called the Lowlands. They only have two stills at the distillery, but they are fat and large producing over 1 million liters per year. The size and shape of the still lends the spirit to be light in nature as it comes off the still.
age12 Year
Single MaltDistilled in pot stills from 100% malted barley, produced at one distillery, aged in barrels; if Scotch or Irish, must be aged for at least three years.
Cask Type
Tasting Notes
"The aroma is quite clean with a moderate amount of cereal, heather, and wood spices. The taste is very mellow and slightly sweet. The finish is fruity with orchard fruits as the highlight."
Added by Stephanie Moreno
Score 83


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The Surface of the future-ture-ture
Almost a month ago, Bloomberg's Mark Gurman predicted budget Surface hardware was being planned, priced at "about $400… 20 per cent lighter than the high-end models, but [with] around four hours fewer of battery life".
Now Windows blogger Paul Thurrott has claimed to have seen a device roadmap, although he has been coy with the details. There's not much to add to the rumour mill, other than a low cost Surface ("Libra"), while the device product line contains a mystery device "Andromeda" scheduled for 2018. This has often been touted to be the "Surface Phone".
As we noted ("This could ruin everything, Panos") this threatened the nice, high margin business Microsoft has built with Surface. Surface Pro prices currently start at £749 for the i3 model (the cheapest i5 is £899), at the Microsoft UK store, and that doesn't include a keyboard or a pen.
Late 2018 should see the introduction of ARM-powered Windows, most likely with Snapdragon 850 hardware, creating a platform for a budget Surface (a reborn RT) and something in the new-and-interesting form factor category. The noteworthy aspect of the 850 is that it's cheaper, permitting lower-cost hardware:
"Any enthusiasm we encountered for the slabtop hardware was dampened by the prices: they were figures – starting from $600 to $800 – seemingly picked to match what early adopters and evangelists would be happy to pay, whereas your typical punter may not want to spend more than a few hundred quid on a Chromebook-like web-surfing machine," we pointed out after the Qualcomm announcement.
Crippling the hardware with Windows S could allow it to reach a mass-market low price point, but then the whole point of the x86-on-ARM initiative was so that legacy applications could run.
Patent applications for hinges, and dual flexible displays have led to speculation that Microsoft may introduce a device similar to the Lenovo Yoga Book, only more er, book-like. Intel recently showed a rigid dual-screen reference prototype – the gimmick being that one display is a low energy e-ink display. Intel has said the prototype achieves a 13- to 15-hour battery life.
Microsoft's patent anticipates a flexible book-like dual display, something more likely to attract attention – simply because it's different. ®


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Casey Kelly, KTOO – Juneau
Despite an improving job market, thousands of Alaskans remain out of work and some have fallen through the cracks as Congress argues over extending unemployment benefits. But that could change this week, and as KTOO's Casey Kelly reports, the state is prepared.
Download Audio (MP3)


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Phone Close Up Woman
- Listed: December 20, 2018 7:18 pm
- Expires: This ad has expired
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Protea Hotels is the largest and leading hotel group in Africa with the most extensive footprint; more than 116 hotels throughout South Africa and six other African countries, including Zambia, Nigeria, Namibia, Malawi, Uganda and Tanzania. The compa...Show all
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Overmolded Cable Assembly Guide: What It Is and Why You Need It
Overmolded cable assemblies are icons for the strength and resiliency they add to a cable assembly. Cable overmolding is used to protect the assembly to endure some of the toughest conditions Planet Earth (and beyond) has to offer. As leaders in the design and manufacture of the modern overmolded cable assembly, Meridian helps our clients… Continue Reading


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Graduation Sterling Silver Watch (large)
Sterling silver watch featuring the LSE crest on leather strap and silver buckle. Watch face is 40mm in diameter and features the 'London School of Economics' name, roman numerals and a separate seconds dial.
The watch is able to be personalised with your name and year of graduation at no extra cost. After your order has been placed we will email you directly for your details.
Please note this item due to its personalisation takes up to 8 weeks plus postage.


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In stock
These juicy, chocolatey hash brownies from Euphoria not only contain the finest cocoa and aromatic hemp seeds, but are also refined with delicious ingredients
Only natural ingredients are used in the production of these delicious cannabis brownies.
The Euphoria hash brownies also impress with their perfect consistency, which will impress any lover of sweet delicacies
– Cannabis Brownie with Cannabis Seeds & Walnut flavour
– 50grams
|0.18 g
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Mid Sole 4 D-Ring Boot Black Size 8 CDDCMSBL08
- Anti-static footbed to reduce shocks
- Colour: Black
- Conforms to EN ISO 20345:2011 S1P SRC
- Dual density sole for extra protection and shock absorbing heal
- Oil resistant and slip resistant sole
- Size: 8
- Steel midsole and 200 Joule toe cap protects from impact
- Strong shoe for protection in the workplace
- Supplied as one pair
Workplaces can be a dangerous place to be so it is important you have the best protection against any possible hazards. These high quality safety boots are suitable for use in industrial environments keeping your feet comfortable and protected. A dual density sole gives more grip over a normal shoe and that you are also protected from static shock. The 4 D-ring boots include a steel mid-sole, 200 joule toe-cap, and leather uppers so that the most delicate parts of your feet are protected against injury. These also features shock absorbing heals to help mitigate injuries from one-off or repeated shock loading. The soles are resistant to oil and slip resistant, providing a high quality protective necessities for anybody working in an industrial environment. Conforms to EN ISO 20345:2011 S1P SRC. Size 8.
|Individual Items
|Style Code


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This section contains 898 words
(approx. 3 pages at 400 words per page)
I wanted to stop loving Nasrin, but how do you stop doing something you know you are supposed to do?"
-- Sahar, in narration (chapter 1)
Importance: The word choice is interesting in this quote. In Tehran, Sahar is not supposed to love another girl. However, she feels that loving Nasrin is something she is supposed to do. It feels natural to her.
I know this isn't much of a life we have here, but we still have to live it.
-- Ali (chapter 3)
Importance: Ali can see how depressed Sahar is about losing Nasrin to an arranged marriage. Ali is homosexual, and can tell that his cousin is, too. So, he is trying to cheer up Sahar. It seems that he has been through the same situation as her, and had to make this own decision. He probably had to teach this lesson to himself, and now he is teaching it to her so she does not have to go...
This section contains 898 words
(approx. 3 pages at 400 words per page)


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Vine Social: What Happens When a Cicerone Selects Brews to Share With a Beer-Wary Sommelier?October 17 2019
I know precious little about beer. Aside from some pedestrian lingo about lagers and IPAs and plebeian fermentation knowledge, I'm pretty clueless—and as someone who is an "expert" about wine, this is a sad and shameful fact.
The truth is, when I was a kid, everyone around me drank Budweiser or Kokanee out of a can. When I got into college, Sam Adams was the height of beer-drinking sophistication; wanting to be a "cool kid," I did my best to choke it down. But I just didn't understand what all the fuss was about: It was bitter and ashy and gave me cottonmouth—not exactly what I wanted in a nice, cold beverage.
As time went on, and the craft-beer scene started to explode, I continued my efforts to drink "serious" beer and really did my damnedest to "get it" … but the more time passed, the worse the beer got. I really couldn't figure out why beer stopped being refreshing and drinkable—as if brewers were in some kind of arms race to see who could create the most-bitter, hoppiest, most-marijuana-tasting brew in the land. Or as the kids today say, "that beer is dank." Nowadays, "dank" means good. If you're like me, and use terms like "nowadays" and refer to the next generation as "kids," you might have thought that "dank" referred to a stinky, moldy cave. Nope. Apparently we're hoping our beer is dank.
So here I am, a sommelier in Southern California, where I find myself surrounded by friends who are immersed in—and very prominent figures in—the SoCal beer culture. I no longer want to be a beer dummy. To this end, Brett Newton—the desert's pre-eminent cicerone and the beer-writer extraordinaire for this newspaper—agreed to a little education exchange: I would select some wines for him to taste, and he'd describe how he felt about them; in return, he would choose a few beers for me to sip, and I'd offer my two cents.
Here's how it went: We convened on a Sunday at a friend's house—with wine and beer and plenty of greasy, alcohol-absorbing foods in tow.
The first beer I tasted is one of Brett's personal favorites when he wants something easy-drinking and quaffable (although I'm pretty sure he's never used the word "quaffable"; he's too manly for that): the Allagash White Belgian-style wheat beer. As soon as I stuck my nose in the glass, I loved the aromas of coriander seeds, dried orange peel and cloves. There was this underlying scent of ripe bananas, a little pine resin, and licorice—and I loved the higher amount of carbonation. It's a beer that's savory and spicy, and it made my taste buds tingle, which is always fun. But after a few sips, I could sense my mouth was beginning to dry out. Oh god, it's happening. Here comes the cottonmouth, and I'm only on beer one. I started wondering if anyone would notice if I went and got a Modelo out of the fridge.
We tasted the Effective Dreams by Modern Times next. This beer is double-dry-hopped, which terrified me. I could only assume that "double-dry-hopped" means "skunky weed in a glass." Before I smelled it, I had visions of this beer reminding me of a bad high school party, and assumed it would taste like the day after. At first, all I could smell was sweaty armpits. Seriously, the beer was really stinky. But much to my surprise … I liked it. I liked it in the same way I like South African wine that smells like mangy animals and Band-Aids. I liked that it had layers of fresh and bright citrus fruit that reminded me of a New Zealand sauvignon blanc. Once I got past the initial sweet-sweat stench, there were loads of flavors of pineapple and mango—and much to my pleasure, it was thirst-quenching and even a little juicy. It didn't strip my palate with its double dry hops at all. My name is Katie, and I like double-dry-hopped beer! Who knew?
Next up was the Rodenbach "Alexander" sour from Flanders. To my knowledge, I've never had a Flemish beer—but at the recent Craft Beer Weekend at the Ace Hotel, I did experience a few sours, and I really loved them. As an acid hound with wine, I find the tart, vibrant flavors of sour beers to be right up my alley. This particular beer is a red ale fermented with macerated cherries and aged in oak foudres (read: really big barrels)—and it's quite possibly the most perfect beer for a wine-lover. Right away, I noticed the carbonation was light, and the bubbles were fine, like those in a Champagne, due to the process of bottle conditioning: The bubbles are created from trapped carbon dioxide, just like they are in a bottle of your favorite high-end sparkling wine. I noticed pronounced aromas of bitter coffee and dark chocolate, and a touch of burnt milk. I've noticed that the initial aromas I get from these beers are a little … vomitous. I don't necessarily mean that in a bad way (if it's possible to not be pejorative while using the word "vomitous"). I've just realized that there is an introductory component on the nose of some of these beers that I need to get past before I can begin to appreciate the secondary flavors and aromas. At one point, Brett was describing the making of this beer as "gooey" and "stringy," so I guess that solidifies my point.
We moved on to a beer that I was incredibly excited about: The Bruery Terreux Bourgogne Noir 2017 is hardly a beer at all! This is what they call an American wild ale, fermented with pinot noir grape must (juice) and aged in French oak puncheons. Intentionally, there is zero carbonation, which not only makes it look like a full-fledged pinot noir; to my delight, it makes it smell like one, too. On the palate, it offered up more beer flavors, but the overall wine components took over, with cola and Bing cherries dominating. I tasted the telltale bitter-coffee component that I associate with ales, but it was neither dominating nor overpowering. This definitely wasn't wine, but I would be hard-pressed to call it a beer, either. It was the most unusual and thought-provoking beverage I've had in a long time.
Lastly, we tasted what I can only assume is the pinnacle of beer hedonism: a 2017 imperial stout called Black Tuesday from The Bruery. This bottle of brew comes in at a whopping 19.5 percent alcohol by volume. For a girl who relishes wine that comes in less than 13 percent ABV, this might as well be a glass of gasoline. Aged in bourbon barrels for 10 months, this beer resembles an oloroso sherry with its thick, burnt-caramel smell. There is a honey and hot-tar sensation on the palate, followed by a ton of Hershey's milk chocolate. Honestly, I couldn't tell if I liked it … there is definitely a dessert wine quality to it. I couldn't drink a whole glass of Black Tuesday, but much to my surprise, a few sips are unexpectedly pleasant. I don't care for the heat from the high alcohol that resonates out of the glass, but the flavors are harmonious, layered and balanced.
All in all, I have to give kudos to Brett, who curated a selection of beers that were perfect for a sommelier. I realized after this tasting that I had been painting some beers with a broad brush: I assumed that all IPAs and craft beers were plagued with a cannabis, pine-resin, skunky taste—just like people assume all chardonnay is oaky, buttery and laden with cloying caramel. The education I received from Brett was priceless, and I don't feel like such a beer dummy anymore. Thank you, Brett, for tolerating my absurd descriptions and patiently answering all my questions.
I highly suggest you make your way to Coachella Valley Brewing and have a few pints with Brett. You might get drunk—but you'll definitely learn something.
Desert Cicerone: The Firestone Walker Invitational Offers a Template for Our Local Beer Festivals to FollowJune 06 2018
Craft beer tends to be very communal. Fans get together for tastings and "bottle shares." We often trade with people across the country for beers we might not be able to acquire otherwise. We also love our beer festivals. A well-conceived and well-executed craft-beer festival is a beautiful thing—even if you leave wishing you had been able to try yet more beers that you missed.
I love the Coachella Valley. I moved here in 1988, although it took a little getting used to. (We got here in August when it was 100-plus degrees.) I grew up hiking around the cove and enjoying its gorgeous views—and met many friends I still know to this day. That said … our local beer festivals can't quite match the exemplary festivals found in other parts of Southern California.
I recently attended, for the fifth straight time, the Firestone Walker Invitational, at the Paso Robles Event Center. Most of you are familiar with Firestone's quality beers. Even its 805—an American Blond, the beer style I despise most—is high-quality. Firestone has been a paragon of craft-brewing; the company doesn't compromise, yet it continues to have success in the industry. It should come as no surprise that the eponymous beer festival is of similar mettle.
The "Invitational" portion of the festival's name means exactly what it says: Firestone invites the breweries its management wants there. Some of those choices shift around. This year, some popular and upcoming breweries got their first invitations—including many from California. Monkish, Highland Park, Societe and Alvarado Street were among the first-timers. If you haven't had a chance to drink any beer from these breweries, I very much recommend stopping in if you are anywhere within reach.
I began my day at The Bruery's booth and decided I'd start off with a bang by getting a pour of the Double Barrel Black Tuesday with Tahitian vanilla added. Checking in at 20.5 percent alcohol by volume (that is not a typo), you'd think it'd be boozy, but the brewery based in Orange County has been making Black Tuesday and its variants for many years now and knows what it is doing. Sure, it was big, but it had some lovely dark fruit, chocolate, vanilla, oak, molasses and bourbon flavors. Later, I had the Bruesicle: Mango Fire, a blended sour ale with mango and habaneros. It's a wonderful time when you can get so many different flavors in a glass.
From there, I set out to get some food in me so that I could last the entire festival. Happily, part of the ticket fee goes toward hosting many local food vendors. Did I mention that all the food vendors and breweries compete for the most festival-goer votes on the well-designed and useful phone app that accompanies the fest? This makes for some incredibly creative and delicious results. I first hit up a booth that made cold-smoked salmon tacos. This went well with the Pleroma Raspberry Creme Brulee sour ale that the Swedish brewery Omnipollo topped with soft-serve ice cream—a smart choice, considering the high for the day was 95 degrees. My other favorite food vendors included some amazing ahi wonton tacos from Firestone's own Paso Robles restaurant; a bite of pork belly with a fava bean and blackberry puree atop a potato chip from The Hatch Rotisserie and Bar; and a simple but delicious bratwurst with sauerkraut, potato salad and three kinds of mustard from a vendor with a name I honestly can't recall. Did I also mention beer was being served at this festival?
Walking around the grounds and listening to the various bands, I found some favorite beers as well. One favorite: The Rare Barrel out of Berkeley brought Alchemy and Magic—a golden sour ale with cucumber, juniper and rosemary aged in gin barrels. It's so unique and absolutely delicious.
Yet another beautiful thing about the festival is that it's often the brewers themselves out there pouring beers and milling around. I chatted with Rare Barrel head brewer Jay Goodwin (a former Bruery brewer) about the beer and his processes as I sampled it. He then poured me a taste of another oak-aged watermelon sour called Raging Waters. For me, it doesn't get much better than that kind of immersive experience.
More favorites included a perennial pourer at the fest by the name of Beachwood BBQ and Brewing from Long Beach. My friend Julian Shrago and his crew make incredible beer; the Vanilla Fudge (which tasted just like the name suggests) and Brandy Barrel System of a Stout (a variant of his annual Coffee Imperial Stout with spices) were both winners. Beachwood's sister brewery, Beachwood Blendery, was pouring a number of its brilliant sours alongside Julian's beers. The muscat grape sour was phenomenal.
I've come to rely on Revolution Brewing from Chicago to bring some of the best barrel-aged beers at the festival every year—and this year, the brewery outdid itself with a double-barrel (bourbon and rye) cherry version of the gorgeous V.S.O.J. Barleywine, and a coffee version of the barrel-aged imperial oatmeal stout called Cafe Deth (pronounced Deeth, after brewer Josh Deth and the beer off which it's based, Deth's Tar). They were even willing to mix the two for amazing results.
This year's biggest discovery was a brewery out of Greeley, Colo., called WeldWerks. Five beers were on tap, and all were very well-done. It got my vote for best brewery, and I will be trying to find its beers by hook or by crook. If I were to pick only a couple to showcase, they'd be the Peach Pie Berliner weisse (a light, tart wheat ale), and the Mexican Medianoche imperial stout, aged in Woodford Reserve rye whiskey barrels for 20 months and then further aged with cinnamon sticks, cacao nibs and vanilla beans.
There are so many more beers I could talk about, with so many more experiences, but I think you get the point. The Firestone Walker Invitational is a superior beer-festival experience that I will never miss so long as I am able to make it; if that includes bending heaven and earth to do so, I will. This festival should be a template for any local Coachella Valley festival. The atmosphere at the Invitational is such that breweries that don't bring their "A game" or that run out of beers early are put on notice publicly … and deservedly so.
The Beer Goddess: Our Intrepid Staff Beer Expert Picks 25 Craft Brews You Really Should TryMarch 31 2017
Whether you're new to craft beer or are already familiar with some of the best and brightest brewers across our 50 states, this non-comprehensive and unofficial list of 25 great craft beers is a good start.
Keep in mind there are now more than 5,000 breweries nationwide, so this is just a taste of all the amazing beers available. In no particular order:
1. AleSmith Old Numbskull: American Barleywine (11 percent ABV)
This barleywine has won three Great American Beer Festival awards and two World Beer Cup medals. It's extremely well-balanced and full-bodied, and can be paired with anything from roasted meats and stews to a variety of pungent cheeses.
2. Allagash White: Witbier (5 percent ABV)
Spiced with a special blend of coriander and Curaçao orange peel, this Belgian-style wheat beer has won numerous awards, including gold at the Great American Beer Festival in 2015, and gold at the World Beer Cup in 1998, 2010 and 2012. Clove, banana and orange notes dominate the taste, but in a deliciously balanced and subtle way.
3. Allagash Black Ale: Belgian-Style Stout (7.5 percent ABV)
Allagash brews some of the most delicious craft beers on the market. Technically, there is no such thing as a traditional Belgian stout, but the good folks at Allagash don't always necessarily follow the rules. This beer is a little easier to drink than some regular stouts and finishes clean.
4. Bell's Expedition Stout: Russian Imperial Stout (10.5 percent ABV)
Chocolate, dark fruits, coffee and molasses come together in this warming, super-smooth and complex beer. This is one of the best Russian imperial stouts on the market, and one that gets even better with age.
5. Brauerei Aying Ayinger Celebrator: Dark Doppelbock (6.7 percent ABV)
This is a full-bodied beer showing off notes of caramel and toasted malts, and mild notes of dark fruit. Touches of alcohol warmth give it a gorgeous, long finish.
6. Cigar City Guava Grove: Farmhouse Ale (8 percent ABV)
This award-winning brewery brews Guava Grove in tribute to Tampa, Fla.'s fruity nickname. It's made with a French strain of Saison yeast, with a secondary fermentation with pink guava puree. With this beer, experience barnyard flavors, carbonation, guava (of course), pepper, citrus, watermelon, clove and wheat.
7. Deschutes The Abyss: American Double/Imperial Stout (11 percent ABV)
You'll want to dive into The Abyss at least once, thanks to its nearly immeasurable depth and complexity. This is barrel-aged for 12 months in bourbon, Oregon oak and pinot noir barrels.
8. Dogfish Head 90 Minute IPA: India Pale Ale (9 percent ABV)
It's named after the amount of time it's continuously hopped, providing smack-you-in-the-face hop bitterness, while a good amount of malt sweetness provides balance. Notes of pine, pineapple and honey lend to its drinkability.
9. Firestone Walker Union Jack IPA: American IPA (7.5 percent ABV)
This is pretty darn close to a perfect beer, in my book. The bouquet is crammed with Pacific Northwest hops. Notes of lemon, pineapple, papaya and pine give it a juicy and resinous quality.
10. Founders KBS: Imperial Stout (12.4 percent ABV)
This world-class beer is available starting this month (April), so mark your calendars. Take your time to fully taste all of the layers: coffee, brown sugar, chocolate, vanilla, licorice, charred nuttiness and bourbon. After sitting in oak bourbon barrels for a year, KBS emerges with a boozy sweet bourbon profile.
11. Goose Island Bourbon County Brand Stout: Imperial Stout (13.8 percent ABV)
From the bottle: "The original bourbon barrel aged Stout"; "Since 1992"; "Stout aged in bourbon barrels." It smells like a bourbon dessert with sweet caramel up front. The complex notes include plums, figs and milk chocolate. This is decadence in a glass.
12. Green Flash Palate Wrecker: Double IPA (9.5 percent ABV)
The appropriately named Imperial IPA has thick, sticky, chunky lacing and pistol-blazing intense bitterness. The pineapple, mango and grapefruit sweetness perfectly balance with the insanely high number of IBUs.
13. Jolly Pumpkin La Parcela: Pumpkin Ale (5.9 percent ABV)
This is a perfect fall beer (that's also good now!) with notes of pumpkin, cinnamon, brown sugar, chocolate, caramel, lemon zest, sour cherries and toast. This isn't your average pumpkin ale, as it finishes with a refreshing tart sourness.
14. Kern River Brewing Citra: Imperial IPA (8 percent ABV)
This citrus-forward beer is almost faultless. There are lingering notes of lemon cake, candied mango and chocolate-covered strawberries. Citra is bright and fresh with a creamy mouth-feel.
15. Lagunitas A Little Sumpin' Sumpin' Ale: Pale Ale (7.5 percent ABV)
The balance between malt and hop makes this wheat ale outstanding. With grapefruit, pine, mandarin and a hint of wheat malt sweetness, the flavor is bright and clean, with an excellent harmony of citrus hops and sweet malts.
16. Pizza Port/Lost Abbey Cuvee de Tomme: American Wild Ale (11 percent ABV)
The brewery made famous for brewing amazing Belgian-style beers decided to brew an unconventional sour brown ale in 1999. Made from four fermentable sugars, it is fully fermented before being placed in bourbon barrels, where it ages for one year with sour cherries. Think cherry, oak, vanilla, bourbon and brown sugar.
17. Russian River Pliny the Elder: Double IPA (8 percent ABV)
Beer-drinkers have been known to stand in line to enjoy this limited-supply double IPA. This is the easiest IPA to imbibe. It's powerful, fragrant and amazingly complex, yet very smooth and clean. It's worth the hype.
18. Saison Dupont: Saison (6.5 percent ABV)
This must-try beer is a top fermentation beer, with re-fermentation in the bottle. Since 1844, this beer has been brewed at La Brasserie Dupont's farm-brewery. Hints of banana, pineapple, tropical fruit, pear and black pepperfinish with a German hop flavor. In the background hangs a light screen of barnyard funk.
19. Sierra Nevada Pale Ale: American Pale Ale (5.6 percent ABV)
This is a homebrewer's dream that turned into one of the most iconic beers in the craft-beer world. A generous amount of premium Cascade hops give the pale ale its fragrant bouquet and spicy flavor. Its piny and citrus-hop aroma comes with a slightly dry finish.
20. Stone Brewing: Imperial Russian Stout (10.6 percent ABV)
Go ahead and enjoy this decadent, black-as-night beer now, or age at cellar temperature. Or buy two and do both! This is heavy on dark fruits, molasses, chocolate, coffee and licorice, with a hint of alcohol burn.
21. The Alchemist Heady Topper: Double IPA (8 percent ABV)
Brewed out of Vermont, this is a world-class beer. The scent is a burst of tropical hops like pineapple, mango, grapefruit and peach. A hoppy start flexes and finishes into a malty finish, while staying incredibly smooth.
22. The Bruery Black Tuesday: Imperial Stout (19.2 percent ABV)
Released on the final Tuesday of October every year, this beer is The Bruery's take on a bourbon-barrel-aged imperial stout. The nose is typically all dark chocolate, roasted coffee, toasted oak and bourbon. Despite its decadence and booziness, it's wonderfully smooth.
23. 3 Floyds Zombie Dust: Pale Ale (6.2 percent ABV)
This intensely hopped undead pale ale pours peachy gold and gives off big aromas of citrus and tropical fruits. The taste is toasty buttered breadiness, and ripe tropical fruitiness. This is an exceptional beer.
24. 3 Floyds Dark Lord: Russian Imperial Stout (15 percent AB)
This RIS is brewed with coffee, Mexican vanilla and Indian sugar. Not for the faint of heart, Dark Lord is among the most opaque and black stouts on the market. What you smell is delivered in the taste—dark chocolate, cherries, plums, caramel, roasted malt and burnt sugar.
25. Victory Prima Pils: German Pilsner (5.3 percent ABV)
This signature pils is brewed with heaps of whole flower European hops and fine German malts. You may notice grass, cracker and pepper notes on the nose, and pear, white grape and hoppy bitterness in the taste. Enjoy it alone or with seafood or burgers.
The Beer Goddess: Pondering Pairings of Music and Craft Beer at Coachella; La Quinta Brewing Nabs a Big MedalMay 17 2016
Great beer and excellent music go hand in hand—so it's no wonder that craft beer is becoming a bigger deal each year at the Coachella Valley Music and Arts Festival, aka Coachella.
Not only did the Craft Beer Barn delight beer fans for the third year in a row; this year's festival included a smaller rare beer barn, craft beer cocktails and a cabin speakeasy by the Houston Brothers.
Also present were all three of Coachella Valley's local breweries, including La Quinta Brewing Co.—just weeks before taking home a gold medal at one of the world's biggest beer competitions. (More on that later.)
As I enjoyed the second weekend of the festival, seeing all of the great beer together with all of the renowned musicians got me thinking about pairings: Which brew goes best with which music?
Prince was at Coachella in spirit, after passing away on April 21, the day before the second weekend of the festival began. Coachella's palm trees were awash with Prince's trademark purple hue. Ice Cube even wore a purple bandana and purple sneakers in tribute.
Before LCD Soundsystem performed, the three massive main-stage screens played the entirety of Prince's version of Radiohead's "Creep," recorded in 2008 on that very stage.
Prince's music crossed genres; he was a master architect of funk, rock, R&B and pop. He went against the grain and refused to bow to big record labels during his nearly 40-year history of artistry.
Because Prince is such a legend, it's virtually impossible to pair him with just one beer. However, the brewery that comes to mind is Stone Brewing. The 20-year-old San Diego brewery has gone against the grain since unleashing Arrogant Bastard Ale upon the world in November 1997.
Fast-forward to 2014, when Stone announced plans to become the first American craft brewer to own and operate a brewery in Europe. Much like Prince refused to bow down to big business, Stone's founders just announced a project called True Craft—an effort to invest in craft breweries which are dedicated to remaining true to the definition of craft beer, as an "alternative to being bought or pushed out by Big Beer."
LCD Soundsystem
The icons offered tribute to Prince by leading off their set with a joyous, funky version of "Controversy," lifting both spirits and feet off the ground. The anti-cool—yet infinitely cool—electro-rock group also played "Daft Punk Is Playing at My House" and "Dance Yrself Clean," creating a grin-inducing dance party. James Murphy's Brooklyn demeanor, electro-rock dancing and serious singing all contributed to what was a triumphant return. Murphy proved his comedic talent as well when, over a simple drum beat, he cavalierly proclaimed that he was present at every key moment in underground music.
I found myself memorized and swaying aggressively when a young, dreadlocked hipster came up beside me. His eyes were wide, overwhelmed by the sensation of the beautiful music. "I didn't know about these guys; they're amazing!" he said.
I giggled. "Yes, yes they are."
Pair with: The Bruery's Confession. Not quite beer, not quite wine, this unique and effervescent wild ale is perfect for the wild and collaborative band. Confession is a sour blonde ale that is blended and fermented with juice pressed from Riesling grapes.
While LCD Soundsystem may be best known for the effect the band has on the dance floor, Confession is best known for the effect it has when flavors reveal themselves on the tongue.
This electronic music duo is definitely one of the cleanest stage acts you'll see live. Disclosure wowed the crowd by welcoming AlunaGeorge singer Aluna Francis to the visually brilliant stage. "Moving Mountains" and "When a Fire Starts to Burn" brought awesome roars from the audience. Simply put, Disclosure was the ultimate crowd-pleaser.
Pair with: El Segundo Citra Pale Ake. Nearly every craft-beer-drinker I know loves this beer. With notes of guava, grapefruit peel, mango and peach, what's not to love? It's refreshing, bright and taste-bud-pleasing.
The Coachella lineup simply listed Ice Cube. But after he asked, "Is there a doctor in the house?" the surviving members of N.W.A. performed together for the first time in nearly 30 years.
Before Dre arrived—wearing all black with the Prince symbol on his shirt—Ice Cube had the N.W.A. vibes in full force with "Fuck tha Police" and "Straight Outta Compton." It was loud, aggressive and totally awesome.
Pair with: Three Weavers' Hops Needs Friends. With a bold emphasis on hoppy bitterness, this IPA from the Inglewood brewery (not far from Compton) is loaded Idaho 7 and Azacca hops, giving it bursts of pineapple, orange and strawberry flavors—loads of "California Love."
Guns N' Roses
I would blast GnR in my Walkman in the mid '90s as I got ready to swim the 100 freestyle at my high school's swim meets. Therefore, I was beyond excited to see this large-than-life band.
Sure enough, many 35-to-55-year-olds rocked like it was 1987. Duff played his powerful licks from a white bass adorned with a purple decal featuring Prince's symbol. He sang The Damned's "New Rose"—which was extra-cool, since the psychedelic punk legends had just played before GnR.
But it was Slash's astounding guitar solos and Axl's wailing falsetto that really drew in the crowd. Despite Axl being confined to a throne due to a leg injury, the band members delivered a mind-blowing set—and, of course, Axl dedicated it to Prince.
Guns N' Roses didn't need a special guest, because the band made sure the night ended with a bang.
Pair with: Faction Brewing's Something Different IPA. This IPA is hopped with Centennial, Citra and Experimental 07270 varieties. With aromas of pine resin and notes of grapefruit, spice and tropical fruit, this beer is highly rated. Another pairing option: Try pairing GnR with Modern Times Infinity Beach, a sour IPA with grapefruit zest coming in at 7.2 percent alcohol by volume. This is a special-release beer that is kettle-soured with three lacto strains before fermentation with Modern Times' Brett blend, resulting in loads of flavors and in-your-face, citrusy awesomeness.
La Quinta's Big Medal
La Quinta Brewing brought the Sundaze Session IPA and Poolside Blonde to Coachella—but it was another beer that would earn the Palm Desert-based brewery one of the beer world's highest honors a couple of weeks later.
On May 6, La Quinta won the gold medal in the Wood- and Barrel-Aged Beer Category at the World Beer Cup for the Bourbon Barrel Aged Koffi Porter. It bested a whopping 66 entries to take top honors.
The brewery takes its popular coffee porter and ages it in bourbon barrels for approximately four months. The coffee used is from local icon Koffi, roasted in Rancho Mirage.
I chatted briefly with Skip Madsen, who is now the brewmaster at La Quinta Brewing. He lived in Seattle for more than 20 years and brewed at Pike Brewing, Boundary Bay Brewing, Big Time Brewing, American Brewing Company and his own company, Water Street Brewing.
Madsen started brewing in the desert in January. Since then, he's introduced the new Even Par IPA, which comes in at 7.2 percent ABV—pun intended, as 72 marks even par at many golf courses. The beer is brewed with Mosaic, Simcoe and Citra hops.
"I like to do all kinds of styles, but I'm known as an IPA guy," he said.
This marks Madsen's third World Beer Cup medal—and La Quinta's first.
Up next for La Quinta: Some new beers and possible bottling of the now-renowned Bourbon Barrel Aged Koffi Porter, likely around the holidays.
The Beer Goddess: The Summer of Sours—These Brightly Flavored Beers Are Big Among Southern California Brew-LoversJune 26 2015
With the help of nature's unpredictability, experienced brewers are adapting traditional European techniques to bring bursts of tart and tangy flavors to beers.
Yep. We're talking about sours.
In the mid-19th century, when beer was aged and shipped in wooden barrels before the advent of refrigeration, nearly all beer was, to some extent, sour.
Today, good sours can take up to two to three years to produce. But the wait is worth it: All hail Pediococcus, Lactobacillus and Brettanomyces. The remarkable flavors in sour ales can be attributed to these wild yeast strains.
We recently spoke to people at three Southern California breweries that are helping lead the sour resurgence.
The Bruery: A Chat with Benjamin Weiss
Benjamin Weiss is the marketing director of The Bruery, in the Orange County community of Placentia. The Bruery celebrated its seventh anniversary in May.
Benjamin became a professional brewer at The Bruery in 2008, just two years after starting to homebrew in Los Angeles. He eventually became the brewer on the infamous Black Tuesday beer.
What's your background brewing sours?
I just drank them. Brewing them is pretty much the same as anything—you're just fermenting slightly differently. … Most of our sours are aged in a used wine barrel. (With) most of them nowadays, actually, primary fermentation starts in an oak barrel, then we rack into smaller oak barrels.
Do you have favorite wineries from which you like to get your barrels from
No. … We get the barrels from wineries, but we're really using a neutral barrel. We clean them out … so as long as they're newer, solid barrels, we're happy with them.
What do you love about sours?
I've loved sours since I've first tried them back in my homebrew meeting about 10 years ago. … When you have a good sour, there's something complex and delicious about it. Most of our sours are not purely lactic fermentation. They're not just one note. It's hard to describe; it's almost a clean sour taste … also the funkiness that you can get from different strains of Brett (Brettanomyces) that comes with time. … I find them just fascinating.
What do you think of the resurgence in popularity of sours?
It's crazy. I was just commenting to one of my co-workers that, we were at some festival … five years ago. Every single person that came up to you, you had to explain what a sour beer was. … Now, almost everyone walks up and says, "Oh, you have a sour beer?" It's completely the opposite, at least with the beer crowd. It's still a very, very small segment of beer. But within the craft-beer aficionado community, it's increasingly more popular.
What are some of your favorites from The Bruery?
One of my favorites we make is Rueuze, our kind of gueuze style. … It's gotten a little bit better every year. It has that funky character that I like. Gueuze is a type of lambic made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is then bottled for a second fermentation. Rueuze is a blend of sour blonde ale from several of their oak barrels, some of which have been aging several months, some several years. Notes of apricots, peach, lemon and bright barnyard funk flavors come through—perfect for summer.
What are some of your upcoming plans?
We're launching a tasting room for Bruery Terreux (in Anaheim) hopefully at the end of this year, if not early next year. … Bruery Terreux is a newish brand, loosely translating to "Earthy Bruery" in French. Developed by Patrick Rue of The Bruery, it's a new space that focuses solely on their farmhouse-style ales fermented with the wild yeasts.
Firestone Walker's Barrelworks: A Brewery in Wine Country
The "accidental" story of Firestone Walker's Barrelworks is beautifully tasty. The story of renegade brewers Matt Brynildson, Jim Crooks ("Sour Jim") and Jeffers Richardson has grown from humble beginnings in 2005 to a program that produces more than 1,500 barrels annually in Buellton, just south of Paso Robles.
This innovative and unprecedented barrelhouse is the birthplace of several of the wildly coveted beers being poured annually at the Firestone Walker Invitational Beer Festival, held every May. Their Agrestic (2014) began as the brewery's DBA; it then goes through a "chrysalis" process involving 87 percent French and 13 percent American oak barrels, and a proprietary collection of micro flora. It spends 14 months there. This sour leans towards the punker, tropical and oaky side of things.
The Sour Opal is an American Gueuze style with a titratable acidity (T.A.) of 6.6 g/L. Currently, no other brewery that I know of divulges this information. With their home in wine country, Firestone Walker has adapted traditions and techniques from winery friends.
I spoke to Jeffers, the director of Barrelworks (aka the "Barrelmeister").
What's your fascination with sours?
I love how it contributes depth and complexity to beer. Acidity adds a whole new dimension of flavor to beer … and plays teasingly with wild yeast and oak, when those components are involved.
How long have you been experimenting with sours?
My palate has been experimenting with acidified beers since 1985, when I lived in Brussels and first tried them. But I didn't become comfortable with wild beer production until I teamed up with Jim. I'm old school. I was indoctrinated in the ways of clean beer practices. Once we were given our own padded room, and the inmates were allowed to run it, I was more comfortable. Jim, on the other hand has been a certifiable experimenter of sours for some time.
Coachella Valley Brewing: Pucker Up in the Desert
On a local level, Coachella Valley Brewing Co.'s Chris Anderson has been brewing up a sour program in Thousand Palms over the past year.
This sour program at CVB is taking off. Anderson hinted the brewery might be expanding its sour program outside of the current space in the near future.
The new Profligate Society will feature upcoming sours, cabernet-barrel-aged Epineux Poire prickly pear wild ale, cabernet-barrel-aged Cassis Noir black currant sour ale and cabernet-barrel-aged Flame Rouges wild ale. Less than 500 bottles of each beer will be released to Profligate members.
What sours are on tap now?
The Peche, an American wild ale with locally grown white peaches and pediococcus, and lactic and multiple Brettanomyces cultures. Tasters are $3, and there's only one keg left.
When did you start this, or think about starting to brew sours?
We immediately started getting into that mode when we had the capacity to store that type of a beer. We got a bunch of tanks dedicated just for making sour beers. That was probably about a year ago. That was the inception of the first couple sour bases that we use to make a couple different beers with a batch of different fruits.
How many tanks?
We have three right now. We immediately made a sour base, which is your run-of-the-mill wheat beer and used some really old hops, which is typical of sour beers. You want to use old, cheesy, skanky hops, rather than the real aromatic ones. You don't want that to shine through in the beer. We aged it away; we use a special flora. We have an onsite laboratory. … We built our own culture, that we inoculate all the barrels with, as well as the wort.
What do you love about sours?
I don't know. It's kind of mysterious, you know? A little unorthodox. It's the opposite of everything you're told as a brewer, even the way the mash is done. The long aging … you still may not get really high quality results … and it's all about blending, too.


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Cowgirl Kate and Cocoa by Erica Silverman
As a mother of two girls, I look for books with female protagonists who aren't limited by our culture's definition of "feminine." Pink and glitter are part of my daily life, and there's nothing wrong with that; but I feel it's important to share books with them that feature girls doing things, not girls doing circumscribed girly things. It can be a struggle to find books featuring girls in this light and to find books that appeal to both boys and girls, especially in the early independent reading category dominated by fairies and unicorns. Erica Silverman's Cowgirl Kate and Cocoa is a winner in this regard.
Kate is an energetic, responsible, and caring young cowgirl. Her relationship with her horse, Cocoa, is one that reminds me of siblings — they are similar in personality and rely on one another, but they slightly annoy one another from time to time. The dynamic between people and animals in children's books is often one-sided, but Kate and Cocoa interact as if peers. It's fun to laugh at Cocoa pestering Kate for a snack when she's all cozy and tucked in to bed, and the arguing over counting cows sounds vaguely like it's coming from an old married couple. It's clear that Kate and Cocoa love one another and work best as a team.
The book is both imaginative and rooted in reality. There is not a lot of fluff or whimsy, aside from the talking horse thing. Cowgirl Kate and "cowhorse" Cocoa have very practical work to do, and the story lines of the four very short chapters are also very practical. There is comfortable dialogue, humor, and accessible emotion. Early readers need repetition and a clear sequence of events. Silverman hits all those objectives without the story becoming awkward or stilted.
Cowgirl Kate and Cocoa is illustrated by Betsy Lewin. The look is very comfortable, neutral, and warm, with strong black outlines to balance the soft colors. Lewin's illustrations are descriptive and are closely tied to the text on each page. This makes the book pretty and makes the story easier for young readers to follow. It also offers adults the option of using the stories for a read along/aloud.
Children from preschool through second grade will enjoy the story, the illustrations, and the adventures of a spunky cowgirl and her ornery, beloved horse. There are several later books in the series, including Cowgirl Kate and Cocoa: Partners; Cowgirl Kate and Cocoa: School Days; Cowgirl Kate and Cocoa: Rain or Shine; Cowgirl Kate and Cocoa: Horse in the House; and Cowgirl Kate and Cocoa: Spring Babies.


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By Doug Moore
Denying Missouri's gay couples the opportunity to marry is unconstitutional, a judge ruled Wednesday.
The ruling by St. Louis Circuit Judge Rex Burlison immediately prompted St. Louis to begin issuing marriage licenses. Likewise, St. Louis County said it would abide by the ruling, which advocates say applies statewide.
"The Court finds and declares that any same-sex couple that satisfies all the requirements for marriage under Missouri law, other than being of different sexes, is legally entitled to a marriage license," Burlison wrote.
He said the Missouri Constitution violated the equal protection and due process clauses of the 14th Amendment to the U.S. Constitution.
Missouri Attorney General Chris Koster said he had appealed the ruling to the Missouri Supreme Court but had not asked for a stay.
Burlison's ruling comes more than four months after four couples were married at St. Louis City Hall despite a 10-year-old state constitutional amendment defining marriage as between one man and one woman.
The act of defiance, choreographed with the support of Mayor Francis Slay and Recorder of Deeds Sharon Carpenter, led Koster to file an injunction preventing more marriage licenses from being issued to same-sex couples.
Wednesday's ruling is the second major victory in the state for same-sex marriage. Last month, a Kansas City judge ruled that marriages of Missouri gay couples wed in states or countries where such relationships are legally recognized must be honored by their home state. The decision by Circuit Judge J. Dale Youngs was the first by any judge affirming same-sex marriage in Missouri. That ruling affected more than 5,400 Missouri couples.
In both cases, an attorney from Koster's office defended the state constitution. Koster supports same-sex marriage but said he had a legal responsibility to defend Missouri law. However, after losing the Kansas City case, Koster declined to appeal, saying the state was obligated to honor contracts entered into in other states.
"Missouri's future will be one of inclusion, not exclusion," Koster said at the time.
In Wednesday's case, Koster appealed the ruling to the Missouri Supreme Court, saying that the case "must be presented to and resolved by the state's highest court."
But in the meantime, Koster said he would not seek a stay. "Following decisions in Idaho and Alaska, the United States Supreme Court has refused to grant stays on identical facts," he said.
The prospect of an appeal did little to dampen the excitement associated with Burlison's ruling.
"This is a positive move forward for loving same-sex couples in the city of St. Louis," said Jeffrey Mittman, executive director of the American Civil Liberties Union of Missouri. "It is also a win for families throughout Missouri as another discriminatory obstacle is lowered."
The ruling specifically grants the St. Louis Recorder of Deeds the authority to issue marriage licenses.
But some officials in other Missouri counties are seeking further direction.
Jim Doughty, the assistant recorder of deeds for St. Charles County, said no licenses would be issued there until further review from legal counsel.
The recorder of deeds in St. Louis County did not have any inquiries Wednesday; but Martina Price, a spokesman for the office, said the county was "certainly ready to comply with the law."
St. Louis City Counselor Winston Calvert said that issuing the four marriage licenses in June "pushed the envelope on behalf of families throughout the State of Missouri who now can enjoy the dignity, stability and security of a legal marriage."
In arguments before Burlison on Sept. 29, Calvert told the judge that marriage was a fundamental right of all citizens but that the constitutional amendment "categorically denies that right to an entire class of people."
The landscape of same-sex marriage has changed dramatically since June 2013. That's when the U.S. Supreme Court struck down a key part of the federal Defense of Marriage Act. That ruling allowed gay couples who live in states where their marriages are legally recognized to receive the same federal benefits as married heterosexual couples.
Then last month, the Supreme Court rejected appeals from five states seeking to preserve their bans. There are now 32 states plus the District of Columbia that issue marriage licenses to same-sex couples.
Marc Solomon, national campaign director for Freedom to Marry, said that Burlison's ruling "is very much consistent with the way judges have been ruling around the country since the Supreme Court took up the issue."
The ruling Wednesday marks 49 successful challenges to same-sex marriage laws across the country, compared with three losses, Solomon said.
"There has just been incredible momentum," he said.
On Wednesday afternoon, St. Louis Recorder of Deeds Jennifer Florida began issuing marriage licenses to same-sex couples. Lilly Leyh and Sadie Pierce were first in line.
"Hi. I would like to buy a marriage," Pierce said to a cashier at the recorder's office.
Leyh and Pierce said they knew the judge had the case under consideration. When they heard about the ruling, they rushed to St. Louis City Hall to get a license. Leyh, 25, and Pierce, 27, met while studying at Washington University.
"We were really hoping this would happen," Leyh said.
The normally staid and quiet recorder's office took on a celebratory tone as more couples arrived late Wednesday afternoon. A banner reading "First in Marriage" and "#ShowMeMarriage" was hung on an office wall. Slay appeared alongside several other well-wishers to congratulate them.
"We acted because it was the right thing to do," said Slay, who has gay siblings. "Cities are strengthened by their families. I want St. Louis to be the sort of diverse and open place in which all families -- gay and straight -- choose to live, be creative, and build businesses."
In Missouri, according to the 2010 Census, there are 10,557 same-sex couples living together, and about 17 percent of those couples are rearing children together.
Tod Martin and David Gray were one of the four couples married in June.
"We are completely amazed, in awe and happy for those who have a chance to get married," said Martin, deputy chief of staff for U.S. Sen. Claire McCaskill. "We are hoping that this will spread across the rest of the state."
Nicholas J.C. Pistor and Steve Giegerich of the Post-Dispatch contributed to this report.
(c)2014 the St. Louis Post-Dispatch


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Marketing techniques for eCommerce (IV). Multivariate and A/B tests
Continuing with this series of posts on marketing techniques for eCommerce, we will now seeing an eCommerce practice which should be performed more often: multivariate and A/B tests, which are very infrequently implemented in Spain, mainly due to client timing. This runs counter to the need for development based on effectiveness and conversion. Today we will be telling you about the twists and turns of both analysis, so that it's crystal clear for you.
Multivariate test
Main features
Ideal for:
• Testing pages with high traffic
• Testing the distribution of whose contents is maintained
• Testing specific items (variables) in a page
• More time is required to obtain results
• The coding required to launch this test I more complex than for an A/B tes
The purpose of a multivariate test is testing out different variations of an element in a website.
The main goal of this kind of experiment is, in addition to finding the best combination of elements, improving conversion rates and establishing which specific elements in a webpage are responsible for increased conversion rates.
A/B test
Main features
Ideal for:
• Pages with low traffic
• Changing the distribution of contents in a webpage
• Changing the design or message in a webpage
• Performing an experiment. If the webpage on which the test is carried out requires many changes which are seen as basic (from the point of view of usability, accessibility, etc.), it may be a good idea to start by carrying out an A/B test and then refine using a multivariate test.
• It doesn't specify which content or item gives rise to improved or worse conversion rates.
• An element may improve conversion rates and another element may worsen, it, so that the result is that there is no improvement with respect to the original version.
The purpose of an A/B test is trying out one or more versions of a full webpage with respect to the original version.
The main goal of this kind of experiment is thus to establish which version of a webpage has a higher conversion rate – where by "conversion" we mean executing a desirable action, such as buying a product, subscribing to a newsletter, etc.
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