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ByJayR.Brooks BayAreaNewsGroup Believeitornot,Hal- loween is one of the big- gest beer days of the year. And it's the biggest keg day — bigger than Indepen- dence Day, Memorial Day and even Super Bowl Sun- day. Trust me. I was the chain beer-buyer at BevMo — and in the years since I left, Halloween has become an even bigger deal. Halloween falls on a Saturday this year, so you can expect the number of parties — and opportuni- ties to wear your costume — to explode. The hardest part may be finding the perfect beer. So here's a top 13 count- down to help you find the perfect spooky brew: 13DEAD GUY ALE This maibock from Rogue Ales is surprisingly lively and easy-drinking. There's a stronger version avail- able, too, called XS Dead Guy Ale. 12CUVEE DE TROLLS There are plenty of gnomes, spirits and de- mons on beer labels, but the troll from Belgium's Dubuisson Brewery is my favorite. Created to ap- peal to younger adults in Belgium, who weren't drinking more traditional, stronger beers, Dubuis- son's lightest beer is still a respectable 7 percent alco- hol by volume. 11HOBGOBLIN This extra special bitter from Eng- land's Wychwood Brewery isn't the only spooky beer in their lineup. Others in- clude King Goblin and the Black Wych. 10 POMME LAMBIC Bob- bing for apples is a popu- lar Halloween tradition, and Lindemans' apple lambic is the closest you can get without getting your hair wet. 9SHARK ATTACK There are few things scarier than a Great White-in- duced beach closure. Sip Port Brewing's double red ale as you hum that omi- nous John Williams score. 8THE FEAR Your best bet from Maryland's Flying Dog Brewing is this 9 per- cent ABV imperial pump- kin ale. This pumpkin pie spice bomb is a limited re- lease. If you can't find it, try Bloodline, which is brewed with blood-orange juice and peel. 7 EVIL DEAD RED From San Diego's AleSmith Brewing, this amber ale is made just for Hallow- een. It may be an amber, but it's blood red in color, with pungent American hops. 6WITCHES WIT The Lost Abbey's Belgian witbier adds grapefruit zest to the orange peel and coriander used in traditional white beers. These refreshing beers taste so magical, you may think there was witchcraft involved. 5BERSERKER Berserkers were Norse warriors, who fought with frenzied, un- controlled fury. Alaska's Midnight Sun Brewing has created a liquid version, a 12.7 percent ABV imperial stout that will make you go berserk. It's made with maple syrup and molasses, before being aged in bour- bon barrels. 4MAUDITE Unibroue is located just outside Mon- treal, and many of their beers were inspired by Canadian legends. Mau- dite means "damned," and the story — depicted on the label of the Belgian dark strong ale — involves a group of lumberjacks who made a deal with the devil to fly their canoe home for the holidays. As they sailed across a moon- lit sky, one of the lumber- jacks freed himself from his deal with the devil by invoking the name of God, which made the fly- ing canoe crash. 3MEPHISTOPHELES Col- orado's Avery Brewing named its imperial stout after the demon of Faust legend, which appears throughout German folk- lore. Part of Avery's De- mons of Ale series, this beast of a beer weighs in at 15-17 percent ABV, de- pending on the batch, 2FAT JACK DOUBLE PUMPKIN ALE There are hundreds of pumpkin ales these days, but Samuel Adams' Fat Jack has the scariest pump- kin I've ever seen on the la- bel. Plus it's a tasty, spicy beer. Other good ones in- clude Dogfish Head Punkin Ale, Ballast Point "Pump- kin Down" and Half Moon Bay's Mavericks Pumpkin Harvest Ale. 1DUVEL At 8.5 percent ABV, this classic golden strong ale from Belgium's Brouwerij Duvel Moortgat is devilishly potent. Fam- ily-owned since 1871, the brewery debuted this beer in 1923. Word is, when a local shoemaker tasted the beer for the first time, he declared it "een echte duvel" — "a real devil" — and the name stuck. Also from Belgium, there's Lucifer Golden Ale from Het Anker and Bel- zebuth by Les Brasseurs De Gayant. San Diego's AleSmith Brewing also makes two demonic beers, including Lil' Devil, a Bel- gian pale ale and Horny Devil, another golden ale. Contact Jay R. Brooks at BrooksOnBeer@gmail. com. Read more at blogs. mercurynews.com/eat- drink-play. EAT DRINK PLAY 13 devilish brews to hop up Halloween Needed: Nonstickpan Ingredients: 2slices of favorite bread (Recommended: Tin Roof's Chico Sourdough Bread) 2slices of tomato 3-4strips of bacon 2or 3slices of cheese 2or 3tsps of Mama Sattva Ghee 1/2 of an avocado, sliced A pinch of Celtic sea salt Instructions: 1. Fry bacon and set aside. 2. Place 1tsp of Mama Sat- tva ghee in a skillet. 3. Place one slice of bread in the pan and move it around to soak up the ghee. 4. Place several slices of cheese on the bread. Add the bacon. Add sliced toma- toes and avocados. 5. Sprinkle with a pinch of Celtic sea salt. 6. Add top slice of bread. 7. Paint or drizzle a tsp of Ghee on the top slice of bread and flip when ready. 8. Remove from skillet when perfectly golden. MAMASATTVAGHEE'SGRILLEDCHEESE We're getting into the season for baking. I haven't tried this recipe yet, but some lucky friends may find it on their doorstep this holiday season. CannoliPoundCake Makes 1standard loaf INGREDIENTS: Butter or cooking spray to coat pan 1cup granulated sugar Finely grated zest from 1 orange Finely grated zest from 1 lemon 1/2 cup olive oil 1tablespoon sweet marsala wine or 2tablespoons white wine (optional) 1cup whole-milk ricotta cheese 2large eggs 2teaspoons baking powder 1/4 teaspoon fine sea or table salt 1/2 teaspoon ground cin- namon 1or 2pinches allspice 11/2 cups all-purpose flour 1cup mini-chocolate chips or 6ounces semisweet chocolate bar, chopped into small bits 1/2 cup pistachios, chopped small DIRECTIONS: 1. Heat oven to 350degrees. Coat a standard (81/2-x-4 ¼-inch) loaf pan with butter or a nonstick spray. Line the bottom with a piece of bak- ing parchment, cut to fit. 2. Place sugar and citrus zest in a large bowl. Use your fingertips to rub the zest into the sugar, scenting it throughout. Whisk in olive oil, wine (if using), ricotta, and eggs. 3. Sprinkle baking powder, salt, cinnamon, and allspice over wet ingredients, then whisk to combine. Gently stir in flour, then chocolate and pistachios until just combined. Do not over-mix. 4. Scrape into prepared loaf. Bake for 55to 65minutes, until a toothpick inserted into the center of the cake comes out batter free. Cool on wire rack in pan for 15 minutes. Then loosen sides with a knife and remove from pan. Place on rack to finish cooling. 5. Cake is great the first day, and even more amaz- ingly moist on the second and third days. So make it ahead, if you wish. Store at room temperature, covered with foil or plastic. CANNOLIPOUNDCAKE Recipes TERCIUS BUFETE — ENTERPRISE RECORD Production Manager Deanna Pedro, 21, holds a container of ghee. In addition to her responsibilities making ghee, she is also responsible for packaging. CONTRIBUTED By Ed Blonz Special to Digital First Media DEAR DR. BLONZ In my 20s and 30s, I was able to maintain a reasonable weight with diet and ex- ercise. Now, at 43, I have maintained my activ- ity, but have been grad- ually gaining weight. I now find myself about 15 pounds overweight. I have researched diets and am considering going very low-carbohydrate, but I want to know how this diet is supposed to work and whether it's worth it. — F.T. DEAR F.T. When you eat a diet that is very low in carbohydrates (under 20 grams a day), you have threatened your body's ac- cess to glucose. A chronic shortage of available glu- cose creates the situation in which your get-up-and- go energy will have, in ef- fect, gotten up and gone. The fat stored in our body is our major en- ergy reserve, but the body needs small amounts of glucose to help it burn the fat correctly. The in- complete combustion of fats produces ketone bod- ies, and these can be toxic if allowed to accumulate. The body starts to elim- inate them through the urine. The resulting con- dition, called ketosis, also occurs with uncontrolled diabetes; there, the body is unable to produce the insulin needed to let glu- cose into the energy-pro- ducing (fat-burning) cells of the body. Certain tissues — in- cluding the red blood cells, the kidney medulla, the lens of the eye and even the brain — rely on glucose as a primary fuel. When there isn't enough glucose, the body begins to scavenge around for potential sources among its own tissues. The liver has glycogen, a source of stored carbohydrate, and there is a small amount in the muscles, but the amount stored is small in relation to total bodily needs. Protein can be used, be- cause some of its amino acids can be turned into glucose. The muscles rep- resent the body's largest reserve of protein, and like all protein tissues, they are about 80 percent water by weight. When the body be- gins to break down mus- cle tissue to get amino ac- ids to turn into glucose, the water portion of mus- cle tissue gets released and eliminated. Like magic, the numbers on the scale begin to go down — but it is water weight, not ex- cess body fat, you are los- ing. This type of lost water weight is quickly regained once carbohydrates are back on the plate. The bottom line is that a low/no-carbohy- drate diet is a question- able way to lose weight. And besides, who wants to live life without carbo- hydrates? It is important to ac- cept that it's not unusual to gain weight as we pass through our 30s, 40s and on up. It's a natural side effect of an age-related slowdown in our meta- bolic rate, coupled with a trend toward less physical activity as we age. While the former is beyond our control, we can definitely do something about the latter. A good strategy is to avoid quick-fix fad di- ets and strive to be the healthiest person you can be. I am certainly im- pressed by your attempts to stay active, and I hope you are able to keep it up regardless of which di- etary path you choose. I wish you the best. Kensington resident Ed Blonz has a Ph.D. in nutrition from UC Davis. Email him at cctimes@ blonz.com. DR. BLONZ Low-carb diet could lead to low energy FollowusonTwitterandFacebookforupdatesandmore. Cozy Diner 259S.MainSt. Red Bluff Join The Fun Halloween Night 6-10pm Costume Contest MonsterBurgerEatingContest $10entry 7pm 528-8777 Karaoke every Saturday 6-10pm with KamiKaze Dan with KamiKaze Dan Open7Daysaweek:4amto10pm (530) 727-6057 •DozenDonuts (mixed) $8.99 "The best donut in town!" Baked Fresh Daily SeniorDiscount BreakfastCroissantSandwich Sausage, Ham or Bacon Includes sm. coffee, or any other drink $ 4.99 218 S. 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