Michael makes the Metro paper

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lister
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Michael makes the Metro paper

Postby lister » Thu Sep 22, 2005 9:22 am

Check todays edition (Thu Sept 22 2005) page 36. Picture and all. :)
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GregClow
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Postby GregClow » Thu Sep 22, 2005 11:15 am

Also available online here:
http://www.metronews.ca/column_suds.asp ... &cid=10125

And a full index of Suds columns can be found here:
http://www.metronews.ca/column_full_list.asp?id=10125
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Belgian
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Postby Belgian » Thu Sep 22, 2005 11:24 am

Well deserved Mr. Hancock.
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Good publicity but...

Postby Josh Oakes » Fri Sep 23, 2005 12:22 am

Ok, though, but who's this guy writing? He can barely put a sentence together. He doesn't grasp that a weissbier and a witbier are not the same thing (pretty basic research stuff, that). And he reckons his own opinion more significant than that of a large group of seasoned drinkers? Whatever.

I'm way too old to read enthusiastic amateurs in need of English lessons. When's Jackson coming out of retirement again?
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Postby Andicus » Fri Sep 23, 2005 9:13 am

I'm glad I'm not the only one that was going to question the content...

Nice exposure, though, and well deserved. I did, however, have my hopes up that it was going to tie in with a bottling announcement. Ah well, good things, those who wait, etc.
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tupalev
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Postby tupalev » Fri Sep 23, 2005 9:37 am

I thought it was pretty classy the way he got in a dig at Volo, the place he met Michael at, for not having as good of a pint as C'est What. Way to support the local good beer establishments.

Agreed that the exposure is well deserved and nice to see.
Last edited by tupalev on Fri Sep 23, 2005 10:29 am, edited 1 time in total.
Bobbyok
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Postby Bobbyok » Fri Sep 23, 2005 9:54 am

At least the author is willing to try the local micros. In our local paper today, the restaurant "guy" Bill Spurr - and I say guy because he used to be the Business Editor and has absolutely no license to call himself a critic of anything food related - laid down the following doozie about a new pub he was reviewing:

There are six beers on tap, and aside from Keith's, it's an unusual assortment: Garrison Red, Garrison Tall Ship Amber, Garrison Raspberry Wheat, Propeller Honey Wheat and Propeller Bitter. I've written before that I think it'd be interesting to be part of the conversation that determines which beers a restaurant decides to serve, especially those on tap, because of the installation costs involved.

It's great that Halifax has the kind of beer drinking population that supports local microbreweries, but if the Nail and Kneecap still has those same six beers on tap in six months, they will have cultivated a unique clientele.


What the hell does that last line even mean? Oh, and he followed it up with a diatribe about how his bottle of Stella was too warm.

But yes, even from here I'm happy to see Michael getting some exposure for his outstanding Weiss. Look forward to getting to try the Dunkel as soon as I can.

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