TOPIC:

no need for marguee permanent one now in place since summer

in conversation at Bierhaus meet up some members expressed an interest in the expo gpoing ahead including btir.

the week after the easterfest is the preferred date.

Great, so that's a date then: Saturday 18th April. I would have thought that set-up and take-down could be done on the same day.

I can sort out documentation, hand-outs, that kind of thing, but we'll likely need a large banner as well -- any ideas? I see one printworks offer PVC banners, 90cm x 2m, for €195 + VAT. Would it be worthwhile chiiping in to buy one?

Rebel -- any idea how much space we'll have? That's kinda important from a planning perspective.

And could we have a reconfirmation of volunteers please?

Oh, on my birthday! <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Not sure if I'll be able to be there physically, but as usual logos and design work can be handled remotely if needed, or source vector graphics for the ICB logo provided on request (c) <!-- s;) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;) -->

It's a few days after my birthday as well!

I'm still on for helping out.

Righty O, i'm still in for this one Definitely, i was thinking that if you could hold off on buying the banner for a few days i have a few contacts in the printing industry i miight be able to lean on to get us a better price, i'll see what i can do.

the date seems perfect, i can also bring along some of my personal equipment to show to the interested parties and if anybody would be interested i think that some strategically posted A4 posters or similar promoting the event would drastically improve our catchment area within the city, i am aware of a few bars on the city centre side of the river that would not be adverse to us posting a notice on their boards.

Have we Formed a definite format for this event yet?
i would assume that for the first year anyway that we would concentrate on the brewing aspect and possibly let food be taken care of by the professionals, has anyone any thoughts on this?