The brewery components were built by Specific Mechanical and installed by Newlands Services International. It includes a two vessel brewhouse and four fermenters, all ten hectolitre capacity. The beer cellars contain 25 Grundy tanks (8.2 hl) and five 18 hl tanks for conditioning, lagering and dispensing.

Two Row Pale Malt is obtained from Prairie Malt of Biggar, Saskatchewan, specialty malts from Shreier (Wisconsin), Cargil (USA), Simpson’s (UK), Dingeman’s (Belgium), and Gambrinus (BC), Weyermann (Germany), & Hugh Baird’s (UK) are purchased through Infraready Products in Saskatoon. Hops are purchased from Hop Union in Washington State and Freshops in Oregon. Bushwakker ales typically take 35 days between the brewhouse and the tap. Lagers typically take 60-90 days for the journey.

The Bushwakker Brewpub offers nine flagship beers, two guest draughts and one rotating tap of special import draught all year round. Twenty additional beers and a blackberry mead are brewed in The Bushwakker brewery and made seasonally available. They are served on a rotating basis, or at certain times of the year, or at the dictates of consumer demand.

See the specifics of all Bushwakker brewed beers.

OG, or Original Gravity, refers to the density of the liquid before fermentation. Water has a gravity of 1000. When organic material is added to water, its gravity increases. If more malt is used, the OG will be higher and the beer will be “stronger”.