THE WAKKER WEEKLY – Issue #1249 – Posted on: 05-Jan-2015

Bushwakker News

Our premium white wine special for January is La Báscula Heights of The Charge (Verejo/Viura) from Spain. The red is Duck Commander Triple Threat Red (Zin/Merlot/Cab) from California. Both are $8.50 for a glass and $24.95 for a half litre.

We just hit a huge benchmark this week! Over 5000 of you are now Bushwakker facebook friends! What a great gift from you this holiday season! Thanks for your continued and growing enthusiastic support!

Bushwakker Events

Jan. 1: Closed For The Holiday. Happy New Year!

Jan. 2: First Firkin Friday. The first edition of our 2015 series of FFF offerings won’t disappoint. Bushwakker head brewer, Mitch Dalrymple, has been in a bit of a creative mood as of late. Enjoy the pomp and circumstance of this longstanding popular Bushwakker tradition as a small keg of specially crafted beer is paraded throughout the pub in a precession lead by a piper from The Fraser Pipe Band. A volunteer guest firkin tapper is selected and a beer drenching of all those in close proximity quite often ensures. Join the fun at 5:30 PM.

Jan. 5: Monday Night Jazz & Blues. The Cory Taylor Jazz Armada.  Veteran jazz drummer leads this talented group. A great act to kick off the Bushwakker 2015 live music calendar! 8:00 PM.

Jan. 7: Wednesday Night Folk. Black Brook Tides. Delivers a Cape Breton sway of lost loves and open roads. 9:00PM.

Jan. 7: Monthly ALES Meeting. Perhaps you received some home brewing equipment under the tree? Tine to make the most of the new gear by sitting in on a meeting with some of the most talented home brewers in the city. The best way to improve your brewing skills is to rub elbows with others who share your passion. Each month this award-winning club presents a unique topic of discussion. January’s topics include: Brewing for judges (what they look for) and Sour Beers. Meetings are held on the first Wednesday of the month is the Bushwakker basement clubroom at 8:00 PM. New members are always welcome!

Jan. 12: Monday Night Jazz & Blues. The Jazz Band-Its. Over 20 members play big band jazz. A sight and sound to behold! 8:00 PM.

Jan. 14: Wednesday Night Folk. Halteras. Tex-Mex Surfaghetti. Surf music with trashy overtones. This will be one wild Wednesday! 9:00 PM.

Jan. 19: Monday Night Jazz & Blues. The Ministry of Groove. Popular act plays great 70’s jazz funk and beyond. 8:00 PM.

Jan. 21: Wednesday Night Folk. Chad Kichula. Roots Americana singer songwriter presents a special solo performance. 9:00 PM.

Jan. 24: Robbie Burns & Bushwakker Birthday Bash. Join us as we celebrate almost two and a half decades of super suds, fine pub grub and Scotland’s favourite son, Robbie Burns (256th birthday). Enjoy a Highland dancing performance from The Regina Highland Dancing Association, live Celtic reels with The Tilted Kilts and pipes and drums from The Fraser Pipe Band and Regina Police Pipes & Drums, complimentary haggis, neeps and birthday cake, the tapping of the birthday firkin, Burn’s lyrics, poems and overview from Saskatchewan playwright, Ken Mitchell, Bushwakker trivia quiz too! A great way to shake those January blahs. $5 cover charge.

Jan. 26: Monday Night Jazz & Blues. Shane & Ethan Reoch. Regina’s friendliest bluesman is joined by his son for an evening of great blues and storytelling. 8:00 PM.

Jan. 28: Wednesday Night Folk. Ryan Hicks & Sundog. Talented local act makes their Bushwakker debut. Great original material and folk covers. 9:00 PM.

January Artist

Our January artist is Jori Cachene. Her third-person autobiography follows.

Jori Cachene is an Anishinabe woman from the Yellow Quill First Nations. She began painting as a child and continues to explore her creativity, identity and the world within through her art. Professionally, Jori teaches Visual Art at Scott Collegiate in Regina and does volunteer work at non-profit arts organizations in the city. Jori is married to Peter Brass and together they have 2 beautiful children.

Why is American craft brewing happening?

Charlie Papazian (For those who don’t know about Charlie, he’s the guy who started it all!)

I’ve been immersed in the world of what we now call “craft brewing” since the early 1970s. From the beginning my gut always told me that people’s reaction to craft beer was positive, genuine and inspirational; grounded in fundamental human behavior.

First there were American homebrewers seeking quality, choice and flavor. Then there were pioneer microbrewers taking the leap from their homebrewing endeavors, offering their beers to a deprived public. Both struggled to get the message out to a public that couldn’t quite figure out what these extreme beers called pale ale, stout and porter were trying to be.

There were always doubters, but it has always been obvious to me that a renaissance in beer culture and interest in beer taste was going to happen in a big way. For decades no one ever asked me why, probably my gentle rants were so off kilter that few ever took the early day indicators as anything that would amount to or could amount to serious cultural shifts.

That has all changed recently.

The Question I frequently get asked these days, is “Why?” What’s up with the world’s craft brewing and craft beer craziness? Why is it happening in Latin America? Why in Asia? Why Europe, Africa, Australia? No one has asked me about Antarctica (but it should be noted that the American Homebrewers Association’s Zymurgy magazine published a story about brewing in Antarctica in the 1980s – seriously, there were homebrewers and a small brewhouse was considered as a possibility back in those days).

Back to Why? The question is asked because it goes against commonly prescribed business sense. While the large breweries continue to merge into their own immensity, there are craft brewing entrepreneurs sprouting up all over the globe. Even in Germany brewers and educators are rethinking where there beer culture will be in five years.

Why? The answer to “Why?” is neither singular nor simple. The model for craft brewing’s success is a new model most business people can’t grok. It isn’t taught in business school. There are no precedents. Traditional business values seem to be in conflict with the reality of craft’s success.

A long essay could be written about the dynamics of craft brewing’s success. Perhaps even a book outlining the intertwined dynamics and fundamentals that are changing the way and reasons why people go into business for both themselves and their customers.

In very brief fashion, here are a few of my thoughts and observations about why craft brewers are successful and a different breed of business here in the USA.

• Most craft brewers love beer and beer culture; they are passionate about what they do

• Most craft brewers are currently not interested in growing their business only to sell it for lots of money and profit

• Most well established craft brewers entrepreneurs have had other jobs before getting into the craft beer business.

• They wanted a change and sought job satisfaction.

• If they were to sell their successful brewing business, sure they would have lots of money, but then what? Another job? Why do that? They love their job, control over their destiny, what they do and the communities they support. They have achieved their goal of job satisfaction. Why give that up? They have enough money. More money can’t buy the satisfaction they have worked for. Call it being content?

• Job satisfaction trumps most everything else. Do they teach that at business school? Are stock market trends based on job satisfaction? Doing the right thing? – are shareholders who await their return on investment going to tolerate leadership’s preferences?

• Dare I say it, that most American craft brewers have pursued a somewhat different approach to capitalism. People, business writers are still trying to figure this out. Even as they observe with amazement at what is happening, they are still asking “Why?”

• Why aren’t the same dynamics happening in the wine world or in the ice cream, coffee, potato chip, yogurt, baking, chocolate, toothpaste producing worlds? I’m thinking, that perhaps, it’s because there has been a collaborative community of brewers and beer fans that have made the beer business fun and enjoyable. Despite the competition with each other there is a genuine effort by most small and independent craft brewers to value, educate and nurture the entire community of brewers and beer drinkers.

• The continuing consolidation of the large brewing companies and the near monopolization of the beer network creates opportunities for small entrepreneurs to provide for fundamental human needs that go missing with the dynamics of consolidation. Large international companies find it difficult to compete in niche and specialty markets. It clashes with their business culture and their reason to exist. Theirs’ is a different business model. Profits are priority and profits are difficult to achieve with differentiating of beer types and resonating at a local level when you are a giant company. Their strategy of buying out small breweries and eventually shutting them down (as they have consistently done in the past) isn’t so successful – because most craft brewers have different business priorities.

These are some of the reasons I think about. I had these thoughts decades ago as well, but I suppose because my beard was a bit blacker and longer, these thoughts seemed too Utopian to be considered as legitimate business thoughts. But let’s face it, small and independent American craft brewers have really achieved something that no other industry has been able to achieve: Continued success at a small scale and lots of happy and appreciative customer.

Time out

One morning a local highway department crew reaches their job-site and realizes they have forgotten all their shovels. The crew’s foreman radios the office and tells his supervisor the situation.
The supervisor radios back and says, “Don’t worry, we’ll send some shovels…just lean on each other until they arrive.”

A strong young man at the construction site was bragging that he could outdo anyone in a feat of strength. He made a special case of making fun of John, one of the older workmen. After several minutes, John had enough.

“Why don’t you put your money where your mouth is?” he said. “I will bet a week’s wages that I can haul something in a wheelbarrow over to that outbuilding that you won’t be able to wheel back.”
“You’re on, old man,” the braggart replied. “It’s a bet! Let’s see what you got.”

Morris reached out and grabbed the wheelbarrow by the handles. Then, nodding to the young man, he said, “All right. Get in.”

Our weekend Seafood Feature is Fried Calamari w/ Chili Lemon Sauce. $12.95
Soup & Sandwich Special is $11.95.  All hot specials are $15.95, except where noted, and include a serving of soup du jour, chopped, or Caesar salad. 




Fri., Jan. 2

Broccoli Cheddar

Turkey, Bacon & Avocado Club

Apple, Bacon & Chevre Stuffed Pork Loin w/ Mashed Potato & Honey Dill Carrots

Sat., Jan. 3


Florentine Benny

Steak & a Pint. $17.95

Mon., Jan. 5

Creamy Chicken & Pea

Sausage & Bean Chili Pastry

Beef Pot Pie

Tues., Jan. 6


Butter Chicken Pizza. $13.95

Sri Lankan Cod Curry on Basmati

Wed., Jan. 7


Pork n Bacon 3-Cheese Ciabatta

Fried Chicken & Cornbread

Thur., Jan. 8

Beef & Wild Rice

Drunken Chicken Banh Mi

Herb Ricotta Gnocchi w/ Mushroom Cream Sauce

Fri., Jan. 9

Pulled Pork & Bean

Focaccia Club

Sweet Chili Cocoa Rubbed Beef Tenderloin w/ 3 Bean Salad & Sweet Pea Mash. $16.95

Sat., Jan. 10


Adobo Chicken & Maple Bacon Pancakes

Steak & a Pint. $17.95