THE WAKKER WEEKLY – Issue #1253 – Posted on: 02-Feb-2015

Bushwakker News

Our premium wine specials for February are from BC’s Wayne Gretzky Okanagan Wines. The red is The Great Red VQA (merlot, malbec, cabernet, cabernet franc, syrah, petit verdot, mouvedre, gamay noir). The white is The Great White VQA (sauvignon blanc, riesling, pinot grigio, chardonnay, semillon), $8.95 for a glass and $24.95 for a half litre.

Our guest tap now pours the Mikkeller/Brewdog Scottish collaboration – “I Hardcore You” Imperial IPA for $9.95 a pint.  Next up is more DDC Disco Soleil Kumquat IPA followed by Paddock Wood Altered Beast Barrel Aged Strong Ale.

Bushwakker Events

Feb. 2: Monday Night Jazz & Blues. Whiteboy Slim. Canadian award-winning blues duo returns. 8:00 PM

Feb. 4: Wednesday Night Folk. Geoff Smith. Founding member of Saskatoon indie rock country act, Gunner & Smith, delivers a Bushwakker debut solo performance. 9:00 PM.

Feb. 4: Archives Week: Weyburn Mental Hospital – a Historical Look at the Institution from 1921 – 1965. Presented by the Saskatchewan Archives Board as part of Archives Week. The emcee for the event is Frank Korvemaker and readers include Alex DeightonSteve WolfsonJean Freeman and others TBA. This two hour event begins at 7:00 PM. This is the 11th annual Archives Week event showcasing the role that archives and archivists play in preserving and making available Saskatchewan’s documentary heritage. Activities in communities across the province include celebrity reading events, film nights, open houses, exhibits and more.

Feb. 4: Monthly ALES Meeting. If you have been watching or reading the news lately, you will know that the ALES homebrewing club is all about craft beer education; brewing good beer, appreciating good beer and discovering good beer. The club meets on the first Wednesday of the month in our basement clubroom. This month’s topics of presentation include: Hop Growing & Processing and Good Non-Alcoholic Beers. New members are always welcome. Come sit in on a meeting and see for yourself why the ALES have been ranked among the best home brewing clubs in North America. 8:00 PM.

Feb. 6First Firkin Friday. Men in kilts, a piper from The Regina Police Pipes & Drums, a procession throughout the brewpub, involving a small keg, an unsuspecting volunteer keg tapper, possibly a beer-soaked spectacle and 41 litres of special beer created for the occasion. A great longstanding Bushwakker tradition. 5:30 PM.

Feb. 9: Monday Night Jazz & Blues. ’round Midnight. Popular act plays popular jazz featuring lead vocalist, Carl Williams. 8:00 PM.

Feb. 11: Wednesday Night Folk. Tara Dawn & Anna Ray. Eclectic a cappella blues pop act returns for another unique performance. 9:00 PM.

Feb. 14: Valentine’s Day. We’ll have a special Chocolate Lover’s Cheesecake available!

Feb. 16: Monday Night Jazz & Blues. Closed for the holiday. Happy Family Day!

Feb. 18: Wednesday Night Folk. Kory Istace Songwriter’s Circle. Local singer/songwriters share their musical talents. 9:00 PM.

Feb. 23: Monday Night Jazz & Blues Festival Week. Evan Chambers & The Third Alarm kicks off the 21st edition of the Mid-Winter Blues Festival Week with some powerful, rockin’ blues. 8:00 PM.

Feb. 25: Wednesday Night & Blues Festival Week. Call Me Mildy play their great brand of original, soulful blues as part of the Mid-Winter Blues Festival Week. 9:00 PM.

Feb. 26: Last Mountain Distillery Seminar & Tasting. The production of craft breweries is growing in our province. This trend is echoed by the micro-distilleries. Don’t miss this rare opportunity to experience a virtual tour of the Last Mountain Distillery in Lumsden, Saskatchewan with distillery owners, Colin and Meredith Schmidt. Enjoy a sampling of six unique products as well as sample cuts of the distillate right out of the still from every stage of the manufacturing process. 50 tickets will be made available. Only $20 each.

Feb. 28: Annual Saturday Afternoon Free Blues Showcase. The biggest Bushwakker blues event of the year! Held in conjunction with the Regina Delta Blues Society and the 21st Annual Mid-Winter Blues Festival, this year’s line-up of four talented blues acts includes: AZ Paris, Jeff Mertick, Billy & Karen and The Shane Reoch Trio. The event MC will be Jeff “Redbeard” Corbett of 91.3 FM CJTR Regina Community Radio. Be sure to try a slice of Redbeard’s signature Chocolate-Chocolate Cheesecake. 1:00 – 5:00 PM.

An appropriate response to ageism.

Craft Beer Uses 4 Times As Much Barley As Corporate Brew

Tom Philpott Jan 20, 2015

For decades, US beer lovers have denounced corporate-made brew as watered-down swill. Just how diluted is the product peddled by the two enormous dinosaurs that dodder over the US beer market, InBev (maker of Bud) and MillerCoors? In a delicious new report, the US Department of Agriculture has numbers.

Most beers, industrial or craft, get their substance—what experts call body, or mouth feel, as well as any sweet and toasty flavors—from malted barley. (Malting is the process of germinating barley grains, which frees up their sugars for fermentation.) The USDA researchers crunched data on the US barley and beer markets, and found that craft brewers on average use four times more barley per barrel of beer than the giants do.

Which makes craft beer seem like a bit of a bargain. A six-pack of Miller Light retails for about $5.50 in Texas, while typical craft beers go for about $10 per six—not even twice the price for four times the barley (and flavor). (Craft beers also tend to contain much more of the other main ingredient in beer, hops). In essence, Big Beer (like Big Almond) has hit upon a profitable strategy for reselling tap water at a high markup.

Now, one way to look at it is: Isn’t watery beer easier on the environment? You know: Less barley embedded in each beer means less fertilizer for barley production, less pesticides, etc. That’s really a version of an old industry saw—the solution to pollution is dilution. But there’s no evidence that people consume fewer resources per beer-drinking session when they consume corporate beer than they do when they drink craft. Let’s say Person A knocks back four easy-drinking Miller Lites and Person B is satisfied after two malty, substantial Dale’s Pale Ales. The beer snob may have consumed more overall barley, but she has two fewer empties to show for her pleasure. In addition to less energy embedded in fabricating and recycling fewer cans or bottles, that also means less space in trucks, coolers, etc. An environmental case for watered-down beer exists, I guess, but it’s as weak and uninteresting as the resulting beer itself.

At any rate, the report confirms a trend I’ve been writing about for a while (and enjoying even longer): Craft beer is undergoing a boom, even as corporate beer weathers a long, slow decline. Between 1993 and 2013, the researchers find, the amount of beer churned out by craft brewers expanded by a factor of nine, growing by an average rate of nearly 14 percent annually. Corporate swill? Output has dropped by an average of 0.6 percent annually over that period. Craft still accounts for only about 7.8 percent of beer produced the in the US—meaning there’s plenty of room for additional growth.

The researchers conclude that the craft beer renaissance could boost domestic barley production—total US barley acres peaked at about 11 million in 1990 and have since fallen well below 5 million acres. (For comparison, US farmers typically plant about 90 million acres of corn and 80 million acres of soybeans.) About a quarter of US barley is used as animal feed; the great bulk of the rest gets malted for beer. (Malted barley is also used for Scotch-style whiskey, which is made here only in small amounts—our native brown spirit, bourbon, is based mainly on corn.) Overall US malt demand has fallen since the early 1990s as Big Beer has shifted to lighter styles and seen demand for its products drop. But the craft renaissance has begun to offset and could eventually reverse the trend of falling malt demand, the USDA researchers conclude.

Currently, the malted barley industry is global in scope and dominated by a handful of companies, including Cargill. But alongside the craft-brew explosion, small, locally oriented malt houses are springing up nationwide, providing a link between brewers and nearby farmers. And that could be a good thing for the environment. If US farmers incorporated a “small grain” like barley into the dominant corn-soy rotation, it would break insect, disease, and weed cycles, drastically reducing reliance on toxic pesticides, a 2012 Iowa State study found. I’d drink to that.

Time Out; Drunks

Why You Should Never, Ever, Question A Drunk…

I was shopping at the local supermarket where I selected:

A half-gallon of 2% milk
A carton of eggs
A quart of orange juice
A head of lettuce
A 2 lb. can of coffee
A 1 lb. package of bacon

As I was unloading my items on the conveyor belt to check out, a drunk standing behind me watched as I placed the items in front of the cashier. While the cashier was ringing up the purchases, the drunk calmly stated, ‘You must be single.’

I was a bit startled by this proclamation, but I was intrigued by the derelict’s intuition, since I indeed had never found Mr. Right.

I looked at the six items on the belt and saw nothing particularly unusual about my selections that could have tipped off the drunk to my marital status.

Curiosity getting the better of me, I said , ‘Yes you are correct. But how on earth did you know that?’

The drunk replied, ‘Cause you’re ugly.

The bartender asks the guy sitting at the bar, “What’ll you have?”

The guy answers, “A scotch, please.”

The bartender hands him the drink, and says, “That’ll be five dollars,” to which the guy replies, “What are you talking about? I don’t owe you anything for this.”

A lawyer, sitting nearby and overhearing the conversation, then says to the bartender, “You know, he’s got you there. In the original offer, which constitutes a binding contract upon acceptance, there was no stipulation of remuneration.”

The bartender was not impressed, but says to the guy, “Okay, you beat me for a drink. But don’t ever let me catch you in here again.”

The next day, same guy walks into the bar. Bartender says, “What the heck are you doing in here? I can’t believe you’ve got the audacity to come back!”

The guy says, “What are you talking about? I’ve never been in this place in my life!”

The bartender replies, “I’m very sorry, but this is uncanny. You must have a double.”

To which the guy replies, “Thank you. Make it a scotch.”

I met an older woman at a bar last night.

She wasn’t bad for 57, we drank and bullsh*tted a bit, then she asked if I ‘d ever had a mother and daughter threesome?

I said no.

We drank a bit more, then she says that tonight was my lucky night.

I went back to her place.

She put the hall light on and shouted upstairs:

“Mom you still awake?

Our weekend Seafood Feature is Grilled Rockfish on Lentil Risotto w/ Grilled Vegetables. $16.95

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. 30


Japanese Egg Salad Wrap

Jungle Pork Curry

Sat., Jan. 31


Bourbon Meatloaf Muffin w/ A Fried Egg

Steak & a Pint. $17.95

Mon., Feb. 2

Sweet Potato & Chive

Little B’s Chicken Ciabatta

Chipotle Lime Chicken Alfredo

Tues., Feb. 3

Creamy Chicken & Bacon

Margherita Pizza. $13.95

Big Kahuna Burger

Wed., Feb. 4


Smoked Turkey w/ Roasted Red Pepper on French

Grilled Chicken & Veggie Rice Bowl w/ Miso

Thur., Feb. 5

Beef Vegetable

Coriander Chicken Flatbread

Corn Relish Stuffed Pork Chops w/ Saskatchewan Hash & Grilled Beets

Fri., Feb. 6

Lemongrass Chicken

Green Curry Shrimp Wrap

BBQ Flank Bleu Cheese Steak Sandwich. $16.95

Sat., Feb. 7


Buffalo Chicken Poutine. $12.95

Steak & a Pint. $17.95