THE WAKKER WEEKLY – Issue #1312 – Posted on: 21-Mar-2016


Our premium red wine feature for March is Mazzaro Intensita (nero d’avola/nerello mascalese/cabernet sauvignon/merlot) from Sicily, Italy; $8.95 for a glass and $24.95 for a half litre. The white is Michel Torino Cuma Torrentes (certified organic) from Argentina; $6.95 for a glass and $28.95 for a half litre.

Our guest tap is currently pouring Imperial Coconut Porter from Rebellion Brewing in Regina; $8.95 for a pint. Next up is a new offering from the Black Bridge Brewery in Swift Current, their Black Rye IPA. 

Bushwakker head brewer, Mitch Dalrymple is pleased to announce that the first Bushwakker Hop Torpedo beer is now on tap. The Hop Torpedo is a cylindrical shaped device which is filled with hop cones. Beer is then circulated through the hop torpedo in the aging cellar for at least day or two. The use of the Hop Torpedo will enhance hop aroma and complexity without increased hop bitterness. Our Chico IPA is our first Hop Torpedo offering. Mitch is eager to hear your feedback; good, bad or indifferent. Please send your comments to him at

Tickets to our Saturday, April 16 Bushwakker Brewer’s Dinner go on sale Friday, March 18 at 11:00 AM. There will be 120 tickets available and will cost $90 each. This is the signature event of The Bushwakker Brewpub. Typically it sells out in just a few days. Don’t miss this annual event where the talents of our kitchen and brewery staff come together to present something very special. Enjoy a five course meal where each course incorporates beer as an ingredient and each course is served with a unique beer to enhance the flavours of the food. This year’s menu has an added twist; the theme will focus on peppers! Truly one of Regina’s most decadent dining experiences.


Mar. 21: Monday Night Jazz & Blues. THE JAZZ BAND-ITS. The biggest band to ever grace the Bushwakker stage. Over 20 members play big band jazz and swing. 8:00 PM.

Mar. 23: Wednesday Night Folk. THE HUMDINGERS. Veteran Regina musician, Dave Kapp, makes the Bushwakker debut of his latest act featuring three mature gents playing some extremely melancholy country! 9:00 PM.

Mar. 24: Science Pub – edition #30: Banning Bananas From the Great Lakes and Other Great Ideas – Some New Ideas on Communicating About Nuclear Power that Might Help it Save the World! Presented by the University of Regina Faculty of Science and The Bushwakker Brewpub. Our wildly popular monthly Science Pub Series has returned after a ten month hiatus. Things will start off slowly but will potentially develop so that a larger segment of the university will be involved to make the revitalized Science Pub even bigger and better! Enjoy lectures on scientific topics of general interest in our Arizona Room (main floor banquet room) over beer and snacks. The room opens at 5:00 PM and quite often is full by 6:00 PM. Avoid disappointment and come down early for dinner and a pint before the presentation which begins at 7:00 PM. This month’s lecture will be presented by Dr. Neil Alexander, Executive Director at the Sylvia Fedoruk Canadian Centre for Nuclear Innovation in Saskatoon. This lecture discusses how nuclear energy could be making a huge contribution to the battle with climate change but presently no one seems to want to talk about it.  Neil will wade fearlessly into these tempestuous waters to suggest some ideas on how the industry managed to achieve this bizarre situation and what it might do to change it.  On the journey we may learn more than we want to about bananas, something about the contents of Neil’s fridge and of the social ineptitude of young metallurgists. Some of these things may have relevance to the theme.

After a ten month hiatus, Science Pub returns on March 24

Mar. 25: Open at 11:00 AM on Good Friday.

Mar. 28: Monday Night Jazz & Blues. ‘ROUND MIDNIGHT. Popular act plays popular jazz & adult contemporary tunes. 8:00 PM.

Mar. 30: Wednesday Night Folk. RON LOOS. Veteran singer/songwriter/funnyman and acoustic guitar plucker is back to showcase his razor-sharp wit and heartfelt lyrical prowess. 9:00 PM.

Battling Big Beer Part II

San Diego’s brewers strive to define and re-define themselves

By Bruce Glassman    March 10, 2016

Last Sunday, more than 150 people crowded into the bar at Mission Brewery to begin a discussion about their own identity. The group was an energetic mix of brewers, brewery employees, administrators, publicans, media, beer enthusiasts—anyone who has any kind of stake in the world of craft beer. The people had come to talk openly about the two “camps” that have formed in our craft community: the locals who are independent and the locals who have become part of large corporations.

Before the acquisitions of St. Archer and Ballast Point last year (and now the impending arrival of 10 Barrel Brewing owned by AB-InBev), the two camps did not exist. Now, brewers on both sides are struggling to figure out how they can co-exist. In one sense, they’ve all been comrades in arms, sharing best practices, sharing ingredients, doing collaboration brews—working side by side to achieve the same goal, which is to make great beer. In another sense, the folks who now work for large corporations have become distinctly different from their old comrades—they may look, act, and work the same, but now their work has taken on a different meaning (at least to the independents).

The truth is that many people in the brewing community are deeply conflicted. I heard numerous folks stand up and say they didn’t blame owners for giving in to big payouts. (“Hell, if someone offered me a check with all those zeroes on it, I’d take it!” was a common refrain.) Others felt compelled to stand up and testify that they had buddies working at St. Archer and Ballast, and that those people “are still great guys. And they still make great beer.” These sentiments, though nice, belie a deeper struggle—a new kind of struggle that is just now coming to light.

How should “the acquired” be treated by the independents? The most vehement independents have called for complete and utter “excommunication” of companies that are owned by corporations. The moderates are willing to recognize that the acquired still share the fundamental goals and attitudes of the independent craft community and, as such, should be tolerated, if not embraced. The most liberal people feel that there’s room for every type and size of brewery in San Diego, as long as the beer they produce is truly what everyone considers to be “craft.”

The question of what “craft” really means has been debated within the beer community for years. As part of the discussion on Sunday, organizer Cosimo Sorrentino (brewer for Monkey Paw) asked everyone to consider a central principle: “What is the soul of craft?” For many, the idea of “craft” is synonymous with small production; hand-made batches made on non-automated equipment. The Brewers Association applies three criteria to define “craft.” The first is that the brewery should be “small.” But “small” according to the BA, means any company producing 6 million barrels per year or less.

Applying the “size” criteria doesn’t really work when you look at the vast difference between some of the biggest, most successful craft breweries in the country and the majority of others. Boston Beer Company (arguably the first craft brewery in America) now produces upwards of 4 million barrels of beer a year. (Under 3 million barrels per year used to be the Brewers Association production cutoff for being considered “craft,” but that limit was raised to 6 million as Boston Beer approached the original ceiling.) Sierra Nevada’s annual production is north of 1 million barrels. Stone (the 9th largest U.S. craft brewer) produces about 325,000 barrels per year. Those companies all make great craft beer, but they are not small. Not compared to most craft breweries. A great number of San Diego’s breweries are producing fewer than 3,000 barrels per year. Putting a company that produces 4 million barrels in the same category as a company that produces 3,000 seems, in my opinion, to be an inadequate measure for a category.

I do believe that Ballast Point, St. Archer, and 10 Barrel will continue to make what I consider craft-level (highest-quality) beer, they just won’t be craft breweries.

The second criteria the BA uses has to do with “traditional” brewing. Traditional brewing means that a craft brewer uses only “real and traditional ingredients” like malted barley and hops to make beer. Breweries that utilize corn syrups and rice derivatives, for example, would not be considered craft. This is a good criteria to use, but it doesn’t help to define any differences between the independents in San Diego and the non-independents. To my knowledge, all these breweries, regardless of ownership, brew with real, traditional ingredients and they don’t skimp on malts or flavorings just to save money. In this sense, they are all as truly craft as anyone can be.

The third criteria seems, to me, to be the real crux of the matter. The third criteria, according to the BA (and the San Diego Brewers Guild, which basically follows similar guidelines) is that a craft brewery must be majority owned by an independent entity, specifically not by an alcoholic industry member that is not itself a craft brewer. This criteria makes a good deal of sense to me, though—frankly—not for the reasons that most others embrace it. Many people believe a brewery should be stripped of its craft cred for “selling out” and giving in to “corporate greed,” but my issue is not with the company that sells, it’s with the company that buys. I believe that, in order to preserve the true value of the term “craft,” guilds and associations can’t condone the outright purchase of “craft cred” by huge businesses that are far removed from the actual creation of craft beer. To allow this would be to allow the true meaning of “craft” to be weakened and diluted. It would allow multi-billion-dollar corporations to simply buy the craft designation instead of earning it. This potential outcome, understandably, upsets a lot of craft brewers.

Having said all that, I do believe that Ballast Point, St. Archer, and 10 Barrel will continue to make what I consider craft-level (highest-quality) beer, they just won’t be craft breweries (just as many “independent” studios in Hollywood are mostly owned by big studio conglomerates). I would say the same about Goose Island, Golden Road, and Elysian (owned by AB-InBev), Lagunitas (50% owned by Heineken), and Firestone Walker (merged with Duvel). READ MORE


The traffic signal turned yellow, just in front of him. He did the right thing by stopping at the crosswalk, even though he could have beaten the red light by accelerating through the intersection.

The tailgating woman behind him was furious, and she honked her horn and screamed in frustration as she missed her chance to get through the intersection, dropping her cell phone and her makeup.

As she was still ranting, she heard a tap on her window and looked up into the face of a police officer who told her to exit her car with her hands up.

Then he took her to the local police station where she was searched, fingerprinted, photographed and placed in a holding cell.

After a couple of hours, a policeman approached her cell and opened the door.

She was escorted back to the booking desk where the arresting officer was waiting with her personal effects.

He said “I’m very sorry for this mistake. You see, I pulled up behind your car while you were blowing your horn, flipping off the guy in front of you and cussing a blue streak. I noticed the ‘What Would Jesus Do’ bumper sticker, the ‘Choose Life’ license plate holder, the ‘Follow Me To Sunday-School’ bumper sticker and the Christian fish emblem on the trunk, so naturally I assumed that you had stolen the car”.

Our New Fresh Pasta Weekend Feature is Pappardelle Carbonara. $16.95 (Beer Pairing: Stubblejumper Pilsner).

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.



Hot Special

Beer Pairing

Fri., Mar. 18

Asian Beef Rib

Hot Beef Bun w/ Asian Slaw

Chili Rubbed Pork Loin w/ Corn Succotash & Ancho Potato Chips

Kai’s Munich Helles

Sat., Mar. 19


Fresh Mozzarella & Prosciutto Quesadilla w/ Tomato Relish. $13.95

Steak & a Pint. $17.95

Mon., Mar. 21

Chicken Taco

Beef Philly Quesadilla. $12.95

Open-Faced Steak Sandwich w/ Arugula Salad. $16.95

Palliser Porter

Tues., Mar. 22

Cream of Broccoli Cheddar

Prairie Pizza. $13.95

Sriracha Bacon Chicken Burger

Last Mountain Lager

Wed., Mar. 23


Hot Pastrami & Swiss

Salmon en Croute w/ Green Pea Risotto. $16.95

Kai’s Munich Helles

Thur., Mar. 24

Cheesy Pepper Pot

Cajun Chicken Ciabatta

Sticky Ginger Ribs w/ Veggie Spring Rolls & Fried Rice

Chico IPA

Fri., Mar. 25

Cream of Wild Mushroom

Spicy Beef Taco Bowl. $13.95

Prime Rib Stuffed Yorkies w/ Warm Potato Salad

Regina Pale Ale

Sat., Mar. 26


Chicken Burrito

Steak & a Pint. $17.95