THE WAKKER WEEKLY – Issue #1365 – Posted on: 27-Mar-2017


Our guest tap is currently pouring the “Blame it on the Grain” Vanilla Stout from Regina’s Malty National Brewing; $7.95 for a pint and $5.95 for a half pint. Up next is a Dry-Hopped Saison from Black Bridge Brewery in Swift Current.

Our very popular premium wines for March are from the Henry of Pelham Winery in Ontario. The red is a Baco Noir VQA and the white is a Sauvignon Blanc VQA; $7.50 for a glass and $21.95 for a half litre.

The Bushwakker has been nominated in 19 categories in the 2017 Prairie Dog “Best of Food” Regina reader’s poll. Please visit and cast your vote. Our nominated categories for Best in Regina include; salads, soups, local fries, burgers, veggie burgers, fish & chips, desserts, gourmet pizzas, beer menu, nachos, wings as well as best place to argue about politics, best lunch restaurant, best restaurant for a party, best scene, best downtown/central pub, best chef (Mike Monette), best bartender (Troy Bleich) and best pub/lounge server (Cheryl Tovey.) We thank you for your continued enthusiasm and support!

Our Dungarvon Irish Red Ale is available for growler fills at the Quance Street SLGA store in Regina for the month of March. Three other new Saskatchewan brewed beers are also available. Be sure to support this SLGA pilot program and help grow Saskatchewan craft beer.

Tickets to the April 22nd Bushwakker Brewer’s Dinner will go on sale Sunday, March 26th at noon sharp! The theme of this year’s five-course decadent dining experience will focus on local Saskatchewan ingredients. Only 100 “Savour Saskatchewan” Brewer’s Dinner tickets will be made available. Don’t miss our biggest culinary/brewing event of the year! Tickets are $85 each. This year’s menu is as follows:

COURSE ONE: Saskatchewan Charcuterie Plate
What a start! House-made pancetta, cured duck, bison stout summer sausage, cheeses, soda & sourdough beer breads and Munich Helles mustard!
Prepared with: Pickard’s Oatmeal Cream Stout & Kai’s Munich Helles
Served with: Stubblejumper Pilsner

COURSE TWO: The Bock Hock 
Pork hocks braised in Bock and served with the braising jus, oyster mushrooms, pearl onions and micro-greens.
Prepared with: Baron Bock
Served with: Chinook ESB

COURSE THREE: Blood Orange Pickerel Cheek Salad
Crispy Blood Orange Blonde Ale marinated pickerel cheeks with arugula greens, shaved fennel, tomatoes, blood orange segments and grated cured egg yolk with IPA vinaigrette.
Prepared with: Blood Orange Blonde & Chico IPA
Served with: Kai’s Munich Helles

COURSE FOUR: Sodbuster Bison
The star of the show! Pan seared bison tenderloin with a green peppercorn brown ale demi-glaze, roasted winter root vegetables and fingerling potatoes.
Prepared with: Sodbuster Brown Ale
Served with: Pickard’s Oatmeal Cream Stout

COURSE FIVE: Waffle Ice Cream Sandwich
A delicious end to the evening! Pistachio ice cream in a silver dollar Saskatoon berry waffle sandwich drizzled with Blackberry Mead syrup. Finished with berries and brewer’s malt sponge toffee.
Prepared with: Blackberry Mead & sweet brewer’s wort
Served with: Blackberry Mead!!!

New Hours of Operation. Monday to Thursday hours are now 11:00 AM to midnight and Friday and Saturday hours are 11:00 AM to 1:00 AM. Sunday hours remain unchanged at 12:00 PM to 9:00 PM.

Bushwakker Sundays just got even better! Enjoy our Sunday Steak & Eggs Feature for only $15.95


Mar. 25: Sask Sampler. Our biggest folk music event of the year! A full evening of top-notch Saskatchewan music! Up-and-coming folk artists from across the province strut their stuff, vying for a spot on The Regina Folk Festival, Ness Creek Music Festival and Gateway Music Festival stages. This year’s line-up includes: Scott Richmond, Denise Valle, The Wolfe, Government Town, In With the Old and The Garrys. Cover charge in effect. 7:30 PM.

Mar. 26: Tickets to our April 22nd Annual Bushwakker Brewer’s Dinner go on sale at noon sharp! Only 100 tickets will be made available. $85 each.

Mar. 27: Monday Night Jazz & Blues. The Jazz Band-Its. The biggest band to ever grace the Bushwakker stage plays big band, jazz and swing. 8 PM.

Mar. 29: Wednesday Night Folk. A Storry with Hughes. Veteran guitarmen, Billy Hughes and Jeff Storry return. 8:00 PM.

Apr. 3: Monday Night Jazz & Blues. AZ Paris. A return engagement from this rockin’ blues trio. 8:00 PM.

Apr. 5: Monthly ALES Meeting.  The ALES club will be preparing to host one of the largest homebrewing competitions in the nation from April 17 to 22. Last year’s ALES Open drew over 750 beer entries from coast to coast! Our annual Bushwakker Brewer’s Dinner plays a role in this national beer celebration. In addition to discussing competition execution strategies, the club will also be presenting topics of discussion concerning; Specialty IPA, Hop Aroma and Single Hopped Beer. Meetings are held in the Bushwakker basement clubroom and start at 8:00 PM. New members are always welcome!

Apr. 5: Wednesday Night Folk. Ron Loos. Veteran guitar plucker and “insightful” lyricist returns. 8:00 PM.

Apr. 7: First Firkin Friday. Enjoy the pomp and circumstance of this long-time Bushwakker monthly tradition. A small keg of special ale is carried throughout the pub in a procession lead by a piper from the Regina Police Services Pipes & Drums. A volunteer is selected to wield the handmade wooden maul affectionately named, The Mighty Firkin Wakker, and attempt to tap the firkin in one mighty blow. This suds-soaking experience takes place at 5:30 PM.

Apr. 10: Monday Night Jazz & Blues. ‘Round Midnight. Veteran Regina act plays jazz classics. 8:00 PM.

Apr. 12: Wednesday Night Folk – SPECIAL EDITION. Redbeard’s 60th Birthday Bash. Join Regina’s #1 live music ambassador in this very significant birthday celebration. The event kicks off early with the tapping of special keg of Sexagenarian Kraken Black Spiced Rum Redbeard Ale at 6:30 PM. Four great local live acts then take the stage including: Kara Golemba, Dan Crozier, Lexy Desjarlais and Terraplane. A Redbeard Very Chocolate Birthday Cheesecake will also be available. Be sure to enter the Redbeard Voice Impression Contest and perhaps win a prize for Vintage Vinyl.
Apr. 13: Cheryl’s 25th Anniversary Bushwakker Bash. That’s right! Bushwakker floor manager and multi-award winning server, Cheryl Tovey is celebrating a quarter century of serving up super suds and fine pub grub! Come join Cheryl in indulging in everything she loves. Live blues acts, Pop’s pizza and wing features and of course, beer! Cheryl will tap a special firkin of X-Tra Malty Baron Bock. She loves malty beers and this special firkin will be another first for the Bushwakker brewery. Plan to arrive early! Cheryl kicks off the evening by tapping the firkin at 5:30 PM.

Using Craft Beer as a Vehicle for Good

Will McGough

Craft beer pioneers had a clear vision: to serve a better, more full-flavored beer. That goal drove Boston Beer’s Jim Koch and Brooklyn Brewery’s Steve Hindy and countless others to persevere through ups and downs in a new and emerging market of beer drinkers.

Beyond creating a better product, many craft brewers use their small businesses as a vehicle for change. Small and independent craft brewers made more than $71 million in charitable contributions in 2014, according to the Brewers Association,’s parent organization, and you can find endless examples of breweries giving back to their communities.

But what you don’t always see are individual efforts to use craft beer as a tool, as a way of funding and supporting specific causes related to philanthropy. It goes beyond donating kegs or a portion of beer sales to charity from time to time. Brewers and craft beer-related businesses are literally harnessing craft beer’s popularity for good in a way we haven’t seen before. 

Harnessing Craft Beer to Serve a Greater Good 

Ex Novo Brewing became the country’s first nonprofit craft brewery when it opened in Portland in 2014. On the surface, it looks like a normal brewery, and a well-oiled one at that with a 16-beer portfolio and a thorough food component, including dessert and brunch items. But any dough that comes through those doors is immediately sent back out. Ex Novo partners with four local charities, donating all its profits to them. Founder Joel Gregory called the brewery “a permanent fundraiser to support causes.”

“Part of our mission statement from the get go was to support those who serve their country and their community,” Ryan said.

Home of the Brave Brewing in Honolulu, which we featured back in December for the 75th Anniversary of Pearl Harbor, brews beers in a one – barrel  system in the back of a World War II museum, serving it up 1942-style in its hidden speakeasy. Owner Glen Tomlinson sums up the method of using craft beer as a liaison perfectly.

“World War II is ancient history to young people nowadays, so if beer needs to be the bridge to bring them in, so be it. When younger guests come to the speakeasy and I’m able to share some of these stories, they are blown away,” Tomlinson said. “Add a craft beer that’s brewed downstairs… It’s been a winning combination.”

In Kailua, Hawaii, Tim and Holly Veling have taken to craft beer as a way to fund their nonprofit, the ONEninetynine Initiative. They came up with the concept of Grace in Growlers, a craft beer tasting room that serves up to 36-ounces per visit and sells growlers to go, including many members of the BA. The concept of Grace in Growlers was developed in the same vein as Ex Novo, yet the two models have stark differences. Ex Novo is a nonprofit brewery that donates its profits to external organizations. Grace in Growlers is a for-profit tasting room that donates its profits to its own nonprofit.

“Sometimes people [we meet here at the tasting room] will come on a Saturday to help with our [nonprofit], and then they’re back in here drinking beer again the next night,” Tim said. “Which is the most amazing thing. It’s exactly what we’re trying to do here.”

Good Beer Is Still the Top Priority

Don’t get these small business owners wrong: even though giving back is part of their mission, selling and making great beer is still the top priority.

One thing that everyone who we talked to for this article expressed was a proper set of checks and balances and transparency that ensures their motivations are not misconstrued. Grace in Growlers has the aforementioned 36-ounce limit per visit, for example, and Ex Novo decided to become a nonprofit mainly because they liked the idea of a board with multiple members.

Gregory said he receives calls from people for advice on how to start their own nonprofit brewery. He speaks with them about the pluses and minuses of becoming a nonprofit and advises them on which structure might be best for them. But he has one underlying piece of advice for anyone who might want to start a business with the same idea: Regardless of the purpose or mission, regardless of the organization, focus on the beer first and foremost.

“Maybe someone will come in for the first time and get excited about the mission and giving back, but if it’s mediocre beer, then they won’t come back,” said Gregory. “So beer has always been the focus for us because people come back for the beer.”

It’s good to hear Gregory say that. Good beer is something we can all get behind.


A football coach of an all Redneck team walked into the locker room before a game, looked over to his star player and said, “I’m not supposed to let you play since you failed math, but we need you in there. So what I have to do is ask you a math question, if you get it right, you can play.”
The player agreed, and the coach looked into his eyes intently and asks, “Okay, now concentrate… what is two plus two?”
The player thought for a moment and then he answered, “Four?”
“Four?!?” the coach exclaimed, excited that he got it right.
At that, all the other players on the team began screaming, “Come on coach, give him another chance!”

Weekend Feature: Elk Burger. $17.95

Soup & Sandwich Special is $12.95.  All hot specials are $15.95, except where noted, & include a serving of soup du jour, house, or Caesar salad.




Hot Special

Beer Pairing

Fri., Mar. 24

Chicken & Mushroom

Black Forest Ham & Turkey Croissant

Stuffed Striploin w/ Aged Cheddar Mash. $16.95

Sodbuster Brown Ale

Sat. Mar. 25


Breakfast Burrito

Steak & a Pint. $18.95 

Sun. Mar. 26


Steak & Eggs. $15.95

Steak & a Pint. $18.95

Mon., Mar. 27

Chunky Beef & Potato

Cheesy Denver

Blackened Steak Sandwich w/ Spinach Salad. $17.95

Palliser Porter

Tues., Mar. 28

Potato Bacon

Smoked Salmon Pizza. $14.95

Vegetable Crepes w/ Tarragon Cream Sauce

Dungarvon Irish Red Ale

Wed., Mar. 29

Cream of Tomato & Basil

Classic Clubhouse

Spaghetti & Meatballs

Last Mountain Lager

Thur., Mar. 30

Chicken Leek

Pulled Pork Kaiser

Chicken Neptune w/ Multigrain Rice & Chef’s Veg. $17.95

Stubblejumper Pilsner

Fri., Mar. 31

Curried Sweet Potato

Dagwood Wrap

Baked Ham w/ Scalloped Potato & Chef’s Veg

Sodbuster Brown Ale

Sat. Apr. 1


Brunch Special. $13.95

Steak & a Pint. $18.95 

Sun. Apr. 2


Steak & Eggs. $15.95

Steak & a Pint. $18.95