THE WAKKER WEEKLY – Issue #1370 – Posted on: 01-May-2017


Our guest tap is currently pouring the Golden Ticket Belgian Blonde Ale from 9 Mile Legacy Brewing in Saskatoon. $7.95 for a pint and $5.95 for a half pint. Next up is “Muggle-bot” Pale Ale from Regina’s Malty National Brewing. This is their beloved Magic Robot recipe with Mosaic hops taking the place of Citra.

Our premium red wine for May is Mezzomondo Negroamaro from Italy: $6.50 for a glass and $16.95 for a half litre. The white is Caliterra Reserva Sauvignon Blanc from Chili: $7.50 for a glass and $19.95 for a half litre.

Our southern German-style Stubblejumper Pils is available for growler fills at the Quance Street SLGA store in Regina for the month of May. Three other new Saskatchewan brewed beers are also available. Be sure to support this SLGA pilot program and help grow Saskatchewan craft beer.

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.

Our limited edition commemorative brew honouring William Shatner will be released on Friday, May 5th at 5:30.
A very “special” person just may be stopping by to tap the firkin!


May 1: Monday Night Jazz & Blues. The Ministry of Groove. 1970’s jazz funk and beyond. 8:00 PM.

May 3: Monthly ALES Meeting. After conducting yet another successful ALES Open national homebrewing competition, one of Canada’s most respected clubs gets right back into their regular schedule. This month’s presentation topics include; Ciders, Making Cider and Brew Day Efficiency/Green Brewing. Meetings are held on the first Wednesday of the month in the Bushwakker basement clubroom and begin at 8:00 PM. New members are always welcome.

May 3: Wednesday Night Folk. Spring Spectacular Singer/Songwriter ShowcaseNeil Child leads this evening showcasing veteran and up-and-coming local musicians including; Trent Leggott, Regan Hinchcliffe, Tom Douglas, Mark Wilson, Cory Baldwin, Devon Floyd and more. 8:00 PM.

May 5First Firkin Friday. William Shatner is in town this weekend and we will be releasing a special brew in his honour. The Tartan Kiss is a rich stout which pays homage to William’s Montreal birthplace by incorporating special imported dark maple syrup from Quebec as well as Macallan single malt scotch, oak and La Gardin Chateauneuf du Pape French red wine. Only 500 bottles of this one-time offering will be produced and a few kegs will be available on tap. Mr. Shatner has visited the Bushwakker previously to enjoy our 20th anniversary brew, The Tartan Tzar. He has also tried our 25th anniversary ale, The Revenge of the Tartan Tzar and stated, “This could be the best beer and the best single malt I have ever tasted.” A firkin of The Tartan Kiss will be tapped at 5:30 to officially launch our third offering in the Tartan Series and a “very special” person has expressed interest in participating in the ceremony if time allows! Hmmmm…sorry, but we can’t tell you who!

May 8: Monday Night Jazz & Blues. Christie-Anne AbouChakra. Powerhouse jazz vocalist returns with a trio! 8:00 PM.

May 10: Wednesday Night Folk. The Empire Associates.  An encore performance from this powerful husband and wife duo. 8:00 PM.

May 15: Monday Night Jazz & Blues. Call Me Mildy. Blues/rock, slide & harmonica blues peppered with reggae-laden melodies. 8:00 PM.

May 17: Wednesday Night Folk. The Accomplice. Innovative one-man band delivers Grammy recognizable rock songs. 8:00 PM.

May 18: Health Science Pub. Climate Change & Human Health: Bugs, Floods & Social Inequality. Final Science Pub Series presentation of the fifth incredible season! 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 Amber Fletcher, Sociology and Social Studies, University of Regina and Mel Hart, Biology, University of Regina. Climate change is real and its impacts are beginning to be felt. Some of those impacts will directly affect human health. Diseases previously contained to specific locations such as tropical rain forests will spread into new environments with some consequences that can be predicted and some that likely can not. The frequency and location of “natural disasters” like floods, drought and wild fire will change. Protecting human health in the face of these changes is a complex and multifaceted task. It is made more complex by the fact that these events will impact different social groups in different ways. The two speakers will explore the science and social science of both what challenges climate change poses for human health and how we might think about society’s response.

May 19: ANNUAL SCREAMIN’ MOSQUITO CHILI BEER RELEASE. Our hot pepper-infused blonde ale makes its annual return this weekend. We have partnered with local businessman, Tony Matharu at the India Food Centre in Regina to provide a selection of fresh spicy peppers that will showcase their unique flavours in addition to varying degrees of heat. The first pepper offering will a nice, easy introduction to the style and is one of our most popular offerings – the classic Serrano Pepper! Hurts so good!

May 19, 20 & 21: MAY LONG WEEKEND KEG EVENT. What better way to celebrate the year’s first warm long weekend than with a Bushwakker keg? Receive free ice, cups, coasters and the use of a keg chiller tub with any May long weekend keg order. Four sizes of kegs are available for any gathering big or small.

May 20: THE 2nd POET LAUREATE’S POETRY & A PINT PRESENTATION. The Saskatchewan Poet Laureate Program was the first provincial program of its kind in Canada. The Saskatchewan Arts Board, Saskatchewan Book Awards, and the Saskatchewan Writers’ Guild are partners in the program, which is under the patronage of the Lieutenant Governor. Enjoy a Saturday afternoon of poetry readings from some of Regina and area’s established and up-and-coming writers including: Brenda Schmidt (New Poet Laureate of Saskatchewan), Anne McDonald, Bruce Rice, Carle Steel, Dave Sealy and Nathan Mader. Perhaps enjoy a slice of our special Chocolate Muse Cheesecake. One of our most “challenging” cheesecakes ever! 3:00 PM – 4:00 PM.

May 21: Closed For the Holiday. Happy Victoria Day!

Inflight beer: How Brewers Make Craft Beers for High Altitude 

By Kate Springer, CNN

Beer enthusiasts know better than to board an airplane with high expectations.

After all, inflight offerings are usually limited to mass-produced beers like Budweiser, Carlsberg or Tsing Tao.

But a few airlines are pouring some love into onboard beer experiences.

Kicking off the movement, Scandinavian Airlines (SAS) teamed up with Danish brewer Mikkeller in 2014. Since then, the airline has introduced a dozen specialty beers on routes around the world.

Meanwhile, Dutch airline KLM worked with Heineken last year to serve inflight draft beer in business class, after developing a new technology that uses pressure to pump beer, as carbon dioxide is too dangerous to bring onto an aircraft.

The latest to join the fold is Hong Kong-based Cathay Pacific. The airline collaborated with Hong Kong Brew Co. to develop its new Betsy Beer, now available in premier cabins on select Hong Kong-UK flights.

Named after the airline’s first plane — a 1940s Douglas DC-3 — Betsy is an unfiltered wheat made with pilsner, featuring Hong Kong honey, longan (or dragon eye) fruit and English Fuggle hops.

The result is light and fresh, just a tad sweeter than your average wheat beer. Overall, it’s an easy ale that’s unlikely to offend anyone.

To bring Betsy Beer to life, Cathay Pacific enlisted Hong Kong’s oldest craft brewer, Hong Kong Brew Co.

Hong Kong Brew Co. “is very artisanal and pays much more attention to quality over quantity,” says Priscilla Chok, marketing manager at Cathay Pacific. “Light ales are well received in Hong Kong so we went in this direction.”

To nail down the recipe, Cathay Pacific invited local beer specialists, restaurateurs, frequent fliers and cabin crew members to weigh in.

A panel taste-tested 12 different ingredients in combination with the wheat-based beer.

“The honey was the obvious addition as this helps to reduce the hop bitterness which is accentuated (in flight),” says Toby Cooper, founder of the Hong Kong Craft Beer Association, one of the nine panelists.

“The Fuggle hops give nice earthiness and the longan fruit sits nicely in the background. We discounted using tea quite quickly as we didn’t feel anything with tannins would help.””

Beer at 35,000 feet

While beer enthusiasts may appreciate such artisanal offerings, there’s much more to brewing beer for an airplane’s microclimate than meets the eye. Cabin conditions such as pressure, oxygen and humidity can dramatically affect taste.

With just 6-10% humidity at 35,000 feet, a long-haul flight is drier than many deserts. It’s no surprise that nasal passages dry up and aromas are stifled.
And while salty and sweet flavors seem suppressed, bitter flavors tend to go into overdrive.

“In an airplane environment, you lose anywhere from 15-30% of your sense of taste and smell,” explains Nik Loukas, a travel industry veteran and founder of airline dining website Inflight Feed.

To balance bitterness and sweetness and amp up aroma, brewing beer for the air required a new strategy.

“The place where [the beer] is most different is that the beer has about 10% carbonation. That’s to push the aroma and counteract the numbing of the senses you get inflight. This makes the beer livelier on the tongue,” says Devin Kimble, director of Hong Kong Beer Co.

“Fuggle hops also enhanced the aroma. These hops are very much known for their herbaceous and floral qualities — they really complement the other two ingredients [honey and longan].”


A man enters a barber shop for a shave. While the barber is foaming him up, he mentions the problems he has getting a close shave around the cheeks.
“I have just the thing,” says the barber taking a small wooden ball from a nearby drawer.  “Just place this between your cheek and gum.”
The client places the ball in his mouth and the barber proceeds with the closest shave the man has ever experienced.  After a few strokes the client asks in garbled speech.
“And what if I swallow it?”
“No problem,” says the barber. “Just bring it back tomorrow like everyone else does.”

This Weeks Daily Features

Weekend Feature: Bison Medallions w/ Peppercorn Sauce, Roasted Fingerling Potatoes & Chef’s Veg. $19.95

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., Apr. 28

Beef & Tomato Stew

Cuban Pork Bap

Italian Tasting Platter

Regina Pale Ale

Sat., Apr. 29


Spinach & Feta Stuffed Omelet

Steak & a Pint. $18.95

Sun., Apr. 30


Spinach & Feta Stuffed Omelet

Steak & a Pint. $18.95

Mon., May 1

Cream of Vegetable

Roast Beef & Cheddar on Whole Wheat

Jerk Chicken & Mango Salad

Stubblejumper Pilsner

Tues., May 2

Beef Barley

Samosa Calzone. $13.95

Medley of Seafood on Rice Pilaf

Northern Lights Lager

Wed., May 3

Roasted Red Pepper Bisque

Chicken Parmesan

Beef Cannelloni

Regina Pale Ale

Thur., May 4

Cream of Mushroom

Grilled Cheese Pizza

German Pork Hock w/ Red Cabbage & Spaetzle

Sodbuster Brown Ale

Fri., May 5

Chicken Tortilla

The Shanewich

Baked Salmon w/ Maple Mustard Glaze

Bombay IPA

Sat., May 6


Scrambled Egg & Smoked Salmon Croissant

Steak & a Pint. $18.95

Sun., May 7


Scrambled Egg & Smoked Salmon Croissant

Steak & a Pint. $18.95