THE WAKKER WEEKLY – Issue # 1406


THE WAKKER WEEKLY – Issue #1406 – Posted on: 08-Jan-2018


NEWS FROM THE BUSHWAKKER BREWERY. Bushwakker head brewer, MICHAEL GAETZ, reports the big malty Scottish Ale, MACGREGOR’S WEE HEAVY, is now back on tap and in our offsale! We only see this Bushwakker anniversary brew once every two years! Hopheads will be happy to learn that another batch of SASKADIAN BLACK IPA has been brewed. The BUSHVAR CZECH PILS has seen favourable extensive aging in our beer cellar and will come on tap following the NORTHERN STRONG LAGER. Our newest fruit beer offering, BLACKBERRY STOUT, will be coming soon! The final tank of our famous BLACKBERRY MEAD is on tap! Enjoy while quantities last. We are receiving very positive feedback indicating this is one of our best mead batches in years!

Our guest tap is currently pouring the Mosaic Smash IPA from Regina’s Pile O’ Bones Brewing. Next up is the Toffee Five chocolate toffee porter from Prairie Sun Brewing in Saskatoon followed by the Uno IPA from Black Bridge Brewing in Swift Current.

Our premium wines for January are the TWIST OF FATE wines from the Okanagan. The red is a Malbec/Merlot and the white is a Pinot Grigio/Chardonnay. Both are $6.95 for a glass and $16.95 for a half litre.

Our DUNGARVON IRISH RED ALE is now available for growler fills at the Quance Street SLGA store in Regina. Three other fine Saskatchewan craft beers are also available. Enjoy them for a limited time!

Congratulations to our contest winner, CAROLYN GRAY! After enjoying our wildly popular NOTHING FOR NEW YEAR’S 12 non-event, Carolyn and one lucky friend headed off to the sold out DEAD SOUTH show at Casino Regina! Thank you to everyone for making a reservation and entering our contest draw. Special thanks to CJTR 91.3FM Regina Community Radio.

Bushwakker Prime Rib Weekends Return! Back by popular demand! Our melt-in-your-mouth, low-and-slow roasted prime rib dinners with jumbo Yorkshire pudding have returned. And Sunday suppers just got a whole lot better at the Bushwakker! Choose from either an 8 oz. or a 10 oz. cut. Prime rib is definitely one of Bushwakker executive chef Mike’s specialties.


Jan. 5: FIRST FRIKIN FRIDAY. Kick off your new year with a “bang!” Enjoy the pomp and circumstance of this long-standing Bushwakker monthly tradition. A keg of special beer is paraded throughout the brewpub in a procession led by a piper from The Regina Police Service Pipes & Drums. A volunteer is selected to wield the handmade wooden maul affectionately called The Mighty Firkin Wakker and attempt to tap the firkin in one mighty blow at 5:30 PM. January will be a very special month for Bushwakker firkin lovers. You will have the chance to compare two versions of our MacGregor’s Wee Heavy Scottish Ale. Today’s version will be “enhanced” with the peaty character of the Bowmore 12 Year single malt scotch while the January 27th Robbie Burns Birthday firkin of Wee Heavy will be infused with the more subtle Robert Burns Single Malt from the Isle of Aaran Scottish distillery.

Jan. 8: Monday Jazz & Blues. THE JAZZ BAND-ITS. The largest band to ever grace the Bushwakker stage plays big band, jazz and swing. 8:00 PM.

Jan. 10: Wednesday Night Folk – special editionTHE EMPIRE ASSOCIATES. Powerful husband and wife duo return for an encore performance. A large canvas will be set up by the stage that night and a painting will be created before your very eyes by Birthing Artists. Birthing Artists is a creative self-development company owned and operated by Amy Dawn S.  Still in its “birthing phases”, Amy’s vision is to bring artists, entrepreneurs and humans together to raise their creative potential. A
small group of students and artists from Birthing Artists Academy featuring: Cristian Barreno,Charlotte Hauk, Christine Mazenc, Laura Stark and Amy Dawns will be collaborating a live painting while being inspired by the Empire Associates and the life of Bev Robertson. The finished piece will be available for silent auction and 100% of the proceeds will be generously given to the Allan Blair Cancer Center in Regina. Please join us and experience live art in celebration of loved ones and of life. 8:00 PM.

Jan. 15: Monday Night Jazz & Blues. A STORRY WITH HUGHES. Talented rockin’ acoustic blues duo featuring Jeff Storry and Billy Hughes. 8:00 PM.

Jan. 17: Wednesday Night Folk. THE RED WAGON GYPSIES. An unplugged a cappella/acoustic blend of sister-like harmonies. 8:00 PM.

Jan. 18: SCIENCE PUBThe Mysteries of Proxima Centauri. Our wildly popular Science Pub Series has returned for a sixth 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 Dr. Martin Beech, Adjunct Professor, Campion College, University of Regina.

Jan. 22: Monday Night Jazz & Blues. THE MINISTRY OF GROOVE.  1970’S jazz funk and beyond. Love those horns! 8:00 PM.

Jan. 24: Wednesday Night Folk. WINTER SINGER/SONGWRITER SHOWCASE. Hear over a half dozen veteran and up-and-coming local artists including: Ben Sefton, Devon Floyd, Jay Greenman, Regan Hinchcliffe, Tom Douglas, Trent Leggott & Neil Child. 8:00 PM.

Jan 26 & 27: BEER BACON BANDS. If you enjoy beer and great live music then don’t miss out on one of the biggest parties of the winter! Three of the greatest things in life rolled up into one sudsy, salty night – a beer fest, a bacon fest and a music festival all in one! Be sure to stop by the Bushwakker booth and try this year’s festival offerings! 7:00 – 11:00 PM.

Jan 27: BUSHWAKKER 27th/ROBERT BURNS 259th BIRTHDAY BASH. Join us as we celebrate over a quarter century of award-winning beer and pub cuisine and Scotland’s favourite son, Robbie Burns. Live rollicking reels with The Tilted Kilts and The Regina Police Services Pipes & Drums, highland dancing, FREE HAGGIS, neeps and birthday cake, the tapping of the Scottish birthday firkin containing our MacGregor’s Wee Heavy infused with Robert Burns Single Malt whiskey from the Isle of Arran Scottish distillery, plus Burns poetry and historical overview from Saskatchewan author and playwright, Ken Mitchell. A great way to shake those January blahs. The dance floor will be open! $5 cover charge in effect. 6:00 PM.

Jan. 29: Monday Night Jazz & Blues. JEFF MERTICK. Veteran blues act returns with his richly inspired New Orleans style of soul and blues. 8:00 PM.

Jan. 31: Wednesday Night Folk. LEXY DESJARLAIS. Bushwakker’s own bartender, server and talented guitar diva returns for an encore performance. 8:00 PM

The North American Guild of Beer Writers honoured beer journalists at a ceremony during Great American Beer Festival week. The guild recognized three articles. Andy Sparhawk took 1st Place in Beer Criticism and Commentary for his article exploring sour beers in American craft brewing.

A Sour Beer Pickle: Can American Brewers Better Define this Beer Style?

I’ve had many ah-ha/ awe-inspiring/ pee-my-pants-just-a-little craft beer moments, but one of my fondest memories was the first time I discovered New Belgium’s La Folie. I can remember the Colorado sun shining through the skylight of the Ft. Collins brewery’s Liquid Center, striking the taster-sized glass and causing the strawberry-hued beer to shimmer. The taste was unlike anything I had experienced before. For years after I would zealously describe the beer’s experience as if one crammed a heaping handful of sour patch kids in their mouth and then got punched in the jaw; only in the most exhilarating way possible, like if you were a UFC fighter and getting punched in the mouth was your jam and you fed off of it. Hit me again! I said hit meeee!

The beer was a complete anomaly back then. The purposeful introduction of souring bacteria and unconventional yeast deemed too risky for breweries; cross-contamination of these new cultures into the brewhouse could spell doom to the business. There were few other opportunities to try sour beers, especially from American craft brewers. Not so today.

Sour beer, the broad categorization of which is now worth a quality-controlled risk driven by the consumer’s desire for the funkier, the complex-ier, the sour-ier. The popularity of these styles, not just by consumers, but by beer-loving brewers is obvious. How do you pack 2,000 brewers into a 1,000 seat room during the Craft Brewers Conference? Put together a panel of sour authorities, sprinkle in a brewer or two from Belgium, and get the eff out of the way. Even today, my mother-in-law asks where to score a couple bottles of Red Poppy for cards night with her gal-pals.

The explosion in breweries producing sours is a blessing or curse depending on whom you ask. The general term “sour” carries with it much potential for the consumer and brewery but does little to provide context for how the beer was produced, making it a crap-shoot on what consumers think they are ordering. The variety of beers marketed as sour range quite widely in production methods, production time and cost to produce. This is not to say that a two-week, stainless-steel, mixed-fermented gose can’t be every bit as mind-blowing as a beer spontaneously inoculated by native yeast spores floating in on a cool fall evening’s breeze, transforming wort into a multi-layered masterpiece in an oaken barrel over the course of months or even years. They are both sour beers, both potentially memorable beer experiences, but not the same type of beer and definitely not the same investment or price tag. We need to go beyond calling or categorizing any beer with a bit of acidity a “sour beer.” How do we do it?

Sour ≠ IPA
Sour does not equal IPA. The craft beer world knows how to handle the broad category of IPAs. Double, triple or session IPAs; red, white or black IPAs; fruit, hazy or yes, even sour IPAs all have a single discernible base style as an anchor.

A Sour Beer Pickle: Can American Brewers Better Define this Beer Style? While the term sour is apt for any beer with a wide range of acidic character, it fails to fully explain the difference between two beers with “sour” on the label. Lembeek, Leipzig and Berlin all have beers that are listed under the sour side of a beer menu. Lambic/gueuze, gose and Berliner-style Weisse really have little in common with the exception of the wild, spontaneously activated, souring and funkifying organisms, all which likely bear no resemblance genetically to anything the other regions have. Sour beers did not originate in a single geographic area the way the United Kingdom is credited for India Pale Ale, traditionally, or U.S. craft brewers claim the style’s contemporary revival.

That’s a pickle for those struggling to provide context to these acidified ales without pigeon-holing or stunting the creativity that is so important to small and independent craft brewers or hindering the breweries’ marketing department’s job to move cases.

When you look at it that way, we’re lucky we have the term IPA to describe anything that is strongly hop-forward or bitter. Bitter beer is not all the rage; IPA is. It is that identifiable base style, which many believe is needed for sours. With 5,000 craft breweries in the U.S., many of them making very different sour beers, how do we categorize them while showing cultural and geographical reverence, but also offering easily understandable cues to educate the consumer? It’s a pickle alright — a sour beer pickle. READ MORE

TIME OUT  – The Wine Taster

At a wine merchant, the regular taster died and the director started looking for a new one to hire.
A drunkard with a ragged, dirty look came in to apply for the position.
The director of the winery wondered how to send him away.
He gave him a glass to drink. The drunk tried it and said:
“It’s a Muscat, three years old, grown on a north slope, matured in steel containers.  Low grade, but acceptable.”
“That’s correct”, said the boss.
Another glass….
“It’s a cabernet, eight years old, a south-western slope, oak barrels, matured at 8 degrees.  Requires three more years for finest results.”
A third glass…
”It’s a pinot blanc champagne, high grade and exclusive,” he said calmly.
The director was astonished. He winked at his secretary, secretly suggesting something.
She left the room, and came back in with a glass of urine.  The alcoholic tried it.
“It’s a blonde, 26 years old, three months pregnant – and if I don’t get the job, I’ll name the father.

Weekend Prime Rib & Giant Yorkie Special. 8 oz – $21.95 & 10 oz – $25.95 

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., Jan. 5

Ginger Pork

Chili Bowl

Shrimp Po’ Boy

Cheryl’s Blonde Ale

Sat., Jan. 6


Breakfast Special

Steak & a Pint. $18.95

Sun., Jan. 7


Breakfast Special

Steak & a Pint. $18.95

Mon., Jan. 8

Creamy Chicken & Vegetable

BBQ Beef Philly

Sundried Tomato & Bacon Penne

Last Mountain Lager

Tues., Jan. 9

Beef Chili

Smoked Pork Belly Pizza. $13.95

Stuffed Pork Chops

Sodbuster Brown Ale

Wed., Jan. 10

Red Lentil w/ Jerk Sausage

Crispy Chicken Bun w/ Harvest Mustard

Chicken Chasseur w/ Wild Rice

MacGregor’s Wee Heavy

Thur., Jan. 11

Cream of Mushroom

Arugula & Prosciutto Flatbread

Noodle Bowl

Cheryl’s Blonde Ale

Fri., Jan. 12

Meatball Scotch Broth

Black Forest Ham & Smoked Turkey Club

Beef Shepherd’s Pie

Regina Pale Ale

Sat., Jan. 13


Breakfast Special

Steak & a Pint. $18.95

Sun., Jan. 14


Breakfast Special

Steak & a Pint. $18.95