THE WAKKER WEEKLY – Issue # 1411


THE WAKKER WEEKLY – Issue #1411 – Posted on: 12-Feb-2018


NEWS FROM OUR BREWERY. Head brewer, MICHAEL GAETZ, reports the big malty Scottish Ale, MACGREGOR’S WEE HEAVY, is back on tap and in our offsale as is our seasonally available SASKADIAN BLACK IPA and BUSHVAR CZECH PILS. His newest fruit beer offering, BLACKBERRY PORTER, will be coming on tap soon. A batch of PICKARD’S OATMEAL CREAM STOUT and ARCTIC DARK LAGER are also currently working their way through the brewery. The final tank of our famous BLACKBERRY MEAD is almost gone!

Our guest tap is now pouring a keg of New England IPA from Swift Current’s Black Bridge Brewery. Next up is the Malk Stout from Regina’s Malty National Brewery which will be followed by the Azacca SMASH from the Pile O’ Bones Brewery.

Our premium romantic wines for the month of February are LA BELLE ANGELE wines from France. The red is a Cabernet Sauvignon and the white is a Sauvignon Blanc. Both are $7.50 for a glass and $18.95 for a half litre.

New Bushwakker Menu is Out Now! Approximately every two years we give our full menu a little tweaking. New dishes have been added, some have been removed, some have been given a new twist and some old favourites have even returned! It’s always an exciting time for both customers and staff!

Prairie Dog Magazine’s Best of Food and Drink 2018.  The nomination process has begun! Regina’s dynamic local food & beverage scene is highlighted in this popular reader poll and contest. Last year Bushwakker took home quite a few awards and we look forward to more friendly food and drink fun with your continued enthusiastic support! Nominations begin February 1st at:

The Bushwakker LOCAL ARTIST WALL for February features a special show of mother and son artists, Kathy and Lee Hancock of Regina. Kathy Hancock is a watercolour artist who likes to hug trees and big rocks.  She is grounded and energized by nature. She loves and is inspired by the painting styles and artworks of Emily Carr, Monet and Lisa Riehl, B.C.  She is a member of the Prairie Artists Guild, the Art Gallery of Regina, MacKenzie Art Gallery and the Regina Senior Centre Watercolor Group.   Lee Hancock is a freelance photographer. He enjoys shooting many genres of photography that have stemmed from his specialty of automotive photography for various media groups throughout the years.  landscape, “cityscape”, portraiture, street photography and abstract concepts; some works praised in the photography community online and locally – considered a somewhat jack-of-all-trades photographer. A few assorted photographs can be seen at Bushwakker in metal print format. For more insight to Lee’s photo projects of past, present, and future he is active on many popular social media outlets and invites you to his pages to take a look!


Feb. 12: Monday Night Jazz & Blues. TERRAPLANE. Shane Reoch leads this popular blues act featuring Bushwakker bartender and bassist, Troy Bleich. 8:00 PM.

Feb. 14Valentine Sweetheart Stout Cake Blackberry Battle. Join us as we celebrate the long-awaited return of our beloved Chocolate Stout Cake topped with rich chocolate porter rum sauce and vanilla ice cream. You and your sweetheart can each enjoy a slice of our signature dessert and pair it with either a goblet of our famous Blackberry Mead or a pint of our brand new Blackberry Porter. Hopefully no arguments will ensue over which beverage makes for the better pairing. Enjoy this doubly decadent dessert duo for only $25 per couple!

Feb. 14: Wednesday Night Folk. Kory Istace and Aryn Murray. A special Valentines rusty roots double bill! Former Regina resident, Kory Istace, delivers a powerful performance with Saskatoon artist, Aryn Murray. 8:00 PM.

Feb. 15: HEALTH SCIENCE PUB – “Are you Happy with Your Current Cell Provider? Problems with private stem cell service.” 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. Josef Buttigieg (UofR) who is one of two biomedical stem cell researchers in the province of Saskatchewan, and by Prof. Amy Zarzeczny (UofR) who is a health law and policy scholar whose research focuses on legal and policy issues associated with emerging biotechnologies including stem cell research. Stem cells have several unique characteristics. First they can self-replicate almost indefinitely. Secondly they can turn into various bodily organs, potentially able to reverse the severity of many diseases and injuries. The understandable excitement that has surrounded this promising field of research has likely helped fuel the development of a private market for stem cell based treatments that have not been proven to be safe or effective. One need only look to the internet to find a large number of private clinics operating in countries around the world and marketing stem cell based treatments for a sometimes dizzying array of ailments. During this event we will talk about the biology of stem cells in the context of disease and about some of the policy questions and challenges associated with the growing private market for unproven stem cell treatments.

Feb. 19: OPEN NOON TO NINE. Sorry, no minors. Kind of ironic, eh?

Feb. 21: Wednesday Night Folk. JAMES IRVING. Frontman of veteran local act, Nickletree, delivers roots rock. 8:00 PM.

Feb. 26: Monday Night Jazz & Blues. MID-WINTER BLUES FESTIVAL EDITION presents JEFF MERTICK. This soulful veteran blues act kicks off the 2018 festival in fine form. 8:00 PM.

Feb. 28: Wednesday Night Folk. MID-WINTER BLUES FESTIVAL EDITION presents RESONANCE. Powerful duo featuring vocalist, Christie-Anne Blondeau and bassist, Fred Foerster. 8:00 PM.

Mar. 3: ANNUAL SATURDAY AFTERNOON BLUES SHOWCASE. Presented in conjunction with The Regina Delta Blues Association and the 24TH Mid-Winter Blues Festival Week, the free Saturday afternoon showcase is our biggest blues event of the year! Enjoy three local blues acts on the Bushwakker stage including: Shane & Levi Reoch, Billy Hughes & Jeff Storrey, and Son Howler. Hosted by Jeff “Redbeard” Corbett of 91.3 FM CJTR Regina Community Radio. Perhaps try a slice of his signature Redbeard’s Chocolate-Chocolate Cheesecake! 1:15 PM – 4:30 PM.

Why New England Style IPAs Will Continue to Dominate in 2018 

By Ryan Brawn

Love them or despise them, you must admit that New England style IPAs (NEIPAs for short) have been the major topic of discussion among the craft beer community over the last year. This sub-style features massive doses of hops late in the brewing process resulting in a beer with pungent aroma and big hop flavor but minimal bitterness and a distinct appearance that ranges from hazy to murky. Many of the most sought-after beers in the Northeast fall into the NEIPA style. Entire breweries have been built on the popularity of turbid, juicy IPAs. Any time something comes along that is new and an immediate sensation there will be an inevitable backlash, and that was the case with NEIPA in 2017. A number of influential brewers and beer writers spoke out against the style, bemoaning their short shelf lives, the fact that some examples were poor quality and calling the whole substyle a fad that would disappear quickly. I completely disagree with this. New England style IPAs are not only going to continue to be a major movement in craft beer in 2018, they are going to be even bigger than last year. Here are some reasons why:

NEIPAs aren’t just a fad. A popular refrain amongst the brewers and writers that dislike NEIPA (and are often outspoken about their views on social media) is that it’s just a fad primed for a quick fall. They tend to compare it to black IPAs or pumpkin beers, two styles that were all the rage for a short period of time but have declined in popularity since. This is a flawed argument. Black IPAs were always a niche style and, even at the height of their fame, very few beers of this style were considered amongst the best beers in the world. Pumpkin beers are still somewhat popular in the fall. A few breweries had incredible success with the style which led many to follow the trend. This led to an over-saturation of the market, which has corrected in recent years. NEIPAs are completely different. Many incredibly successful breweries were built almost entirely around this style, and some versions are rated amongst the best beers in the world on crowd-sourced websites and by professional beer writers. There are obviously bad versions of NEIPA, but there are bad versions of every beer style. It’s futile to argue that these bad beers are somehow a mark against the versions that are well crafted and delicious.

NEIPA is a distinct style. This isn’t necessarily a reason why NEIPA will continue to grow, but it is an important clarification. New England IPA hasn’t been recognized as an official style or substyle in any beer style guide (as far as I can tell), but it is clearly much different than the previous iterations of IPA. Traditional British IPAs have more hop character than most old world styles, but wouldn’t be considered hop forward by current standards. West Coast IPAs have a ton of hop flavor and aroma, but the piney hops and aggressive bitterness are substantially different than the soft and fruity NEIPAs. The fact that NEIPA is a completely unique style means it attracts different drinkers, and most people I know who love NEIPAs are loyal to the substyle.

There is plenty of room to experiment within the style: NEIPAs are hoppy beers, so most of the experimentation comes from using different hop regimens. Brewers have access to a huge number of hop varieties and combinations, with more new and experimental hops coming onto the market each year. There is also space for creativity in the malt bill, where wheat can accentuate the hop flavors, oats can add to the creamy mouthfeel and rye can add some subtle spice. Some of the most interesting versions of the style also use adjuncts, from fruit juice to lactose, which complement the sweet and fruity notes from the hops. This level of experimentation leads to a wider variety of beers that fall into the NEIPA umbrella, perfect for promiscuous drinkers who always need to try something new.

NEIPAs are accessible, even to people who wouldn’t normally identify as craft beer drinkers. I have a friend who drinks more Coors Light than any other beer and he raves about Green from Tree House Brewing Company. He is far from a beer snob, but has gone out of his way on multiple occasions to acquire this beer. While he isn’t a big fan of bitter IPAs he loves how flavorful and easy to drink Green is. This is an important point that isn’t brought up enough, NEIPA can appeal to casual drinkers as well as long standing beer geeks. I don’t mean to say that every Bud and Coors lifer is going to drop their 30 racks to wait in line at obscure beer releases, but I think the substyle in accessible enough help convert some macro drinkers onto more flavorful beer.

Bigger craft brewers are hopping on the bandwagon. The majority of popular NEIPAs are produced by small breweries and sold directly to consumers within days of canning. That is changing this year. Sierra Nevada and Sam Adams, two of the biggest craft breweries in the US have each put out a hazy IPA in the last few months and many other medium to large craft outfits are following suit. I would be shocked if one of the labels in the AB-InBev line doesn’t jump into the fray as the first macro NEIPA. These new beers, backed by widespread distribution, will make the NEIPA style available to the masses who pick up six packs at the grocery store instead of waiting in lines at small breweries on can release days. It will be interesting to see what the quality of these new beers are, especially with the notoriously short shelf life attributed to the style, but at the very least they should be a nice introduction for people who still associate IPA with aggressive bitterness.

When made correctly NEIPAs are delicious. There is a reason that the most highly respected NEIPAs are ranked as some of the best beers in the world. When the style is done right the beers are incredible, easily the best way to coax maximum flavor and aroma out of popular new varieties of hops. There is nothing like the first whiff of pungent and fruity hoppiness from a fresh can, followed by the complementary bold flavors and easy drinkability. I avoid waiting in line for any beer, but the few that I would consider waiting for are mostly hop-bomb NEIPAs. I saved this point for last, but this is the number one reason that NEIPAs will continue to be popular going forward, as more talented brewers experiment with the style consumers will end up with a plethora of delicious and readily available beers to satisfy any hop-head. I am ready and looking forward to tasting what these talented brewers come up with next. Cheers to another year of hazy and juicy NEIPA!

TIME OUT  – Why Women Are So Cool

– We can scare male bosses with mysterious gynecological disorder  excuses.
– Taxis stop for us.
– We don’t look like a frog in a blender when dancing.
– No fashion faux pas we make could ever rival The Speedo.
– We don’t have to pass gas to amuse ourselves.
– If we forget to shave, no one has to know.
– We have the ability to dress ourselves.
– We never have to reach down every so often to make sure our privates are still there.

Soup & Sandwich Special is $13.95.  All hot specials are $16.95, except where noted, & include a serving of soup du jour, house, or Caesar salad.




Sandwich Hot Special

Beer Pairing

Fri., Feb. 9

Sausage & Bean

Ham & Swiss Croissant

Greek Platter

Regina Pale Ale

Sat., Feb. 10


Breakfast Special

Steak & a Pint. $19.95

Sun., Feb. 11


Breakfast Special

Steak & a Pint. $19.95

Mon., Feb. 12

Cream of Mushroom

Veggie Wrap

Broccoli & Brown Butter Spaghetti

Regina Pale Ale

Tues., Feb. 13

Chicken & Wild Rice

Pulled Pork & Apple Pizza

Louisiana Gumbo w/ Cornbread

Chico IPA

Wed., Feb. 14

Roasted Butternut Squash

Bruschetta Flatbread

Steak Au Poivre w/ Roasted Potato Trio. $21.95

Saskadian Black IPA

Thur., Feb. 15

Cheesy Pepper Pot

Stuffed Portabella Bun

Fried Chicken w/ Mac & Cheese

Last Mountain Lager

Fri., Feb. 16

Seafood Chowder

Smoked Turkey Club

Grilled Salmon Steak

Stubblejumper Pilsner

Sat., Feb. 17


Breakfast Special

Steak & a Pint. $19.95

Sun., Feb. 18


Breakfast Special

Steak & a Pint. $19.95

We strive to ensure all weekly specials and soups are made available. Product shortages or unforeseen circumstances may result in modification or even substitution of certain featured menu items.