THE WAKKER WEEKLY – Issue # 1446


THE WAKKER WEEKLY – Issue #1446 – Posted on: 15-Oct-2018


NEWS FROM THE BREWERY! Head brewer, Michael Gaetz, reports our seasonally available CHICO LIGHT SESSION IPA, HARVEST OKTOBERFEST LAGER, MAKER’S MALT PREMIUM BROWN ALE, and GREAT PUMPKIN SPICED BROWN ALE are now on tap. A batch of KAI’S MUNICH HELLES, BLACKBERRY MEAD and MISSILETOW ALE are also currently working their way through the brewery.

Bushwakker Prime Rib Weekends Return. Our melt-in-your-mouth, low-and-slow roasted prime rib dinners with jumbo Yorkshire pudding will return on Friday, October 19th. 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.

Tickets to our November 24th Single Malt Scotch Tasting Event go on sale Sunday, October 28th at noon! Last year almost all of the 150 tickets were sold in just a few hours! This year’s featured single malts include: Glenfarclas 30 Year, Caol Ila 18 Year, Glenrothes Peated Edition, Glenfiddich IPA Finish, Ardnamurchan 2017 AD and Auchentoshan Virgin Oak 2. $84.95

Our GUEST TAP is currently pouring 80 Shilling from the Black Bridge Brewery in Swift Current. Next up is the Toffee Five Chocolate Toffee Porter from Saskatoon’s Prairie Sun Brewery.

Our October premium red wine feature is the WALKING DEAD BLOOD RED BLEND from California. The white is the C’EST LA VIE Chardonnay/Sauvignon Blanc from France.

650 ml glass bottles of our number one selling DUNGARVON IRISH RED ALE are currently available at the Quance Street, Broadway Avenue, North Albert Street, Dewdney & Lewvan and South Albert SLGA stores! You can also find our Irish Red Ale at the Quance Street SLGA store Growler Filling Station.

Bushwakker Brewpub’s Writers Corner Seeks Books! Our 3rd Edition Writers Corner Launch will take place on Saturday, November 3 at 3:00 PM. We are seeking donations of recent publications (2016-2018 publication dates) from Saskatchewan authors (all genres) to help expand our library within the Writers Corner. The goal is to gradually increase the size of the library each year. More book shelves will be installed as the number of books increases. The books in the corner library will be available for patrons interested in reading works by local authors and the books are to remain in the brewpub at all times. To be considered for the library, books must be a minimum of 40 pages and professionally bound. Please drop off a copy of your recently published book (along with purchasing information which can be shared with brewpub patrons) to Grant Frew at Bushwakker. You can email Grant at Rotating individual author biographies and brief book synopsis are featured in the brewpub’s weekly newsletter and social media channels on a regular basis.

Our Bushwakker Local Artist Wall for the month of October features the works of BROOKLYNE LYONBrooklyne has been creating art since she has been able to hold a pencil. She soon developed a creative-driven mind which inspired her to pursue her career in the field by working towards a degree in visual arts at the University of Regina. Her art is influenced by her love for spirituality and nature. She utilizes acrylic paint, India ink and pen for her mediums. From simple to intricate line work, Brooklyne’s art style screams her personality. She hopes you feel peaceful vibrations from her pieces. She was Ness Creeks’ 2018 visual artist and attends the festival as a vendor and is also a vendor at the Cathedral Street Fair. You can find her art on Facebook @brooklyneartworks and on Instagram @brooklynelyonartworks. Enjoy her talents all this month!


Oct. 13: SASKATCHEWAN CRAFT BREWERS FESTIVAL. Our provinces newest beer festival is all about celebrating the delicious and creative brews being produced by small independent breweries right here at home. Fifteen of our province’s craft breweries all under one roof! Exclusive cask offerings, locally sourced cuisine, all Saskatchewan music, meet the brewery owners and brewers! Takes place at Winston’s Pub in the Hotel Senator in Saskatoon! Don’t delay and visit to get your regular or VIP tickets! Only 300 tickets will be made available to this premier Saskatchewan craft brewing showcase!

Oct. 15: Monday Night Jazz & Blues. THE MINISTRY OF GROOVE. Great 1970’s jazz funk and beyond. Love those horns! 8:00 PM.

Oct. 17: Wednesday Night Folk. AUTUMN SINGER/SONGWRITER SHOWCASE.  This edition features the talents of; Devon Floyd, David Molloy, Trent Leggott, Regan Hinchcliffe, Neil Child, and Marissa Burwell. 8:00 PM.

Oct. 18: SCIENCE PUB – I ❤ Carbon Taxes! How making you pay more to fill up your tank can help save civilization. Our wildly popular Science Pub Series has returned for a seventh 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 Brett Dolter, PhD, Assistant Professor, Department of Economics at the University of Regina.  A carbon tax will increase the cost of gasoline, diesel, natural gas, and electricity. Many economists believe this policy is the best way to move society away from fossil fuels and put a stop to increasing global temperatures and climate change. Meanwhile, the Saskatchewan government is staunchly opposed to carbon pricing, and has launched a court challenge to stop the federal government from imposing a carbon price on the province. Professor Brett Dolter will explain why economists like carbon pricing, and in the process hopes to help Rider Nation learn to stop worrying and love carbon taxes.

Oct. 22: Monday Night Jazz & Blues. ‘ROUND MIDNIGHT. Popular veteran act plays popular jazz and adult contemporary tunes. 8:00 PM.

Oct. 24: Wednesday Night Folk. SEAN PINCHIN. Ontario folk and bluesman returns for an encore performance. 8:00 PM.

Oct. 27: SASK VS BC. Kickoff is at 5:00 PM. Be sure to stop by The Bushwakker before or after the game and enjoy our gourmet BC BURGER & A PINT game day special for only $18.95. Come “devour” the competition!

Oct. 27: ANNUAL CELTIC HALLOWE’EN PARTY. Win a $100 Bushwakker gift card in our costume contest; enjoy a pint of GREAT PUMPKIN SPICED BROWN ALE and great live Celtic music with one of Regina’s top Celtic bands, WEST OF MABOU. Band starts at 8:00 PM. Costume contest at 9:30 PM. $5 cover charge in effect. To get a taste of West of Mabou’s talents visit this link:


Oct.: 29: Monday Night Jazz & Blues. TDC INC. Dueling vocalists fronting this 6 piece classic jazz/rock/blues group! 8:00 PM.

Oct. 31: Wednesday Night Folk. THE HIGHLANDERS. Celtic music and more from this talented trio making their Bushwakker debut. 8:00 PM.

Pro/Con: Is Pumpkin Beer Awful or Great? 

Editor’s noteWe came across this VinePair article which was published in 2015 yet deemed it worthy of sharing three years later. We do agree that the current marketing frenzy concerning pumpkin flavoured products has become quite ostentatious yet do concede that those who enjoy their pumpkin products, really do enjoy their pumpkin products! Case in point; there was a line-up for our Great Pumpkin Spiced Brown Ale bottles when they became available on the Thanksgiving weekend. Our October firkin of Chai Mocha Great Pumpkin Spiced Brown Ale sold out in only 30 minutes.

Drinking often comes with strong opinions. Which is why we’re launching a new series, Pro/Con, where we’ll argue some of the more contentious booze issues. With today being the first day of fall, we thought there was no subject more appropriate to debate than pumpkin beer. While some people really love pumpkin beer, other people really hate it. Luckily we have two people at VinePair who are squarely on either side of this issue: one’s a massive fan, the other wants nothing to do with the stuff.

Issue #1: Why Must Everything In Fall Be Flavored With Pumpkin?

Adam Teeter: Don’t get me wrong, I love a good slice of pumpkin pie as much as anyone, but that’s about where it stops for me in terms of pumpkin flavor. I don’t want it in my latte – and not just because I don’t consider myself “basic” – I don’t particularly enjoy it in bread and muffins and I definitely don’t want it in my beer. Why does fall always have to be pumpkin flavored? We have so many other great flavors to choose from, and yet the pumpkin seems to represent fall in one tidy little bow.

Emily Bell: A wise, and I believe now-legally-able-to-rent-a-car, woman once said “Haters gonna hate, hate, hate, hate, hate.” That, my friend, is all you’re doing here. Sure, you admit to liking seasonal pumpkin, but only in one tiny literal slice of pie per annum. Otherwise it seems like you’re just objecting to the ubiquity of pumpkin out there–not just in beer, but in the many lattes and scones and low-fat, gluten free, vegan, baptized, non-GMO muffins that Juicy Couture sweatsuit-clad “basic” chicks such as myself purchase on our way to a Sephora sale or a Zac Efron book signing. Or whatever. Why is everything flavored with pumpkin in the fall? Because it’s fall. And yes, while far too many things are “pumpkin-flavored” these days, your objection to pumpkin beer so far seems based on the “too much pumpkin” phenom. Not the beer. So yeah. Asking you about pumpkin beer is like asking the old man who takes my frisbee when it lands in his yard whether he wants to play a few rounds of Ultimate with me and my awesome friends.

Issue #2: There’s Something to Be Said for Participating in the Seasonal Culinary Zeitgeist

Emily: Yes, pumpkin’s everywhere, and it’s kind of annoying, and it’s all over the beer shelves already. But there’s something to be said for just allowing yourself to engage in the zeitgeist (which, for Seinfeld fans, is kind of like Volstein). Not trying to condone the fact that every holiday food/decorative item is unleashed far too early, that’s a crime against nature none of us can stop (Merry Christmas, btw). But there is a unifying seasonal rhythm to things: we crave turkey at Thanksgiving time, and even though it’s a hassle to get, and you still regret shoving that old woman when she was going for the last 18 pounder, at least you felt like you were part of something. Drinking pumpkin beer, whether in a bar among friends or alone in your room, writing an apology letter to that old lady, is a way of culturally connecting with your fellow man in an era that – pause for sigh – promises so much technological connectivity but yields so much alienation…

Adam: Aren’t we of a time in history where we celebrate people who think outside the box? Where we actually want people to challenge the status quo and say enough is enough? Look I’m not trying to equate the struggle to be free of pumpkin beer with actual legitimate struggles going on in the world, but it would be nice to find people who are actually saying “look at me I am doing things differently, I am comfortable saying no to pumpkin.” The cool thing is that a lot of people are starting to. Some breweries are actually having the balls to say, “we are going to get creative, we aren’t going to be pigeonholed by this whole pumpkin beer trend and we’re going to make libations that actually speak to our own fall experience” – Day Of The Dead beers i’m looking at you. The more this happens, the more beer drinkers will be rewarded. Seasonal beers should be offerings that challenge and excite us as drinkers, not things that simply are released because we feel like they should be. Basically, pumpkin beer is limiting brewers creativity and we should all be pro creativity.

Issue #3: These Beers Don’t Actually Taste Like Pumpkin

Adam: If I wanted a little bit of pumpkin pie with my beer, I’d just grab a slice of pie and a nice brown ale – they actually complement each other well. It’s the sad truth that most pumpkin beers don’t taste like actual pumpkin, not even close. Instead they taste strongly of all the spices used in pumpkin pie – clove, nutmeg, cinnamon – with a touch of artificial flavoring to tie it all together. And don’t try to tell me there are some beers that use real pumpkin and I should be drinking those instead, because guess what, no one really likes the flavor of real pumpkin, that’s why we use all those spices in the first place, but using them in beer just turns the brew into an artificially flavored sweet mess.

Emily: Oh, “no one really likes the flavor of real pumpkin”? Really? You know who actually did like the flavor of real pumpkin? Native Americans. It was a staple food, in fact, something they (very kindly) introduced to the Pilgrims who might have otherwise – what did that website say? – oh yeah, “died from starvation.” So basically, without some very wise and generous people relishing the flavor of real pumpkin, none of us would be here–able to drink our Day of the Dead beers or hyper-hopped IPAs (speaking of which, if I wanted an entire grapefruit and a Christmas tree in my beer I could add it myself, thanks California). In the very least, don’t disparage the humble little beers that try to honor the important native heritage of the mighty pumpkin. Plus–while I have to agree, some pumpkin beers taste like someone blitzed out on baking spices–a few of them, including the Saranac Pumpkin I had just the other day, incorporate both pumpkin and (especially) spice gently, ending up with a nicely rounded flavor–cuz pumpkin goes with the maltiness, homeboy. Pumpkin flavor–which most true American’s don’t need adulterated in lattes or pies anyway–actually marries really well with beer, assuming it’s well balanced (which, if it isn’t, why are you buying it anyway?).

Issue #4: Drinking Pumpkin Beer is one of the Last Vestiges of Seasonal Celebration Allowed in Adulthood

Emily: Sure, Halloween’s coming. Thanksgiving’s coming. But it doesn’t matter, because, let’s face it, being an adult is joyless. There are taxes. There are the first early signs of aging, like when you keep forgetting to pay your taxes. There’s the unstated expectation that you can no longer weep openly in public, no matter how long the line at the DMV is. Even Halloween is joyless. Candy corn means root canals. And actual Halloween doesn’t mean trick-or-treating–it means picking a sufficiently ironic or pun-tastic costume to wear to your friend’s warehouse party that for some reason can only be reached by bus. And forget Thanksgiving–the four-hour contentious food orgy in which, yes, you’ll take your one slice of pumpkin pie, Adam–because for most of us it’s either fighting about whose family to visit or waiting for the tryptophan and wine to kick in as we deal with our own families, alone. One of the last, precious, irony-free ways we adults get to acknowledge Halloween or fall is the comforting, hearty flavor of pumpkin in our beer. While kids trade Snickers and Mike n’ Ike’s, and some poor fool tries to get rid of his box of raisins, we get to go to the store with our legal IDs and purchase beers like Good Gourd Imperial Pumpkin Ale, Pumking, and Punkaccino (because pumpkin even works well with coffee-flavored beers). In fact, there are so many pumpkin beers out there, I barely have to argue my point–sure, there are pumpkin lattes, but they’re all basically the same. Pumpkin works well, in a variety of ways, in beer. No trick to that. All treat, baby.

Adam: I’d say the most adult thing one can do to celebrate the season is to avoid pumpkin beer and opt for a cider instead. In my opinion nothing says fall quite like cider, and with the plethora of quality ciders now on the market, you’re sure to find one you enjoy. On top of this, cider, unlike many pumpkin beers which can be cloying, pairs perfectly with fall’s bounty. It’s both the perfect fall libation and the perfect drink for fall food. Enough said.

Emily: Masterful debating, Mr. Trump, er, I mean, Adam. But if you really loved cider you’d know a ton of American ciders are cloyingly sweet, like caramel apples. Looks like I know the most about all things seasonal and American. Amen.


One of the airlines recently introduced a special half-fare rate for wives accompanying their husbands on business trips. Anticipating some valuable testimonials, the publicity department sent out letters to all the wives of businessmen who used the special rates, asking how they enjoyed their trip. Responses are still pouring in asking, “What trip?”

Weekend Dining Feature: Roast Chicken Breast & Shrimp w/ Basil Cream Penne. $17.95

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.



Hot Special

Beer Pairing

Fri., Oct. 12


Cranberry Turkey Wrap

Chicken Cordon Bleu

Cheryl’s Blonde Ale

Sat., Oct. 13


Loaded Grilled Cheese

Steak & a Pint. $19.95

Sun., Oct. 14


Ham & Swiss Club

Steak & a Pint. $19.95

Mon., Oct. 15

Red Pepper Bisque

Montreal Smoked on Rye

Cast Iron Salmon

 Cheryl’s Blonde Ale

Tues., Oct. 16

Beef & Potato

Ham, Pepperoni, Bacon &

Green Pepper Pizza

Rosemary Pork Tenderloin w/

Honey Balsamic Glaze

Sodbuster Brown Ale

Wed., Oct. 17

Potato Leek

Hot Beef Melt

Chicken Tikka

Stubblejumper Pilsner

Thur., Oct. 18


Crispy Chicken Wrap

Tuna Steak w/ Coconut Rice & Mango Chutney

Northern Lights Lager

Fri., Oct. 19

Tomato Bacon

Italian Clubhouse

Hunter’s Stew

Palliser Porter

Sat., Oct. 20


Mexi Chicken BLT

Steak & a Pint. $19.95

Sun., Oct. 21


Bacon & Egg Grill

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.