THE WAKKER WEEKLY – Issue # 1448


THE WAKKER WEEKLY – Issue #1448 – Posted on: 29-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 Have Returned! Our melt-in-your-mouth, low-and-slow roasted prime rib dinners with jumbo Yorkshire pudding are back for the winter season! Available all day and night on Fridays and Saturdays and beginning at 5:00 PM on Sundays. 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 six 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. Tickets $84.95 each.

Our GUEST TAP is currently pouring Cookie Stout from Regina’s Malty National Brewery. Upcoming guest draughts include a Sour IPA from Nokomis Craft Ales and a Robust Porter from Black Bridge 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 Palliser Porter 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.


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, devilishly delicious food specials 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 begins at 6:00 PM. 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.

Nov. 2: FIRST FIRKIN FRIDAY. Enjoy the pomp and circumstance of this longstanding Bushwakker monthly tradition! A piper from The Regina Police Services Pipes & Drums leads a small keg (the firkin) of special ale throughout the pub in a procession. A guest volunteer tapper is selected to wield the handmade wooden maul affectionately named, The Mighty Firkin Wakker, and attempt to tap the keg in one swift blow! This month’s special cool weather brew will be a THAI CHILI CHOCOLATE PORTER. The suds-soaking spectacular takes place at 5:30 PM.

Nov. 3: BUSHWAKKER WRITERS CORNER 3ND EDITION READING. Presented by the Saskatchewan Writers’ Guild and The Bushwakker Brewpub.  Join us for this 3rd edition author’s reading in the Bushwakker  Writers Corner, a space dedicated to celebrating recent works of Saskatchewan published authors. Enjoy readings from five local authors including: Anne Campbell, Ven Begamudré, Gail Bowen, Counios & Gane and Gord Hunter. It has become very apparent that local authors love Bushwakker desserts so a special Chocolate Surprise Dessert will be available that afternoon. 3:00 PM.

Bev Robertson Classroom Dedication

Editor’s note:  Members of the Robertson family as well the extended Bushwakker family recently attended a classroom dedication event honour the legacy of Bushwakker co-founder and president, Bev Robertson. Much thanks to those who attended as well as those who offered tribute to Bev including Dr. Vianne Timmons OC, president and vice-chancellor of the University of Regina, Peter Phillips, Ph.D., Director, Centre for the Study of Science and Innovation Policy, Doug Moen, Interim Executive Director, Johnson Shoyama Graduate School of Public Policy, Johnathon Gaetz (aka Fast Eddie), Bev’s grandson, and Grant Frew & Cheryl Tovey, Bushwakker managers. The following is the tribute Grant composed for Bev. Cheryl had to read Grant’s speech because he lost his voice due to excessive chatting at the Saskatchewan Craft Brewers Festival the preceding weekend. No surprises there!

Good afternoon everyone. It is my distinct honour and privilege to share with you today, some of my experiences with Bev where I worked “with” him as his Bar and Marketing manager for over 27 years at his Bushwakker Brewpub in Regina’s Warehouse District. It is an incredible feeling to be in this beautiful classroom, inside this wonderfully restored building, a building which has played such a significant role in touching the lives of so many people. For those of you who have visited the Bushwakker, you will know that Bev had a profound appreciation for the restoration and preservation of heritage buildings.

I would first of all like to thank Karen Jaster-LaForge for all her work in organizing today’s event. This is something she began working on many months ago and I am quite pleased to see that she had shrew strategic foresight to ensure that there was even some Bushwakker beer present here today. “Beer on Campus” – three powerful words from my days as a university student, and they still hold just as much meaning for me today! I would also like to thank Vianne, Peter and Doug for their kind words. And to be quite honest, I am very thankful they touched upon some of Bev’s academic accolades. The thought of me discussing and attempting to extrapolate from Bev’s advanced research in X – Ray Crystolography, molecular packing, statistics in Crystallography, experimentally determined charge-densities and electrostatic potentials in biological molecules and materials, radiological physics, adaption potentials of green roof technologies, investigating the occurrence and energetics of new symmetric ten-vertex polyhedron recently discovered in existing inorganic structures involving lanthanide and actinide series cations…well quite frankly with the scientific minds in this room, that is a challenge I am quite certain I would fail.

But engaging in such complex discussions were commonplace for Bev, even in The Bushwakker. He would traditionally meet with his various friends and colleagues from the university twice a week where they would discuss their work as well as mutual topics of interest. And that whole concept of creating a gathering place that would appeal to all types of people, with all kinds of backgrounds and interests, was something that was extremely important to Bev. Both he and his wife Elaine wanted to create a place where people could come as they are, and feel comfortable, welcome and respected. Elaine was very insistent that Bushwakker would be a place where two women could meet for a meal and a beer or a glass of wine and not have to worry about being hit on or hassled. She and Bev also wanted the staff to be free of uniforms and dress in a fashion where they felt comfortable and could express their individuality – within reason of course. And the word, “comfortable” is key. Whether you were a professional, a labourer, an academic, an artist, a retiree, an athlete or a student…all were welcome and all could indeed be comfortable together in the Bushwakker.

Some of you here today may have known Bev when you were a student in one of his physics classics. Others may have sat with him on one of the countless academic, research, business or public service boards that he served. But that was only one side of this very well-rounded and complex individual. Some of us knew Bev when we received formal instruction on how to achieve the maximum glide with the minimal amount of effort whilst cross country skiing; or when we were taught how to most efficiently extract the maximum daily allowable limit of walleye or trout from a northern Saskatchewan lake. Others of us knew Bev by gaining insight into new brewing practices and beer styles by brewing with him or even judging beer with him at the local and national levels. And those in the culinary world could always learn a trick or two from his certified BBQ judge training. Even the Canadian military had a deep connection, making Bev an Honourary Colonel, where the Canadian Naval frigate, the HMCS Regina, would often have Bushwakker brewed Regina Pale Ale or Dungarvon Irish Red Ale being served on tap in the officer’s mess, which is aptly named Bushwakker West. And of course many of you have experienced some world class, national and international award-winning beers, unlike this province had ever seen before, at his “one and only” brewpub. If you are a seasoned regular customer, he may have also taught you a thing or two about the science of brewing or even distillation, he may have introduced you to the incredibly complex qualities of 100% blue agave tequila, single malt scotch, or even the proper way to make a classic dry martini in just 12 easy steps. But I think it was his passion for really good beer that really struck a chord with me. It was his intense passion and enthusiasm which was so infectious to those around him that was so remarkable. So much so, that a big part of what I do is to share what has become my passion and enthusiasm for good beer with others.

Bev had that uncanny ability to look beyond himself and a desire to share the good things he had experienced with those around him. When you trace back to those original inklings of the man who would become Saskatchewan’s craft beer pioneer, you would have to go back to Bev’s childhood where he helped work in his father’s apple orchard. There he first gained an understanding and appreciation for the “realness” of good food, it wasn’t something that just came from a supermarket, it came from labour in the fields. In fact, if you can grow it yourself and make it yourself; an apple pie made in your own kitchen with your own apples will always be superior to what you can find in any store…as long as you know how to handle yourself in a kitchen!

To assume Bev never had any exposure to cider making at a young age may be a bit naive, but if you fast forward to when he was a young man on sabbatical in Bavaria in the mid 1970’s, the fact that he was so impressed with the quality of the beers produced in that area should not come as a surprise. He had never tasted beer that flavourful back in Canada. And he refused to settle for the bland beers being brewed in this country at that time. When did return home, he first began buying the imported beers from Europe, but they were quite expensive and deteriorated in quality after the long journey across the ocean. So he then began to utilize his scientific background and began homebrewing. First with the simple malt extract beer kits and then he quickly graduated to grinding his own malted barley and formulating his own beer recipes. But he didn’t want to limit the fun he was having to only himself. He wanted others to share in his rewarding, challenging and delicious hobby. Soon Bev attracted other colleagues from the university to join him in his beer making. And they became pretty good at it. So much so, that they considered expanding their hobby to a larger scale. And after winning a Gold Medal and Best of Show Award in a national homebrewing competition with his Palliser Porter, Bev had the confidence to take his hobby to the next level.

He did indeed see the potential business opportunity for a commercial craft brewery, despite many people thinking he was crazy to consider opening a brewpub in Saskatchewan at the time. But more importantly, he was driven to share his love of what really good beer and really good food tasted like, with his fellow citizens in his home town. And the amount of work it took to bring to the Bushwakker to fruition was incredible.

Bev was a brilliant academic but he was not a businessman, so he had to embark upon another learning journey. He attended many craft beer conferences and visited many brewpubs throughout the United States in order to build the optimum business model. He worked with members of the provincial cabinet and convinced them to rewrite legislation for the provision of brewpubs to legally operate in the province. Then he convinced some of his university contacts to support him by investing in his uncharted brewpub venture. And finally he had to “ensnare” his family into the business in order to operate it. And what is so ironic is that after he did all that work, and was able to convince so many people that his brewpub business concept was something that was indeed achievable, upon his first formal application for a brewpub license, he was denied!

When faced with disappointing news of that magnitude, many of us would be throwing in the towel, but not Bev. He would not give up. Elaine would often tell me, When Bev had a bee in his bonnet; there was absolutely nothing that anyone could do to make him let it go. If he was told that he couldn’t do something, he would make it his absolute resolve to get it done, and partly just because he wanted to prove you wrong! Such is the attitude of the feisty entrepreneurial craft brewer.  After a bit more work and a bit more time, Bev applied for his brewpub license a second time and was then given approval. On January 25th, 1991 the Bushwakker Brewpub opened as Regina’s “third” brewpub but had the distinction of being Regina’s first full mash or all grain brewpub. And in that first year Bev just barely managed to squeak by. The new and flavourful beers his brewery was producing were not familiar to the residents of “PIL Country.”  But through Bev’s continuing education of the public, the beers eventually found their fiercely devoted legion of followers. People came to appreciate the quality of the ingredients, not only in the beer, but also in the food, and in the staff who truly believed in what they were serving.

The Bushwakker has also been an inspiration to other craft breweries which now operate in the province. Many other Saskatchewan small brewery operators have publically expressed their gratitude for the path that Bev and the Bushwakker Brewpub paved for them. Only a few craft breweries were in existence in the early 1990’s and now that number is fast approaching 20.

Bev’s love for good food and good beer, being appreciated in a comfortable gathering place, was a service he did not provide simply as a business venture. But it was also to enrich the lives of those around him. To make their world a better place; to enhance the quality of the human experience. This is also reflected in what Bev has done for his other love, the love of science and of learning. Science can most certainly enhance the human experience. A significant portion of the rewards Bev reaped from his successful brewpub have been utilized in yet another way to further improve our lives, through the investment in accurate knowledge sharing of scientific discovery and advancements with the media and the policy makers.

When we consider Bev’s academic achievements and contributions to physics, chemistry and crystallography, and the fact that he was the founding member of the board of the Saskatchewan Science Centre, as well as being the founder of the Centre for Science and Innovation within the Johnson Shoyama Graduate School of Public Policy, it is quite appropriate that his “seed money” contributions have leveraged almost $30 million dollars in additional support.

One of the areas of “Research Priority” at Johnson Shoyama is “Innovation, Science and Technology.”  Translating research discoveries has never been more important to decision makers in government, industry, and the social economy, as it is now. And yet, bringing the fruits of science to governments and to markets has never been more difficult.

So to support the efforts here, of the interdisciplinary team of scholars and practitioners, who seek to improve the knowledge base from which policy makers draw, the critical abilities of public policy practitioners, and the public’s understanding of how and why policy is created, is something Bev deemed as extremely important to the future prosperity of the human race.

Bev Robertson was a very complex man with many different passions in his life. And his biggest passion was to continuously learn, evolve and grow, as well as his willingness to share his acquired knowledge with all those around him. And in that way, he truly did enrich the lives of the many people in his circle, in our city, and even our nation. Whether he was fine tuning a new dry rub recipe for his low and slow BBQ brisket, or sitting on a board to help strengthen the vitality of this city and province, or even in one of his final acts, where he was determined to undergo experimental treatments for his disease as a way of helping other people in the future, Bev demonstrated that the “golden rule” isn’t simply treating others the way you would want to be treated yourself, but by making the extra effort to ensure they will be treated even better, now and most certainly, in the future.

Great speeches, fine food, wine and even Bushwakker beer were all part of the formal classroom dedication event recently held at the University of Regina College Avenue Campus honouring the outstanding achievements of late Bushwakker co-founder and president, Dr. Bev Robertson.


A very shy guy goes into a bar and sees a beautiful woman sitting at the bar. After an hour of gathering up his courage he finally goes over and asks, tentatively, “Um, would you mind if I chatted with you for a while?”
She responds by yelling, at the top of her lungs, “No, I won’t sleep with you tonight!” Everyone in the bar is now staring at them. Naturally, the guy is completely embarrassed and he slinks back to his table.
After a few minutes, the woman walks over to him and apologizes. She smiles at him and says, “I’m sorry if I embarrassed you. You see, I’m a graduate student in psychology and I’m studying how people respond to embarrassing situations.”
To which he responds, at the top of his lungs, “What do you mean $200?”

Our Weekend Prime Rib & Giant Yorkie Special Returns: 8 oz – $22.95 & 10 oz – $26.95.

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. 26

Seafood Chowder

Brisket Bun

Market Fresh Seafood Special (market price)

Northern Lights Lager

Sat., Oct. 27


BC Burger & a Pint. $18.95

Steak & a Pint. $19.95

Sun., Oct. 28


Pulled Pork Quesadilla

Steak & a Pint. $19.95

Mon., Oct. 29

Cream of Broccoli & Cheddar

Jumbo Egg Salad on White

Blackened Steak w/ Bourbon Yam Mash

Palliser Porter

Tues., Oct. 30

Beef & Red Lentil

Cajun Pizza

Chicken Chasseur

Last Mountain Lager

Wed., Oct. 31

Cheesy Pepper Pot

Beef & Cheddar Club

Spaghetti & Meatballs

Regina Pale Ale

Thur., Nov. 1

Chicken & Sausage Gumbo

Chi-Chi Wrap

Pork Medallions w/ Marsala Sauce

Sodbuster Brown Ale

Fri., Nov. 2

Potato Bacon

Ham & Swiss Croissant

Baked Cod Loin w/ Lemon  Caper Butter Sauce

Chico Light

Sat., Nov. 3


Miami Grill

Steak & a Pint. $19.95

Sun., Nov. 4


Chimichurri Steak Wrap

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.