THE WAKKER WEEKLY – Issue # 1453


THE WAKKER WEEKLY – Issue #1453 – Posted on: 03-Dec-2018


NEWS FROM THE BREWERY! Head brewer, Michael Gaetz, reports our seasonally available KAI’S MUNICH HELLES, and CHICO LIGHT SESSION IPA are now on tap. A batch of CHINOOK ESB and a double batch of 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.

Our GUEST TAP is currently pouring a Winter Sour from Nokomis Craft Ales. Next up is the Peanut Butter Milk Stout from Regina’s Pile O’ Bones Brewing.

Our December premium red wine feature is the Santa Julia Reserva Malbec from Argentina; $9.50 for a glass and $26.95 for a half litre. The premium white wine is the Bree Riesling from Germany; $8.50 for a glass and $23.95 for a half litre.

650 ml glass bottles of our number one selling DUNGARVON IRISH RED ALE are currently available at ALL SIX SLGA stores including the Normanview, Quance Street, Broadway Avenue, North Albert Street, Dewdney & Lewvan and South Albert locations!

Bushwakker Christmas Six-Packs
. This popular gift item will return on Sunday, December 9th. Includes a bottle of our famous Blackberry Mead and Missiletow Christmas Ale as well as four other seasonal and popular brews! Limited quantities available.

Results from the sold out 30th Bushwakker Single Malt Scotch Tasting.

Scores are out of 50 points:
Glenfarclas 30 Year – 41.0
Auchentoshan Virgin Oak Cask Batch #2 – 37.0
Caol Ila Unpeated 18 Year – 34.6
Glenrothes Peated Cask Reserve – 33.5
Ardnamurchan AD 2017 – 33.3
Glenfiddich IPA Experiment – 31.3


Members of Tourism Regina as well as Tourism Saskatchewan’s Saskatchewanderer, Kevin Dunn, will be passing out free Blackberry Mead t-shirts to the first 50 customers waiting in the Mead Line and playing some fun mead trivia games too this December 1st!

A true Saskatchewan phenomenon and Tourism Regina and Tourism Saskatchewan will be with us this year in celebration! There is only one Bushwakker Blackberry Mead. Our offsale inventory of bottles sells out quick! A new record was set last year when the devoted mead enthusiasts braved a Saskatchewan winter night and began forming a line over 20 HOURS before it went on sale! The line-up stretched north past the building by 9:00 AM. Experienced mead lovers come prepared with ice fishing huts and propane heaters. We will be serving hot chocolate to keep the chilly mead lovers warm and have A SPECIAL TREAT FOR THE FIRST 50 CUSTOMERS WAITING IN LINE! We have been brewing our Blackberry Mead all year long preparing for our annual kick off to the holiday season. 400 pounds of specially selected Lumsden Valley honey and over 80 pounds of blackberries are in every batch. View the days remaining to Bushwakker Mead Day on our countdown clock over our brewhouse door. Catch the buzz! (#MEADDAY2018)

Dec. 3
: Monday Night jazz & Blues. ‘ROUND MIDNIGHT. Popular veteran Regina group plays popular jazz tunes. 8:00 PM.

Dec. 5
: Wednesday Night Folk. BRADFORD. Talented acoustic guitar folk duo featuring Brad Papp and Mark Radford. 8:00 PM.

. New members are always welcome! Come down to the Bushwakker basement clubroom and sit in on a meeting with other homebrewers of all skill levels. Discover what the Ale & Lager Enthusiasts of Saskatchewan Homebrewing Club can offer you. This month’s topic: How to Brew a Mead. 8:00 PM.

: 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. This month’s special holiday edition firkin will see the return of our very popular Kraken Spiced Black Rum-infused “Missile”tow Christmas Ale. The suds-soaking spectacle takes place at 5:30 PM.

Dec. 8: “MISSILE”TOW CHRISTMAS ALE RELEASE. Avid fans of our “other” Christmas specialty brew look forward to this day every year. Rich malt flavours with plenty of depth and complexity abound. The perfect ale to sip on whilst curled up with a good book in front of a fireplace on a cold Saskatchewan winter night. A double batch was created this year in order to meet the growing demand of our “second most popular” holiday brew. See you at 11:00 AM sharp!

Dec. 10
: Monday Night jazz & Blues. A STORRY WITH HUGHES. Rockin’ acoustic blues duo featuring Jeff Storry and Billy Hughes. 8:00 PM.

Dec. 12
: Wednesday Night Folk – Special Christmas Edition. THE REGINA MALE VOICE CHOIR Christmas concert featuring The Boar’s Head Carol. Get into the holiday spirit with this one hour concert featuring Canada’s longest continuously performing male voice choir. The singing of the Boar’s Head Carol whilst a massive boar’s head is paraded throughout the pub is the highlight of the evening. 8:00 PM.

Dec. 17
: Monday Night Jazz & Blues: THE MINISTRY OF GROOVE. Powerful 1970’s jazz funk and more including a performance their original tune, Blackberry Mead! 8:00 PM.

Dec. 19
: Wednesday Night Folk – special HOME FOR THE HOLIDAYS SASKATCHEWAN SONGWRITERS EDITION. SaskMusic and the Regina Songwriter’s Association present Glenn Sutter, Jaecy Bells and Wanda Gronhovd delivering holiday favourites and original compositions. 8:00 PM.

. Open from 11:00 AM – 5:00 PM. Be sure to pick up your Bushwakker Holiday Six-Pack.

Dec. 25:
CLOSED. Merry Christmas!

Dec. 26
: Wednesday Night Folk. BUSHWAKKER BOXING DAY ROCKIN’ BLUES BASH! CALL ME MILDY delivers powerful blues/rock, slide & harmonica blues peppered with reggae-laden melodies. 8:00 PM.

Dec. 31: Nothing For New Year’s 13
. Regina’s biggest non-event of the year returns! Over a decade ago we offered you a simple formulated event and you loved it. No noise makers, no escalated drink prices, no cover charge, no midnight champagne, no dancing, no line-ups, no hassle, no problem! Come spend a relaxing evening at the good ‘ol Bushwakker as we welcome 2019. Perhaps try Chef Mike’s special prime rib and jumbo Yorkshire pudding New Year’s Eve dinner. What a meal to finish off the year! Hurry and make your dinner reservation today!

Editor’s note: The long awaited Bushwakker Blackberry Mead season is finally here! Much thanks to the legions of Bushwakker Blackberry Mead fans who brave the cold winter weather to participate in this annual Saskatchewan event year after year. We were very happy to have Tourism Regina and Tourism Saskatchewan involved in our 2018 celebrations. The following article is two years old but offers a brief history of mead from an Irish woman’s perspective.

Looking into the Long History of Mead

By Mary O’Riordan

The importance of bees to life on earth takes a different but convivial twist in the uplifting and tasty drink of mead. Probably the world’s oldest alcoholic drink, mead is essentially fermented honey and water and has a long and glorious history.

It is referenced in the ancient cultures of China, India, Greece and Egypt. The earliest documentary evidence suggests that a fermented honey beverage was drunk in India some 4000 years ago. The ancient Greeks called mead ambrosia or nectar and it was believed to be the drink of the gods, descended from the Heavens as dew, before being gathered in by the bees.

Because of this belief, it is easy to see why the ancients thought mead had magical and sacred properties and would prolong life, bestow health, strength, virility, re-creative powers, wit and poetry.

Closer to home the legends from Germany, Norway and the Celts have gods and mortals alike knocking back mead from cow horns, goblets or ceremonial vessels, often bestowing magical powers and ritual importance. Celtic mythology tells of a river of mead running through paradise, while the Anglo-Saxon culture held mead up as the bestower of immortality, poetry and knowledge.

In fact, the mythology of mead exists in our culture today, unnoticed by most. The very term “honeymoon” comes from the ancient tradition of giving bridal couples a month’s worth — or ‘moon’s worth’ of honey–wine. This was long ago thought to ensure virility and fertility and a fruitful union. In fact the payment to the meadmaker was often increased, dependent on the promptness and the male-gender of the first-born child.

And this drink, though reminiscent of medieval banquets and feudal brawls, is on the verge of a comeback. News headlines in the US tell us consumption is up a huge 42% and is the “in thing” among the young upwardly mobile TV gazers and this staggering rise has been achieved without the expense of advertising.

‘Game of Thrones’, the fantasy TV series featuring warring dynasties, dragons and damsels in various states of undress, is thought to be responsible and as Series 5 hits Irish screens, the future for mead over here looks somewhat rosy.

While awaiting this market turnaround in Ireland, the current production and consumption of mead seems to be confined to beekeepers and the fraternity who indulge in historical re-enactments. Mead is nowadays the choice at medieval tournaments, Viking society meetings and of course, at Bunratty Castle banquets.
Mead was presumably made in ancient times by diluting honey with water in clay or wooden vessels, then leaving airborne yeasts and those found naturally in the honey to do the rest. Today commercial mead producers tend to use a mix of honey, fresh yeast, lemons and water.

Some not-so-traditional brewers start off the ferment so they can say their mead is ‘traditionally brewed’ but then add pure alcohol to bump up the alcohol and avoid a maturing period. Like beer, traditional mead is sometimes flavoured with fruits, spices, grains or hops.

After fermenting it needs to be kept at least a year before drinking, but at around 16%, it will keep indefinitely. Mead is produced in a variety of sweetness levels, from bone dry to lusciously sweet and it can be still or sparkling.

In years of a plentiful honey supply, which was not so in 2015, many beekeepers make a gallon or two of mead shortly after they harvest the honey. At Irish honey shows, there are always competitions for sweet and dry mead and visits to such shows will quickly reveal who are the best producers of mead in Ireland.

However, commercial craft, mead producers have not to my knowledge emerged in Ireland yet, but it’s got great potential, in the same way that craft beer has secured a great niche market.

If interested in exploring this potential market and getting started then, just like beekeeping, the first thing the burgeoning entrepreneur should do is purchase a book on winemaking which will include mead making.

Only a few essential inexpensive items of equipment are necessary in order to start making mead and these include a one gallon glass jar, air lock, plastic tubing, wine bottles and corks, yeast, and a few sterilising agents.

Usually 2 kilos of honey with 3.5 litres of water will give 5 litres (1 gallon) of medium mead. Initially, the honey and water are boiled to kill off the wild yeast, though modern technology is beginning to use ultrafiltration rather than boiling. Afterwards lemons and tea may be added to give a darker colour.

This mix is then fermented for 4 to 6 weeks using fresh yeast. The mead is then racked off in bottles and corked. After 12 months the mead can be stored for a further 12 months, and by this time it will be more mature and very drinkable.

Currently, there are no Irish stockists of traditional mead. An internet trawl will reveal that Bunratty Meade is available at some outlets but this “meade” appears to be white wine with honey and herbs added.

Mead is the fastest growing segment of the American alcohol beverage industry, so to you budding entrepreneurs and beekeepers, it seems that this fermented honey drink is tiptoeing out from the shadows and has the potential to amass you a fortune — so get brewing!


Two men were sitting at a bar at the top of a skyscraper. Both were bending their elbows at a steady rate. The first man said, “You know, there’s such an updraft on the outside of this building, that if you jump off, you’ll fall for a bit, but the updraft will catch you, and bring you right back up to this balcony.
The second guy said, “I don’t believe it, you’ll have to prove this to me.”
So the first guy goes over the balcony and jumps off. He falls and falls and falls, and then he slows in mid drop, and begins rising back up. Finally, he lightly steps back onto the balcony. “See, I told you,” he says.
The second guy says, “I’ve got to try that.” So he jumps off the balcony, and falls and falls and falls and falls. Finally, splat on the ground.
The first guy returns to the bar and orders another drink.
As he serves the drink, the bartender says, “You’re a mean drunk, Superman.”

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., Nov. 30

Chicken Noodle

Sesame Beef

Sriracha Pork Belly

Palliser Porter

Sat., Dec. 1


Spicy Sausage Breakfast Biscuit

Steak & a Pint. $19.95

Sun., Dec. 2


Pulled Pork & Pear Ciabatta

Steak & a Pint. $19.95

Mon., Dec. 3

  Cream of Mushroom

Chi Chi Wrap

Adobo Chicken Rice Bowl

Kai’s Munich Helles

Tues., Dec. 4

Beef Taco

Mexican Pizza

Asian Chili Garlic Shrimp Stir-fry

Stubblejumper Pilsner

Wed., Dec. 5

Cheesy Pepper Pot

Lime Chicken Wrap

Vegetarian Lasagna

Last Mountain Lager

Thur., Dec. 6

Chicken Macaroni

Hot Beef Sandwich

5-Peppercorn Beef Medallion

Sodbuster Brown Ale

Fri., Dec. 7


Smoked Salmon & Lox Bagel

BBQ Ribs w/ Baked Beans

Palliser Porter

Sat., Dec. 8


Breakfast Hash

Steak & a Pint. $19.95

Sun., Dec. 9


Ham & Cheddar Baguette


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.