THE WAKKER WEEKLY – Issue #1545

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THE WAKKER WEEKLY

Issue #1545 – Posted on: 7-September-2020

NEWS FROM THE BREWERY! Head brewer, Michael Gaetz, reports our seasonally available Fleck’s Czech Dark Lager, Double Honey Imperial Irish Red Ale, Two Sons Milk Stout and Blood Orange Blonde Ale are currently on tap. There are also batches of Upendi Pineapple Passion Fruit Ale (which is currently available in our offsale), Chinook ESB and Premium Pale Ale working their way through the brewery.

 


The next Bushwakker fruit beer features plenty of pineapple and passionfruit. Its brand name is inspired by a song, UPENDI, from The Lion King 2 where passionfruit is praised.

 

This weekend’s SPECIAL DINING FEATURE on September 4th and 5th is a Winnipeg Burger & a Pint for 19.95. Our Saturday CLASSIC STEAK & A PINT SPECIAL for $21.95 will also be available.

We will be closed on Sunday, September 6th and Monday, September 7th. Happy Labour Day Weekend everyone!

 

Our SEPTEMBER PREMIUM WINE FEATURES are Giesen Marlborough Sauvignon Blanc from New Zealand and Perrin Reserve Cotes du Rhone Rouge from France. Both are $7.95 for a glass and $21.95 for a half litre.

In addition to taking our beer home in glass bottles, 2 litre jugs and growler fills direct from our pub, you can find a varying selection of 650 ml bottles of Bushwakker beer in ALL SIX REGINA SLGA stores, as well as METRO LIQUOR REGINA.

BUSHWAKKER GIFT CARDS are available in $25, $50 and $100 denominations. Give us a call at 306-359-7276 or stop by to get yours. They work very well with all dine-in or takeout food and craft beer desires!

 


Last call for our Summer Blackberry Mead Release! We still have some bottles of our famous mead remaining for all you summer mead lovers! Then you’ll just have to sit tight until December 5th! 

 


A clean Bushwakker is a happy Bushwakker! We were very pleased with the recent surprise visit from our local health inspector. He was quite happy with our physical distancing measures and our enhanced cleaning protocols. We hope you feel as good as we do about this official nod!

 


Although the Labour Day Classic will not take place this year, we will continue to follow the original 2020 Home Game schedule and offer a gourmet burger in honour of the scheduled visiting team. Enjoy our decadent WINNIPEG BURGER & A PINT SPECIAL on Sept. 4th and 5th for only $19.95!!

 

BUSHWAKKER “NEW NORMAL” NOTES

Please remember that reservations are accepted and are encouraged for any time and on any day so give us a call at 306-359-7276 to secure your table. Please note under current guidelines the maximum number of people who can be seated at the same table is limited to six. Larger reservations must occupy more than one table and maintain physical distancing between each table.

Our current hours of operation are Monday to Saturday from 11:30 AM until 9:00 PM. Our kitchen closes at 8:00 PM. We are closed on Sundays. Our takeout food and beer services will continue to be made available.

Please continue to practice safe health and social distancing practices. Remain connected to one another and to us! In addition to this weekly newsletter, we are very active on Facebook, Twitter and Instagram. Check-in with us often as we navigate these continually evolving times together. Try to support local businesses whenever possible. Be vigilant in your resolve to protect yourselves which in turn will protect others. Please don’t let your guard DOWN so the province can continue to open UP! 

 


Pairing Barbecue with Smoked Beer

BY:  RYAN NEWHOUSE

A famed painter on television made a career touting, “We don’t make mistakes, just happy little accidents.” The origin of smoked beers has been recorded as an accident, but it took several hundred years before the style, and resulting beers, made most beer drinkers happy. As smoked beer styles advanced it did not take long to realize their compatibility with other smoked goods – specifically barbecue.

Smoked beers, known originally as Rauchbier (German for “smoked beer”), started in Bamberg, Franconia, Germany in the early 15th century. Two breweries there, Schlenkerla and Spezial, were founded in 1405 and 1536, respectively. Today these two breweries still exist and produce Rauchbier in the old way: drying malt over an open fire.

Unlike the Sumerians and ancient Egyptians who lived in arid places where drying could be done via the sun, in Bamberg brewers needed to create a heat source, hence making fire. Early materials used for drying malted barley included straw, a variety of woods and even coal. As wood became scarce in 16th century Europe, burning straw became the norm, as coal was heavily taxed (and incredibly impure). Beechwood was always used and is still the preferred wood today, with both aforementioned Bamberg breweries using it exclusively for their malting process. For drying their barley, these breweries will smoke the grains for 18-22 hours until ready.

In those early days of fire-drying, and along with the problems of inconsistency of sourcing materials and unpredictability of temperature control, Daniel Wheeler came along to change the game entirely. He invented an innovative device for kilning and roasting malt, which he patented in 1818. This British engineer offered brewers a way to remove smoke from heat, as well as moisture from malted barley. Nearly anything could be used as a fuel source and the temperature could be controlled. Why would anyone want smoked beers anymore?

As illustrated by creative, modern-day brewers, it seems that smoked beers are still relevant. Add to that the ever-evolving emphasis on beer and food pairings, and it could be argued that smoked beers are a secret ingredient for powerful pairings, especially when it comes to pairing smoked beers with barbecue.

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TIME OUT

Early one morning, a mother went in to wake up her son.

“Wake up, son. It’s time to go to school!”

“But why, Mom? I don’t want to go.”

“Give me two reasons why you don’t want to go.”

“Well, the kids hate me for one, and the teachers hate me also!”

“Oh, that’s no reason not to go to school. Come on now and get ready.”

“Give me two reasons why I should go to school.”

“Well, for one, you’re 52 years old. And for another, you’re the PRINCIPAL!”