Issue #1546 – Posted on: 14-September-2020

BREWERY “HOP”PENINGS! Bushwakker Head brewer, Michael Gaetz, reports our seasonally available Fleck’s Czech Dark Lager (aged from an incredible seven months), Premium Pale 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) and Chinook ESB working their way through the brewery.

Our current batch of FLEK’S CZECH DARK LAGER is consider by many to be the best we have ever created. The extensive aging time this beer received due to the pandemic has certainly worked to its benefit.


This weekend’s SPECIAL DINING FEATURE on September 11th and 12th is a GREEK PLATTER for $18.95. Our Saturday CLASSIC STEAK & A PINT SPECIAL for $21.95 will also be available.

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!


The BUSHWAKKER LOCAL ARTIST WALL for the month of September features the works of JILL CANNING aka Cranky Goat. Her artist biography is as follows:

Prairie born and raised, I began this creative adventure after 30 years as an educator. A lifetime of responding to bells and timetables left me yearning for a lifestyle where time has no importance and I am able to dedicate my days (and nights, or whenever the spirit moves me) to creating! I am a self-taught artist, inspired by everything around me including music, colour, and our exceptional prairie landscapes. The idea of finding beauty in imperfection is a big thrust behind my art. I strive to paint on mostly upcycled canvases and artboard, with many pieces set in old distressed frames. I find great joy in taking something that has been tossed aside, unwanted, and try to breathe new life into it. My aspirations are to create a “Prairie Wabi-Sabi” lifestyle and art form. I currently work from my home studio in the beautiful town of Lumsden, Saskatchewan.

You can find me on Instagram @crankygoatstudio


Our delicious football-themed burgers keep coming! We will continue to follow the original 2020 Home Game schedule and offer a gourmet burger in honour of the visiting team. Enjoy our decadent CALGARY BURGER & A PINT SPECIAL on Sept. 18th and 19th for only $19.95!!



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! Bring on Phase 5!


Our Labour Day Weekend WINNIPEG BURGER was a big hit. Nice to see that Cheryl took a light-hearted jab at our many Manitoba friends even during these strange times.

What Determines the Color of Beer?

By: Josh Weikert

Did you know all beer is red? We don’t perceive all beer as red, of course, but deep down in its molecules, it is. Since all beer is red, what determines the color of beer?

Grain is by far the strongest coloring agent in beer, and grains are colored by melanin, a rust-red pigment that drives the color of beer. But what about Pale Ales and Imperial Stouts, you say? Some beers don’t appear red at all. As with most questions about beer, the answer involves chemistry – in fact, a number of factors can affect color, and we’ll take a closer look at all of them. We’ll also examine what beer color can (and can’t) cue us to expect in terms of flavor, as well as how beer color is measured and described.

The Chemistry of Color

Two chemical reactions make grains go from pale yellow to jet black: Maillard reactions and caramelization.

Maillard reactions are what you get when you start linking amino acids to sugars, usually prompted by the introduction of heat. The resulting combinations create a wide range of flavors and aromas and are associated with darkening color. Know it or not, you’ve been chasing and enjoying these flavors your whole life: the “browning” of grains in a kiln (and wort, in the boil) is the same process that steak or toast undergoes when heated. In beer, these Maillard reactions express most often as toasty flavors, but that’s far from exclusive: literally hundreds of perceptible flavors can be created in this process. Since the reactions generally occur at lower temperatures (100-200⁰ F, depending on the malt we’re developing), time becomes an important factor. Length and temperature of kilning can vary and create malts of the same color, but they may have different properties relevant to brewers (whether they can be converted in the mash, for example).

The second process – caramelization – is much simpler. Caramelization is what happens when you heat a sugar until it breaks apart. Grains don’t naturally contain sugar, though: we need to convert the starch in the grain into sugar, so the first step in the process is getting the grain wet and heating it to about 160⁰ F. At that temperature, you’re developing sugars inside the grain. The maltster will then ramp up the temperature to 220⁰ F or higher, and at that temperature you’re baking the sugars apart. The flavor compounds are exactly what you’d expect if you’ve ever tasted caramel: burnt sugar, butter, dark fruit and toffee. The longer the malts are caramelized, the darker they’ll get. All caramel malts contain also non-fermentable sugars, which will add flavor but not potential alcohol.

Finally, we have roasted or chocolate malts. Nothing complicated here: these are non-caramelized malts that are simply kilned at high temperatures until they’re roasted black. They add deep colors, and usually impart coffee, chocolate and even acrid/burnt notes.


TIME OUT – The Jar

Take care of the big rocks first. A philosophy professor stood before his class and had some items in front of him.

When the class began, wordlessly he picked up a very large and empty mayonnaise jar and proceeded to fill it with rocks which were about 2″ in diameter.

He then asked the students if the jar was full. They agreed that it was.

So the professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly. The pebbles, of course, rolled into the open areas between the rocks. He then asked the students again if the jar was full. They agreed it was. The professor picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else.

He then asked once more if the jar was full. The students responded with a unanimous – yes.

The professor then produced two cans of beer from under the table and proceeded to pour their entire contents into the jar – effectively filling the empty space between the sand. The students laughed. “Now,” said the professor, as the laughter subsided, “I want you to recognize that this jar represents your life. The rocks are the important things – your family, your partner, your health, and your children – things that if everything else was lost and only they remained, your life would still be full. The pebbles are the other things that matter, like your job, your house and your car. The sand is everything else. The small stuff.”

“If you put the sand into the jar first,” he continued, “there is no room for the pebbles or the rocks. The same goes for your life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you. Pay attention to the things that are critical to your happiness. Play with your children. Take time to get medical checkups. Take your partner out dancing. There will always be time to go to work, give a dinner party and fix the disposal.

“Take care of the rocks first, the things that really matter. Set your priorities. The rest is just sand.”

One of the students raised her hand and inquired what the beer represented.

The professor smiled. “I’m glad you asked. It just goes to show you that no matter how full your life may seem, there’s always room for a couple of beers.”