Issue #1584 – Posted on: 07-June-2021

Phase One of the Saskatchewan Re-Opening Roadmap Plan is now underway and were able to add a few more tables to our dining area. Groups of up to six people at one table are now permissible. We are moving in the right direction! Phase two starts on June 20th. Keep up the good work everyone and thanks for your support!

BREWERY “HOP”PENINGSBushwakker Head brewer, Michael Gaetz, reports our new Mexican Lime RadlerTart Cherry & Raspberry Fruit BeerRed Currant Ale, Chinook ESB seasonal brews and even a few two litre bottles of Sarsaparilla are currently available in our offsale cooler. A brand new Mango Radler will also be on tap very soon. One keg of Mexican Lime Radler will come on tap on Friday, June 4th as part of our First “Firkin-esque” Friday event at 11:00 AM. There are also many other beers available including a West Coast IPA, Irish Red Ale, Brown, Blonde, Pilsener, Vienna, Pale Ale and a Porter. Growler fills and keg fills are also available!


FIRST FIRKIN-ESQUE FRIDAY! Although we are now in Phase One of the Saskatchewan Re-Opening Roadmap Plan by Friday, the conditions are still not feasible to present the normal pomp and circumstance associated with a true Bushwakker First Firkin Friday. Nevertheless, we will have a special keg of summer brew for you to enjoy on Friday, June 4th. Our new MEXICAN LIME RADLER has only been available in our offsale cooler until now. One keg will be served on tap for your in-house imbibing pleasure beginning at 11:00 AM. This one will go quick!

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

Our June PREMIUM WINE FEATURES are the Finally! wines from France. The red is a Shiraz. The white is a Sauvignon Blanc. Both are $8.50 for a glass and $22.95 for a half litre.

This Weekend’s Special Dining Feature on June 4th and 5th is PAN-FRIED ROASTED HALIBUT for $19.95. Our Saturday CLASSIC STEAK & A PINT SPECIAL will also be available. Our Monday and Wednesday WINGS & A PINT SPECIAL and Tuesday PIZZA & A PINT SPECIAL are also a great value deal.


Step by step. The image on the left depicts the pre-pandemic Bushwakker table arrangements. The centre image depicts the previous arrangement with three meter table distancing in place. Phase One allows us to bring back a few more tables now that the distance required between tables has been reduced to two meters and allow up to six people per table.


Our brand new Bushwakker Online Ordering Page is now live on our website! You can order everything from our food menu as well as our Bushwakker brews and even select the time you’d like to pick up your order. Visit and give it a try! Of course, you can continue to place your orders by calling us at 306-359-7276. We still love to hear your friendly voices. Thanks for your support everyone!



The province has entered into Phase One of the Saskatchewan Re-Opening Roadmap Plan and as a result our Hours of Operation have changed. We are now open Monday to Saturday at 11:00 AM and close at 10:00 PM. Kitchen closes at 9:00 PM. We are still closed on Sundays at this time. We are very appreciative of the considerable increase in the number of our takeout food orders. Call us at 306-359-7276 or visit our online ordering page at

We appreciate your business very much! Due to our reduced seating capacity, we ask that customers limit their dining time so as many people as possible can comfortably enjoy our Real Saskatchewan Brewpub Experience, especially if we have a line-up! Thank you for your co-operation. Because we do not have many tables to spare for customers to use while they wait for their takeout orders, we kindly ask you place your orders ahead of time by calling us at 306-359-7276 so that we can have your order ready upon your arrival. We have added additional waiting spaces in our back common area. Just stand on a red “X” and we will bring your takeout order to you as soon as it is ready. We also can provide curbside pickup. Just let us know when you will be arriving at out back door and we’ll run it out to you.

We ask that our customers do not alter the position of our tables. We are required by the Saskatchewan Health Authority to have our tables placed two meters apart. We have measured the correct spacing so that we can maximize the numbers of tables present while complying with this health order. Thank you for your understanding and co-operation.

Reservations are accepted and encouraged.  We accept limited reservations as late as 6:00 PM from Monday to Saturday. Call at 306-359-7276 to secure your table. Please note under the current provincial guidelines the maximum number of people who can be seated at the same table has increased to six. Larger reservations must occupy more than one table and maintain two meters of physical distancing between each table. These measures will continue to loosen up as the province enters into Phase Two of the 2021 Reopening Roadmap Plan on June 20th.

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 open back UP!

Regina Pub Happy to add Tables Under 1st Stage of Reopening, but Little Changes for Fitness Studio

Physical distancing limit changes means more seating at Bushwakker, but still not enough space for cycle club

Bryan Eneas · CBC News

While it will be closed Sunday, Bushwakker Brewpub employees will be in the building preparing it for changes to Saskatchewan’s COVID-19 restrictions. (Sheila Coles)

As Saskatchewan enters Step 1 of its reopening strategy, one Regina pub owner says his staff are breaking out their tape measures — but the owner of a fitness studio says not much will change there right now.

Restaurants and fitness studios are among the businesses affected by changes to COVID-19 restrictions that come into effect Sunday, as the first stage of the three-stage reopening plan begins.

Restaurants can now seat six to a table — an increase from four — while group fitness classes can resume, albeit with participants three metres apart.

While physical distancing restrictions are still in place, the changes mean seating capacity will increase, notes Grant Frew, the bar manager at Regina’s Bushwakker Brewpub.

“Some of the staff are planning on coming in on Sunday with the tape measure because the big change is the reduction of the physical distancing required between the tables,” which will drop from three metres to two, he said.

“So that will impact us in a positive way. We should be able to get another eight tables or so in there.”

The first stage of Saskatchewan’s three-step reopening plan allows restaurants and bars to seat up to six people at a table. (Government of Saskatchewan)

He said in the long term — and coming after Regina’s lockdown measures — eight additional tables will make quite a difference for the business.

After seven weeks of takeout-only service — something Frew said ruled out the overall atmosphere people seek when they go to Bushwakker — being able to have any patrons on site means a lot.

“We’re only operating with 19 [tables] … but it’s still something that we’re very thankful for,” he said.

Frew said he’s considered things like the fall’s scotch-tasting event or including live entertainment in the mix, but he hasn’t started to properly evaluate yet, as the province’s reopening plans — which are based on hitting vaccination targets — could still change.

Fitness studio looking past Stage 1

For Wheelhouse Cycle Club, a stationary bike fitness program host based in Regina, Sunday’s change won’t mean much.

Although Step 1 means fitness classes can happen in-person, a three-metre space is still required between participants. That means only four or five bikes at a time would be able to run at Wheelhouse, co-founder and CEO Kyle Gibson said.



A farmer from Newfoundland named Angus had a car accident while taking his cow to the vet. He was hit by a truck owned by the Eversweet Company.

In court, the Eversweet Company’s hot-shot solicitor was questioning Angus.

‘Didn’t you say to the RCMP at the scene of the accident, ‘I’m  fine?’ asked the solicitor.

Angus responded: ‘Well, I’ll tell you what happened. I’d just loaded my fav’rit cow, Bessie, into da… ‘

‘I didn’t ask for any details’, the solicitor interrupted. ‘Just answer the question. Did you not say, at the scene of the accident, ‘I’m fine!’?’

Angus said, ‘Well, I’d just got Bessie into da trailer and I was drivin’ down da road…. ‘

The solicitor interrupted again and said, ‘Your Honour, I am trying to establish the fact that, at the scene of the accident, this man told the police on the scene that he was fine. Now several weeks after the accident, he is trying to sue my client. I believe he is a fraud. Please tell him to simply answer the question. ‘

By this time, the Judge was fairly interested in Angus’ answer and said to the solicitor: ‘I’d like to hear what he has to say about his favourite cow, Bessie’.

Angus thanked the Judge and proceeded. ‘Well as I was saying, I had just loaded Bessie, my fav’rit cow, into de trailer and was drivin’ her  down de road when this huge Eversweet truck and trailer came tundering tru a stop sign and hit me trailer right in da side. I was trown into one ditch and Bessie was trown into da udder. By Jaysus I was hurt, very bad like, and didn’t want to move. However, I could hear old Bessie moanin’ and groanin’. I knew she was in terrible pain just by her groans.

Shortly after da accident, a policeman on a motorbike turned up. He could hear Bessie moanin’ and groanin’ too, so he went over to her. After he looked at her, and saw her condition, he took out his gun and shot her between the eyes.

Den da policeman came across de road, gun still in hand, looked at me, and said, ‘How are you  feelin’?’

‘Now wot da f–k would you say?’

Well, we are actually seeking a few experienced evening line cooks. Drop off your resume and perhaps you can be a part of our talented kitchen team!