THE WAKKER WEEKLY – Issue #1713

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THE WAKKER WEEKLY

Issue #1713 – Posted on: 27-Nov-2023

BREWERY “HOPP”ENINGS! Bushwakker head brewer, Michael Gaetz, reports that our seasonally available BLOOD ORANGE BLONDE ALESASKADIAN BLACK IPABARON BOCK, and GRANNY’S BITTER are currently available. Batches of BLACKBERRY MEAD, “MISSILE”TOW CHRISTMAS ALE, PONCE DE LEON BLACKBERRY-RASPBERRY FRUIT BEER, PREMIUM PALE ALE and FLEK’S CZECH DARK LAGER are currently working their way through the brewery.

 


Next weekend! Our official kickoff to the holiday season is back with the 29th annual release of our famous Blackberry Mead on Saturday, December 2nd. 400 pounds of Lumsden Valley honey and 88 pounds of blackberries goes into every batch creating a 10.5% ABV unique dry berry honey wine unlike any other! PLUS mead lovers no longer have to wait in line in the cold in order to secure bottles of our famous holiday cheer. Our Mead Pre-Order Page is up and running on our website. Just pick your quantity and pick-up time, pull up to the back of the building and we will drop our Christmas specialty nectar in the trunk of your toasty, warm vehicle! Note: Last chance to pre-order mead will be at 11:59 PM on Wednesday, November 29th.

 


Join us in celebrating 29 years of Mead magic. Share your cherished Mead memories by posting photos or stories online and tagging Bushwakker or using #MeadMemories. Participate in our Mead Memory Contest for a chance to win a Blackberry Mead prize pack. To enter either comment on one of our posts with a photo or story about your favorite mead memories OR post a photo and tag us in it! Be sure to use the hashtag #MeadMemories

 


Final weekend to participate in the Agribition SALOON SERIES Self-Guided Pub Crawl. Grab a free passport and visit the participating Regina pubs to collect a stamp and then enter the contest to win some great prizes!

 


Well, almost all Sundays except for Christmas Eve. With Mead Season upon us, we will be open Sunday, December 3, 10 & 17 from noon to 9:00. Come enjoy a few goblets or mead and pick up a Bushwakker gift card stocking stuffer or two. Don’t forget our Holiday Craft Market in on December 10th from 1:00 – 5:00.

 


Our sold out 33rd Single Malt Scotch Tasting event was a great success. The six featured single malts were very well received. A packed house enjoyed some great Scottish entertainment and our Talisker Lamb Shank Scottish dinner also sold out! Can’t wait to do it again next year.

 

Bushwakker 33rd Single Malt Scotch Tasting Results

(Scores out of 50 points)

1. Laphroaig 10 Year Batch #14: 39.75
2. Lagavulin 12 Year 2022 Release: 38.43
3. Arrrrrrrdbeg: 37.34
4. Talisker 11 Year 2022 Release: 34.98
5. Craigellachie 14 Year: 34.30
6. Oban 10 Year 2022 Release: 32.83

 

This Weekend’s Agribition Special Feature for November 24th and 25th is a PRIME RIB COWBOY BURGER for $24.95 and a COWBOY STEAK for $29.95. Our Saturday CLASSIC STEAK & A PINT SPECIAL as well as our Monday and Wednesday WINGS & A PINT SPECIAL and Tuesday PIZZA & A PINT SPECIAL are also great value deals.

Our SASK CRAFT GUEST TAP is currently pouring a RYE ALE from Black Bridge Brewery. Next up the TALUS WEST COAST IPA from High Key Brewing. This will be followed by the TWO-HEADED MONSTER lager from 9 Mile Legacy Brewing. And then the TWO SUNS HAZY DOUBLE IPA from Paddock Wood Brewing.

NOVEMBER PREMIUM WINE FEATURES: This month’s ORGANIC wine features are from the CONO SUR WINERY in Chile. The red is an organic CABERNET SAUVIGNON/CARMENERE/SYRAH and the white is an organic SAUVIGNON BLANC. Both are $8.95 for a glass and $23.95 for a half litre.



CURRENT HOURS OF OPERATION AND RESERVATIONS NOTES

We are open Monday – Thursday from 11:00 AM – 10:00 PM. The kitchen closes at 9:00 PM and last call is at 9:15 PM. Fridays and Saturdays we are open from 11:00 AM until midnight. The kitchen is open until 11:00 PM and last call is at 11:15 PM. Closed Sundays.

Reservations are accepted and encouraged. We accept a limited number of reservations as late as 6:00 PM every day except Fridays. Fridays we accept reservations as late as 3:00 PM. Call us at 306-359-7276 to secure your table. Our two banquet rooms are also available for private party rentals. Call Kelly at 306-359-7276 to book either our main floor Arizona Room or basement Clubroom.


How Hop Nerds Are Saving Your Favorite Beer From Climate Change

Extreme heat and droughts are cutting into hop plants’ yields and making them less bitter. But scientists and farmers are brewing up clever solutions.

By Matt Simon


WHETHER YOU LOVE lagers or extra-bitter IPAs, you love alpha acids and just don’t know it. These are the compounds in hops that impart that bitter taste, which can be subtle or intense, depending on the cultivar. For centuries, farmers who produce hops for traditional European beer making—particularly in Germany, the Czech Republic, and Slovenia—have honed that alpha acid content. More recently, farmers in the Pacific Northwest of the US have done their own honing, producing hops with the characteristic aromas that make West Coast IPAs citrusy and juicy.

But now, climate change is seriously mucking with hops. Droughts and extreme heat have already reduced yields, as well as the alpha acid content of hops grown in Europe. And new modeling, published last week in Nature Communications, estimates that by the year 2050, Europe’s hop growers will see a further 4 to 18 percent drop in yields and a 20 to 31 percent drop in alpha acid content. “What we are seeing under climate change is a combination of more droughts that will affect the yield of the plants, unless irrigation is supplemented,” says bioclimatologist Mirek Trnka of the Czech Academy of Sciences, a coauthor of the new paper. “At the same time, higher temperatures are not conducive to high alpha acid content.”

Lower yields and a drop in acid content could become a compounding threat, says Oregon State University hop chemist and brewing scientist Tom Shellhammer, who wasn’t involved in the new paper. If the hops are harvested with 30 percent less alpha acid content, “that means you need to use 30 percent or more of that hop,” says Shellhammer. “If the actual yield that has been produced on the farm is down,” he adds “then there’s just less of it available within the industry. So the brewery would have to use more of it. That then creates a supply issue.”

Generally speaking, brewers and farmers—be it for hops, barley, or malt—are still parsing how a changing climate is changing beer. There are overlapping factors. In addition to rising global temperatures and fiercer droughts that cause water scarcity, there are more extreme heat waves, plus attendant problems like bigger wildfires that can spoil crops with smoke. (The wine industry is facing related issues with grape production.) “We still don’t properly understand the level of impact climate change could have, particularly on minor components that contribute to flavor,” says Glen Patrick Fox, who studies brewing and beer quality at UC Davis. “This will be a case of the industry having to keep measuring things for quite a period of time to really understand how that will happen.”

Farmed on a trellis system, hop plants can tower 20 feet, producing the cones that give beer complex flavors and bitterness. But higher temperatures reduce alpha acid production in those cones. The reason isn’t yet clear, but it could be a consequence of them developing earlier in the season. In Europe, they now appear about three weeks earlier than they did in 1994. Higher temperatures are having a similar developmental speedup on cereal crops.

“They simply don’t have enough time to produce all the valuable chemicals—or in case of grain, prepare enough starch,” says Trnka. “That might be a mechanism for the hops, or there might be another mechanism that is associated with a particular biochemistry. But we don’t know that yet. It’s been fairly elusive.”

Meanwhile, because the plants are so large they have a lot of surface area that can lose water. As the planet warms and water gets more scarce in some regions, hop plants demand more irrigation. “If you don’t have water, of course, then the yield of the cones that you are harvesting suffers,” says Trnka.

That makes irrigation a key difference between production in the US and in Europe. Despite Trnka’s forecast for Europe, hop agriculture in the often dry Pacific Northwest is thriving. Yields have remained stable for the past decade, thanks to steady water supplies, according to Maggie Elliot, science and communications director at the Hop Growers of America. “Since the area’s been settled for agriculture, we’ve always had irrigation,” says Elliot. “In the European Union, only about 20 percent of the hop supply is irrigated. And so that does make them more vulnerable to some of the aspects of the shifting climate in regards to precipitation.”

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TIME OUT – Mead Bee Power

There was a crowd of bees flying around one day. These bees were most peculiar. They were powered by gasoline, rather than the allergenic goodies that bees usually eat. As the crowd flew along, periodically a bee or two would start to sputter; it would fly down to a gas station, drink up the gas spilled in fueling a car, and then fly up and rejoin the crowd.

One bee began to sputter a little, but flew right by an open gas station. As he passed the second station, he was coughing badly, but still he flew on.

Finally, as he was on his last fumes, he dove down to a station and gassed up. When he rejoined the crowd, his neighbor challenged him: “Look, you passed right by an open station when you started to get low. You passed another station when you were perilously low. And finally, you ran out of gas just in time to glide into that last station. Are you crazy?”

He replied, “Well, it’s like this. The first station was a Gulf station. I really don’t like Gulf at all. The second station was a Texaco station. That’s even worse. But the third station was an Esso station. Let me tell you, Esso is my brand of gasoline.

You know what they say don’t you…

“There’s an Esso Bee in every crowd!”


Just one more week until our annual Blackberry Mead Release on Saturday, December 2nd! No need to wait in line and fight over our divine honey berry wine libation. Just visit our Mead Pre-Order page on our website and order your bottles for either walk-in pick-up or curbside pick-up. Just pick the time and quantity you need. Easy-peesy! Note: Last chance to pre-order mead will be at 11:59 PM on Wednesday, November 29th.