THE WAKKER WEEKLY – Issue #1715

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THE WAKKER WEEKLY

Issue #1715 – Posted on: 11-Dec-2023

BREWERY “HOPP”ENINGS! Bushwakker head brewer, Michael Gaetz, reports that our seasonally available BLACKBERRY MEAD, PONCE DE LEON BLACKBERRY-RASPBERRY FRUIT BEERSASKADIAN BLACK IPABARON BOCK and GRANNY’S BITTER are currently available. “MISSILE”TOW CHRISTMAS ALE will be on tap Saturday, December 9th. There are also batches of PREMIUM PALE ALE and FLEK’S CZECH DARK LAGER currently working their way through the brewery.

 


Our “MISSILE”TOW CHRISTMAS ALE and BUSHWAKKER CHRISTMAS MIXED SIX-PACKS will be back on Saturday, December 9th! This year’s selection is one of the most exotic to date and includes a bottle of 2023 Blackberry Mead as well as a bottle of 2022 Blackberry Mead, a “Missile” tow Christmas Ale, Baron Bock, Raspberry Blonde Ale as well as a bottle of Great Pumpkin Spiced Brown Ale. Limited quantities available!

 

This Weekend’s Special Dining Feature for December 8th & 9th is CAJUN SURF & TURF for $28.95. 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 the TALUS WEST COAST IPA from High Key Brewing. Next up is the RASPBERRY CHOCOLATE CAKE STOUT from Regina’s Malty National 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.

DECEMBER PREMIUM WINE FEATURES: This month’s red wine feature is the PETER LEHMANN THE BAROSSAN SHIRAZ from Australia. The white wine feature is the WHITE SHEEP SAUVIGNON BLANC from New Zealand. Both are $9.95 for a glass and $24.95 for a half litre.

 


Our 29th Blackberry Mead Release was a success! The line-up was back, the curbside service was smooth, the pub was full and smiles were all around! We suspect our 10.5% honey nectar brings the grin to many. There are still bottles of our famous mead available in singles (starting Saturday) as well as six-packs and it will be on tap all holiday season.

 


Visit our website for easy holiday shopping! Our gift cards make for the ideal stocking stuffer for the Bushwakker fan on your list. Available in $25, $50, $100 and $200 denominations. Our Bushwakker toques also make for a cozy Christmas gift!

 


The winner of our #MeadMemories contest was Bert Barkwell who received our Mead Prize Pack! Bert has many fond mead memories in his extensive Bushwakker mead label collection!

 


Our BUSHWAKKER LOCAL ARTIST WALL for the month of December features the works of CARMEN BEATON! Carmen is a Regina-based artist, creates captivating portraits and figures using oil paints, acrylics, and graphite. Her artwork explores human emotion and experience, inviting viewers to reflect on their own past and present circumstances. With meticulous attention to detail and a contemporary style, Beaton’s evocative pieces capture the subtleties of expression and gesture. Through her unique visual language, she depicts narratives that evoke empathy and understanding. Enjoy Carmen’s works all this month!

 


Whole Bushwakker Kentucky Bourbon Pecan Pies are back once again for Christmas. Supplies are limited so order early to avoid disappointment. $53.50 each (tax included). Contact Kelly at kelly@bushwakker.com to pre-order yours today. Take your holiday spread to the next level!

 


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 on December 10th from 1:00 – 5:00.



Dec. 17: OPEN SUNDAY FROM NOON TO NINE. Your last Sunday to enjoy a few goblets of mead and pick up a Bushwakker gift card for that Bushwakker lover on your list before Christmas!


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. Sundays in December we will be open from Noon – 9:00 PM. Christmas Eve Sunday we are closed and Nothing For New Year’s Sunday we are open from 3:00 PM – 11:00 PM.

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.


The Frosty History of Christmas Beers: A Tradition That Finds Its Roots In Ancient Viking Culture

From Brewer World

Beer lovers can’t go too far into December without trying a Christmas staple off the beer menu. These dark, rich, strong ales are the season’s best offerings and while they may be a heavily-driven marketing tactic by modern-day beer brands and makers, the concept stems from a number of deeper traditions.

Not too surprisingly, like most ‘beer things’, the tradition of brewing special beers for this time of the year can be traced back to none other than the Vikings. Many sources note that these Scandinavian sea-warriors enjoyed these heady, malty beers during the cold December 21st Jul (the Scandinavian Yuletide) celebrations which involved them drinking to the Norse gods.

Time went by, and eventually, these gods were replaced once Christianity became the official religion of Norway. As part of his efforts to introduce Christianity to the Norwegians, King Haakon I, ordained that each household must not only brew Christmas beer but also host a party. Failure to do so would mean fines and even losing land. Many centuries later, the Norwegian legislative assembly, the Gulating, officially formalised the King’s beer decree.

To make these beers, brewers had to use nothing less than their best grain sourced from the farms. The better the ability to brew a unique beer, the higher the brewer’s status. As a result, brewers kept experimenting with new ingredients like juniper and other herbs to create interesting flavours. A good Christmas beer was also required to be strong – so brewers made use of tobacco, sugar and syrups to make more intense brews.

Like all other styles, Christmas beers evolved over the years. But today’s winter beers still hold many similarities to their ancient counterparts.

Undoubtedly, Christmas beers today are heavily advertised to reach the growing number of beer lovers and enthusiasts who associate the season’s celebrations with beer. While thousands of breweries work to recreate their own versions of these delicious ales, this seasonal style is still closely associated with Norwegian culture and continues to be a source of pride amongst all of Norway’s brewers – both large and small.

The next time you bring a Christmas beer to your lips, remember to raise a toast to the Viking warlords of the past who set the tradition of holiday beers into motion. God jul!


TIME OUTFinal Mead/Honeybee Puns

When a bee is in your hand, what’s in your eye?  Beauty–it’s in the eye of the bee-holder!

Who is the bee’s favourite composer? Bee-thoven.

What kind of bee is born in the spring? A May bee. Or a May bee not.

What TV channel do Canadian bees watch? See, bee, see!

What do you call a bee that lives in America? A USB.

What is a bee’s favorite flower?  Bee-gonias!

What do you call a bee that eats too much? Chubb-bee.

Where did Noah keep his bees? In his archives.

How do bees make money?  They cell their honey!

“Yule” be a right jolly old elf yourself now that our high gravity “Missile”tow Christmas Ale (8%) and Blackberry Mead (10.5%) are flowing from our taps. Enjoy in moderation. Both brews are stealthy!