THE WAKKER WEEKLY – Issue #1734

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THE WAKKER WEEKLY

Issue #1734 – Posted on: 22-Apr-2024

BREWERY “HOPP”ENINGS! Bushwakker head brewer, Michael Gaetz, reports that our seasonally available GALAXY S.M.A.S.H. ALE, UPENDI PINEAPPLE PASSIONFRUIT FRUIT BEER, PREMIUM PALE ALE and FLEK’S CZECH DARK LAGER are currently available. There are also a batches of CHERRY LIME BLONDE ALE and BREW & GOLD DORTMUNDER LAGER currently working their way through the brewery.

 


Last chance to get our FLEK’S CZECH DARK LAGER! This delicious seasonally available beer has almost run its course for the year. This is modelled after the famous dark lager produced at the Flek’s brewery in Prague. It possesses complex caramel, fig, raisin, nuts and dark chocolate malt notes, yet is still crisp and clean. Get some on tap or from our offsale while you still can!

 


Last Saturday’s SOLD OUT Brewer’s Dinner was a feast for the senses. Congratulations to our talented kitchen and brewery team. Can’t wait to do it again next year!

 

This Weekend’s Special Dining Feature for April 19th & 20th is SOUTHERN CHICKEN & BEER DRESSING w/ APPLE MASHED POTATO and CHEF’S VEGETABLES for $XX.XX. 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 the very popular RASPBERRY HEFEWEIZEN from Paddock Wood Brewery. Next up is the LUMINOSA SINGLE HOP PALE ALE from Malty National. This will be followed by the ROOIBOS RED LAGER from High Key Brewing.

APRIL PREMIUM WINE FEATURES: This month’s premium wine feature hail from Australia! The red is the WEE ANGUS MERLOT and the white is TREAD SOFTLY PINOT GRIGIO. 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 on 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.


Better Belgian Beer with AI and Chemistry

By Daniël Linzel

Researchers in Leuven have managed to objectively improve Belgian beers by using artificial intelligence to analyse more than two hundred chemical components, according to Nature Communications.

It takes courage to tinker with Belgian beer. Belgian beer culture is a UNESCO World Heritage Site and Belgian brewers are proud of their products. But a team from VIB-KU Leuven has embarked on a major project to determine, in a scientific, chemical way, what could make beer better.

‘We definitely noticed some reluctance at Belgian brewers’ conferences when we talked about our project’, says head researcher Kevin Verstrepen, professor at KU Leuven and director of the VIB-KU Leuven Centre for Microbiology. Comments such as “our beers are already good”, “we don’t want AI-generated uniformity” or “we want to brew, it’s a craft!” were all too common. But it was never our goal to define what the perfect beer should be.’

Predicting appreciation

Instead, the researchers looked for a way to predict both the taste and appreciation of different beers. To do this, they analysed the chemistry and taste perception of 250 different beers, using a professional tasting panel and a mountain of data from a beer forum (RateBeer). They used the more than 180,000 ratings to train different algorithms to predict complex aromas and flavours.

The results were sometimes quite surprising. ‘Complexity is very important’, says Verstrepen. ‘There are no one or two components that make the best flavour.’ Out of more than 200 molecular compounds, fruity esters and terpenoids made the biggest contribution, adds first author Michiel Schreurs, a PhD student in Verstrepen’s group. ‘We mainly looked at how the different aroma molecules correlated with each other. In particular, there was less information available on hoppy aromas in Belgian beers, because Belgian beers contain less hops than in other countries.’

Cauliflower aroma

It was also striking that so-called off-flavours, odours and tastes that brewers try to keep out of beer at all costs, actually had a positive influence on flavour. Verstrepen: ‘Think of diacetyl or dimethyl sulphide, which give a slightly musty butter or cauliflower smell respectively. But certain off-flavours have been found to improve the beer. Provided, of course, that you don’t add too much of them.’

A good example is the relationship between isoamyl acetate and ethyl acetate. ‘Isoamyl acetate is one of the main flavouring components; it gives a subtle banana or pineapple flavour’, Verstrepen explains. ‘But it turned out that ethyl acetate, which is usually suppressed, was at least as important.’

Schreurs: ‘The effects of the different components are highly concentration-dependent. Separately, the off-flavour molecules are negative anyway, but in combination with other substances their contribution becomes positive. The message is therefore: beer improvement is not usually achieved by adding just one component, which quickly makes the whole thing artificial. It’s the combination that counts.’

Alcohol-free beer

The researchers have a twofold objective with the study, says Verstrepen. ‘We see a big opportunity for the development of non-alcoholic beers, there is considerable scope to make beers fresher and tastier, to still get the alcoholic flavour without alcohol. You can also extend this to food in general. AI is making an appearance in the food industry and our study is a good example of how it can contribute to this field. In addition to improving flavour, you can also think of quality control as an application of this research.’

The work was not just theoretical: ‘We actually improved two commercial beers, one non-alcoholic and one alcoholic’, says Verstrepen. ‘Our scientific tasting panel indicated that the taste had improved.’ In addition, the researchers have since partnered with spin-off Bar.on, a small company that does not use traditional beer brewing methods, but uses their results to produce beer-like drinks.

Schreurs adds: ‘We really couldn’t have done this without machine learning. We needed the computer to find these complex patterns. It also allows us to really predict specific flavours, so we can predict what people taste based on chemistry.’ In addition, Schreurs and Verstrepen stress that they are only providing the information for improvement. ‘The model makes connections, but we cannot make the best beer for everyone. So Belgian brewers will certainly not be put out of work.’


TIME OUT

A father was trying to teach his young son the evils of alcohol. He put one worm in a glass of water and another worm in a glass of whiskey. The worm in the water lived, while the one in whiskey curled up and died. “All right, son.” asked the father, “what does that show you?” “Well Dad, it shows that if you drink alcohol, you will not have worms.”

 


Someone’s first and/or last day working at the Marker’s Mark distillery!

Tickets are selling quick to our Maker’s Mark Spring Bourbon Tasting Event. Experience four unique Maker’s Mark Bourbons with Vancouver bourbon ambassador, Micah Dew. Stop by or call 306-359-7276 to get your tickets. Only $27.95 each!