THE WAKKER WEEKLY – Issue #1826
Issue #1826 – Posted on:23 – January – 2026
BUSHWAKKER SEASONAL SUDS STATUS.
Although Robbie Burns is Scotland’s most favourite poet, we suspect he wouldn’t object to a tipple of our Bushwakker 35th Anniversary DOUBLE HONEY IRISH RED ALE. After all, Rob had a reputation for enjoying one or two bevies in fine company and our 9.2% anniversary ale would certainly kick any party into high gear. You’ll be able to enjoy our Birthday Brew or a firkin of Robert Burns Single Malt Scotch whiskey and toasted oak-infused Stout at this Saturday’s Bushwakker & Robbie Burns Combined Birthday Bash! It all starts at 5:30 PM but you should arrive early to get a seat! $5 cover charge in effect.
BUSHWAKKER SEASONAL BEER STATUS
Our seasonally available 35th ANNIVERSARY DOUBLE HONEY IRISH RED ALE, TANGERINE GOSE, HARVEST LAGER and SUMMER WHEAT are currently available. There are also batches of PICKARD’S OATMEAL CREAM STOUT, LIME GOSE and BLOOD ORANGE BLONDE ALE working their way through the brewery!
Our WEEKEND SPECIAL DINING FEATURE for January 23th & 24th is SCOTTISH BEEF STEW WITH BEER BREAD. 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. Please note you can also have a pop, lemonade, sarsaparilla, ice tea or coffee instead of a pint of beer if you wish!
JANUARY WINE FEATURES: This month’s wine specials hail from the HOYA DE CADENAS Winery in Spain. The Red is RESERVA TEMPRANILLO and the White is a CHARDONNAY/SAUVIGNON BLANC. Both are the nice post-holiday season price of $7.95 for a glass and $21.95 for a half litre.
Given the fact that FREE HAGGIS will be available at our Saturday, January 24th Bushwakker & Robbie Burns Combined Birthday Bash, it should come as no surprize that many folks have become enamoured with the Scottish delicacy and are yearning to learn more about its history. Much thanks to Bushwakker longtime customer and friend, Andrew Gilbert, for this profoundly insightful mini doc on Scotland’s famous cultural icon. Enjoy at https://www.youtube.com/watch?
Regina Beerfest is back and bigger than ever! After a sold- out event last year, Regina Beerfest returns on Saturday, January 24th at the Conexus Arts Centre and Bushwakker will be there! An afternoon session has been added to make room for even more beer lovers! Sample the wares of various breweries and distilleries and share their stories with fellow beer enthusiasts. Get more information and tickets at https://conexusartscentre.ca/
UPCOMING EVENTS
Jan. 24: BUSHWAKKER 35th AND ROBBIE BURNS COMBINED BIRTHDAY BASH. Get ready to celebrate this significant Bushwakker milestone, Scottish-style! Our 35th Anniversary DOUBLE HONEY IRISH RED ALE will be on tap and in our offsale. Enjoy FREE HAGGIS, NEEPS and BIRTHDAY CAKE, the Address to a Haggis, Highland dancing, a performance from The Regina Police Services Pipes & Drums and live Celtic music with The Highlanders! The event kicks off at 5:30 with the piping-in and tapping of a firkin of ISLE OF ARRAN ROBERT BURNS SINGLE MALT SCOTCH WHISKEY AND TOASTED OAK-INFUSED PICKARD’S OATMEAL CREAM STOUT at 5:30 PM. Plan to arrive early in order to get a seat. $5 cover charge in effect.
Jan. 26: Monday Night Jazz & Blues. ONE WAY OUT. Regina Blues Rock act back for an encore performance! 7:30 PM – 9:00 PM. 
Jan. 28: Wednesday Folk Night. BLUE LIGHT VALLEY. Popular folk band with great vocal harmonies returns! 7:30 PM – 9:00 PM. 
Jan. 29: HERITAGE REGINA PRESENTS Sober Stories & Tipsy Tales from Regina’s Prohibition Era!
We are delighted to partner with Heritage Regina to present this special event. Join us for Heritage Regina’s “driest” lecture yet—an evening of history, song, and story that brings the era of 1920s prohibition to life. This multimedia lecture features archival images and music in a “spirited” journey from sober ideals to roaring rebellion. Quite ironic a presentation such as this would take place in the home of Saskatchewan’s Craft Beer Pioneer. Plan to arrive early in order to get a good seat. 7:00 PM.
From wild myths to tasty truths — discover the real story of haggis and book The Haggis Experience to try Scotland’s national dish for yourself.
Wild haggis, Kelvingrove Museum, Glasgow
3rd September 2025// by The Haggis Experience Team
Few foods spark as much curiosity, confusion, and comedy as haggis. To Scots, it’s a beloved national treasure, eaten with pride at Burns Night and beyond. To those encountering it for the first time, it’s often shrouded in mystery, rumour, and more than a few wild myths.
From the idea that haggis is a strange creature roaming the Highlands, to the suspicion that it’s too peculiar to taste good possibly, haggis has been the butt of jokes for centuries. But behind the tall tales lies a dish that’s steeped in tradition, flavour, and surprising health benefits. Let’s separate fact from fiction and bust some of the biggest haggis myths once and for all.
Myth 1: Haggis is a Strange Animal That Lives in the Highlands
This is by far the most entertaining myth, and if you’ve ever visited Scotland as a tourist, chances are you’ve heard it. The story goes that a haggis is a small, shy creature with two legs shorter on one side so it can run around steep Highland hills without tipping over.
Locals have been known to keep this joke alive, pointing visitors toward the hills in search of the elusive beast. The truth, of course, is that haggis is not an animal at all but a traditional dish made from sheep’s offal (heart, liver, lungs), mixed with suet, oats, onions, and spices, then cooked in a casing.
So, while you might not be able to spot a haggis grazing in Glencoe, you can certainly find one on a Burns Night plate.
Myth 2: It Sounds Disgusting, So It Must Taste Awful
Another common misconception is that haggis tastes “weird” or “unpleasant.” In reality, most people who try it are pleasantly surprised. The combination of oats, spices, and savoury meat creates a rich, peppery, almost nutty flavour. It’s comforting, hearty, and not unlike a well-seasoned sausage or mince.
Pair it with creamy mashed tatties and buttery neeps (turnips or swede), and you’ve got a dish that’s stood the test of time because it’s genuinely delicious. Many chefs today even use haggis as a stuffing for chicken or as a topping on pizza and nachos. Not so scary after all!
Myth 3: Haggis is Unhealthy
Thanks to its reputation as a “hearty” dish, haggis often gets written off as unhealthy. But in truth, it’s more balanced than you might think. Traditional haggis is high in protein, fibre (from the oats), and iron, making it surprisingly nutritious.
Modern producers also offer lighter, leaner versions, including vegetarian and even vegan haggis. In fact, vegetarian haggis has become a popular choice for health-conscious diners and is often praised for its nutty flavour and satisfying texture.
So no, haggis doesn’t deserve to be lumped in with greasy fast food — it’s a dish with genuine nutritional value.
Myth 4: Haggis is Banned in the USA Because It’s “Dangerous”
This one’s partly true, but the reasons are less dramatic than they sound. Since 1971, the import of traditional Scottish haggis into the United States has been banned because it contains sheep’s lung, which American food regulations don’t permit.
But that doesn’t mean haggis is dangerous or illegal in general. American butchers and chefs often make their own versions without lung, so plenty of US-based Scots (and curious foodies) can still enjoy the dish. And who knows — one day the original recipe might make its Atlantic comeback.
Myth 5: Nobody Actually Eats Haggis Anymore
Wrong! While haggis is strongly tied to Burns Night celebrations each January, it’s far from a once-a-year curiosity. Many Scots enjoy haggis throughout the year, whether in a traditional supper, in a roll with breakfast, or as a quirky modern twist in pubs and restaurants.
Haggis bon bons, haggis pakora, haggis lasagne, and even haggis spring rolls are just a few of the creative takes you’ll find on menus today. Far from being forgotten, haggis is thriving as a versatile ingredient.
Myth 6: Haggis is Just for Scots
Yes, haggis is Scotland’s national dish, but its appeal goes well beyond the Highlands. Visitors from around the world try it each year, and many end up falling in love with its warming, savoury flavour.
Thanks to modern shipping and online butchers, you can order haggis almost anywhere. Whether you’re in London, New York, or Sydney, chances are you’re only a click away from your own haggis supper.
Tall Tales and True Traditions
Part of the charm of haggis lies in the myths themselves. Scots have always enjoyed playing along with the idea of the haggis as a mysterious animal, and Burns’ famous “Address to a Haggis” helped cement the dish’s legendary status. The humour and storytelling around haggis are just as much a part of its identity as the flavour.
But beneath the jokes lies a dish that represents resourcefulness, tradition, and community. Haggis is a reminder that great food doesn’t need to be fancy — it just needs to be nourishing, hearty, and shared with pride.
The Verdict: Myth-Busting Complete
So there you have it: haggis may not roam the glens on uneven legs, but it’s far tastier, healthier, and more versatile than many people realise. Whether you’re a proud Scot or a curious visitor, giving haggis a chance might just surprise you.
And next time someone asks if a haggis is an animal? Just smile, point to the hills, and let them enjoy the hunt.
TIME OUT – Haggis Contest Winner
Maître d’hôtel: ‘Are you here for a special occasion?’
Campbell: ‘Aye, we won the third prize in the annual Robert Burns Contest, a haggis dinner for two.’
Maître d’hôtel: ‘What were the other prizes?’
Campbell: ‘The second prize was a single haggis dinner, and, if you won the first prize, you didnae have to eat the haggis.’
Especially when it’s free! And many Bushwakker haggis fans are women! So come taste this free Scottish delicacy with free neeps and free birthday cake too at our Bushwakker & Robbie Burns Combined Birthday Bash on Saturday, January 24th!
