THE WAKKER WEEKLY – Issue #1838
Issue #1838 – Posted on: 17 – Apr. – 2026
Brand New Bushwakker Beer Alert! We very recently tapped a tank of BLACKBERRY GRAPEFRUIT ALE! Loads of berry aromas and flavours with a nice gentle drying tart finish. The perfect springtime pint! Available on tap and in our offsale cooler too. Enjoy while quantities last!
BUSHWAKKER SEASONAL BEER STATUS Our seasonally available BLACKBERRY GRAPEFRUIT ALE, CHINOOK E.S.B., BARON BOCK and 35th ANNIVERSARY DOUBLE HONEY IRISH RED ALE are currently available. There is also a batch of HONEY THISTLE WIT working its way through the brewery!
Our WEEKEND SPECIAL DINING FEATURE for April 17th & 18th is a BEER BRAISED SAUSAGE & PEROGY SKILLET. 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!
Next weekend! Tickets to our annual Bushwakker Brewer’s Dinner are now on sale and Chef Mike is getting ready to put his 800 litre converted beer tank smoker to work! Our most decadent dining event of the entire year! Get ready for a decadent multi-course evening where we celebrate the talents of both our kitchen and brewery teams! Call 306-359-7276 to get your tickets.
Bushwakker 2026 Brewer’s Dinner – The Art of Smoke & Beer: An Adventure of Fire, Flavour and Fermentation!
1st Course
Pale Ale Smoked Chicken Ravioli
Delicate house-made ravioli infused with Regina Pale Ale, generously filled with tender chicken slow-smoked in our custom 800-litre converted beer tank smoker. Nestled in a vibrant herb tomato sauce, this dish is elevated with RPA-marinated mushrooms and a flourish of fresh local microgreens, delivering balanced smoke, acidity and garden freshness.
Paired with: Chinook Extra Special Bitter – a bold, hop-forward British style ale to complement and enhance the savoury depth of the dish.
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2nd Course
Northern Smoked Diefenbaker Trout
Locally sourced fresh trout gently house-smoked to highlight its natural richness. Served atop a mixed spring greens salad accented with tri-coloured tomatoes, pea shoots, curly green onions, dill herb goat cheese and thin sliced cucumber ribbons. Finished with a bright Northern Lights Lager vinaigrette, pickled fennel and an artisan crispy lentil cracker for texture and contrast.
Paired with: Blackberry Grapefruit Sour – a vibrant Bushwakker debut, bursting with citrus and berry notes to refresh the palate.
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3rd Course
New York Irish Red Ale Roast
Succulent CAB Black Angus New York strip roast is house-smoked to perfection, then finished with a rich Dungarvon Irish Red Ale gravy. Accompanied by a silky smoked carrot and yam purée, crispy parmesan fingerling potatoes and fresh broccolini, this course delivers depth, warmth and refined comfort.
Paired with: Baron Bock – a rich yet smooth, malty lager that enhances the roast’s caramelized and smoky character.
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4th Course
Deconstructed Smoked Tiramisu
A modern interpretation of the classic dessert! Featuring lightly smoked mascarpone and cream cheese, layered with Cheryl’s Blonde Ale – infused sponge cake and a rich mocha cookie crumble. Each element invites exploration of subtle smoke and balanced sweetness.
Paired with: Coffee Porter – deep, roasted notes of coffee and chocolate echo the dessert’s richness whilst adding a smooth, lingering finish.
Tickets to our May 7th Cinco de Mayo Week PREMIUM TEQUILA & MEZCAL TASTING are now available. Only 50 tickets will be made available. $39.95 plus tax each. Three 100% blue agave tequilas and three unique mezcals will be evaluated. These special order bottles are not available in Saskatchewan due to the very limited availability of these small batch, artisan, ultra-premium products. Attendees will learn about tequila and mescal history, production methods and family distillery heritage. This is the good stuff! Call 306-359-7276 to get your tickets today!
One of the comforting dishes appearing on our new Seasonal Menu is Chef Mike’s Pizza! Loaded with ham, mushrooms, green peppers and pepperoni. It doesn’t have to be complicated to be good! Other delicious throwback delights include: Classic Bushwakker Potato Skins, Baked Alaska, a traditional Bushwakker Clubhouse, Loaded Prime Rib Burger and Cottage Pie too!
We are currently seeking day and evening line cooks for both our hot and cold side. We have a scratch kitchen with a brigade-style set up. Group benefits offered after six months. Positions are full time. Must have minimum two years line cooking experience. References requested and required. Drop off your resume or email it to Kelly@bushwakker.com today!
UPCOMING EVENTS
Apr. 20: Monday Night Jazz & Blues. MOMMY & DADDY. Manitoba duo delivers an intimate and dynamic mix of iconic jazz classics and 80’s pop/rock. Their Bushwakker debut! 7:30 PM – 9:00 PM.
Apr. 22: Wednesday Folk Night. WESTERN MEDICINE. Alt-Country-Folk group supporting their new album makes their Bushwakker debut! 7:30 PM – 9:00 PM.
Apr. 25: ANNUAL BUSHWAKKER BREWER’S DINNER. It is the defining theme of The Bushwakker to provide delicious beer and delicious food. This evening truly reflects what we are all about. Enjoy a fabulous multi-course meal in which each course is prepared with a unique beer and served with a different beer to enhance the flavours of each dish. This year’s theme is The Art of Smoke & Beer. We will certainly be putting our converted 800 litre beer tank to work this weekend. Tickets are on sale now. Call 306-359-7276 to get yours. Don’t miss our most decandent dining experience of the entire year!
‘Sky’s the limit’: Regina’s Warehouse District welcomes pending proposals for the Yards
By: Donovan Maess April 10, 2026
Regina’s Warehouse District is welcoming the opening of proposal applications to redevelop the former CP Railyard site.
“We’ve always been one of the most exciting and dynamic neighbourhoods in all of Regina,” Warehouse Business Improvement District (WBID) board chair Jeff Boutilier told CTV News Friday. “Now we have all the momentum coming out of this incredible Dewdney revitalization project.”
“And here we are. We’ve got this Yards development [request for proposals] out and we’re going to see what [the] development community brings to the table,” he added.
On Thursday, the City of Regina announced it opened the application window for RFPs in order to select a developer for the project.
Grant Frew has been peering out the front window of Bushwakker Brewpub across to the mostly barren nothingness of the site since the pub opened in 1991.
“We’ve heard lots of rumours about what’s going to be taking place across the street and have been looking at that dust bowl for about 35 years now,” he said. “We’ve adopted a ‘wait and see’ attitude. But the momentum is there and we’re definitely excited.
As the site currently sits, a giant mound of dirt reminds Frew of the lengthy, two-year construction of Dewdney Avenue – which was completed last winter.
The next step of the neighbourhood is to fill the vacant lot with infill development.
“The development across the street is going to inject new energy,” said Frew. “I’m really hoping to see a lot of new local, independent businesses moving into the area, and a lot of trendy shops and cool cafes and restaurants.”
“The more the merrier and the future looks so bright,” he added.
The city’s vision
The land in question has sat empty since 2012 when CP Rail left the site. It was purchased by the City of Regina for $7.5 million that same year.
Since then, the city has been attempting to redevelop the area but faced some major hurdles.
“The big hurdle that’s out of the way now is the water, wastewater capacity that was undertaken on Dewdney,” said Chad Jedlic, director of land, real estate & economic development. “Most people see the surface work improvements; the roadways, the pathways, the landscaping. But what was critical to the yard site was actually underground.”
Now that Dewdney Avenue’s construction is complete, the below ground infrastructure has the capacity to support development, allowing the city to move forward with the RFP process.
The prospective partner will be tasked with leading the transformation of the 17-acre former railyard site into a vibrant, mixed-use urban district.
“What we’re hoping is whatever is put forward is actually viable executable and so that we don’t just have a vision that will never come to be,” added Jedlic. “We’re really looking at this as something we want to see get into the ground quickly.”
The developer’s responsibilities will include planning and managing infrastructure installation, land sales and on-site building construction.
However, the build must adhere to certain provisions the city signed onto when it accepted federal and provincial funding to redevelop the site.
“Private developers are in the know as to what is the best or what are some of the options that are economically viable to develop there,” Jedlic said. “That’s what we believe is the best approach to this.”
A ‘generational’ opportunity
The WBID hopes to see a development come forward which ties into the surrounding community.
“Cities don’t get generational opportunities to make an impact on how the city even feels to live in like this property represents,” said Boutilier. “It’s this huge site right in the middle of our city centre and there’s a massive opportunity to level up our city. We want developers thinking that way when they come forward with their proposals.”
Rumours have circulated the site for years, from ballparks to arenas, green spaces, farmers markets and residential suites.
Boutilier says there is no telling what the final product would look like.
“The sky’s the limit,” he said. “Our job is to represent the businesses in our community, make sure the vision that comes forward for the property fits with what we’re trying to build here and makes the mix of the district even greater.”
Giving neighbours a beaming sense of optimism for what is to come.
“Developers have to get it right,” added Frew. “This is a critical piece of real estate right in the center of the city. It’s going to serve as an important bridge between the modernism of downtown with the historical nature of the warehouse district.”
It still may be more than a year before shovels break dirt on a project.
Regardless of what ends up in the Yards, Bushwakker says it needs just one thing.
“Somewhere for the customers to park,” Frew joked. “Not just for Bushwakker. There is a lot of businesses here and if there’s going to be more businesses moving in, which I hope, we need parking for those customers.”
The RFP window was posted for public tender by the city at the beginning of April. The deadline to submit proposals is Sept. 30, 2026.
After the window closes, administration will review all submissions and select one based on set criteria.
The city hopes to select a qualified development next summer.
TIME OUT – A Wife’s Admiration
Dave pulled up a stool at his favourite bar and announced, “My wife must love me more than any woman has ever loved any man!” The bartender inquired, “What makes you say that?” Dave beamed with pride, “Last week, I had to take a couple of sick days from work…”
“She was so thrilled to have me around, that every time a mail or delivery person came by, she’d run down the driveway waving her arms hollering, ‘My husband’s home! My husband’s home!’”
Not exactly. But four courses each utilizing beer as an ingredient and each served with a unique beer to enhance the flavours of each dish certainly makes for a memorable decadent dining experience! Our annual Bushwakker Brewer’s Dinner is Saturday, April 25th! Call 306-359-7276 to get your tickets today!
