THE WAKKER WEEKLY

Issue #1593 – Posted on: 09-August-2021

BREWERY “HOP”PENINGS! Bushwakker Head brewer, Michael Gaetz, reports our new Mexican Lime Radler, Mango Radler and even a few two litre bottles of Sarsaparilla are currently available in our offsale cooler. Our brand new Pink Guavabuster Ale is also on tap and in our offsale cooler and Summer Wheat will be back shortly! There are also many other beers available including a West Coast IPA, Irish Red Ale, Brown, Blonde, Pilsener, Vienna, Pale Ale and a Porter. Growler fills and keg fills are also available!

Our August 6th edition of First “Firkin-esque” Friday will see a SASKATOON BERRY WHEAT BEER come on tap at 11:00 AM. No shenanigans this month but our traditional First Firkin Fridays will return on September 3^rd complete with the piper, the procession, the presentation and the pomp and circumstance!

On Friday, August 6^th our beloved Riders will return to Mosaic Stadium and host the BC Lions at 7:30. Be sure to stop by The Bushwakker before, after or even during the game and enjoy our gourmet BC BURGER & A PINT Special for only $19.95. Come “devour” the competition!

Our GUEST TAP is once again flowing! We are currently pouring the OAT SESSION ALE from Black Bridge Brewing in Swift Current. This will be followed by a HOPPY WIT from 9 Mile Legacy Brewing.

In addition to taking our beer home in glass bottles and 2 litre jugs direct from our pub, you can find a varying selection of 650 ml bottles of Bushwakker beer in ALL SIX REGINA SLGA stores.

Our August PREMIUM WINE FEATURES celebrate Canadian wines! The red is Ontario’s Don’t Poke The Bear Cabernet Baco Noir. The white is B.C.’s Quail’s Gate Chenin Blanc. Both are $8.95 for a glass and $23.95 for a half litre.

This Weekend’s Special Dining Feature on August 6thand 7th is a gourmet BC BURGER & a PINT for $19.95. Our Saturday CLASSIC STEAK & A PINT SPECIAL will also be available. Our Monday and Wednesday WINGS & A PINT SPECIAL and Tuesday PIZZA & A PINT SPECIAL are also a great value deal.

The Bushwakker Monday Night Jazz & Blues and Wednesdsay Folk Nights will relaunch the September. Lots of local and touring acts including John Lind, Call Me Mildy, The Ministry of Groove and A Storry With Hughes have been anxiously awaiting the opportunity to get back on stage once again. Shows start at 8:00 PM both nights and are free of charge. Come celebrate and enjoy some great local talent!

We are excited to be in Phase Three of the Saskatchewan Re-Opening Roadmap Plan! Greater seating capacity and the return to normal hours of operation means we are looking for more experienced cooks and serving staff. Stop by and see us with your resume today or apply at https://bushwakker.com/apply/

Lots of folks have been jumping on the Hop Circuit this summer to visit Regina’s six participating craft breweries! Check out one of the newest Hop Circuit videos from Michael Scraper which can be found on the Tourism Regina website. See how much fun it is to collect your stamps and claim your free Experience Regina glass!

Our new Bushwakker Online Ordering Page is now live on our website! You can order everything from our food menu as well as our Bushwakker brews and even select the time you’d like to pick up your order. Visit https://bushwakker.com/shop-2021/ and give it a try! Of course, you can continue to place your orders by calling us at 306-359-7276. We still love to hear your friendly voices. Thanks for your support everyone!

BUSHWAKKER “PHASE THREE NEW NORMAL” NOTES

We are now open regular hours. We are open Monday – Thursday from 11:00 AM – midnight. The kitchen closes at 10:30 PM and last call is at11:15 PM. On Fridays and Saturdays we are open from 11:00 AM until 1:00 AM. The kitchen is open until 11:30 PM and last call will be at 12:15 AM. We will open on Sundays in September. We are very appreciative of the considerable increase in the number of our takeout food orders. Call us at 306-359-7276 or visit our online ordering page at https://bushwakker.com/shop-2021/

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. Sunday opening will recommence in September. Call us at 306-359-7276 to secure your table. We are now also able to accommodate larger groups. Our two banquet rooms are also available for private parties. Call Kelly at 306-359-7276 to book either our main floor Arizona Room or basement Clubroom.

Please continue to practice safe health measures. Remain connected to one another and to us! In addition to this weekly newsletter, we are very active on Facebook, Twitter and Instagram. Check-in with us often as we navigate these continually evolving times together. Try to support local businesses whenever possible. Be vigilant in your resolve to protect yourselves which in turn will protect others.

The Bubbling Science of Beer Foam

BY: JIM DYKSTRA

Beer foam is extremely important to a perfect pint, but what exactly is its scientific genesis?

As babies, we blow snot bubbles. As toddlers, we blow soap bubbles on a sunny day, and splish-splash in bubble baths. Naturally, as adults, the joy of bubbles transfers to the most adult of all joys – beer.

Magical as those bubbles may seem, they don’t just pop out of thin air. There’s hard science backing up how beer foam forms. So what exactly is the business behind the fizziness?

What’s In a Bubble?

Step one to bringing bubbles into adult comprehension is understanding the process. Beer contains gas – usually carbon dioxide, but sometimes nitrogen, which remains under a stable amount of pressure in a closed container like a bottle or can. The magic of the bubbling process, or “nucleation” process, begins when you open your beer.

Opening a beer causes a rapid drop in pressure, which encourages carbon dioxide dissolved within the beer to make its escape. The bubbles are encouraged by microscopic cheerleaders known as nucleation points – imperfections in the bottom and sides of the beer container where CO2 gathers – until they reach a critical volume and detach, rising to the top of the container. If you’ve ever seen a star or logo etched in the bottom of a glass, they are there to serve as nucleation sites for the beer.

Interestingly, when bubbles are alone, they will always revert to a spherical shape, because spheres are the shape with the least surface area, requiring the least amount of energy to maintain. If bubbles begin to stack, they will take a cube shape, as this becomes the new “path of least resistance.” Structural integrity becomes important as bubbles begin to form the head, as the more stability the bubbles have, the more robust the head will be.

READ MORE

TIME OUT

A man and his wife are dining at a table in a plush restaurant, and the husband keeps staring at a drunken lady swigging her drink as she sits alone at a nearby table.

The wife asks, “Do you know her?”

“Yes,” sighs the husband, “she’s my ex-girlfriend. I understand she took to drinking right after we split up seven years ago, and I hear she hasn’t been sober since.”

“My God!” says the wife. “Who would think a person could go on celebrating that long?”