THE WAKKER WEEKLY
Issue #1633 – Posted on: 16-May-2022
BREWERY “HOPP”ENINGS: Bushwakker Head brewer, Michael Gaetz, reports our new seasonally available fruit beer, JUST PEACHY BLONDE ALE is now available on tap, in our offsale and for growler fills too. A batch of KAI’S MUNICH HELLES is also making its way through the brewery. 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 a number of REGINA SLGA stores.
Our Cinco de Mayo Weekend edition of First Firkin Friday made quite the splash! Gord the birthday boy got into the spirit of the firkin tapping by dressing for the part. Our “Margarita” Lime Radler was well received. Bottles of our Mexican Lime Radler are now available in our offsale.
Our SASK CRAFT GUEST TAP is currently pouring the PILSNER CZECH LAGER from Swift Current’s Black Bridge Brewery. This will be followed by the OH BEEHAVE HONEY BLONDE from Regina’s Warehouse Brewing.
This Weekend’s May 13th & 14th Special Dining Features is a PORK BELLY RICE BOWL 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 great value deals.
MAY PREMIUM WINE FEATURES This month’s featured wines are certified organic from the VILLA TERESA WINERY in Italy. The red is a MERLOT and the white is a PINOT GRIGIO. Both are $8.95 for a glass and $23.95 for a half litre. Both wines are very dry.
Our Bushwakker LOCAL ARTIST WALL for the month of May features the works of QUIN GREIG. She is a former Bushwakker server and is now learning the art of brewing. Her artist biography is as follows:
Quin C. Greig was born in Swan River, Manitoba in 1988. Raised on a remote acreage, Quin spent much of her childhood among animals and nature, playing solitary “games of imagination,” which would eventually have a profound effect on the subject matter of her artwork. Quin received her Bachelor of Fine Arts with distinction from the University of Regina in 2013, and is now a practicing interdisciplinary artist. While experienced in oil painting, intaglio printmaking and sculpture, she specializes in watercolor drawings. Deeply interested myth, magic and the occult – Quin is simultaneously, and just as importantly, influenced by the people whom she encounters in her daily life. This body of work features a retrospective balance of portraiture and symbolic pieces, as well as a centerpiece completed in 2022. Quin has spent years refining her signature style of line, and has been commissioned for album artwork, label and tattoo designs – as well as myriad other projects for private individuals. A substantial percentage of the subject matter of her commission work is portraiture. Quin currently divides her time between her home studio and Nokomis Craft Ales, where she is currently learning the trade of brewing.
EXTENDED! SUPPORT FOR UKRAINE FUNDRAISER. We will offer a Hot Plate & a Pint fundraising feature where $10 from each combo will be donated to the Saskatchewan Ukrainian Congress to assist the Ukrainian people both here at home and in the mother country. Local artist, Kathy Hancock, has also donated postcards of her Ukrainian Sunflower (the national flower of Ukraine) which will be included with each meal purchase. Posters are also available and proceeds will be donated to the Ukrainian Congress. A Full Hot Plate & a Pint is $37.95 and a Half Hot Plate & a Half Pint is $31.95. Includes perogies, beer bread, house-made cabbage rolls, sauerkraut and koubassa from the Ukrainian Co-op and a Bushwakker beer of your choice!
NEW FOR THE MONTH OF MAY! You will be entered to win a UKRAINIAN SUNFLOWER PACKAGE including a handmade “Coming Together” vase by Tracy Hurlburt and poster print by Kathy Hancock. Additional draw tickets are available. Posters are also available for purchase and proceeds will be donated to the Ukrainian Congress.
May 16: Monday Night Jazz & Blues. TDC INC. Blues, rock and jazz and a new female guitarist too. Watch out gentlemen! 7:30 PM – 9:00 PM.
May 18: Wednesday Folk Night. THE PRAIRIE JOGGERS. Folk rock duo from Winnipeg deliver cheery and lighthearted rambling storytelling style and a retro love song sensibility. 7:30 PM – 9:00 PM.
May 21: THE 5TH POETRY & A PINT PRESENTATION. We are delighted to have the Saskatchewan Writers’ Guild as a partner in this event. Enjoy a Saturday afternoon of poetry readings from six of Regina and area’s established and up-and-coming writers. Perhaps enjoy a slice of our special poet-inspired STRAWBERRY SHORTCAKE CHEESECAKE created just for the occasion! 3:00 PM – 4:00 PM.
May 23: RIDERS VS BOMBERS VICTORIA DAY. The first home exhibition game is a little earlier than normal this year and takes place on Victoria Day Monday. What a way to set the tone for Regina being the host city for the 2022 Grey Cup! Kickoff is at 3:00 PM. Be sure to stop before or after the game and enjoy our gourmet WINNIPEG BURGER & A PINT SPECIAL. Come “devour” the competition! Good luck in the 2022 season Team Green!
BUSHWAKKER “NEW NORMAL” 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 11:00 PM. The kitchen is open until 10:00 PM and last call is at 10:15 PM.
The government of Saskatchewan announced that the mandatory indoor masking health restriction will be lifted on March 1st. Bushwakker staff will continue to wear masks for the time being.
Proof of Vaccination is no longer required for restaurant dining. However, we have received many customer comments stating they will be reluctant to visit us because of the recent health restriction changes. To put our vaccinated customers who may have immunodeficiency concerns, family health concerns or simply are not comfortable with the latest easing of health restrictions somewhat at ease, we will make our Arizona Room available to them. Customers choosing to sit in this room will be required to provide Proof of Vaccination and ID. Both vaccinated and unvaccinated customers are most certainly welcome at Bushwakker and are invited to sit in the main pub area. Thank you to our legion of Bushwakker fans for your continued enthusiastic support!
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. 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.
Science Says Craft Beer is Special
FROM BREWERS JOURNAL CANADA
Associate Professor Ben Schulz and Edward Kerr
Research conducted at a university in the Land Down under has indeed confirmed one thing—craft beer is extraordinarily unique.
Using a technique called mass spectrometry proteomics, The University of Queensland’s Associate Professor Ben Schulz and PhD candidate Edward Kerr have used this technique to identify, quantify and characterize the proteins in 23 different styles and brands of beer.
“Craft beer was strikingly different to beer from multinational breweries,” Dr Schulz said.
“Our initial assumption was that there would be a difference between different styles of beers, such as lagers, pale ales, IPAs, and stouts, but the results proved otherwise.
“Surprisingly, it was only when we targeted our analysis on a single brewery to remove any variation, that we found any differences between beer styles.
“Proteins from yeast make craft beers distinct from beers from larger breweries – which may be due to different process scales, or to different styles of yeast.”
“Crisp, malty and bitter flavours, and floral and fruity aromas, are perhaps the first descriptions that come to mind when describing beer, but other sensory factors are just as important,” he said regarding proteins playing a vital part in the process.
“An attractive, stable head of foam, and smooth, creamy mouth-feel are also essential, but-often-overlooked, elements of a great beer.
“The ‘beer proteome’ – or the full set of proteins in a beer – is critical in controlling these factors, and is dependent on the ingredients, the yeast used for fermentation, and the overall beer-making process.”
“Our research looked at what proteins are present and how much there is of each protein,” Kerr said.
“Essentially, a mass spectrometer measures the mass of a molecule, allowing us to then match these experimentally measured masses to a theoretical list of proteins, identifying which are present and measuring the abundance of each.
“When we considered these features, we could clearly distinguish the profiles of different beers and different breweries.”
There’s more research to be done, but Kerr is confident these findings would be beneficial in future beer-making processes.
“We’re excited about using these techniques to understand and improve the beer-making process for non-barley gluten-free beers and with different types of yeast,” he said.
This study was completed in collaboration with the University of Melbourne, Newstead Brewing Co. and funded by an Advance Queensland PhD Scholarship to Edward Kerr.
TIME OUT
I mowed the lawn today, and after doing so I sat down and had a cold beer. The day was really quite beautiful, and the drink facilitated some deep thinking on various topics.
Finally I thought about an age old question:
Is giving birth more painful than getting kicked in the nuts?
Women always maintain that giving birth is way more painful than a guy getting kicked in the nuts.
Well, after another beer, and some heavy deductive thinking, I have come up with the answer to that question.
Getting kicked in the nuts is more painful than having a baby; and here is the reason for my conclusion.
A year or so after giving birth, a woman will often say, “It might be nice to have another child.”
On the other hand, you never hear a guy say, “You know, I think I would like another kick in the nuts.”
I rest my case. Time for another beer.
