THE WAKKER WEEKLY
Issue #1686 – Posted on: 22-May-2023
BREWERY “HOPP”ENINGS! Bushwakker Head brewer, Michael Gaetz, reports that our seasonally available BARON BOCK, SASKADIAN BLACK IPA, MARRY BERRY BLONDE ALE and CHOCOLATE MILK STOUT are currently available. There are still some bottles of the amazing THREE-DOWN BOHEMIAN PILSNER in our offsale cooler. Lots of Bushwakker seasonal brews are on the horizon! Batches of FLEK’S CZECH DARK LAGER, BOMBAY IPA and GRANNY’S BITTER are currently working their way through the brewery.
Tis a fruit beer fantasy! A beautiful May Long Weekend calls for quenching beers. Cherry Passion Fruit Ale, Marry Berry Blonde Ale, Cherry Lime Ale and Mexican Lime Radler are all ice cold and ready to go from our offsale at the end of the bar. Stop by to grab a bomber bottle or build your own mixed six-pack today!
This Weekend’s Special Dining Feature for May 19th & 20th is HALF RACK RIBS w/ BAKED BEANS & COLESLAW for $22.95. 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 pouring a MANGO APPLE CIDER from Saskatoon’s Crossmount Cidery. Next up is the HALLO HEFEWEIZEN from Malty National Brewing. This will be followed by a POMEGRANATE PALE ALE from Saskatoon’s High Key Brewing.
MAY PREMIUM WINE FEATURES: Our May wine features hail from Argentina. The red wine is MYTHIC MOUNTAIN MALBEC. $8.95 for a glass and $23.95 for a half litre. the white wine is CUMA ORGANIC TORRONTES. $7.95 for a glass and $21.95 for a half litre.
Our new Specialty Import Beer & Cider menu is here! Plenty of new bevies for you to discover from dry-hopped ciders, a quadruple IPA, Vietnamese coffee stout, tropical IPAs, fruity Sours, a couple of old school classics and more! Come taste something new!
‘Twas a fine 6th POETRY & A PINT PRESENTATION last Saturday afternoon. Much thanks to the Saskatchewan Writers’ Guild as well as Saskatchewan Poet Laureate, Carol Rose GoldenEagle, Neil Aitken, Aspen Enzo, Gerry Hill, Medrie Purdham and Tai Reign who made this event such a success. Can’t wait until our next Writers Corner Reading event coming up on November 4th!
May 24: Wednesday Folk Night. BRADFORD. Talented acoustic folk duo featuring Brad Papp and Mark Radford. 7:30 PM – 9:00 PM.
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 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.
By Joshua M. Bernstein
From gene-editing technology to cryogenic freezing, scientific innovations in hops are helping brewers improve efficiency and deliver new, intense IPA aromas.
America is not a nation of great nuance. We like loud music, louder cars, and pumpkin spice lattes. Intensities attract attention, which is a guiding principle for the country’s approach to IPA production. Over the last decade, IPAs grew stronger and hazier with ever-larger doses of the latest fruity and tropical hops. Upping hop quantities delivered bigger flavors and fragrances, and customers happily paid for aromatic oomph.
The wins—lines for $20 four-packs at taprooms—came with efficiency losses. Hops are sponges that soak up beer. More hops? Less finished beer. “You get more intensity by adding more hops, but at a certain point it’s really not efficient,” says Stan Hieronymus, the author of For the Love of Hops.
As the price of raw materials, labor, and utilities increase, breweries are rethinking their more-is-better approach. “We’re way past the heyday of craft where you can hop with 10 pounds per barrel and lose 50 percent of your beer,” says Phillip Chou, the director of brewing solutions for John I. Haas, a hop products supplier in Yakima, Washington.
Breweries seeking cost savings, increased yield, and intense aromas in their IPAs are turning to a growing number of high-tech innovations. Brewers are fermenting beers with genetically modified yeast strains, as well as embracing cryogenically concentrated hops additives that might create consistently hazy beer or deliver a cleaner bitterness. Brewing advances are no longer about developing another novel hop variety. “There’s been a huge acceleration in the space of efficiency,” says Blake Crosby, the CEO of Crosby Hops in Woodburn, Oregon. “It’s a little bit of the Wild West.” Welcome to the fast-evolving frontier of science and hoppy beer.
Hop Innovations Deliver Better Yield
America’s craft brewing industry partly built its reputation on simplicity. With just water, grains, hops, and yeast, breweries transformed four ingredients into worlds of uncharted flavor. Extracts, enzymes, and other science-lab hacks were reserved for multinational Goliaths, not the Davids brewing up businesses in old warehouses. Now that craft breweries are comfortable making hard seltzers and experimenting with every conceivable culinary ingredient, and start-up breweries have expanded into competitive regional and national players, some breweries are rethinking that recipe formulation.
“We have customers that would never have considered using something other than a pellet or a whole-cone hop,” says Chou. (Hops are commonly dried, pulverized, and pelletized, looking like rabbit food.) “Now those same customers are willing to talk about extract-based products for making beer.”
My wife was standing nude, looking in the bedroom mirror.
She was not happy with what she saw and said to me,
“I feel horrible; I look old, fat and ugly.
I really need you to pay me a compliment.’
I replied, “Your eyesight’s damn near perfect.”
…and that’s how the fight started.
You may just come upon this sidewalk sign next time you are in Lancaster, Pennsylvania. Who knew you could find Wakker brew?