THE WAKKER WEEKLY
Issue #1721 – Posted on: 22-Jan-2024
BREWERY “HOPP”ENINGS! Bushwakker head brewer, Michael Gaetz, reports that our seasonally available FLEK’S CZECH DARK LAGER, “MISSILE”TOW CHRISTMAS ALE, and PONCE DE LEON BLACKBERRY-RASPBERRY FRUIT BEER are currently available. There is also a batch of PREMIUM PALE ALE currently working its way through the brewery.
This Weekend’s Special Dining Feature for January 19th & 20th is BACON WRAPPED CHICKEN ROULADE for $24.95. 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.
This Saturday, January 20th is The Bushwakker 33rd and Robbie Burns 265th Combine Birthday Bash! Get ready for FREE HAGGIS, NEEPS and BIRTHDAY CAKE, the Address to The 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.
Our SASK CRAFT GUEST TAP is currently pouring the TWO SUNS HAZY DOUBLE IPA from Paddock Wood Brewing. Next up is a MILK STOUT from Black Bridge Brewery. This will be followed by the AFRICAN QUEEN HEFEWEIZEN from High Key Brewing.
JANUARY PREMIUM WINE FEATURES: This month’s wine features are the HERON BAY WINES from British Columbia. The red is a CABERNET SAUVIGNON and the white wine is a SAUVIGNON BLANC. Both are the nice post-holiday season price of $7.95 for a glass and $21.95 for a half litre.
The 3rd Annual Frost Winter Festival returns to Regina at the end of the month. Don’t miss our two free big festival shows featuring JACK SEMPLE on Monday, January 29th and the REGINA SYMPHONY ORCHESTRA CHAMBER PLAYERS on Wednesday, January 31st. Both performances are at 7:30 PM. Rush seating only.
Some mixed news for our legion of mead lovers. The bad news is our final Blackberry Mead tank has ran out. The good news is we still have some bottles of our famous 10.5% bone-defrosting honey wine in our offsale. Last chance for romance! Come get ’em!
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 on 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
Alternatives without carbonation, improved customer service, and brewery consolidations are on deck for the coming year in beer.
The brewing industry endured another bruising year of business, and even the big players were not immune. Bud Light caught itself in the culture wars, and declining sales helped Modelo Especial grab the off-premise sales crown.
Craft breweries experienced close to zero growth in 2022, while sales declined two percent in the first half of 2023, according to the Brewers Association. The drumbeat of brewery closures bangs weekly, symptomatic of “a mature and competitive marketplace,” says Bart Watson, the chief economist for the Brewers Association.
Craft beer is no longer novel, but “this doesn’t mean the industry is in decline or going away,” says Trevor Nearburg, the founder of Beerburg Brewing in Austin, Texas. “It just means that we, as brewers, must get much more refined in our approach.”
Bottom of Form
To survive and thrive, breweries will focus on easygoing lagers with mass appeal, offer crowd-pleasing pizza and burgers at taprooms, and explore producing wine, spirits, and THC beverages—now legally stocked at Total Wine in Minnesota and specialty shops such as Craft Beer Cellar in Belmont, Massachusetts.
“In 2024, craft will have to do what craft does best: adapt,” says Dennis Stack, the sales and marketing director at Lone Tree Brewing in Lone Tree, Colorado, which makes the Ufloric sparkling water with hops and hemp oil.
As the brewing industry navigates another 12 months of spirited competition and capricious consumer behavior, these six trends will resonate throughout 2024.
Taprooms Put a Premium on Service and Hospitality
Smiling service hasn’t historically been taprooms’ strength. Why bother? In the late 2010s, customers queued for four-packs and pints no matter a bartender’s attitude.
As taprooms evolve into full-service bars and restaurants, brewery owners will dial in service.
“People are looking for good beer and a good experience,” says Jason Bell, the founder of Living the Dream Brewing in Littleton, Colorado.
With interest rates stubbornly high, investing in internal operations is a low-cost tactic to boost a taproom’s appeal. Alvarado Street Brewery, which has three California locations in Monterey, Salinas, and Carmel-by-the-Sea, is delaying big-ticket projects and looking to improve its worker experience and tighten service standards, says J.C. Hill, the founder and brewer.
Alternate Ending Beer Co. in Aberdeen, New Jersey, caters to every possible customer, offering gluten-free and vegetarian dining options, cocktails and non-alcoholic drinks, and a menu that kids can color.
“We have increased our emphasis on the customer experience, using the Danny Meyer approach to hospitality in our casual setting,” says founder Scott Novick.
Even if the beer is excellent, subpar service can leave a bad taste in customers’ mouths. “The consumer experience in our taproom has to be best in class,” says Anthony Martuscello, the founder and president of WestFax Brewing in Lakewood, Colorado. “Just like you want consumers to drink more than one pint, you want them to continue to come back.”
TIME OUT – Haggis, what you need to know!
It is not a small four-legged shaggy-maned creature found in the Scottish Highlands or Lowlands.
It has not been hunted to extinction in the wild and is not, as a result, the subject of an intensive WWF-funded breeding programme at a safari park just outside Auchtermuchty.
It is not only to be eaten on Burns Night.
Traditional haggis is a sausage filled with finest lamb, beef, oats, onions and spices. It’s a great source of iron, fibre, and carbohydrate with no artificial colours.
Since the 1980s, there has also been a vegetarian alternative filled with a combination of healthy fresh vegetables, mushrooms, pulses, oats, onions and seeds. It is approved by the vegetarian society, is suitable for vegans too and meat lovers like it too.
Most shop-bought haggis is encased in a plastic skin which is removed when the haggis is baked.
Homemade haggis is like any sausage and uses an animal intestine to contain the ingredients – the very same materials used in salami. Not so scary when you think about it like that.
The plural of haggis is … haggis.
There is a Scottish sport called ‘haggis hurling’. This involves standing on top of the whisky barrel and throwing the haggis, often frozen solid for an added challenge.
We would be angry at having to eat this abomination too! The true sweet flavours of a well-prepared haggis are derived from the carefully selected organ meats, suet, steel oats and delicate seasoning. FREE HAGGIS, NEEPS AND CHOCOLATE BIRTHDAY CAKE will be served on Saturday, January 20th at the Bushwakker & Robbie Burns Combined Birthday Bash! Pipes & drums, Highland dancing, live Celtic music, a firkin of Scottish Ale and free organ meat await you! 5:30 PM. Plan to arrive early in order to get a seat. $5 cover charge.