The brewery components were built by Specific Mechanical and installed by Newlands Services International. It includes a two vessel brewhouse and four fermenters, all ten hectolitre capacity. The beer cellars contain 25 Grundy tanks (8.2 hl) and five 18 hl tanks for conditioning, lagering and dispensing.

Two Row Pale Malt is obtained from Prairie Malt of Biggar, Saskatchewan, specialty malts from Shreier (Wisconsin), Cargil (USA), Simpson's (UK), Dingeman's (Belgium), and Gambrinus (BC), Weyermann (Germany), & Hugh Baird's (UK) are purchased through Infraready Products in Saskatoon. Hops are purchased from Hop Union in Washington State and Freshops in Oregon. Bushwakker ales typically take 35 days between the brewhouse and the tap. Lagers typically take 60-90 days for the journey.

The Bushwakker Brewpub offers nine flagship beers, two guest draughts and one rotating tap of special import draught all year round. Twenty additional beers and a blackberry mead are brewed in The Bushwakker brewery and made seasonally available. They are served on a rotating basis, or at certain times of the year, or at the dictates of consumer demand.

See the specifics of all Bushwakker brewed beers.

Take a Virtual Tour of the brewery.(You will need Adobe Acrobat to open the file.)

Dungarvon Irish Red Ale
(5.0% ALC/VOL OG=1057)
A malty smooth red ale made from honey malt - dry finish

Regina Pale Ale
(4.5% ALC/VOL OG=1047)
an amber, medium body ale - malty, fruity taste - hoppy finish
Palliser Porter
(5.8% ALC/VOL OG=1057)
a black, rich ale - sweet, coffee flavor - roasted finish

Stubblejumper Pilsener
(5.2% ALC/VOL OG=1047)
a light golden Pilsener - medium sweet body - hoppy finish
OG, or Original Gravity, refers to the density of the liquid before fermentation.  Water has a gravity of 1000.  When organic material is added to water, its gravity increases.  If more malt is used, the OG will be higher and the beer will be "stronger".

Head Brewer Mitch Dalrymple Our head brewer, Mitch Dalrymple, had the good fortune of discovering the pleasures of finely crafted beer in the late 1980's. He was immediately smitten with the wonderful new flavours and aromas and took up home brewing. In the late 1990's he was able to convince the Bushwakker’s head brewer at the time, Brant Ross, that he would make an excellent assistant. Later, an opportunity to brew for the Brewsters Brewing Co. came along and he had to say goodbye to all the wonderful people at the Bushwakker who had treated him so well over the years. When the most recent head brewer at the Bushwakker, David Rudge, decided to up stakes and move back to Winnipeg, Mitch made his way back to us. He completed a brewing course through the Seibel Institute in Chicago, to enhance his background brewing knowledge. Mitch adds that "It feels great to be back home."
E-mail Mitch: