THE WAKKER WEEKLY - Issue #1436 - Posted on: 06-Aug-2018

BUSHWAKKER NEWS

NEWS FROM THE BREWERY! Head brewer, Michael Gaetz, reports our seasonally available HARBINGER MAIBOCK and TWO SONS MILK STOUT are now on tap. SUMMER WHEAT has made its triumphant return! Our brand new PINEAPPLE MANGO BLONDE ALE is now here! A batch of KAI’S MUNICH HELLES and CHICO LIGHT SESSION IPA are also currently working their way through the brewery. 

Our guest tap is currently pouring a New England IPA from Swift Current’s Black Bridge Brewery. Next up is the 2018 Canadian Craft Brewing Awards gold medal winning Churchill Brewing Sundog Belgian Witbier from Saskatoon. 

Our August premium red wine feature is ERRAZURIZ ESTATE CARMENERE from Chile. The white is FAT BIRD MARLBOROUGH SAUVIGNON BLANC from New Zealand. Both are $7.95 for a glass and $21.95 for a half litre.

650ml glass bottles of our number one selling DUNGARVON IRISH RED ALE are currently available at the Quance Street SLGA store.



The Bushwakker will once again be participating in the annual FOOD DAY CANADA event this Saturday, August 4th. This national celebration of our local bounty is an opportunity for Canadian chefs to showcase their skills by creating delicious dishes utilizing fresh ingredients which are locally sourced. Bushwakker executive chef, Mike Monette, is proud to offer a dish which he feels will really resonate with his brewpub customers.  His 2018 Food Day Canada offering will be a hand-made and seasoned burger made with wild boar from Foam Lake, Saskatchewan. It will be topped with a Lumsden Valley Last Mountain Distillery Cherry Sipper gastrique. This truly Saskatchewan sauce will be made from Saskatchewan dwarf sour cherries soaked in the distillery’s award-winning vodka for over 3 months. His spectacular side dish will be a Regina Farmer’s Market vegetable soup which will be bursting with fresh flavours. A gourmet Saskatchewan Burger meal indeed! 

BUSHWAKKER EVENTS

Aug. 3: FIRST FIRKIN FRIDAY. Enjoy the pomp and circumstance of this long standing Bushwakker monthly tradition. A piper from the Regina Police Services Pipes and Drums leads a keg of special brew in a procession throughout the brewpub. A guest volunteer is selected to wield the handmade wooden maul affectionately referred to as The Mighty Firkin Wakker, and attempt to tap the firkin in one mighty blow. Hopheads rejoice! In acknowledgement of the IPA Day festivities taking place the previous day, the August firkin offering will be an AZACCA DRY-HOPPED IPA. The Azacca hop profile is described as being intense and tropical. Sustained impressions of citrus and very ripe mango, with notes of orchard fruit and pine needles. The delicious suds-soaking experience takes place at 5:30 PM.


Aug. 3 – 6: AUGUST LONG WEEKEND KEG EVENT. Receive free coasters, cups, ice and the use of a Bushwakker keg chiller tub and pump/faucet when you order any one of our four sizes of kegs for a long weekend. Place your order at least 24 hours in advance to avoid disappointment.

Aug. 4: FOOD DAY CANADA 2018.

Aug. 6: OPEN NOON TO NINE for the holiday! Happy Saskatchewan Day!

Aug. 8: Wednesday Night Folk – Special Edition. JON BROOKS. Toronto artist holds the dubious record of most nominations for “Songwriter of the Year” at the Canadian Folk Music Awards. 8:00 PM.

Aug. 13: Monday Night Jazz & Blues. 8’S ENUFF. Mini big band packs a powerful punch. 8:00 PM.

Aug. 15: Wednesday Night Folk. ZULU PANDA & JOSH GONZOLES. A talented double bill featuring both a local and a touring artist. 8:00 PM.

Aug. 17: MOTHERWELL RHUBARB RED FIFE WITBIER “SNEAK PEEK” FIRKIN at 5:30 PM. The Bushwakker is a proud partner of Parks Canada and Living Sky Winery this summer and will once again brew the extremely popular Motherwell Homestead commemorative brew. To acknowledge the fact that William Motherwell abstained from alcohol and preferred rhubarb tea, the Motherwell Red Fife Witbier will utilize the historic Red Fife wheat as well as rhubarb juice from Saskatchewan’s Living Sky Winery. Motherwell Homestead interpreters will be at the Bushwakker for a special Firkin Preview tapping. They will be wearing period dress, and will briefly describe the big Motherwell Threshing Day/Symphony Under The Sky event which will take place just outside of Abernethy, Saskatchewan on Saturday, August 25th where this unique Belgian-style wheat beer will be officially released. A limited number of commemorative bottles will be produced and made available on August 25th. The label will depict an original painting of the Motherwell Homestead drawn by Shannon Sambells who is William Motherwell’s great, great granddaughter. Makes a great Saskatchewan keepsake!

Aug. 19: SASK VS. CALGARY. We open at noon for the first Sunday football contest of the season. Enjoy our gourmet CALGARY BURGER & A PINT game day feature for only $18.95 before the 5:00 PM kickoff. 

Aug. 20: Monday Night Jazz & Blues. THE MINISTRY OF GROOVE. Fine 1970’s jazz funk and beyond with a great horn section. 8:00 PM.

Aug. 22: Wednesday Night Folk. THE RED WAGON GYPSIES. Acapella/acoustic harmonies from Angela Ell and Tamara Scrimbit. It doesn’t get more “folkier” than this! 8:00 PM.

Aug. 25: Motherwell Red Fife Rhubarb Witbier Release at the Motherwell Homestead. Our Motherwell Red Fife Witbier infused with rhubarb juice from Living Sky Winery. A limited number of commemorative bottles will be produced. The label will depict an original painting of the Motherwell Homestead painted by Shannon Sambells who is William Motherwell’s great, great granddaughter. Will be available on tap and in bottles at The Bushwakker and at the Regina Symphony Orchestra’s Symphony Under the Sky at the Motherwell Homestead.

Aug. 27: Monday Night Jazz & Blues. CALL ME MILDY. Blues/rock, slide & harmonica blues peppered with reggae-laden melodies. We don’t get a chance to hear this act often so don’t miss this rare opportunity! 8:00 PM.

Aug. 29: Wednesday Night Folk. WINNIE BRAVE. Alberta touring folk duo plays classic folk, country, classic rock and mid-century pop. 8:00 PM.


Why You’re Not Wrong to Hate Overhopped Beer

Hoppy beers may be impressing craft beer insiders, but they are alienating the lager-drinking masses 

By Tristin Hopper – The National Post

In an interview two years before his death, food maven Anthony Bourdain described popping into a San Francisco bar for a cold beer, only to gape at what he described as an alien invasion.

“I looked around: the entire place was filled with people sitting there with five small glasses in front of them, filled with different beers, taking notes. This is not a bar. This is f—ing Invasion of the Body Snatchers,” he said.

It was quickly adopted as a clarion call against the forces of beer elitism. And in this battle, one issue trumps all others: the tendency to utterly pack craft beer with hops.

“Somehow, Americans have convinced themselves the more hellish a beer tastes, the better it must be,” wrote San Francisco writer Stuart Schuffman in a September takedown of the famously hop-heavy India Pale Ale.

It may be heresy, but the dank corners of the internet reveal a growing and diverse constituency of drinkers who agree.

Vox.com founder Ezra Klein is normally a cultural hero to the coastal, urbanite craft-beer-drinking set. But even he has broken with many of them by calling for an end to the “tyranny of overhopped beers.”

“Everyone I know in the craft beer industry has a problem: We’re so addicted to hops that we don’t even notice them anymore,” wrote Portland beer writer Adrienne So in a widely circulated 2013 critique of hoppy beer.

So’s point was that while hoppy beers may be impressing craft beer insiders, they were alienating the lager-drinking masses.

And indeed, a silent mass of hop skeptics continues to dwell in the shadows. They may join their friends for a night out at the tasting room, but they’re politely spending the evening sipping $9 pints of what tastes to them like wet potpourri.

And this is not a battle between refined epicures and boorish Coors-drinkers. As one beer enthusiast wrote in a reply to Tompkins’ tweet, “in America, we’ve traded the tyranny of shitty undermalted and nearly non-hopped American lagers for the tyranny of shitty overhopped swill India pale ales.”

With few exceptions, every beer contains some hops. The ingredient has been used in beer for more than 1,000 years, both as a preservative and as a way to offset the sweetness of the malt.

The hops’ preservative quality was behind its heavy inclusion in India Pale Ale, a beer invented in the 19th century. As the name indicates, it was a specialized type of beer designed to survive the rough ocean voyage from England to Imperial India. 

I think there are brewers and there are certainly beer drinkers who focus too strongly on the hop to the expense of everything that’s in beer,” said Stephen Beaumont, author of the Great Canadian Beer Guide.

“We are in an era when there is probably more emphasis on the hop than there might have ever been before.”

Nevertheless, he objects to the notion that craft brewing has somehow been hijacked by bitterness-crazed hopheads.

Beaumont said that every country tries to make craft beer their own. Brazilians pack theirs with Amazonian fruits, Italians infuse theirs with grapes, and in Canada and the United States, the signature ingredient became locally grown hops. Specifically, cascade hops, a variety specific to the IPA-saturated Pacific Coast.

In the early 2000s, this resulted in an arms race of breweries trying to out-hop one another. In a particularly ridiculous twist, many of these beers reached bitterness levels well beyond the capacity of the human mouth to detect.

But Beaumont says the wild west of hops one-upmanship is largely over. “Brewers know enough now to put a lot of malt backbone in there,” he said. “They’re using the hop to its fullest, rather than just using the bitterness of hops.”

Meanwhile, the numbers don’t lie: People love hoppy beer.

“The reality is that once people get a taste for hoppier beers, it’s really difficult to go back to more pedestrian beer,” said Matt Phillips, founder of Victoria’s Phillips Brewing, an increasingly ubiquitous offering in Western Canadian liquor stores.

The Phillips catalog covers the entire rainbow of hop strength, from mild pilsners to eye-watering double dry hopped IPAs. But Phillips told the National Post that nothing sells like a hoppy beer. “Certainly when you look at trends in craft beer, it is hoppy IPAs that continue to be the fastest growing segment.”

Ten of the top 20 highest-rated beers on BeerAdvocate.com are IPAs, including the famous Pliny the Younger, often cited as one of the more most palate-assaulting IPAs in existence.

It’s why Beaumont never believed the claim that hop-mad craft brewers were scaring away customers. For every “I hate hops” beer writer, there were plenty of breweries seeing double-digit rises to IPA sales.

Nevertheless, even this can’t always explain the overwhelming ubiquity of hops and IPAs on menus, at festivals and in the craft beer aisle.

“I’ve been at beer bars where over three-quarters of the taps were pouring some variation on an IPA, or at least something that called itself an IPA,” wrote veteran Pennsylvania beer writer Lew Bryson in 2016. “I happily recall places with only five taps that had more variety.”

The owner of Jay’s Brewing, a longstanding Virginia brewing supply store, came away from a 2012 IPA-saturated beer fest with the same impression. “There is this expectation now, if you are a brewery you need to make an IPA,” he wrote in a 2012 blog post that predicted an ultimate reckoning for hoppy beers.

While extreme hopping was once strictly reserved to IPAs, it’s now bled into virtually every other category of alcoholic drink. There are now hoppy stouts, hoppy lagers, hoppy ciders and even hoppy vodkas.

“I don’t know what’s going on,” one Netherlands man wrote in a Reddit post reacting to the slow hoppy invasion of Dutch grocery store shelves. “That horrible bitter taste. The flavors are there, but to have it while drinking such bitter and watery kinda beer, is just wrong to me.”

Hoppy offerings may be dominating market share in the craft beer sector, but they’re still getting slaughtered in the beer market overall.

Even as sales for mass-market beers plummet, the heavyweights still remain pilsners and lagers. Right now, in fact, light beers comprise the top three best-selling beers in the United States: Bud Light, Coors Light and Miller Lite.

Of the ten top-selling beers at Ontario Beer Stores, meanwhile, nine are lagers. The only non-lager is Alexander Keith’s India Pale Ale which, despite its name, carries negligible amounts of hops.

The debate over hoppy beers often comes down to culture. Super-hopped craft beer is so overpowering that it quickly dominates any drinking situation, be it dinner or a night at the pub.

This was Bourdain’s complaint when he found a San Francisco bar invaded by “body snatchers.”

“A bar is to go to get a little bit buzzed, and pleasantly derange the senses … it’s not to sit there fucking analyzing beer,” he said.

In 2015, Australian columnist Eleanor Robertson dismissed the new wave of “mouth-puckering” beers as “un-Australian” because it was forcing Aussies to spend all their drunk time discussing flavor signatures rather than life and loves.

Lucy Saunders, a Milwaukee-based author of beer and food pairings, told the National Post that super-hopped beers “mute, distort or obliterate food flavours.” She then thanked providence she lived in Wisconsin, a place that still respected “malt-forward styles.”

 And it’s for this reason that Canadian beer writer Jordan St. John says that the era of blindly overhopped beers was ultimately unsustainable.

“On a long enough timeline, drinking beer is more or less about socializing rather than talking about hops,” he told the National Post. “It’s when it takes you out of the conversation and forces you to focus on it that you have a problem.”

Breweries themselves were among the first to wake up to this. St. John noted that Toronto’s Great Lakes Brewery dominated the 2014 Canadian Brewing Awards with its IPAs. The very next year, though, Great Lakes started cranking out lighter beers because the brewer “likes standing around drinking and talking to people.”

“My hope is that it calms down a little bit in the next decade and we end up with nicely balanced IPAs that fit in with everything else,” said St. John.

“Ultimately, for beer drinkers, the best thing is that if they don’t like IPA, they don’t have to drink it.”



Caught at just the right second

TIME OUT

On a hot, dusty day a cowboy rode into a small frontier town. After dismounting, he walked behind his horse, lifted it's tail and kissed it where the sun don't shine. An old man rocking by the general store witnessed the whole thing. 
"Whudd'ya do that fer?" he asked. 
"Got chapped lips," the cowboy replied. 
The old man asked, "Does that help?" The cowboy said, "Nope, but it keeps me from lickin' 'em." 


Weekend Dining Feature will be our Food Day Offering: Saskatchewan Wild Boar Burger w/ Brie & Cherry Gastrique. $18.95  

Soup & Sandwich Special is $13.95.  All hot specials are $16.95, except where noted, & include a serving of soup du jour, house, or Caesar salad.

 

Soup

Sandwich

Hot Special

Beer Pairing

Fri., Aug. 3

Seafood Chowder

Italian Clubhouse

Braised Short Rib w/ Garlic Mash

Harbinger Maibock

Sat., Aug. 4

Market Veggie

Food Day Breakfast

Food Day Canada Special

Sun., Aug. 5

Bushwakker

Breakfast Special

Steak & a Pint. $19.95 (NEW)

Mon., Aug. 6

Cream of Vegetable

BLTCA

Spaghetti & Meat Sauce

Regina Pale Ale

Tues., Aug. 7

Red Pepper Bisque

Creole Sausage & Shrimp Pizza

Apple Chutney Stuffed Chicken

Palliser Porter

Wed., Aug. 8

Chicken Rice

Spiced Chicken & Beet Pita

Lamb on Couscous Salad

Two Sons Milk Stout

Thur., Aug. 9

Hearty Bison

Steak & Strawberry Almond Salad

Portabella Burger

Harbinger Maibock

Fri., Aug. 10

Sweet Potato Corn Chowder

Mexican Chicken Wrap

Smoked Pork Chili w/ Corn Bread

Sodbuster Brown Ale

Sat., Aug. 11

Bushwakker

Breakfast Special

Steak & a Pint. $19.95 (NEW)

Sun., Aug. 12

Bushwakker

Breakfast Special

Steak & a Pint. $19.95 (NEW)

We strive to ensure all weekly specials and soups are made available. Product shortages or unforeseen circumstances may result in modification or even substitution of certain featured menu items.