A Quart of Ale± #45A. On the craft journey with IPA including a stunning NEIPA by Heaney

A Quart of Ale± #45A

On the craft journey with IPA including a stunning NEIPA by Heaney

 IPA

Heaney New England IPA 5.7%, 440ml can Bradleys

The label intro to this beer is short, and accurate: Haze, hops, and juice.

Light gold, deeply hazy, and a fluffy white head that’s in no big hurry to depart, mark the appearance of this new IPA from the Heaney brewery.

Aromas are somewhat reticent but you may note ripe Apricot plus notes of the more exotic Pineapple and Grapefruit. And more fruit on the palate, Mango and Charantais Melon to the fore, with just a touch of bitterness in the background. Lovely soft mouthfeel and perfectly balanced. Another well-made beer from the Derry brewery, one for the short-list for sure.

Mal Mackay from Heaney’s tells me the second batch is even better: “Yes, it is our first NEIPA and we’re very proud of it, although we thought it was great there is always room for improvement and the second batch we canned this Wednesday (April 7th) is even better. 

It’s slightly more refined on the body, a little smoother with the carbonation dialled in exactly right. I’m not sure what you get on your tasting notes but I feel there is a lot of squidgy apricot in there and some juicy red apple, it’s all about the jooooose. Very little bitterness if any, and a nice smooth lush body. We used Mosaic and Amarillo in equal quantities in the dry hop and Chinook in the whirlpool, no hops in the boil at all. Bottom line is yes, we thought it was good, but as ever here at Heaney, the next one will be better - until it’s perfect.” 

Food pairing suggested by the makers: Jamaican Jerk Chicken with a stone fruit sauce.

O’Hara’s Session IPA, 3.8%, 500ml bottle via Radical Drinks

A light golden body, a hazy one, with a white head that hangs about a bit. Hoppy citrus in the aromas. Clean and crisp as it hits the palate, almost lager like until the hops quickly dispel that notion and it continues full of flavour to the bitter end.

They say: This session IPA was designed to be light and easy drinking while still full of the punchy flavours of a traditional IPA. Brewed with 100% Irish malt to deliver a pale, clean and very crisp body. This matched with the late addition of hops, including Cascade, Simcoe and Chinook, make this a full flavoured, incredibly drinkable IPA.

That’s a pretty good summation of one of the better session beers you’re likely to come across.

For the geek:

Malts: Caramalt and Oat Malt

Hops: Cascade, Simcoe and Chinook followed up with the double dry hopping from Citra and Amarillo.

IBU: 25

Fermentation: Top fermentation

Serving Temperature: 6-8°C

Food Pairing: Pairs perfectly with chicken Caesar salad, smoked salmon, crisp lamb and Stilton cheese.

Glass: O’Hara’s Irish Craft Beer conical glass

Availability: 30L Keg, 50CL Bottles (carbonated)

Wicklow Brewery Coola Boola Session IPA 3.8%, 330 can Bradleys

Colour of this Coola Boola, a session IPA, from the Wicklow Brewery is a very pale yellow. The head shrinks quite rapidly. Aromas are somewhat reticent but, with Amarillo and Citra in the hop list, expect a little citrus. And you get that too, with a hint of lime, on the palate. With some tropical stuff in there too, it is quite a mouthful, good balanced inter-play of fruit and bitterness, more than enough to keep hop-lovers happy. Put this on your session list!

Rascals Wunderbar IPA, 6%, 330 can via Bradleys

Mid-gold is the colour of this German-style beer (bet you knew the style!). Fluffy head starts big, diminishes quickly. Touch of orange on the nose. And on the punchy palate too where the malt comes on-stage also to balance it all up. Actually, you realise (rather than realize) that this IPA is, thanks to sourcing and the interplay of hops and malt, is very much a European drink and a very welcome version indeed.  Man doesn’t live just on exotic fruit and floral. After all, variety is the spice of life. So well done to the folks at Rascals.

As they say themselves: A true IPA that stands up to its American competitors….DAS IST GUT! HOPPY  | FRUITY | PUNCHY. Unfiltered. Unpasteurised

A Quart of Ale± #41. Continuing the craft journey with Red Ale.

A Quart of Ale± #41

On the craft journey with Red Ale.

O’Hara’s Irish Red Traditional Ale, 4.3%, 500ml bottle via Radical Drink

This O’Hara’s has a very dark red robe but that “dense lasting white head” fails to materialise, though I have to admit subsequent top-ups did shape up with a coffee coloured crown. Roasted caramel stands out in the aromatics. And you get that caramel and toffee flavour on the palate as well, thanks to the addition of a “pinch of roast barley during the brewing process”. The sweetness of the malt is perfectly balanced through a touch of traditional hop flavour. A terrific example of the style gets a major thumbs up from this quarter.

 

They say: This Red stands out in this beer style category. The malt body is as impressive as a bock, albeit in a uniquely Irish way. With an incredibly smooth malt body complimented by caramel tones and perfectly balanced in bitterness, this Irish Red is much more complex than its mainstream rivals. Visually the Red colour is intensified by the finest roast barley, while subtle hop additions in the kettle give just the right bitterness and aroma to craft this distinctive Irish Red Ale.The traditional red ale style is sweet malt based, dominated by caramel malts which give a sweet malt base complimented by nutty flavours in complete contrast to the Belgian Red ale style which has a distinctly sour character attributed to lactic acid.

For the Geek

Style: Traditional Red Ale

ABV: 4.3%

Plato °: 10.75°

IBU: 34 

Fermentation: Top fermentation 

Availability: Keg (carbonated), Bottle 50cl and 33cl (occasional 41L cask)

Serving Temperature: 6-8°C

Food Pairing: Pairs well with baked and roasted main courses from the oven such as beef hotpot. Also excellent with winter soups. Delicious accompaniment to mature cheddar or soft goats cheeses.

Glass: O’Hara’s tulip glass or O’Hara’s conical glass. 

Hope Red IPA Winter Seasonal 2020, 5.2%, 440ml via beercloud.ie

Hope’s winter seasonal is a red IPA, a dark red with an off white head that quickly reduces. A red with a twist they say and I must say I rather like the direction it takes from the first sip, lots of bright and light fruit melding well with caramel overtones, with a touch of toastiness, from the malts. Thumbs up there straightaway and I can see it would be just the job with the suggested wintery stew, weekend cheeseboard or chocolate.

INGREDIENTS:

Malts: Pale malt, crystal malt and wheat malt

Hops: Columbus, Simcoe and Enigma

Dry Hops: Cashmere, Enigma and Centennial

Yeast: English Ale Yeast

Roasted barley.

ABV 5.2%

EBU 55

Hope, in their own words:

Hope Beer started out in 2015 when the brewery was founded by four friends with a passion for beer and business. What began as a series of late-night kitchen table discussions is now a state-of-the-art brewery, producing an extensive range of award-winning premium craft beers.

Hope produces a core range of five distinct beer styles which are available all year round as well as two seasonals and a wide range of limited-edition beers.

All Hope beers are brewed, bottled, canned and kegged at Howth Junction on Dublin’s Northside and are crafted to be the perfect accompaniment to food. Each beer has its own distinct name, story and taste experience....

Crafty Bear “Bimbos” Imperial Red, 8.0%, 330ml via beercloud.ie

A warm amber is the colour of this “Bimbos” Imperial Red from Crafty Bear. An off-white head doesn’t hang about (if you want a better head, give it a “robust” pour). Quite a charge of fruit from the hops in the aromas, the malt too getting a look-in.  There’s an initial (and lasting) element of sweetness on the palate. Quite a complex experience, big and malty, with notes of mango and strawberry as the hops too play a role right through to the finish. It has been dry-hopped (lightly) with Citra (a good bittering hop) and Cashmere (known for its smooth bitterness). 

They say: We started Crafty Bear January 2018.

With over 18 years in the hospitality industry the move towards opening our very own brewery was a long time dream come through.

Our love for good beer and the fun in making it is what makes our beers stand out.

Hand bottled, hand labeled and hand delivered. You got to love craft.

Not quite the traditional take but pretty good overall. I have no idea why it’s called Bimbos. Anyone? 

Wicklow Wolf “Wildfire” Hoppy Red Ale, 4.6%, 440ml via beercloud.ie

This Wildfire from Wicklow has a dark colour and a short-lived head that looks as if it has been dusted with coffee. You smell coffee and caramel. And the two also feature on the palate, the coffee more prominent now, and it, rather than the weakish caramel, stay to the finish, one with the malts holding the upper hand. Almost a creamy feel to this very mild and pleasing enough example of the style. One for the home fire methinks rather than one in the wild.

Geeky Bits

Hops: Sorachi Ace, Sabro

Malt: Pale, Cara Ruby, Melano, Oats, Roasted Barley

IBU: 28

Serve at 8 degrees.

A Quart of Ale± #40. On the craft journey with variations on a lager theme.

A Quart of Ale± #40

On the craft journey with variations on a lager theme.  

O’Hara’s Lager 4.5%, 500ml bottle via Radical Drinks

This Helles, a traditional lager style on the continent, has a lovely clear mid-amber colour with a myriad of little bubbles rising towards the shrinking white head. Aromas are pleasant if not intense. And on the palate you have a very pleasing smooth lager that heads confidently, full of flavour but with a balancing low hop bitterness (thanks to having been hopped several times), towards a clean and satisfactory finale.

They say: The hop profile is tailored to suit the craft beer drinker and the bitterness is clean and intense. The malty body pays tribute to traditional European lagers and an extra-long conditioning time allows the maximum array of lager flavours to develop. The combination of noble hops, speciality malts and a classic lager yeast strain allow the esters and hop aromas to combine and balance perfectly.

Brewed to the Helles style (combining the brewing methods of a pale ale to the lager style) developed by German and Czech brewers, this is a lager with true character. It is conditioned for over 4 weeks to allow the floral esters from the lager yeast to fully infuse into the brew and develop a well attenuated body. These offset the malt and hop aromas to produce a truly unique craft lager brewed with flavour. Can’t argue with that assessment. Class in a glass as far as I’m concerned. Helles by the way is not mentioned on the label.

Advice is to serve at 6-8°C with roast lemon chicken, Spanish paella and grilled seabass or snapper and more using the O’Hara’s Irish Craft Beer conical glass.

Weihenstephaner Original Helles, 5.1%, 500ml bottle via Bradleys

This German beer, from the oldest still existing brewery in the world, comes in a bright amber colour, with no shortage of bubbles streaming towards the slowly reducing white head. Spicy hops and malty sweetness can be found among the delicate aromas. The character shines through in the palate, strong and clean and refreshing. Terrific balance with a friendly light bitterness coming through also. Weihenstephan Original Helles is unique and exceptional and a regular award-winner.

 

The IBU figure, not given on all beers, is a modest 21. Serve at 6-8 degrees. Again, like many of the continental beers, the brewery comes up with a food pairing. Here they recommended Rump steak with marinade and give you the recipe as well. Check it out here.

Almost a thousand years ago Weihenstephan was the monastery brewery of the Benedictine monks. Then, the Royal Bavarian State Brewery stepped in and it is now operating as a state directed enterprise under the control of the Bavarian Government.

This bottom-fermented beer of Southern Germany is called Helles, which means both light and bright. Weihanstephaner also have a non-alcoholic version; check it out here.

Germany, by the way, is the “world’s fifth largest producer of beer” and “is also its second largest grower of hops”.

Rascals “Jailbreak” Helles Lager, 4.2%, 330 can via Bradleys

Colour of this Dublin produced lager is a light amber, no shortage of carbonation. No head worth talking about, at least from this can. Aromas are mostly floral. A pretty good Helles follows, decent body (soft and full), good balance between hops and malts as the lager smooths its way to an excellent finish. Now where would you get a pizza to go with it?

They say: In Inchicore, Dublin, we’ve a world class pizza restaurant with the freshest beer pouring straight from tank to tap. You can check out our event spaces and find out about brewery tours and the Rascals taproom experience at www.rascalsbrewing.com  

 

Geek Bits:

Malt: Bohemian Pilsner, Vienna, Melanoidin

Hops: Hallartau Mittlefruh

Yeast: Munich Helles

ABV: 4.2%

Wide Street “Mill Pils” Farmhouse Pilsner 5.5%, 440ml via beercloud.ie

Colour of this Wicklow Pilsner is a pale yellow, quite close to lemon, and cloudy, with lots of bubbles shooting up to the steady, if not substantial, head. No shortage of hops here so you notice them straightaway on the nose and soon on the palate, where you come across plenty of earthy character and a hint of spice and a good dry finish. Something that bit different and well looking out for, a lager with attitude.

The label reveals it’s unfiltered, unpasteurised and can-conditioned, containing yeast sediment. Fermented with the famous German strain 34/70 at 12 degrees then dry hopped 12g/l with Hallertau Mittelfrüh and Saaz blend to add an Italian twist and create a hoppy Pilsner.

Wide Street Brewing Company specialises in mixed fermentation methods and 100% Brettanomyces beers. The vision is to brew innovative beers with alternative fermentation methods. Their house yeast is a custom blend of Brettanomyces, saccharomyces and lactobacillus strains from Bootleg Biology, a yeast laboratory based in Nashville, USA. This gives the beer a distinctive dry mouthfeel and enhanced fruity flavours.

They say: It’s a Pilsner with a twist! This Farmhouse Pilsner is double dry-hopped with hopped with Hallertauer-Mittelfrueh brewed revealing traditional spicy and earthy notes. The inspiration behind this beer is an Italian Pilsner style. This is brewed with Chateau pilsner malt and a small addition of Cara pils. 

Not quite the “traditional” lager as we’d know it around here and might be just to dry and too hoppy for some traditionalists. On the other hand though, it would be very interesting to compare it in a head to head tasting with Fort of the Fianna by Eight Degrees, another Italian style lager. Actually, very recently and at the last minute, I did manage to do just that and must say, that the Wide Street may be a shade more hoppier and a touch drier, there is very little qualitative difference, both getting the thumbs up, not just from me, but from around the table!

A Quart of Ale± #8. Moving on over to craft. Kinnegar, To Øl City, West Cork Brewery, O'Hara's, Pale Ales.

A Quart of Ale± #8

Moving on over to craft with four very interesting ales

Kinnegar “Limeburner” Pale Ale, 4.7%, 440ml can, Bradley's of Cork

Lovely light gold colour on this one; a fair bit of haze but you do see the bubbles rising. It is floral and hoppy on the nose. Crisp and refreshing in the mouth with a pleasant hoppy finalé. Not at all overly hoppy and a beer that could well prove a “gateway” beer on the way from mass beers to craft. Easy to quaff and one to note if you haven’t already. One of their first beers and still going strong as part of their core range.

It is unfiltered, naturally carbonated. When pouring leave any natural sediments (I didn’t see any) at the bottom. Well balanced and easy to enjoy this one! By the way, if you moving into craft, try this as one of your early steps! I did, and it’s never too far away from my mind when I enter a bar.

The story.  A bright white light from Fanad Head once illuminated the Limeburner (a 40m high hidden sea pinnacle where Lough Swilly meets the Atlantic), guiding passing ships away from danger. “Phew,” said the skipper when they left that pinnacle behind. “Pass me a Kinnegar there boy.”

To Øl City “House of Pale” Pale Ale 5.5%, 44cl can, Bradley's of Cork

A slight step up in alcohol for the Danish Pale Ale (compared to the Kinnegar) but the colour and the head is much the same as their Session. A little more hop in the aromas. More flavour and less crisp but, as they say themselves, come here to “get your full-bodied juicy fix”.  That smoothness shows a lot of malt but the hops is not shy either and that juicy stuff is a treat. Put this on your short list for sure.

They say: House Of Pale is one of the recipes we’ve taken from our beloved mad laboratory (brewpub!) in Copenhagen, BRUS. It’s seen many changes and tweaks over this year, experimenting with hop doses and overall ‘crispiness’ - and now we’re pretty sure we’ve got exactly what we’ve been looking for. 

Hops in the ale are Mosaic and Simcoe while the long line of malts consist of Chit Malt, Flaked Oats, Golden Naked Oats, Melanoidin, and Pilsner.

West Cork “Sherkin Lass” Pale Ale 4.4%, 500ml bottle, Bradley’s of Cork

Mid amber is the colour of this cloudy pale ale by the West Cork Brewery in Baltimore. The head barely outlasts the pour. They use their own well water here and the beer is obviously unfiltered.

Citrus in the aromas. Makes quite an immediate impression on the palate, fresh and lively, sharp citrus notes again, pineapple and passionfruit too, more malt than hops, just lightly, but noticeably, bitter, almost halfway to a sour. Quite a distinctive mouthful. Refreshing and quite a thirst quencher.

Hops used are: Columbus, Centennial, Galaxy, and Liberty. It is unfiltered, unpasteurised and vegan friendly as only whirlfloc (Carrageen moss) is used to aid the clarification.

O’Hara’s Irish Pale Ale (Dry hopped IPA) 5.2%, 50cl bottle SuperValu.

Mid amber is the colour of this well-made Irish Pale Ale. IPA all over the labels; nowhere is the word Indian mentioned, but I still wonder is it Irish Pale or Indian. Anyhow we’ll be soon going on to the IPAs. Quite often, it is hard enough to classify some beers. I’ve even got one here at the moment labelled an Indian Pale Lager!

Aromas are definitely hoppy, Indian Pale Ale hoppy. The head by the way starts frothy and large enough but soon gets down to barely a white disc. Actually, I’m nowadays inclined to dispense with the 45 degree angle when pouring and lash it in, the reward being more a substantial head that, in this case at least, gives you the pleasure, just visual, of a longer stay.

On the palate though, this one makes you sit up and take notice with the fruit and floral notes of the hops plus the zesty lasting bitterness. Lip-smacking, for sure.

They say: “A Contemporary style IPA with an Irish twist. Combining the balance of European IPAs with the generous dry hopping of American pale ales (APAs), this beer is everything an IPA should be and more.”

Brewery Food Tips: works incredibly well alongside the BBQ, with spicy food and shellfish. Serve at 6-8 degrees.

Next session: American Pale Ales, including the Sierra Nevada, the original gateway beer for drinkers seeking to access craft

Secrets of Burren Brewery and the wild yeast that led to "Euphoria", with more on beers, wines and spirits in Cheers #11

The secrets of brewing - Burren Brewery

Peter in a still from the video

How Peter Curtin gathered the wild yeast that led to the amazing "Euphoria"

Check out the video here

More on beers, wines and spirits in Cheers #11

 Blacks of Kinsale may be filling casks of whiskey these days

but have just announced a new beer!

taste! Light and refreshing with Mango, Pineapple and Grapefruit Perfect for the summer, whenever it arrives! Details on the whiskey and the beer here.

Drink Pink. That's The Summertime Message from O'Briens WinE

By Lynne Coyle MW | O'Briens Wine Director says Rosé is most definitely the hottest wine trend this summer. Rain, hail or shine its popularity knows no bounds. Whether still or sparkling, with or without food, of the palest pink or a darker hue, rosé wine is making itself known at every wine drinking occasion.

Almost all red grapes can be made into a rosé wine, the grapes used are usually the traditional grapes grown in the region of origin. The styles are varied and the wines versatility and pinkness only adds to their charm; get drinking pink this summer with a selection of our press recommended rosés. Read more here.

O'Hara's Launch New Tropical IPA
Introducing our latest beer to Ireland - Tropical IPA - A 7.2% IPA bursting with tropical flavours of tangerine, papaya, citrus and mango. More info on their Facebook page

Waterford Distillery Bring Forward New Single Farm Origins.

After the rather unexpected success of our first commercial bottlings, which sold out within a matter of hours in major retailers across Europe, we have brought forward four new whisky bottlings to meet demand. Will be available from specialist retailers from the end of July 2020 onwards. Website: https://waterfordwhisky.com/

In flight above the Langhe with brunch in a winery. Barolo from above!

I'll be staycationing this year but here's one that just might tempt me away......

In Balloon organizes turistic hot air balloon flights, one of the most unique, original and emotionals ways to live a trip experience. We leave from the artistic Commune of Barolo surrounded by the suggestive Langhe, World Heritage Site protected by UNESCO.

More details here

Taste of the Week. O'Hara's Centennial IPA

Taste of the Week
Centennial IPA, by O’Hara’s Carlow Brewing Co.

Hop Adventure Centennial IPA, 5%, O’Hara’s Carlow Brewing Co.
O'Hara's Hop Adventure Series 2020

As you might expect from the label title, the hops is the king here. You are reminded that Centennial is also known as “Super Cascade”. But, nothing to fear; the reign is harmonious from start to finish, the bitterness and citrus aroma in exquisite balance, from the initial aromas to the very satisfactory finalé. A very enjoyable Taste of the Week.

A single hop winner from the Carlow based craft pioneers in their Hop Adventure series that also includes Sorachi, Aramis, Styrian Wolf, Idaho 7, Galaxy, and Eureka hops. No Cascade. Or have I missed one?

Slainte, the 2014 guide to Irish craft beer, classed Carlow Brewing, along with Porterhouse, Franciscan Well, Whitewater and Hilden, as being in the first generation of Irish craft brewers. Not an easy station then (1996) but Carlow successfully entered the export market to gain experience and sales and eventually a firm footing at home, their hard-won achievements underlined when they left their original premises behind and moved to Bagnalstown in 2009. 

Lyrath Estate. Friendly Place. Friendly Faces

Lyrath Estate. 

Friendly Place. Friendly Faces  

Young Rudy

Ringo, Reilly, and Rudy will more than likely catch your eye during a  visit to Kilkenny’s spectacular Lyrath Estate Hotel. The hotel’s three Golden Retrievers pose in many hotel publicity shots and indeed you’ll see  them in guest wedding pics as well. But popular and all as the threesome are, it is the humans around here that you’ll rely on and, as we found out during a recent stay, they too are very friendly indeed.

Just one example. As we walked into the magnificent Yew Tree room for breakfast, we got the biggest smile and a lovely warm greeting from the lady on duty. It is not very unusual in Ireland but we were particularly delighted with it, as a week earlier, we got an unsmiling silent greeting (hardly a greeting at all) from a corresponding person in a Wexford hotel.

Front of the "old" house

Our initial greeting on arrival at Lyrath the previous day was warm as well and we got all the info we needed. Soon we were passing their very impressive Christmas decorations, all on a grand scale under the high ceiling, and heading off to our executive room. The 137 rooms are generally off from the central part of the hotel, itself based on the original mansion.

There are a number of room categories and Executive rooms offer more space for guests to enjoy and come with a king size bed. They include an entrance hallway, a walk-in wardrobe/dressing area and large bathroom with double basins, bath and separate walk in shower. Our room overlooked the estate. We certainly had all we needed with a separate toilet in the bathroom, TV of course and the WifI was perfect as well.

Head Chef: Kenneth Murphy

Lyrath has just appointed Kenneth Murphy as Head Chef. The much travelled Carlowman has a wealth of experience, worked extensively with the Virgin Limited Edition Group and, more recently, was also Executive Head Chef at Fota Island Resort.

O'Hara's ale

No doubt he’ll be putting his own stamp on the menus here in due course. There are two main dining rooms, the Yew Tree (open only on Fridays and Saturdays at present) and the very comfortable Grill and Bar, situated on the mezzanine over the entrance foyer.

We were there in midweek and our reservation was at the Grill. First we called to the bar there and again had a lovely chat with a young barman. He filled us in on what was available when we requested Gin and Tonic and we were glad to hear they had Dingle Gin. So we enjoyed those before strolling across the floor to the restaurant.

Twilight at Lyrath

Like the rest of the hotel, comfort and space are the main features. Soon we were seated in a lovely booth with the menus at hand and making our choices. 

Beetroot Tartarin

Also had a good look at the wine list, quite a quality one, and CL settled on a glass of their Sepp Moser Gruner Veltliner (11.50), fruity (citrus, apple) but with excellent acidity and well able to handle the food. I was glad to see they had quite a selection of the local O’Hara’s beers in bottle and even more so when I found out the Yellow Belly Citra Ale (6.00) was available on draught. “A pint, please,” I beamed.

Beef cheek

Soon we were enjoying our starters. Mine was Smoked Salmon with beetroot purée, cucumber, fennel and cress salad. CL’s was Beetroot Tartarin, the classic combination of goats cheese, beetroot (spiced in this version), pine nuts and horseradish. We enjoyed those two.

Grilled Atlantic Salmon was CL’s choice for the mains and that came with grilled asparagus spears and béarnaise and got the thumbs up. Mine was Slow-braised Hereford Beef cheek, quite a large portion, served with shallot purée, carrots and creamy mash. It was top notch, enhanced by a side of Steak chips, heartily recommended by our server!

Santa in the lobby

Dessert choices made us think before I plunged for my first slice of Christmas pudding of the season. It came with Brandy Anglaise and vanilla ice-cream. Pas Mal!

The main bar, Tupper's, is on the ground floor and has a club like atmosphere in its two rooms with an adjoining much brighter conservatory which overlooks Lady Charlotte Wheeler-Cuffe’s Victorian garden (now restored). More beer for me, a lovely glass of draught ale, this time by O’Hara’s, sipped in front of the open fire.

The breakfast in the spacious Yew Tree, with its views over the old garden, was excellent. Great buffet choices, juices, cereals, fruits, cheese, ham, and more. 

And the kitchen was in top form too and the stack of Hugh’s Pancakes with fresh blueberries and maple syrup, along with my server's suggestion of bacon, went down a treat. My starter here was a granola-topped pot of yogurt. All good, as Christmas music played gently in the background.

Breakfast

With the weather turning nasty we were’t able to take advantage of the walks around the 170 acre estate, one marked 2.5km, another 5.km. 

At other times of the year, you’ll have, among other things, falconry and archery available. And of course they have a spa and leisure centre (with 17 metre pool). And there is also a Conference Centre here. 

All within a couple of kilometres of the heart of medieval Kilkenny. You could spend well more than a day here and that is what I’d heartily recommend. And say hello to the dogs for me!