Dingle Magic. And other superb Irish & Belgian Beers. Session #7

Dingle Magic. And other superb Irish & Belgian Beers. Session #7

West Kerry Brewery “Béal Bán” Golden Ale, 5.0%, 500ml bottle

You savour the minutes you spend drinking this Golden Ale. It’s the languid time in summer: you have a glass in your hand and the sun is going down. Not quite there yet. Hanging on. Between pale and dark. Those golden moments. When the Blaskets and its seagulls are in silhouette. 

Sip and savour and put your arm around his or her shoulder. And whisper: “This is the best golden ale in the world”. And, if she or he is sipping the same paradisiacal beer, there’ll be no argument. For what you both are enjoying in these magic peaceful twilight minutes is truly the umami conjured up by the goddess from the Ballydavid brewery of the wild peninsula. Béal Bán, an beoir órga is fearr ar domhain. Draíocht an Daingin.

Gold is the colour of this magical ale from West Kerry. Creamy rather than crisp, yet light and refreshing with malt prominent earlier on, the hops making a show at the finish. A distinctive beer indeed, very impressive.

I drank this in 2012 at Blair’s Inn and also during a visit to Tigh Bhric where the brewery is based. It was then being described as a pale English style bitter. It was then, still is, a light and refreshing golden ale with a slight malty sweetness and a bitter finish, imparted by a generous helping of hops. Indeed, one could see why the English aficionado would feel at home here.

Paul and Adrienne (the brewer) told us that they use water from their own well to brew the beers, both cask and bottled. The malt is predominantly Irish and the beers are brewed naturally, with no additives or preservatives. By the way, they use local botanicals in the brewing, such as rosehips, elderflower, blackberries and black currants “added to our seasonal beers”. 

Beoir Chorca Dhuibhne is the Irish name for the brewery in the Dingle peninsula. It was established in 2008 to make traditional yet progressive beer. You’ll find them in their brew pub: Tigh Bhric (which also offers accommodation). .

Béal Bán is one of their core range and like the others, Carraig Dubh (porter) and Cúl Dorcha (red ale), is called after local place names. Adrienne is Ireland’s first female brewer.

Elbow Lane Elbow Lager, 4.4%, 500ml bottle

Light gold (cloudy), fountains of bubbles rising, nice white head stays for a spell. Mild aromas. Refreshing on the palate, sharp citrus led flavours reaching the parched parts. I was impressed with the early version of this lager, in 2012, and impressed with this 2020 edition too. Best served at 7-8 degrees.

All the Elbow Lane beers are relatively lightly hopped, mainly because of food matching considerations. With five restaurants in the group, you don't want an over-hopped beer upsetting the food flavours.

This continental style lager is particularly refreshing and owes its flavor to Pilsner and Munich malts and "Noble" hop varieties imported from Germany & Czech Republic. It will complement most lighter dishes, a great treat for beer lovers.

They say: We’re really proud of the beers that we make here in our tiny brewery. There are no additives and we proudly brew according to the principles of the German Purity Law which means that we use four ingredients to make our beer. We hope you enjoy.

The White Hag “Atlantean” New England IPA, 5.4%, 330 ml can

A beer from the north west with an eye to the next parish across the foamy ocean.

A cloudy light gold, but cloudy, is the colour here. Lovely fluffy head but soon there’s little left of it (the head, that is). It’s juicy and fruity for sure, with a creamy mouthfeel, the hops slightly subdued but still a notable presence. Excellent balance though and this smooth ale finishes well and certainly has that second-can appeal. New England may be a long way off but this lovely ale is easily found locally. Go for it!

They say: Drink this beer as fresh as possible, when all the Alpha & Beta oils from the hops are the most powerful. Little to no hop bitterness at the end, utilising hops that impart a tropical, juicy sweetness rather than the classic bitter.

St Bernardus Pater 6, 6.7%, 33cl bottle

It’s a dark brown colour, not quite the chestnut they say on the website. The foamy head is off white and it soon contracts to a very thin cap. A touch of coffee in the aromas. And coffee hints too amidst the fruit on the palate. Time and again in these high abv Belgian beers - and this is far from the highest - you find a delicious harmony between the alcohol and the flavour, and that harmony here extends to the finish.

They say: St. Bernardus Pater 6 is brewed according to the classic dubbel style with a recipe that dates back to 1946. The name of this beer has become a reference for its style, and it is commonly referred to as ‘een Paterke’.

As ever the Belgians recommend a food pairing: St.Bernardus Pater 6 is a great choice to complement pork recipes or contrast against zesty cheeses. It is bottle fermented and best to serve it at 8-12 degrees.

If you come across the Pater 6, and if you see The Bernardus Abt 12 on the same shelf, then don’t hesitate. The Abt 12 (10%) is a quadrupel, full of complex flavours, great fruit and with a superb finish. It is regarded as one of the best beers in the world. In this context, quadrupel means it is stronger than a tripel which is stronger than a duppel like Pater 6!

All The Sun In The World But Pedro Parra Wants Cloud. He'll Go To The Ends Of The Earth For The Right Soil.

All The Sun In The World But Pedro Parra Wants Cloud.

He'll Go To The Ends Of The Earth For The Right Soil.

Pedro Parra is a renowned soil and vineyard mapping expert with a Masters and PhD in Precision Agriculture and Terroir from the Institut Agronomique National in Paris. As a consultant to many well-known wineries across the world, the Chilean has spent much of the past 20 years discovering new sites, digging ‘calicatas’ (pits for soil analysis) and transforming the way wineries manage their vineyards. 

A calicata

However, he always dreamed of one day making his own wines from old Pais and Cinsault bush vines in his native Itata. A fantastic storyteller with a unique and fascinating career, Pedro told us, during last Thursday’s Liberty Wines online masterclass, about his own project and how he has used the knowledge and experience gained working in vineyards in Burgundy, Europe and the Americas to make his own low-intervention wines from the oldest wine region in Chile.

This renowned consultant is now, it appears, on his way to being a renowned winemaker. The desire to make his own wine took root in Burgundy while he was doing his soil studies in France. “It was in 2002”, he recalled. “I was extremely lucky, I knew nothing about wine when I stayed at a producer’s house. My palate was immediately and strongly influenced by the wines I tasted there.”

Then he started to wonder why Chilean wines were not as good, why they were so soft. “Why? Was it the winemaker? Was it the soil? What else? I figured it was a mix of everything.” “So, from 2004 to 2010, I worked hard as a consultant to open minds, to get people to look at other options, always with the idea to make my own wine, but where?”

“I knew where not to go, not Limari, not Elqui, not Casablanca. I wanted terroir with cloudy weather so I was looking to the south of Chile which has more wind, more cloud.”

And then there was the question of terroir. “Terroir has been very important in my career. Ninety per cent of the best wines come from just five different soils. Limestone is one. There is very little limestone in Chile but we do have fantastic granitic soil.” Again, the south fitted the bill.

“My grapes though were still a mystery and, in any case, my wines were to be about the place, not so much about the grape.” But he was drawn to two grapes. One was Pais, brought by the Spanish 400 years ago and widespread. The other was Cinsault, though that was grown only in one small town in Itata.

Pedro on screen from Conception last Thursday

He started in 2013. Not being a winemaker, he was not confident. “You don’t have the security,” he said. But then an experienced friend told him that not all good wines were made by winemakers and eventually he built up the confidence to make wines the way he wanted them made, once he selected the sort of granitic soil he required. He dug his calicatas and avoided clay. “Unless I have the  very best clay, I’d prefer not to have it all. Bad clay is horrible.”

“Little by little, I understand the plateau in Itata.”  And in 2013-15 he researched many plots to find the ones he really likes. “By 2016 I had found some places I now work, where I can apply my ideas. I use the horse, 2 or 3 times a season, to keep the soil in trim. It is not expensive, it’s a beautiful thing to do, I can go with the family.

A handful of quartz

Now he produces about 30 different wines. “My goal is a maximum of 5,000 cases. I don’t want to go more. Over that would be hard to control for our three person team. We are economical. Our destemmer is not new - you don’t need to spend €40,000 on a destemmer.”

“Great wines come from great terroir. Maybe I was too focussed on Burgundian methods at the start. It took me years to understand my method of extraction.” A tip from a Spanish winemaking friend put him on the right road with the extraction. He is getting the fruit and the wine he wants, the kind of wine he’d like drinking himself. “I am so happy. 2020 has been the best quality so far.”

I’ll be looking out for that 2020. I thought his 2018 “Vinista” was a cracking wine made from Pais. Colour is light to mid ruby. Wild red berries feature in the aromas, with herb notes in the background. Refreshing bright juicy fruit on the palate, a hint of spice too. String quartet rather than full orchestra, it is immediately harmonious right through to the engaging finalé. And this gem, the fruit sourced from 120 year old vines planted at 300 m above sea level, is one of the results of Pedro’s amazing dedication and expertise. The wine has spent one year in untoasted foudre and then spent 8 months in bottle before release. Time well spent!

As were the 90 minutes of that superb masterclass.

Links to Previous masterclasses in this current series, all recent:

Biodynamic winemaking with Austria's Fred Loimer

With Giovanni Manetti in Fontodi Chianti Classico

In the Swartland with Charles and Charl. The Spice Route and Fairview.

Chilean Wine Maestro Aurelio Montes

The Day The Vines Died in Alto Piemonte with Luca de Marchi

Matt Thompson's Blank Canvas in Marlborough

Portuguese Grape Varieties with Antonio Braga

Australian Chardonnay with Shaw+Smith https://www.corkbilly.com/2020/06/how-australias-supportive-winemakers.html 

A masterclass from Tuscany by wine-maker Paolo De Marchi

Rebooting Armenia's Ancient Winemaking with Zoric Gharabian

Barolo 2016 with Franco Massolino and Giuseppe Vajra

Biodynamic Californian Winemaker Ted Lemon of Littorai

Charles Heidsieck is "freshened up" by Cyril Brun

Cellar Master Émilien Boutillat Details Climate Change Challenges.

Jane Eyre. Winemaker in Burgundy and Australia.

Nino Pieropan fondly remembered in son Andrea’s Masterclass

Behind the scenes at El Bulli with the men behind the versatile wins of Gallina de Piel

Les Frères Bréchet busy making wine in Chateauneuf du Pape, Gigondas

Amuse Bouche

If he (Victor) squinted his eyes he could almost see the streets themselves, wind scoured and populous. The coopers on the quay, the rope works, the bakery, men selling milk from the tin, the honey-wagon from the abattoir. He thought about his parents meeting in an alley between the back-to-back houses, their two faces strange and animate.

But these were not his streets and he found himself drawn back to the night-time rides, with Willie Lambe driving, with few other cars on the streets and fewer people, and that sense that had created a city-wide fear…

from Resurrection Man by Eoin McNamee (1994). Highly Recommended. Available on BorrowBox

Bean & River, the Kingsley’s brand-new coffee dock on your riverside walk!

Enjoy grab & go treats al fresco at Bean & River, 

The Kingsley’s brand-new coffee dock

 The perfect addition to your riverside walk, The Kingsley in Cork has introduced a brand-new coffee dock along the banks of the River Lee - Bean & River. With this exciting new addition, hot teas and coffees, cold beverages and a selection of scrumptious sweet and savoury treats can all be enjoyed by guests and locals as they enjoy the sunshine al fresco. 

Whether it’s a cup of tea, a morning coffee, a B&R iced frappe or a B&R iced tea, there's something for everyone at Bean & River. A selection of crepes will also be available to enjoy including a delicious Toasted Special crepe with ham, tomato, red onion and cheddar cheese and for those with a sweet tooth, Nutella and Dulce de Leche crepes are sure to hit the spot. With prices starting from €2.50 and with vegetarian options available, Bean & River will be open from 11am to 6pm daily (opening times are subject to change, see The Kingsley's social media channels for updates).

Commenting on the new launch, Fergal Harte, General Manager of The Kingsley says "Bean & River has been a great addition to our riverside walkway, guests enjoy the selection of drinks and goodies available as a welcome treat during their walk along the banks of the beautiful River Lee. We have ensured that Bean & River follows all government guidelines regarding social distancing and service protocols to ensure guest safety at all times. We look forward to welcoming everyone to Bean & River."

Currently closed to the public for bookings but open to HSE staff, The Kingsley is set to reopen on Monday, June 29th in accordance with government guidelines.  An oasis in the heart of Cork, The Kingsley offers guests a truly tranquil haven, just a short distance from the city centre. 

press release

Very Good Wines From The Badlands

Superb Wines From Spain's Badlands

Badlands? In Spain? You may well ask. The Bardenas Reales is a semi-desert natural region, or badlands, of some 42,000 hectares in southeast Navarre (Spain). The soils are made up of clay, chalk and sandstone and have been eroded by water and wind, creating surprising shapes, canyons, plateaus, tabular structures and isolated hills. Here there is extremely arid soil where the vines are grown organically. And this is where you’ll find Azul y Garanza.

Azul y Garanza  “Naturaleze Salvaje” Navarra (DO) 2017, 13%, €21.85 Mary Pawle

The Intro: a limited edition, single vineyard, organic, low intervention, unfiltered red wine made from 100% Garnacha in the northern Spanish province of Navarra. “Naturally wild”.

The Lowdown: Mid to dark ruby. Red fruit, berry and cherry, in the attractive aromas, strongly fruity on the palate and a touch of sweet spice.  A fresh and sufficient acidity ensures harmony through to the satisfying dry finish. 

The Conclusion: Another well-made wine from the enterprising outfit that is Azul y Garanza, a terrific example of the Garnacha, and Very Highly Recommended.

The Background: The Garnacha vines have an average age of 40 years and grow at an altitude of 550 meters. They add: "The wine spends 6 months in amphora and 6 months in used 300 L barrels. Fertilizer: No Treatments: Sulphur (minimum dose). Eminently drinkable especially with lighter meat dishes, rich seafood, warm salads."

Tip for opening the bottle: the cork is sealed with wax. Don’t worry. Get out your waiter’s helper type corkscrew. Many easy-pull type corkscrews just can’t handle the wax. Simply angle your corkscrew into the top of the wax. Next, slowly twist the auger in, as you gradually bring your corkscrew to an upright position. Proceed as normal and the circle of wax on top will come away with the cork. This is fine at home but openings in a restaurant may require a little more finesse!

Desierto de Azul y Garanza Navarra (DO) 2007, 14%, €39.00 Mary Pawle

“Desierto is an exclusive wine made solely by the grapes from our Desierto (desert) vineyard.”

The purity of the nearby desert gives the vineyard an advantageous pathway to produce this bio wine without too much trouble. Perhaps the biggest human intervention is its 15 months in French oak.

Intense cherry colour with some lightening on the rim. Aromas are of ripe dark fruit, some savoury notes, and also smoky notes. Flavours deep and long-lasting, amazing concentration, fleshy, with a persistent finish. A singular wine from a pretty unique location and Very Highly Recommended.

There was a little bit of sediment in the 2007! Didn’t note that though when I enjoyed the 2012 a few months earlier. But no bother in any case.

DISCOVER KILLARNEY’S SECRET TRAILS WITH CAHERNANE HOUSE HOTEL

Cahernane's Cellar Bar

press release

DISCOVER KILLARNEY’S SECRET TRAILS WITH CAHERNANE HOUSE HOTEL

-CAHERNANE  TO REOPEN 2nd JULY-



The 4-star, Cahernane House Hotel in Killarney, Co. Kerry has launched several new luxurious packages which embrace the great outdoors this summer. With its mature gardens and surroundings, elegant drawing rooms and stunning interiors, this country house hotel is a real life, Irish ‘Downton Abbey’.

Set on the edge of Killarney National Park and lakes, the historic country house enjoys a tranquil, secluded location yet is just a twenty-minute stroll into Killarney town itself.

Built in 1877, the property has been sympathetically remodeled by the current owners, PREM Group who have spent over €7.8 million on an ambitious renewal programme. There are 12 bedrooms in the original Manor House, 28 in the Garden Wing and the former Coach House, once home to the horses and carriages of the Herbert family who built the house is now the setting for 8 new luxurious bedrooms. Inside the Manor House there is a grand dining room and drawing room, a light filled atrium, library and the quirky, Cellar Bar which serves delicious food. Original antiques, paintings and stunning chandeliers set the tone for classic country elegance and guests will find numerous peaceful rooms to escape to with a book and retreat from the busy world.

The Coach House is a completely separate building to the main Manor House and is available for exclusive hire for families or friends. This beautiful old stone cut building has its own separate entrances which allows guest staying here to minimise their interaction with others if they so wish. Several dining options will also allow for social distancing with dining options including The Herbert Restaurant, The Cellar Bar, the Library and Atrium. Al Fresco dining in the extensive gardens and terraces will also be offered and if you want to get out and explore the locality you can ask chef to prepare a picnic to bring with you.

The Killarney Secret Trails package (€379.50 per person sharing) will allow guests the chance to explore some of Killarney’s most beautiful nature trails. Neighbours include the magnificent Muckross Abbey, a 15th century monastery and Muckross House which is the sister property of Cahernane House and was once the residence of Henry Herbert’s brother, the original owner of the house.

Emer Corridan, General Manager of Cahernane House Hotel said, “Traditionally, Killarney is extremely busy all summer with visitors who follow well known tourist trails and who tend to flock to the same places. In these strange times we live in now, we want to offer our guests the chance to explore some lesser known, quieter beauty spots and will provide maps to some secret trails, such as The Blue Pool, Governor’s Rock, Reenadrina and Killegy Woods. We also hope to show people a different part of Killarney and offer our visitors a chance to rediscover this beautiful part of the world.” The Killarney Secret Trails package includes three-nights’ accommodation with breakfast each morning, welcome tea and scones on arrival, a 3-course dinner on two evenings with a pre -dinner glass of Prosecco. A picnic lunch is also included on two days for guests to enjoy while they explore some of Killarney’s lesser known, ‘secret trails’.

For more details or to book the Killarney Secret Trails package see www.cahernane.com or call Cahernane House Hotel on +353 (064) 6631895.

DREAM AWAY AT CONRAD DUBLIN.

DREAM AWAY AT CONRAD DUBLIN

Enjoy a break to the Capital and stay in style at Conrad Dublin

 

The lobby at the Conrad

Conrad Dublin is inviting guests to come and explore the city with friends and family and enjoy a Dream Away experience. The hotel will re-open under strict Covid-19 policies and procedures https://www.hilton.com/en/corporate/cleanstay/

The Dream Away booking experience affords guests the freedom to adjust their travel plans during these uncertain times. With an impressive array of advantages on offer including; Late Check Out/Early Check In (subject to availability), Waived Early Departure Fees, 24HR cancellation policy, No deposit required, Complimentary car parking, 10% off Flexible rates and an additional 10% off for Hilton Honors members (total discount 20%) there’s no better time to book your perfect escape.

“We are so looking forward to welcoming our guests back to Conrad Dublin. Our team have worked hard to ensure a safe and welcoming environment and we are implementing the “Hilton CleanStay” initiative developed globally by Hilton offering a new standard of hotel cleanliness and disinfection to ensure our guests enjoy an even cleaner and safer stay: Hilton CleanStay with Lysol protection. The program has been developed with experts from RB, maker of Lysol and Dettol, brands trusted for safely disinfecting surfaces. In addition, experts from the Infection Prevention and Control team at Mayo Clinic will advise and assist in enhancing Hilton’s cleaning disinfection protocols at all Hilton properties, which includes Conrad Dublin” said Martin Mangan, General Manager

To celebrate the re-opening Conrad Dublin is offering some bespoke experiences including a fabulous Picnic package where guests can experience the beauty of Dublin’s Iveagh Gardens and spend an afternoon grazing with a delicious Conrad Dublin picnic hamper filled with your personally chosen treats and finest champagne. From €190 for two to include luxury picnic.

For the culture vultures, why not book the Literary Tour at Conrad Dublin where you will get to experience the James Joyce’s Dublin Walking Tour and a private Jameson Masters Whiskey tasting on return to the hotel at the Conrad Terrace. From €190 for two to include James Joyce Walking Tour and private Jameson Masters Whiskey Tasting.

Discover the beauty of Dublin City by Horse Drawn Carriage. Immerse yourself in the history of Georgian Dublin on this tailor made tour and enjoy champagne on the Conrad Terrace on your return. From €280 for up to four guests to include horse drawn carriage ride and champagne.

Why not treat the clan and book the new Conrad Family Room? The brand new Conrad Family Room has large interconnecting King and Twin bedrooms affording you the luxury of space as a family. The Conrad Family Room can accommodate up to 2 adults and 2 children and includes all the essential comforts of home, a cosy sanctuary after a busy day seeing the sights. Enjoy a movie on the 48-inch TVs, complimentary Wi-Fi within the comfort of your room. Younger guests will enjoy a welcome amenity in their room on arrival. For our smallest guests, cots are available upon request, as well as a baby bathtub and more including in-room “Baby kit” (upon request) with amenities such as a bottle warmer, baby bathtub and the famous Conrad bear. The interconnecting family room from: €350 per night for 2 adults and 2 children under 12 years of age.

Explore Dublin culture at your leisure, taking in some of the sights and experiences of our iconic fair city. Just a two-minute walk from St Stephen’s Green, the luxury hotel is ideally located in the centre of Dublin’s culturally rich city. With secure on-site parking, an overnight at Conrad Dublin is an easy experience to navigate plus an ideal city base for exploring the city.

To learn more about or connect with Conrad Dublin, please visit www.conraddublin.com, call +353 1 6028900 or follow on Facebook, Instagram and Twitter.

Press release

Irish-Belgian Beers Sessions Rock On. #6

Irish-Belgian Beers Sessions Rock On. #6

Kinnegar White Rabbit Session White IPA, 4.5%, 440ml can 

Citrus leads here and there is little enough evidence of the clove and banana that is prominent in some wheat beers in this mid-gold  cloudy IPA from the innovative Donegal brewery. There’s a generous fluffy white head that lasts a fair bit. 

Big score for the optics and no let-down in the mouth where the malt and hops get together in an impressive juicy fruity amalgam. A lovely balance indeed and an excellent dry lip-smacking finish with a slight bitterness in evidence. Second can appeal for sure and the session is underway!

They say: This is a classic American wheat beer that blends fruity malt with fruity hop flavours and opens them up with a voluminous, puffy white head.

Like most of the new wave of independent Irish brewers, Kinnegar still have a few years to go to their 10th anniversary. Yet there is something so real about the overall character of their Donegal beers that the word authentic (a sense of place, a sense of the genuineness behind the local enterprise) surfaces as you sip. 

 “We don’t filter or pasteurise, and we let our industrious little friends, the yeast, carbonate the beer naturally during fermentation.” There may be a bit of sediment, so pour carefully but if some ends up in the glass, don’t worry about it.

The White Hag “Ninth Wave” New World Pale Ale 5.4%, 330ml can. 

Like their Donegal counterparts, Sligo’s White Hag have also turned towards the Atlantic for this New World Pale Ale, named after the (mythical) Ninth Wave that formed a formidable barrier for anyone wishing to cross over to New York and Boston.

Colour is a bright amber, no shortage of bubbles rising through the mildly clouded glass, topped with a short-lived white head. Aromatics are mild also, apricot, mango and citrus in there. 

Quite a greeting on the palate though, creamy feel and insistently fruity from the American hops but all is kept in check as this balanced effort makes its way towards a very satisfactory finalé indeed.  Lively, flavourful and very drinkable indeed. Another for that second glass designation!

They say: “We are a modern independent craft brewery from Sligo, on Ireland’s Wild Atlantic Way. We brew innovative and groundbreaking beers, inspired by ancient and classic styles.” 

They brew a good lot of them! The able and masterly brewers here ensure a lot of them are good.

8 Degrees “Glen of Imaal” Oatmeal Pale Ale 5.6%, 440ml can

The Irish Munro Series 2020

No secret that the crew of Mitchelstown’s Eight Degrees are an outdoor lot. So no surprise that they choose to celebrate Ireland’s highest mountains - Irish Munros are peaks over 3,000 ft. including their local Galtymore - with their latest series of specials. And #2 in their adventures at altitude is Lugnaquilla, yet the beer is named for the Glen of Imaal, the valley below the Wicklow peak.

Colour is a pretty clear amber with a white head that stays around for a spell. Aromas are shy (if exotic) but it’s a different story in the mouth where the intense flavours, citrus prominent, are wrapped in silky mouthfeel,  a balanced thirst-quenching drop, as they say themselves, and a fitting reward after a climb up (and down Lugnaquilla) or the steps up to the barbecue. Slainte!

They say: The star of the show is new hop HBC-692, daughter of Sabro, with intense flavours of grapefruit pith and pine resin. The oats provide a silky mouthfeel which, when combined with these aromatic hops and a rounded bitterness, provides a balanced thirst-quenching drop after a rewarding climb up the Wicklow massif.

By the way, Eight Degrees are close to unique among Irish brewers in going to some length to suggest Food Pairings for their beers. The Belgian breweries seem well into this but even they would find it assez difficile to match the culinary expertise of Caroline Hennessy whose suggestions follow. I wonder is the co-author of Slainte preparing for a revised edition! (I think I’ve dropped that rock down the well before; there was no splash then!)

“The fruity notes in this would play very nicely with a blue cheese like Cashel Blue. Even better, put a slice of that cheese on a burger and see how Glen of Imaal Oatmeal Pale Ale works with a juicy burger: the fruity hops have enough bitterness to balance out all the blue / meaty umami flavours. Spiced mushroom tacos are a great match, the tropical notes in the beer complementing the flavours in Mexican food. Bring a citrus cake – lemon and buttermilk cake or orange polenta loaf – to the table and see how the flavours work beautifully together.”

Technical notes:

Style: Oatmeal Pale Ale
Malt: Irish pale ale malt, oats, Carapils and wheat. 
Hops: Vic Secret, Mandarina Bavaria, Amarillo and HBC-692.
ABV: 5.6%
IBUs: 32

Serving temp: 8 degrees (perhaps a little lower at the summit)

Get social: #GlenofImaalOPA

Bosteels Pauwel Kwak 8.4%, 33cl bottle

This a beer that, once tasted, you cannot ignore. No more than you can ignore a pebble in your shoe. The Kwak though is much more of a pleasure. Belgian beers have considerable clout and sometimes the less worthy among them get a free pass. We had the Kwak’s companion, the Tripel Karmeliet  here recently - and this one, just like the Karmeliet, is worth the admission.

It is a “Heavy Special Amber” and dark amber is the colour, the coffee coloured head is less than full but is inclined to hang around a fair bit before thinning to a lacy disc. Aromas are of the warm earth, some coffee notes in the background. It has an amazing palate, complex, malty, toasty, caramel, yeasty and warm. More or less seamless from there to the finish. Unmissable!

In common with all Bosteels beers, it is brewed with natural basic ingredients: barley malts, mineral water, wheat, hops and white candy sugar.

In the 18th century there was a very well-known brewer in the Dendermonde area; his name was Pauwel Kwak. He brewed his own beer, which was dark and heavy.This story inspired a brewer from nearby Buggenhout and since the 1980s the Pauwel Kwak is brewed by Brouwerij Bosteels, which also produces the popular Tripel Karmeliet and the DeuS Brut des Flandres.

They say: This beer is a worthy dining partner and also has its uses in the kitchen. It will make a perfect pairing with, for example, pigeon and pickles. You can have both at the same time thanks to the Kwak’s fine caramel.This complements the zesty taste of the pickles and softens it slightly so it will not overpower the pigeon.