Kickstarting things off for 2025, the first two episodes of this new season will highlight beer and food producers who are exhibiting at one of Ireland's largest festivals, Bord Bia Bloom at Phoenix Park. With a little help from IrishBeer.ie, theydecided to first see which of the participating beers would work best pairedwith fish and seafood. The results are delicious!EPISODE 1If you’re going to be sampling some of Ireland’s best seafood, the setting iskey. Thankfully, the good folk over at Kish Fish Café in Howth very kindlyallowed us to record in their office. With views right out onto the Irish Sea,it was the ideal location, and they were the perfect hosts! Managing Director Tadhg O'Meara told us all about how the Kish Fish business started in Dublin’s city centre, and they’ve successfully expanded to become vitalwholesalers and operators of their fantastic seafood cafe on Howth pier.After settling in, Kian Louet-Feisser from Carlingford Oysters joined thetable and got shucking! He shared details of how his family started thebusiness in the 70s and now ships their marvellous molluscs worldwide.With his operation just down the road in Kilbarrack, Wim De Jongh fromHope Brewery didn’t have as far to travel and he brought with him the idealbeer to match with those oysters. His “Overboard Witbier” was quite literallydesigned to pair with seafood. It's wheat beer and malt base provided acreamy texture but it was the addition of orange peel and juniper berries inthe brew that really bounced beautifully off the salinity of the oysters.Our second pairing began with another amazing Irish family business - MagKirwan from Goatsbridge Trout made the journey from Kilkenny. Sheproudly told us all about how it all started in the 1960s, servicing localrestaurants, to now being a beloved nationwide product available in multiplesupermarkets. Their whiskey-dill-infused rainbow trout was her choice fora beer pairing, and it was sublime with Irish Pale Ale from O’Haras. Thiswas brought down by Sergiu Leu from the brewery’s sales team and he gotinto how O’Haras (also known as Carlow Brewing) got started nearly 30years ago by owner Seamus O’Hara. Over those three decades, they havevery steadily managed to build up a brilliant portfolio as well as excellentinternational distribution. The dry hopping technique they employ for thisale gives it a long, zesty finish, which cuts through the soft smoke and spiceof the fish.Both of these pairings can be enjoyed at Bord Bia Bloom, which runs fromMay 29th - June 2nd in Phoenix Park.Stay tuned for our second Bord Bia Bloom episode coming in two weeks as we delve into what types of beers can be paired alongside some sweeter, more dessert-type dishes!

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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