Beár Bia does deep dive into Kilkenny’s pairing culture

Hosts Dee Laffan and Oisin Davis chat with Simon Walsh, beer expert at The Smithwick’s Experience, and Naoise Nunn, Kilkenomics Festival co-founder, about Irish flavours, Smithwick’s brewing legacy, and the unique role of food and drink pairings during Kilkenny’s renowned festival

Dee Laffan and Oisin Davis are bringing Irish food and drink pairings into the spotlight with their new travelling podcast, Beár Bia. Translated to English as “Food Bar,” Beár Bia champions the idea that local foods taste best when paired with local drinks, and Ireland is no exception.

Beár Bia is available on Spotify, Apple Podcasts, or wherever podcasts are streamed.

One of the highlights of a recent Beár Bia episode was their visit to Kilkenny, home of the iconic Irish brand Smithwick’s. Deeply connected to Kilkenny, Smithwick’s holds a special place in the local hospitality scene and is especially celebrated by the community.

Kilkenny is also known for its bustling festival calendar, making it the perfect destination for Beár Bia to explore. During their visit, they experienced The Smithwick’s Experience, tasting local beer and food pairings, and captured behind-the-scenes insights for Kilkenny’s popular Kilkenomics Festival. Simon Walsh, a Smithwick’s beer expert, led them on a tour through the Smithwick’s legacy, which stretches back to 1710. 

The episode kicked off with Walsh sharing his knowledge of Smithwick’s beer and history, setting the stage for a deep dive into Kilkenny’s unique pairing culture.

Adding to the conversation was Naoise Nunn, co-founder of the Kilkenomics Festival and Kilkenny native. Nunn shared the essence of Kilkenomics and gave his recommendations for can’t-miss shows across the city, running from 7-10 November.

For those attending Kilkenomics, a stop at The Smithwick’s Experience comes highly recommended, with local establishments serving Smithwick’s-inspired food pairings. The first stop was Paris Texas, a celebrated bar and smokehouse on High Street, where head mixologist Chris Hennessy introduced a standout dish: southeast pork ribs, spiced and smoked with local wood chips from Highbank Orchard. Paired with a refreshing Smithwick’s Pale Ale, the rich, smoky flavours of the meat were perfectly complemented by the ale’s crispness.

The second pairing took place at Langton’s Bar & Restaurant, a Kilkenny landmark and a central venue for Kilkenomics. Head chef Emma Teesdale crafted a dish of locally raised feather blade beef, marinated and slow-cooked in Smithwick’s Red Ale, served with colcannon, root vegetables, and a Smithwick’s Red Ale sauce. Paired with a glass of the same ale, this Kilkenny favourite proved a hit among festival-goers and locals alike.

The Smithwick’s Experience offers tours seven days a week, and the Kilkenomics Festival runs from 7-10 November, making now the perfect time to visit Kilkenny for a festival filled with delicious beer and food. 

Catch this episode of Beár Bia for a taste of Kilkenny’s rich culinary and cultural scene here.