Great craic on trip to Dublin

So when the chance to spend a whirlwind 24 hours in the home of craic was presented to me, there was no way I was going to say no.

Dublin, with its historic castle, imposing St Patrick’s Cathedral and River Liffey winding through the centre has it all.

But even more important than all of that, it is the home of the Black Stuff – Guinness.

Known worldwide as one of the best-loved pints out there, the brewery was opened at St Patrick’s Gate in the city by the legendary Arthur Guinness in 1759.

And its fascinating near-300 year history is now captured in the truly stunning Guinness Storehouse.

A seven-storey shrine to the stout, which is topped off with the incredible 360 degree Gravity bar (free pint included), it is wonderful look at the iconic drink from its beginnings to the modern day, showing off that iconic advertising, a waterfall and just how they manage to cram those 30 million bubbles into each glass. Guinness beer is now available in well over 100 countries worldwide and is brewed in almost 50.

Our VIP experience had it all. We had lunch at the 1837 Bar & Brasserie, where we tasted the tongue-twisting Guinness Foreign Extra, sold in Africa, matched with a selection of oysters, chicken wings and crab cakes – all paying homage to the taste of Ireland.

Sensational beef and Guinness stew followed – genuinely the best I have ever tasted – before we were taught the key to pulling our own perfect pint.

Our guides were fantastic, weaving knowledge, humour, hospitality and that all famous craic into a terrific experience.

The highlight for me was undoubtedly the chance to go and visit the Hop House 13, where the company is working on a whole range of new lines, including lagers and pale ales.

The key ingredients in Guinness are roasted, malted barley, hops, yeast and water and the perfect pint of Guinness should be served at 6-7 degrees centigrade. For a true beer enthusiast it was an honour to sample the brews and learn how they are developed.

We retired to the exquisite Brooks Hotel in the city centre, where rooms start at €180 B&B per night. Never have I slept in a more comfortable bed, or enjoyed such luxurious furnishings.

Situated in the Creative Quarter of Dublin on Drury Street and just off Fade Street, the Brooks is located in what is becoming the most fashionable area of the city, with theatres, great restaurants, up-market bars and an eclectic mix of interesting boutiques.

It is within walking distance of all the major tourist attractions including Trinity College, Dublin Castle, Guinness Storehouse, and all the major museums and galleries.

Each bedroom in Brooks is uniquely designed to four-star standards and features an en-suite bathroom, flat screen TV, self-controlled air conditioning and a pillow menu to guarantee guests a perfect night’s sleep.

After a shower, we dined at Fade Street Social, a restaurant under the stewardship of double Michelin starred chef Dylan McGrath.

Pork belly, followed by salmon and crab were the order of the day and the flavours were just to die for. Service was top notch, the food was on par with anything anywhere and it was all washed down with some more quality beer.

After a good night’s sleep, there was still time to take advantage of the city’s excellent hop on, hop off Dublin Sightseeing Tour. The green buses are impossible to miss and they can transport you to all corners of a historic city.

After checking out the cathedral, old gaol and country park, it was time to visit the iconic statue of Dublin’s most famous daughter, Molly Malone, alive alive oh indeed.

Lunch was had at the Avoca department store, where delicious fish and chips were devoured before the short 55-minute flight back to Liverpool.

This is an Emerald Green gem of a city, packed with food drink and fun. You’ll have a craic-ing time.