THERE’S more to drinking than popping bottles and gulping its content, as far as Stella Artois is concerned.
The process is more of an art form for the 600-year-old Belgian beer brand, one that begins with their perfected process of pouring called the “Nine-step Pouring Ritual.”
“Stella Artois should only be poured one way,” said Chester Cabrera, head of marketing at Booze Online Inc., distributors of Stella Artois in the Philippines. “The Ritual is observed properly to serve the pleasantly bitter beer flavor we’ve always loved.”
The nine-step pouring ritual is the raison d’être of a yearly global search, called the Draught Masters Championship, to determine the world’s best beer slinger. At this year’s Asian leg of the competition, Jason Laurio came out on top as the Philippine champion.
The 32-year-old bartender showcased his skills during an event held recently at Pablo Bistro in The Picasso Boutique Serviced Residences, Makati City, where he’s been serving drinks for more than a year.
Laurio demonstrated the ritual that begins with “The Purification,” or the cleansing of the brand’s “Chalice,” a curved glass specifically designed to enhance the lager’s flavors by releasing the drink’s aromas when poured. Next in the ritual is “The Sacrifice,” which involves letting the first drops from the nozzle flow, as it’s a stale stream.
Then comes “The Liquid Alchemy,” or the initial pour, which entails holding the Chalice at a 45-degree angle, without making contact with the tap, to achieve the right balance between beer and foam, also known as barm. After this comes the “The Crown,” the topping off of the pouring; followed by “The Removal,” the part when the Chalice is moved away and the tap is closed in one motion.
Sliding off the excess barm with a palate knife is step six known as “The Beheading.” Next is “The Judgement,” or measuring the foam on top. Ideally, it should equal the width of the index and middle fingers, combined. Then, the Chalice should be dipped in water to remove the barm on the sides of the glass. This is known as “The Cleansing,” or step eight.
The final procedure is “The Bestowal.” This involves the placement of the drip-catcher between the Chalice’s stem and base, with the Stella Artois logo facing the customer.
At the event in Pablo Bistro, food pairings topped off the Stella Artois experience with a selection that included cheese-filled pizzetas and croquetas.