Global Brew Master visits New Zealand

Some may certainly say Paul Van de Walle has the best job in the world – travelling the globe to ensure Stella Artois meets the high standards beer drinkers have come to expect.

As the Stella Artois Brewmaster, Paul’s role is to oversee every aspect of the brewing process – from the taste of the beer to teaching people how to deliver it using the perfected 9-Step Pouring Ritual.

Born in Belgium (home to Stella Artois), Paul’s interest in beer stemmed from an early age and after studying industrial engineering that specialised in brewing science, Paul started his career at the Stella Artois Brewery in Leuven, Belgium some 32 years ago.

Progressing from a trainee to a Brew Master and beer expert, Paul has perfected the art and science required to brew a lager of supreme quality and according to tradition.

Today he is not only responsible for brewing, but overseeing the quality control in more than 20 Stella Artois breweries worldwide.

The brand’s time-honoured 9-Step Pouring Ritual helps ensure beer lovers the world over are served Stella Artois, as they would be in Belgium.

Paul says: “There is only one way to pour a Stella Artois and it’s important that all those serving Leuven’s gold standard lager pay as much attention to serving the beer as I do brewing it.”

From engineering, testing and brewing, production, transportation and presentation - Paul is involved in all aspects of creating every drop of Stella Artois.

So what is the 9-Step Pouring Ritual?
1. The Purification - use a clean and rinsed Stella Artois chalice.
2. The Sacrifice - open the tap in one quick action and let the first drops of beer flow away
3. The Liquid Alchemy Begins - hold the glass just under the tap without touching it at a 45° angle
4. The Head, although ‘Crown’ would be more appropriate - lower the glass to allow the natural formation of the foam head
5. The Removal - close the tap quickly and move the glass away so beer doesn’t drip into the glass
6. The Beheading - while the head foams up and overflows the side of the glass, smooth it gently with a head cutter
7. The Cleansing - clean the bottom and sides of the glass
8. The Two Finger Rule - the right amount of foam is 3cm (usually about two fingers)
9. The Bestowal - present the beer on a clean beer coaster with the logo facing the customer

For more information, visit www.stellaartois.com and www.facebook.com/StellaArtoisNZ