FICUS CAFÉ, SAN JUAN THURSDAY, SEPTEMBER 25TH
tHE PURIFICATION The perfect beer deserves a spotless glass. Which is precisely why we like barmen to thoroughly rinse and clean your Stella Artois chalice prior to serving. Doing so prevents the head of foam from disappearing too quickly, leaving the beer unprotected. It’s also just one of detail everywhere. But you’ll always find it at our Stella Artois Gold Standard of bars and restaurants, each of these venues serves Stella Artois exactly as it’s meant to be: perfectly. Learn more at StellaArtois.com.Establishments. Handpicked from a selection of thousands of bars and restaurants, each of these venues serves Stella Artois exactly as it’s meant to be: perfectly. Learn more at StellaArtois.com.
tHE SACRIFICE The perfect pour starts with the perfect mispour. Well, to be specific, it starts with your barman allowing the first burst of foam to flow away. Doing so ensures that every drop of Stella Artois that reaches your chalice is fresh. It’s also just one of nine steps involved in an age-old ritual we like barmen to follow when pouring our beer. Regrettably, you won’t find this attention to detail everywhere. But you’ll always find it at our Stella Artois Gold Standard Establishments. Handpicked from a selection of thousands of bars and restaurants, each of these venues ensures that your Stella Artois tastes exactly as it should: perfect. Learn more at StellaArtois.com.
tHE LIQUID ALCHEMY BEGINS The chalice glass is held at a 45 degree angle. When the beer hits the chalice and begins to circulate, it creates the ideal proportion of foam relative to liquid.
tHE HEAD ALTHOUGH “CROWN” WOULD BE MORE APPROPRIATE. The natural creation of the foam head occurs by straightening and lowering the glass. This initial foam is important as it prevents the beer from coming into contact with the air and losing any flavour.
tHE REMOVAL Your bartender then closes the tap in one quick action and moves the glass away from the font to prevent any drops from falling into the glass. These drops come into with the air, and oxidize, making them unworthy of your glass of Stella Artois.
tHE BEHEADING Pouring a Stella Artois takes patience and a little skill with a knife. In other words, as the frothy head foams over the edge of the chalice, your barman should gently cut it off. Doing so prevents the beer from going flat too quickly. It’s also just one of nine steps involved in an age-old ritual we like barmen to observe when pouring it. Regrettably, you won’t find this attention to detail everywhere. But you’ll always find it at our Stella Artois Gold Standard Establishments. Handpicked from a selection of thousands of bars and restaurants, each of these venues ensures that your Stella Artois tastes exactly as it should: perfect. Learn more at StellaArtois.com.
tHE JUDGMENT Perfection is in the details. Specifically, it’s in just the right amount of foam. Three centimeters. No more. No less. This head creates a protective “cap” that keeps your Stella Artois from going stale. It’s also just one of nine steps involved in a meticulous ritual we like barmen to follow when pouring our beer. Regrettably, you won’t find this attention to detail everywhere. But you’ll always find it at our Stella Artois Gold Standard Establishments. Handpicked from a selection of thousands of bars and restaurants, each of these venues serves Stella Artois exactly as it’s meant to be: perfectly. Learn more at StellaArtois.com.
tHE CLEANSING Your bartender then rinses the bottom and sides of the glass. This step keeps the outside of the chalice clean and comfortable to hold.
tHE BESTOWAL Finally, your Stella Artois is served to you on a coaster, accompanied by the drip catcher at the base. Behold the perfect glass of Stella Artois. Cheers to you, and for your patience, a refreshing reward.
Dear Stella Artois Lover: Be honored to join us in the journey to appreciate and understand the perfection inherent in every perfetly poured Chalice of Stella Artois. Witness the competition of the best performers and the crowning of the World Draught Master Puerto Rico. The winner will travel to compete and represent Puerto Rico among more than 25 participants from around the world at the finals, in Montreal, Canada. TO RSVP send a email to confirm your assistance: WDM@StellaArtoisPR.com Thursday, September 25th, 2012 Ficus Café, San Juan Time: 4:30pm (Plese arrive promptly) Includes Hor’s D’oeuvres and cocktail. Dress Code: B&W perfectly stylish