Stella Artois

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Rinse the chalice or pint glass briefly with cold, filtered water or hold it briefly in a chilled glass rack. The glass should be cool but not frosted or icy; avoid using a frozen glass as it traps excess CO2 and flattens the beer's aroma.

Chill glass

If serving from a bottle, ensure the bottle is chilled to 3–5°C (37–41°F). If pulling from draught, confirm the keg temperature and pressure are correct and that lines have been purged and cleaned. Check the beer for clarity and proper carbonation.

Inspect beer

Hold the glass at a 45-degree angle about 1–2 inches below the tap spout. Keep the rim about an inch away from the spout to avoid splashing.

Position glass

Pull the tap handle fully open in one smooth motion to avoid chattering. Allow beer to flow down the inside of the glass while maintaining the 45-degree angle. Aim for a steady stream rather than splashing.

Open tap and begin pour

When the glass is approximately three-quarters full, slowly straighten the glass to upright and continue pouring into the center to build a 1–1.25 inch (2.5–3 cm) creamy head. Close the tap in one smooth motion before removing the glass to prevent drips.

Straighten and finish

Wipe any drips from the outside of the glass with a clean towel. Place on a coaster or napkin and serve immediately. If using the branded chalice, present with the Stella Artois logo facing the guest.

Wipe and serve

Remove the bottle cap using a bottle opener. Keep the bottle upright and avoid shaking to preserve carbonation.

Open bottle

Tilt the chilled glass to 45 degrees and begin pouring, allowing the beer to run down the side until the glass is about three-quarters full.

Initial pour

Straighten the glass and pour into the center to create a 1–1.25 inch (2.5–3 cm) head of foam. Stop pouring when the head is achieved.

Finish pour

Wipe any drips and present immediately. Offer a lemon wedge only if the guest requests a citrus aroma; traditionally Stella Artois is served without garnish.

Serve

A properly poured Stella Artois will have a bright, pale golden color, moderate carbonation, and a smooth 1–1.25 inch creamy head. If the beer is excessively foamy, check keg pressure, line temperature, and that the glass is not too warm or dirty. If the beer lacks foam, ensure lines are clean and beer is sufficiently carbonated.

Always adhere to local serving laws and responsible alcohol service guidelines. Serve at recommended temperature (3–5°C) and verify identification where required.

Stella Artois (lager)

Stella Artois chalice or standard pint glass

Filtered cold water (for rinsing/chilling)

Lemon wedge (optional, for aroma)

Draught tap or bottle opener (depending on draft vs bottled service)

Clean towel or napkin

COCONUT SHRIMP

FARMED NEW ZEALAND KING SALMON

6 oz. filet mignon and South African lobster tail

SURF & TURF

PRIME BONE-IN RIBEYE "DOUBLE R RANCH"

TWIN WILD SOUTH AFRICAN LOBSTER TAILS

FILET MIGNON "DOUBLE R RANCH"

Make Stella Artois Recipe in just 5m. Euro Pale Lager 5.0% abv Leuven, Belgium

Stella Artois Recipe

Descriptors

Tasting Notes

Food Pairings

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