Stella Artois Recipe

1. Chill the glass

Place the Stella Artois chalice or a tall pilsner glass in the freezer for 10–15 minutes OR fill it with ice and 2 tablespoons cold water and let sit for 1–2 minutes. Dump out the ice and water and immediately proceed to pouring. Chilling the glass preserves head and keeps beer colder longer.

2. Optional salted rim

If using a salt rim, rub the lemon peel lightly around the outside lip of the chilled glass to moisten. Dip just the outer edge in coarse sea salt to create a thin salted rim. This is optional and should be done sparingly so as not to overpower the beer.

3. Hold the chilled Stella Artois chalice or pilsner glass at a 45° angle. Remove the bottle cap from the chilled Stella Artois bottle. Begin pouring the beer gently down the side of the glass to avoid excessive foam. When the glass is about two-thirds full, gradually tilt the glass upright and continue to pour into the center to develop a 1–1.5 inch (2.5–4 cm) creamy head. The ideal head helps release the beer's aroma and provides the proper drinking experience.

4. Express the lemon peel over the beer: hold the twist about 2–3 inches above the head and give it a quick snap to release oils onto the surface, then drop or rest the twist on the rim. This is optional—Stella Artois is often served without garnish, but a light lemon oil adds a bright scent.

5. Serve immediately while cold. If you prepared a salted rim, present the beer with the rim away from the drinker if serving multiple guests so each person can choose whether to use the salt.