Interesting People - Marjolein Geuens

Belgian, Marjolein Geuens is the 2014 Stella Artois World Draught Master.

(She pulled the best pint at the Draught Masters in Cannes, following the nine steps serving ritual:-

THE PURIFICATION

The trademark Stella Artois chalice was specially designed to release the beer’s flavour and aroma.

It should be cleaned with a non-fat-based detergent, and rinsed with cold water, so that the glass reaches the same temperature as the beer.

THE SACRIFICE

The beer tap should be opened in one swift motion to let the first burst of foam flow away.

The foam must never enter the glass, thus ensuring that every drop of Stella Artois is fresh.

 THE LIQUID ALCHEMY

The chalice glass should be held at a 45-degree angle.  

THE HEAD

The glass should be straightened and lowered to create a foam head.  

THE REMOVAL

The tap should be closed in one quick action and the glass moved away from the font, to prevent any stray drops, which have come into contact with the air, and oxidized,  from falling into the glass. 

THE BEHEADING

While the head is flowing over the edge of the glass, it should be cut away gently with a knife held at a 45-degree angle.  This gets rid of any larger bubbles, which burst easily and accelerate the dissipation of the head.

THE JUDGEMENT

The foam head should be about two fingers (3cm) thick.

The final head creates a protective “cap” that keeps the beer from going stale.

THE CLEANSING

The bottom and sides of the glass are then rinsed, to make sure the outside glass is clean and comfortable to hold.

 THE BESTOWAL

Stella should always be served on a coaster, accompanied by the drip catcher at the base.

I only hope it's worth the wait.)

Source

Thanks to +April Sis