The Search for the Next New Zealand Draught Master Begins

The Search for the Next New Zealand Draught Master Begins

Sacrifice, beheading and bestowal are all in a day’s work for the next New Zealand Stella Artois Draught Master. They are in fact steps in the Stella Artois pouring ritual, which contestants from New Zealand and around the world perfect in the hope of being crowned the Stella Artois World Draught Master Champion 2012.

And the hunt for the next New Zealand Draught Master Champion starts now!

The entry criterion is simple - it is open to residents of New Zealand 21 years or older, employed by any outlet that serves Stella Artois on tap.

Competitors will be judged on perfecting the 9-step pouring ritual. The art of pouring a perfect beer from the tap as well as the bottle requires polished expertise, not to mention skill in the art of hospitality and an in-depth knowledge of the history and taste profile of the beer. Style and social skills such as eye contact, sociability and serving technique during presentation at the table will be under the judges’ spotlight.

The New Zealand Stella Artois Draught Master champion will represent New Zealand at the world finals held overseas in October. The person crowned World Draught Master Champion, 2012 will become the Stella Artois ambassador, travelling the world teaching the fine art of pouring the perfect Stella Artois.

With New Zealand’s impressive track record of receiving the world title three times in the competition’s 15-year history, Stella Artois encourages all local bartenders who fit the criteria to enter.

Entries must be in by 5pm Friday 29th June. Regional assessments will commence from Monday 2nd July to Friday 10th August and hosted at participating outlets. The New Zealand winner will be announced at The National Finals in Auckland at the Restaurant and Bar Show on Monday 20th August and must be available for overseas travel to the world championships in Montreal, Canada in October 2012.

Spread the word, head down to your local bar and encourage your friendly Stella Artois barperson to enter.

By perfecting the 9-step pour ritual and serving you the perfect Stella Artois, they will be one step closer to competing at one of the most prestigious and recognised international draught master competition in the world.

The annual Stella Artois World Draught Master competition epitomizes the brand’s dedication to delivering superior beer the world over and showcases the unique Belgian experience that Stella Artois aficionados have enjoyed for more than six centuries.

By ensuring each Stella Artois® is poured with the same care and consideration that has gone into more than 600 years of brewing, the Stella Artois ambassador – your local barman / woman – is guaranteeing that enjoyment.

For more information on how to enter visit www.stellaartois.com

About Stella Artois®
Stella Artois traces its origin back to 1366 to the Den Hoorn brewery in Leuven, Belgium just outside of Brussels. The beer was originally brewed to celebrate Christmas, and it was named Stella (Latin for “star”) for its exceptional clarity. Stella Artois has a pleasantly bitter flavor and refreshing finish that distinguishes it from other European lagers. Stella Artois should only be served in its signature chalice, which showcases its rich, golden color while releasing the beer's flavor and aroma.

The 9-Step Pouring Ritual:

1. The Purification - Use a clean and rinsed branded glass
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 usually about two fingers
9. The Bestowal - Present the beer on a clean beer coaster with the logo facing the customer.

ENDS

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