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2.4 CONNECTING A NEW KEG
To connect a new cooled keg, refer to Section 2.2 Connecting the Kegs.
2.5 KEG USE AND STORAGE CAUTION
A. Store a connected keg using the racks in the dispenser.
B. Make sure the dispenser is switched on at all times, unless stated otherwise in the instructions.
C. If dispenser is switched off due to non use for a long period (e.g. holiday), always remove the
connected keg from the dispenser and dispose of it.
D. Once a keg has been connected, the beer stays fresh for 30 days.
E. Make sure the air lines and beer tubing are free and not entangled nor pinched.
F. Never place a connected keg on the bottom row. The door will not close properly. This might
result in damage to the cabinet door, keg connector and/or the connected keg.
G. A keg should only be replaced when completely empty. If beer is still present after 30 days,
empty the keg, then disconnect and replace it.
H. Make sure the dispenser is well cleaned before loading a new keg.
I. Do not reconnect a keg that has been used before. Once a keg is connected, use the keg until
empty. If the keg is disconnected and reconnected later, the beer quality is not
guaranteed
anymore.
3. BEER DISPENSE
3.1 POURING RITUAL - STELLA ARTOIS
A. THE PURIFICATION
The trademark Stella Artois chalice is designed to release the beer’s flavor and aroma.
Your bartender will always use one, preferably cleaned with a non-fat-based detergent.
It’s then rinsed with cold water, allowing the glass to reach the same temperature as the beer.
B. THE SACRIFICE
Your bartender opens the tap in one swift motion to let the first burst of foam flow away.
It must never enter the chalice glass, thus ensuring that every drop of Stella Artois is fresh.
C. 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.
D. 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 flavor.
E. 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 contact with the air, and
oxidize, making them unworthy of your glass of Stella Artois.
F. THE BEHEADING
While the head is flowing over the edge of the glass, your bartender cuts it gently with a knife
on a 45-degree angle. This eliminates the larger bubbles, which burst easily and accelerate
the dissipation of the head.
G. THE JUDGEMENT
The right amount of foam is about two fingers (3cm) thick. The final head creates a protective
“cap” that keeps your Stella Artois from going stale.
H. 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.
I. 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.
