Stella sent me a chalice and i have been pefecting my pour with these steps!!
I. THE PURIFICATION
The Beer Sommelier at Belgian Beer Cafes’ will always use the appropriate chalice designed to release each beer’s flavor and aroma. At the BBC, chalices are cleaned, preferably with a non-fat-based detergent then rinsed with cold water, allowing the glass to reach the same temperature as the beer.
II. THE SACRIFICE
Your sommelier 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 beer is fresh.
III. 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.
IV. THE HEAD
The head of the beer is truly the ‘CROWN.’ This produces the natural creation of the foam head that occurs by straightening and lowering the glass. This initial foam is important, as it prevents the beer from coming into contact with air and losing flavor.
V. THE REMOVAL
Your bartender then closes the tap in one quick action and moves the glass away to prevent any drops from falling into the glass. These drops would come into contact with the air and oxidize, making them unworthy of your glass of Belgian beer.
VI. THE BEHEADING
While the head is flowing over the edge of the glass, your bartender cuts it gently with a knife at a 45-degree angle. This eliminates the larger bubbles, which burst easily and accelerate the dissipation of the head.
VII. THE JUDGEMENT
The right amount of foam is about two fingers (3cm) thick. The final head creates a protective “cap” that keeps your beer fresh.
VIII. THE CLEANSING
When complete, rinse the bottom and sides of the glass are rinsed.(is it dried?) This step keeps the outside of the chalice clean and comfortable to hold.
*I am trying Stella and the 9 Step Pour as a BzzAgent.