A good beer needs to be poured with care. Nick Race checks out the world championships of tipple tapping.

The Draught Masters

The basic premise behind the Stella Artois World Draught Masters Championship is good beer deserves to be treated with respect. Coming in to its 10th anniversary, the Draught Masters is a worldwide competition on who can pour a selection of beers in a precise, informed, customer friendly and entertaining way. Chris Ward of InBev, the driving force behind the Draught Masters in Australia, describes it as doing justice to the finest lager in Belgium. We all know how serious the Belgians are about beer. Further to that, Fosters is actively encouraging bars and pubs that serve Stella Artois to train their staff to pour and present it in the correct manner. Venues that pour the beer correctly become accredited with the Gold Standard.

"The World Draught Masters Competition not only uncovers the finest bar staff to master the theatre and spectacular associated with the ritual, but it also helps maintain the heritage and tradition that Belgian beer was founded on," says Garry Hastings, Group Marketing Manager, International Brands at Fosters.

Here at Beer & Brewer we are 100% behind this - raising the bar to which beer is treated at any establishment, especially when it includes education to the finer points of a tipple, is a great thing.

Bar staff from around Australia compete to pour the perfect Stella Artois, Hoegaarden and Leffe Brune, with style and service to match. The winners and first runner up from each state competition were invited to compete at the National finals at the Sydney Bar Show in mid September.

The competition isn't just in Australia. The real deal is an annual and very serious affair held in Leuven, Belgium. Currently going into its 11th year, entrants from 27 countries come together to tussle over the perfect glass of Stella. The big prize for the Aussie winner is a trip to Leuven to compete in the competition.

It's Not Just Pouring a Beer.

Pouring a good beer may not seem too different to the average schooner at your ocal, but there's much more to it if you plan on entering the competition. The contenders need to show they're informed about what they are serving. A full run though the Draught Masters is timed at seven minutes, and that includes introducing the beers to the judges, explaining the differences between their flavour, styles and food matches, taking the orders (and remembering them), pouring two Stella Artois, a Hoegaarden at the taps and a Leffe Brune at the customer's table. And keep smiling!

The Draught Masters also kicks it up a notch, demanding the competitor pours two Stellas in what's known as a Serial Pour. This entails pouring a Stella, sitting it down and cutting the foam while pouring a second glass. Ideally it's all one smooth movement, and without spilling a drop. Best described as patting your head and rubbing your stomach at the same time.

The competition is taken very seriously, including a panel of six judges. Four are seated at the front of bar, evaluating the performance of describing and presenting the beer. They're looking for The Ritual, and the experience for a good drop. Two judges are behind the bar, marking the entrant on their technical prowess behind the taps, including the nine steps in the ritual pour.

Each entrant starts with 290 points, with deductions made as the process goes on. If you go beyond the seven minute time limit, two points are deducted for every second. The pressure is on.

Our World Class Bar Staff

Australians have a good history at the World Draught Masters in Belgium. South Australia's Kerri-Ann Watts won the championship in 2003, while Queensland's Mark Stanley took silver in 2004 - sources tell us he clocked the best score, but lost points for going seconds over the seven minute limit.

This year, our hats go off to Western Australia's Kate Gow, who won the comp at the Sydney Bar show and will represent Australia in the Stella Artois World Draught Masters Competition in October.

The winner of the World Draught Masters earns a 2,500 Euro travel voucher - no doubt to head back to Belgium for some more beer "education".

The Ritual

Find out if you're a fanatic - how do you pour the perfect Stella Artois? We outline the nine steps below, but there's more to that if you think you can compete.

Step one:

Inspect and clean the glass thoroughly.

Step two:

Run the tap to remove any remnant foam.

Step three:

Begin pouring, holding the glass at a precise 45 degree angle.

Step four:

Straighten the glass for a big, foamy head.

Step five:

Turn off the tap and let the beer sit for a few seconds while the foam rises. Never allow any drips from the tap to land in the glass.

Step six: 

Cut the foam to release the aroma, remove the bigger bubbles and encourage the perfect domed top.

Step seven:

Ensure the Stella has two fingers of creamy head for the perfect pour.

Step eight:

Dip the glass in cold water to wash off any dribbles and drips.

Step Nine:

Dry the bottom of the glass with a twist, so the lucky drinker doesn't end up with
a wet table.

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