Stella Artois is a Golden Pilsner Lager with the distinctive taste of Saaz hops.
Originally crafted as a Christmas gift for the Belgian town of Leuven over 1,000 years ago, 'Stella' Artois was so well received, that the brewery named it after a star, and decided to give it to the world forever.
A beautifully balanced, full-flavoured premium lager with a pronounced hoppy bitterness and a crisp, clean and refreshing finish.
Most lager and pilsner beers are made of the same ingredients. But that doesn't mean they're all created equal. Every Stella Artois is brewed with water, malted barley and maize. But most importantly, Saaz Hops. It's what helps Stella Artois stand out.
Saaz, the origins of which can be traced back 1,000 years, is known as one of the noble hops: the original hops grown in central Europe.
In Stella Artois, it gives a delicate green hoppy note that harmonizes with the fruity aroma coming from fermentation.
Before being poured, we always recommend it has been chilled to between 3-5°C and, of course, you should enjoy a Stella Artois in its unique Chalice, the curves of which are designed to enhance the tempting taste and aroma.
600 years of Belgian Heritage
Medium hop intensity in both floral and bitter notes and some residual sweetness from its malts means Stella Artois has several flavours notes to pair with food. Like most lagers its carbonation can aid it when pairing with fatty, rich and fried foods, as long as the intensity isn't too high.
Stella Artois can also be paired with salmon, tuna and marbled meat. Its bitterness offers pleasing contrast with sweet reductions and sauces.
Home-Run Pairing: Beer Battered Fish and Chips
There are several flavor bridges and complementary elements between Stella Artois and fish and chips. Firstly Stella Artois can actually be used in the cooking stage, with Stella Artois' carbonation adding a lovely lightness to the batter and also a slight cracker and nutty flavours to the dish.
The beer's intensity is also just at the right level to stand up against the fried fish without stealing the show or being overwhelmed, whilst the carbonation helps cleanse the palate. The slight floral notes from the hops and residual sweetness from the malts will play nicely alongside the acidity of a squeeze of lemon or a dash of vinegar which often accompanies the fish. Finally, the gentle hop bitterness will offset any sweetness from any complementary mushy peas on the side.