This beer has a light, slightly spicy nose with some citrus hints, leading to a refreshing, lemony palate and perhaps a hint of peanut in the nose and mouth. Hefeweizen should be poured smoothly into a tilted, rinsed glass. Pause when there’s about a quarter of the bottle left, swirl the bottle to lift the sediment, then pour the rest into the glass to give a big, fragrant head and release the yeast into the beer to give a cloudy appearance.

The unique Stella Artois yeast strain (the very same yeast strain first used by the Artois brewmasters) adds a light to moderate fruity, cooked pineapple aroma and creates a clean, crisp medium bodied flavour with hints of cooked vegetable. The Saaz hop also produces a unique bitterness which is well balanced with the malted barley, giving Stella Artois a subtle but pleasant grainy, sweet finish.

IT’S OLD, REALLY OLD. BUT IT’S WHERE YOU FIND ALL THINGS FRESH, LIVELY AND NEW. BIG BOLD CONTRASTS: THAT’S WHAT WE LOVE ABOUT SURRY HILLS. AND THIS SUPERB NEW PILSNER. THINGS THAT IN THEORY SHOULDN’T WORK SO WELL TOGETHER, DO, AND WONDERFULLY. THE FLORAL AROMATIC HOP CHARACTER DOESN’T FIGHT WITH THE MALTY MOUTH FLAVOUR, IT DANCES WITH IT. THEN THERE’S THE FRUITY SPICY BITTERNESS THAT BRINGS IT ALL TOGETHER, AND FINISHES IT OFF BEAUTIFULLY. ENJOY IT AT YOUR LOCAL OR TAKE SOME HOME. OR BOTH!