A Stella performance
Melissa Cole speaks to Paul Van de Walle, head brewer at the Leuven brewery and the man behind Stella Artois
STELLA JOB
Stella may have its many critics but offering consistency of product around the world is no mean feat, which is where brewmaster Paul Van de Walle earns his pay.
More of a chemist than a cook, Van de Walle has a single-minded determination to get Stella out there to the masses and in tip-top condition.
GLOBAL AMBITIONS
Van de Walle would like nothing more than to see Stella in every corner of the globe; in fact when we spoke he had just been to open, or visit, breweries as far apart as South America and South Africa, and seemed happy to be relaxing in the surroundings of Borough Market with a half of Veltins at hand.
As the man responsible for managing the quality control of all Artois beer produced and distributed to 80 countries around the globe – ensuring every drop of beer brewed passes his rigorous taste tests – it’s surprising that Van de Walle’s feet ever touch the ground, but there are clearly elements of his job he takes very seriously.
Deciding to get the obvious out of the way first I ask his thoughts on the oft-repeated rumours that Stella has something chemical in it, and am pleased to see he bridles immediately: “There is nothing but grain, hops, water and yeast in Stella and it is the same yeast strain we have been using since the 1920s and the hops are the noble Saaz.” So, stupid rumours aside, what else does Van de Walle’s job consist of? Well it would appear that there’s a mix of old and new approaches.
MAN VS. MACHINE
Originally an engine.....
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By Melissa Cole
Section : Spotlight
Page number : 64
