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INTERVIEWS: HUGH JACKMAN, JACK BLACK, KEIRA KNIGHTLEY, ANDRE BENJAMIN

INTERVIEWS: HUGH JACKMAN, JACK BLACK, KEIRA KNIGHTLEY, ANDRE BENJAMIN

INTERVIEWS: HUGH JACKMAN, JACK BLACK, KEIRA KNIGHTLEY, ANDRE BENJAMIN

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Pouring a Stella Artois takes patience and a little skill with a knife. In other words, as the frothy head foams over the edge of the<br />

chalice, your barman should gently cut it off. Doing so prevents the beer from going flat too quickly. It’s also just one of nine steps<br />

involved in an age-old ritual we like barmen to observe when pouring it. Regrettably, you won’t find this attention to detail everywhere.<br />

But you’ll always find it at our Stella Artois Gold Standard Establishments. Handpicked from a selection of thousands of bars and<br />

restaurants, each of these venues ensures that your Stella Artois tastes exactly as it should: perfect. Learn more at StellaArtois.com.

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