On October 26th, Stella Artois held their World Draught Master Global Finals, which they call the Mondial Maitres Serveurs, in Montreal, Canada. This annual event, always in a different location, brought together more than twenty of the world’s top pourers of Stella Artois, a list that was whittled down from hundreds of bartender contestants from twenty-six countries through a series of regional and national championships.
At the Stella Artois Mondial Maitres Serveurs (the World Draught Master Global Finals), the brand’s world beer pouring championship, twenty-one acclaimed pourers from around the world (visa issues cut that number down from 26) gathered in Montreal last week at the Chalet du Mont-Royal to determine who could make the perfect pour.
In Montreal everyone has an opinion of their favorite delicatessen. I asked a cab driver late one night about Snowdon and without hesitation she said to go to Schwartz’s. Others I asked said the opposite. Each place smokes an estimated 10,000 pounds of meat per week. The practice of smoking meats dates to ancient times as a way of preserving it. Ashkenazi Jewish communities in Eastern Europe were well known for smoking meat in the 19th century and it has since been generally considered a trait of Jewish communities, particularly in North American delis.