Jean-Pierre Stassen

Jean-Pierre Stassen joined the family-owned Stassen cidery in Aubel in 1979, after training as a bioengineer. As a master cider maker, he contributed to the development of numerous recipes and innovations, gradually building his expertise in fermentation and beverage development.

In the 1990s, his work expanded to alcohol-free beverages and dealcoholisation technologies. He focused in particular on the impact of alcohol removal on aromas, structure and the overall balance of the final product.

Following Stassen’s integration into the Heineken group, he continued his career in research and innovation and went on to lead the Heineken Cider Innovation Center in Aubel, contributing to the development of the cider category internationally.

Today, as an independent R&D consultant, he brings this experience to the development of Maison 1895’s beverages.

Jean-Pierre Stassen’s experience covers the entire technical development of a beverage, from the production process to its sensory expression.

• Fermentation & beverage development
  Expertise in fermentation processes and the formulation of fruit-, wine- and malt-based beverages.
• Dealcoholisation
  Expertise in low-temperature vacuum processes and their effects on structure and aromatic profile.
• Sensory balance
  Work on aromas, texture, roundness and length on the palate to restore balance after alcohol removal.
• Research & innovation
  Product development and exploration of new techniques, recipes and applications within the beverage industry.