The Hoa Vien Craft Brewery Restaurant in Ho Chi Minh City (HCMC) is busting at the seams as a younger generation of Vietnamese men and women turn to Western-style traditions. The phrase “When in Rome do what the Romans do” has never been more appropriate than in HCMC, where 80 percent locals and 20 percent ex-pats flock to the 450-seat craft-beer restaurant for a taste of the two beers on tap – a golden and a dark lager- along with the comprehensive menu headed by the famous aged beef, schnitzel, pork spareribs and fresh seafood.
It’s a treat not to be missed.
Established in 1995, the venue has become a familiar address for beer connoisseurs in HCMC, which now boasts two Hoa Vien restaurants and one in Hanoi. It is not only Vietnam’s first craft brewery restaurant but also has been voted the Best Beer Restaurant by readers of Vietnam Economic Times for ten consecutive years. Customers consume 300-400L of Hoa Vien beer per day.
The Hoa Vien successfully built its beer brewing line on the restaurant premises using traditional beer brewing technology from the Pilsen region in the Czech Republic.
The beer features pilsner malt and lager yeast, which is bottom-fermented. Lightly kilned malted barley, spicy hops that define the aroma and flavour of this style, and soft water are used.
According to operating manager Ms Nora Ngoc Ngo, the two beers at the restaurant take longer to brew than a traditional lager and are more difficult to brew than an ale. “Generally, we take 28-35 days to brew our beer and make it reader for customers,” she said.
“Brewing is a multi-staged process,” says Nora. “Fermentation usually takes about a week to complete and is then stored for up to a month in lagering tanks at 0°C.”
During this stage, the Hoa Vien Craft Brewery beer develops its characteristic flavour and colour. After the aging, the beer is transferred directly to dispensing tanks at the bar and is ready for consumption.
The first offering tapped was a blend of unique malt, hops, and yeast imported from the Czech Republic that was poured at a high per cent alcohol by volume (ABV) and reduced to lower 4 – 5.3 per cent ABVs to broaden its appeal.
Craft beer’s allure lies in its distinguishing features that set it apart from its mass-produced counterparts. It also enhances the dining experience, transcending the conventional role of a beverage that weaves together the fabric of a memorable dining atmosphere.
It’s a popular commodity in high demand from people who dine out frequently in Vietnam’s spoilt-for-choice cuisine and beer scene.
The Hoa Vien Craft Brewery Restaurant was a sponsoring restaurant ahead of the CFM New Discovery Package cruise on the Mekong River from Siem Reap to HoChiMinh City aboard the Toum Tiou 2 riverboat. An early bird discount offer for the 9 days/8 nights New Discovery Package is now available for US$1,642 for January to March 2024 cruises for Main Deck cabins double/twin share per person.
Written by: Grahame Cox
