Founded in 2015, we started as a very small operation in Vietnam. We knew we wanted to make great beers of substance, but we didn’t quite know how. All we had was our do-it-yourself spirit. It was difficult to get the ingredients and equipment we needed, but we figured out how. We built our own 150L fermentation system from scratch, as well as a tiny cold room to ferment the beer. All this was done on a small patch of land, in Can Gio. A year and a half later, our capacity grew to 2000L. We owe much of this success to local Saigon tap rooms like Bia Craft, whom were committed to bringing new flavors to the local market.
