Water & Soil

Hà Nội sits in the plain of the Red River, known in Vietnamese as Sông Hồng, whose alluvial soil shapes the whole area. Lakes such as Hoàn Kiếm and Hồ Tây lie right in the middle of the city. There are no hills or rock formations here in which to dig beer cellars.

The weather turns this setting into a challenge for brewers. Summers in Hà Nội are hot and humid, winters noticeably cooler. A beer meant to sit in storage for weeks in this heat needs refrigeration, pasteurization, or both. Bia hơi takes the other route and simply skips the aging altogether.

Behind this lies the water, even if it doesn't attract much attention. Brewing water is always whatever the brewery treats on site. Soft, low-mineral water suits pale, mild lagers like Bohemian Pilsner. Hard water rich in calcium and bicarbonate, on the other hand, emphasizes bitterness and suits darker beers better. For a light Bia hơi, a mild, unobtrusive water character is exactly right.

The Trúc Bạch brand takes its name from Trúc Bạch, a lake and district north of the Old Quarter. The name shows just how closely the city's beer is tied to its watery landscape.

Instead of rock cellars, there's today's cold chain. The beer is chilled at the brewery, driven out to the streets in kegs, and kept cool at the bars. That it's gone again after a day is part of the concept. No keg needs to be stored, because none is left over.