# What is beer made of? The elements of beer for international markets at A&B Vietnam Within the drink industry, the raw materials of beer are the core factors that determine its quality, flavor, color, alcohol content, and potential to succeed in international markets. At A&B Vietnam, a leading beer manufacturer and exporter, the procurement and management of raw materials are consistently top priorities. Our objective is to craft beers that are not only flavorful but also satisfy all international standards for safety and quality certification. With a dedicated focus on producing and exporting beer to global markets, particularly those with rigorous regulations, every component, from purified water and malted barley to hops and yeast, must comply with stringent international criteria for excellence and food safety. At A&B Vietnam, we understand that genuine excellence begins at the source. This is why we meticulously choose and rigorously monitor every raw material to guarantee that each beer bearing the A&B Vietnam brand symbolizes Vietnamese pride and is a good trusted by customers in more than 70 countries. So, what precisely are the constituents of Vietnamese beer produced and exported by A&B Vietnam? [](https://abvietnam.vn/what-is-ale-beer-prominent-ale-types-of-beer/) ## Four main elements of export beer at A&B Vietnam A&B Vietnam supplies beer made from four fundamental components: water, malt, hops, and yeast. The company applies specific standards for each element to guarantee it fulfills international export demands. ### Water: 90 to 95% of beer volume Water constitutes the base of any beer, accounting for 90 to 95% of its total volume. Its role is not merely as a solvent but also as a factor that directly affects mouthfeel and flavor. Water can be classified as soft or hard based on its mineral composition, such as calcium (Ca²⁺) and magnesium (Mg²⁺). Soft water is typically used for lagers, providing them a crisp and refreshing profile, while ales often thrive from hard water, which enhances their bold and rich tastes. At A&B Vietnam, we utilize high purity RO (Reverse Osmosis) water processed through advanced reverse osmosis technology. This guarantees our water complies with HACCP and ISO 22000 certifications. Starting with this high quality water foundation, we proceed to the next vital ingredient, malt, which plays a crucial role in defining the body and taste of our beer. ### Malted barley (malt) Malt is the principal source of fermentable sugars, allowing the fermentation process to happen efficiently. It also plays a key role in establishing the beer’s signature sweetness and color. At A&B Vietnam, we use imported malted barley from Australia and Germany, two countries famous for cultivating some of the most superior barley in the world. There are several types of malt, each contributing unique attributes to the beer: * **Pale Malt**: The most common type, appropriate for a wide range of beer styles. * **Caramel Malt**: Adds an amber hue and a mild, sweet taste. * **Roasted Malt**: Commonly used in dark beers such as stouts, lending bold coffee and chocolate notes. Beyond the foundational sweetness and captivating malt color, hops are the next essential component. Hops contribute to the balance of the beer, providing both bitterness and distinctive aromatic complexity, an indispensable part of the elements of beer. ### Hops Hops are critical in beer brewing; they not only introduce bitterness to counteract the malt’s sweetness but also bring complex aromas, enhance foam stability, and contribute to beer preservation thanks to their natural antibacterial properties derived from alpha acids. There are hundreds of hop cultivars, each with unique characteristics in terms of alpha acid levels (which dictates bitterness) and essential oil profile (which defines aroma). At A&B Vietnam, we carefully choose hop strains to match specific recipes. This ensures a perfect harmony of bitterness and aroma in our premium beers. Some of the notable hop types we use include: * **Noble Hops**: Saaz (Czech Republic), Tettnanger (Germany), and Hallertau (Germany, specifically used by A&B Vietnam). These varieties are known for their refined scents and moderate bitterness. Hallertau hops, in particular, are prized for their gentle aroma and lingering finish, ideal for traditional European lager styles. * **American / New World Hops**: Cascade, Citra, Mosaic, Simcoe. These hops are known for their high alpha acid content and bold fragrances, featuring notes of tropical fruits, citrus, and pine. They are the hallmark of modern ales, especially IPAs (India Pale Ales). A&B Vietnam maintains strict sourcing standards, using only hops that meet international freshness and excellence requirements. By choosing the right hop strain for each beer formula, we create a harmonious profile with pleasant bitterness and captivating aroma, an critical element in the makeup of beer for our widely loved and internationally exported canned beers. While hops offer complexity and equilibrium, the transformation from sweet wort into alcoholic, carbonated beer would not be achievable without yeast, the vital microorganism that brings fermentation to life and adds soul to every brew. ### Yeast Yeast is a critical component in the makeup of beer, playing a pivotal role in the fermentation cycle. It converts the sugars from malt into alcohol and CO₂, which gives beer its natural alcohol level and effervescence. Furthermore, yeast produces hundreds of secondary compounds that significantly contribute to the beer’s final aroma and taste character. At A&B Vietnam, we use two main yeast strains: * **Saccharomyces cerevisiae (Ale yeast)**: Known as top fermenting yeast, it thrives at warmer temperatures (typically between 15 to 24°C). It is inclined to rise to the top of the fermenting wort. It is known for producing complex esters (fruity aromas) and phenols (spicy or herbal notes). This strain is widely used in making Ale, Porter, Stout, and Wheat beers. * **Saccharomyces pastorianus (Lager yeast)**: A lager yeast, it works best at cooler temperatures (around 7 to 13°C) and sinks at the bottom during fermentation. Its slower, low temperature fermentation produces crisp, smooth Lager beers with fewer byproducts, permitting the malt and hop characteristics to shine. Choosing the correct yeast strain and strictly managing the fermentation conditions are critical to attaining the desired alcohol level and unique taste character of each beer style. At A&B Vietnam, we use only top tier yeast strains suitable for specific beer types and invest in automated fermentation systems with advanced temperature control. This ensures consistency and stability across every batch of beer we export. These four core elements of beer, water, malt, hops, and yeast, create the foundation of A&B Vietnam’s exceptional beer quality. However, to fully answer the question “What is Vietnamese beer made of?” and to satisfy the varied needs of international markets, supporting ingredients also play an important role in enhancing the final product. ## Supporting components and adjuncts (depending on beer style) In addition to the four main ingredients of beer, modern industrial brewing, especially for large scale, canned beer production, may include specific processing aids or supplements. It is important to stress that any supplementary ingredients used by A&B Vietnam (depending on the particular recipe) strictly adhere to international food safety regulations such as Codex Alimentarius, FDA, and EFSA and are undergo rigorous quality checks. ### Enzymes for improved starch conversion A&B Vietnam employs hydrolytic enzymes to boost the efficiency of starch to sugar conversion. This aids to speed up and optimize the fermentation process, particularly for light or low alcohol beer styles that need faster production. The use of enzymes is always carefully calculated to preserve the beer’s taste profile. In supplement to optimizing saccharification, A&B Vietnam also concentrates on the presentation of the finished product, especially maintaining a smooth, creamy, and long lasting foam head that customers find appealing. ### Foam stabilizers and carbonation agents The white, foamy head on a freshly poured beer provides visual appeal, assists retain aroma, and enhances mouthfeel. Specific foam stabilizers, especially in canned beers, may boost foam stability and duration and guarantee a consistent and enjoyable drinking sensation. All such agents are used strictly within internationally accepted limits and follow all applicable food safety guidelines. Besides foam stabilizers and carbonation aids that optimize functionality and presentation, additional ingredients may occasionally be introduced into the recipe to fine tune the overall taste profile depending on the style and target market. ### Sugar, rice, corn Unmalted cereals such as rice and corn (maize), and various types of sugar (like glucose or corn syrup), can be used as alternative ingredients to substitute part of the malted barley in beer production. These adjuncts are commonly added to soften the strong, malty taste, resulting in a paler, clearer, and easier to drink product, an approach that suits the taste preferences of a broad consumer base, especially for mass produced Lager style beers. At A&B Vietnam, adjuncts are strictly controlled to guarantee they do not compromise the beer’s original character or core quality. ### CO₂ carbonation and preservation Although not a primary ingredient, carbon dioxide (CO₂) plays a crucial role in the drinking sensation and the preservation of beer. Dissolved CO₂ produces fine, sparkling bubbles that provide a refreshing, lightly tingling feeling on the palate. CO₂ is naturally generated during the yeast fermentation process, and A&B Vietnam focuses on retaining this naturally generated CO₂. In cases where additional CO₂ is required, we only use high purity CO₂ with a purity of ≥99.9%, fully adherent to international safety standards, to ensure absolute safety and product consistency. Beyond carbonation, CO₂ is also used to purge oxygen from the packaging before sealing. This procedure helps inhibit oxidation, prolongs shelf life, and preserves the beer’s fresh taste and aroma. At A&B Vietnam, any supporting components or additives are always transparent, carefully managed, and in strict compliance with international food safety regulations, including Codex, ISO 22000, and HACCP. We firmly believe that whether a element is part of the core or a supporting part, every ingredient in our beer must work to producing a high quality, export ready product that gains the trust of partners and consumers worldwide. ## How ingredients shape beer flavor and style Each component of beer is like a fine note in a symphony of taste, leaving many clients wondering: What is Vietnamese beer made of to create such variety and attraction? At A&B Vietnam, the solution lies in meticulously selected raw materials and a tightly controlled quality management process. From pure RO treated water, imported malted barley from Australia and Germany, and international standard hops to carefully monitored yeast strains, every element undergoes rigorous quality assessment and sterilization processes such as pasteurization to ensure product stability. All raw materials are managed under a strict excellence assurance system, certified by ISO 22000 and HACCP. To better understand how each ingredient influences beer profile and to select the right style that suits your taste or market needs, here’s how they shape popular beer types: * **Lager**: Typically brewed with soft water, base malts (like pale malt), and subtle hops such as Saaz or Hallertau, lagers are fermented with bottom fermenting yeast (S. Pastorianus) at cooler temperatures. The result is a bright golden beer with a clean flavor, smooth finish, and high drinkability. * **Ale**: Usually brewed with harder water and a variety of malts (from pale to caramel and roasted), ales incorporate aromatic hops, mainly American or New World strains. They are fermented with ale yeast (S. Cerevisiae) at warmer temperatures. This creates complex, bold styles like IPA, Pale Ale, Stout, and Porter, often featuring dark colors, fruity esters, and a more robust, sometimes bitter profile. * **Stout / Porter**: These styles are characterized by the use of roasted malts, which yield deep brown to jet black colors and rich flavors of dark chocolate, roasted coffee, and sometimes a hint of sweetness or bitterness, depending on the specific recipe. Are you seeking a dependable beer manufacturer and exporter of canned beer that can deliver consistent, high quality products made only from internationally certified ingredients of beer? A&B Vietnam is your trusted partner. We merge premium raw materials with high volume production capacity tailored to meet the demands of global supermarket chains and distribution systems. Contact A&B Vietnam today, where superior ingredients create beers that excel in international markets.