The Genuine German Bar & Restaurant in Hanoi
Basbräu Brewery
Basbräu was first brewed in Germany in 2003 — handmade and full of heart.
In 2022, the brewery found a new home in Hanoi, carrying the tradition forward.
Crafted by hand, not by machines, always in pursuit of true German taste.
From our tanks to your glass — this is beer with soul.
From Grain to Glass
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The Basbräu Way
We brew in-house, right here on site, for complete control from start to finish.
Our ingredients are 100% natural, sourced directly from Germany.
No preservatives. No flavor enhancers. No compromises.
We never dilute or cut down our beer to chase profits.
What you taste is full-bodied, honest craft — the way beer was meant to be.
Brewed fresh in our tanks, served cold from our taps.
Rooted in tradition, refined by passion.
Transparency in process, integrity in taste.
This is "Grain to Glass." This is Basbräu.
Traditional Inhouse Brewing
Built during the 2021 lockdowns, this setup began as a humble side project.
It was meant to go public — but we never expected this kind of demand.
Hand-brewed, batch by batch, right behind the bar. No shortcuts. No mass production. Just real beer.
It started small — and it stayed true.
Driven by passion, refined by experience, and fueled by your thirst for authenticity.
The New Brewhouse
In 2023, we upgraded to a larger — though still tiny — brewhouse.
Our recipes stayed the same, and every batch is still brewed by hand.
The difference? A bit more efficiency, without losing what makes it special.
Small by design. True by nature.
Where Handmade Means Handmade
At Basbräu, brewing is a hands-on craft from start to finish—rooted in tradition, guided by experience.
We work with just four ingredients: water, malt, hops, and yeast — each one carefully selected for quality, not convenience.
There’s no automation, no artificial additives, and no shortcuts. Just real brewing, done by people who care.
The Crush
We begin by crushing imported German malt — a crucial first step that sets the stage for the entire brewing process.
The goal isn’t to grind it into flour, but to gently crack each grain open, exposing the starchy core while keeping the husks mostly intact. This balance is essential: the starches are needed for fermentation, while the husks form a natural filter during lautering.
A proper crush ensures efficient sugar extraction without clogging the system or introducing harsh flavors. Done right, it leads to a clean, flavorful wort — the foundation of every great beer we brew.
The Mash
Next comes the mash — where the crushed grain is mixed with hot water to activate natural enzymes.
These enzymes convert the grain’s starches into fermentable sugars, creating what brewers call “wort” — the sweet, malty liquid that will become beer.
Temperature control during mashing is key: it shapes the body, flavor, and fermentability of the final product. This is where craftsmanship meets science.
The Boil
After mashing, the wort is brought to a vigorous boil—an essential step to stabilize the brew.
We add hops during the boil to balance sweetness with bitterness, layer in aroma, and contribute to preservation.
The timing and quantity of hop additions define each beer’s style, from crisp lagers to bold IPAs.
The Shift
Once the wort is cooled, it’s transferred into fermentation tanks where the real transformation begins.
We pitch in the yeast, and over the next five days it converts the sugars into alcohol and CO₂—turning sweet wort into young beer.
But fermentation is only the beginning. Time, temperature, and close monitoring shape the final outcome. Great beer isn’t rushed.
The Patience
But brewing doesn’t end there. The beer matures slowly, resting under supervision for 2 to 8 weeks depending on the style. This is where flavor develops and smoothness settles in. No preservatives, no shortcuts, no dilution.
Just pure, honest beer—made by hand, from grain to glass.
