Pasteur Street Brewing Co.

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"Before Pasteur Street Brewing Company, the craft beer scene in Vietnam was pretty much nonexistent. You could get only the local mass-produced beers or imported brands at local bars, restaurants, and street food joints. Founders John Reid and Alex Violette decided to merge American craft brewing techniques with fresh, local Vietnamese ingredients. They brewed their first batch in November 2014, and by 2016, they burst onto the international craft beer stage when their Cyclo Imperial Chocolate Stout took home a gold medal at the World Beer Awards. Pasteur has remained the undisputed craft beer leader in Vietnam, expanding its catalog of beer flavors and taprooms while winning multiple awards and exporting overseas." - Linh Phan

"In the burgeoning craft-beer scene in Ho Chi Minh City, Pasteur Street is undoubtedly the front-runner. Opened in 2015 by a pair of Americans—one involved in hospitality in Vietnam, another who worked at a brewery in Colorado—the outfit concocts classic craft brews with Vietnamese ingredients. The comfortable space, with a long wooden bar, warm lighting, and a deliberate absence of TV screens, fosters a congenial atmosphere, one focused on beer and conversation. While the menu includes bar bites like Nashville Hot Chicken, black-eyed-pea hummus, and fried pickles, the beers are what keep tipplers coming back, including those that utilize local ingredients like jasmine, pomelo, passion fruit, and cinnamon."

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"Notable craft breweries have popped up in recent years between D1 and D3, from Pasteur Street Brewing Company, which was one of the first to open and counts three taprooms."

How Brewers in Vietnam Are Creating Exceptional Craft Beers Using Local Ingredients - AFAR

"Known for a stout-forward program, this brewery's Cyclo Imperial Chocolate Stout won gold in the chocolate beer category at the 2016 World Beer Cup and showcases Vietnamese single-origin Marou chocolate along with Saigon cinnamon and Mui Ne vanilla. The team, including Vietnamese brewer Hai Trieu and head brewer Dave Byrn, experiments widely—making a passion fruit wheat ale, a coffee stout, drying jasmine for an aromatic IPA and trying fruits from pineapple to mangosteen and even durian—with the explicit goal of creating beers that "yell 'Vietnam' in your mouth" by using the country's tropical fruit, spices and herbs." - Stephanie Cain