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COMPANY OVERVIEW

Sai Gon - Vinh Long Beer Joint Stock Company (SAVIBECO) is proud to be one of the members of

Saigon Beer - Alcohol - Beverage Corporation (SABECO).

 

Transaction name:

SAI GON – VINH LONG BEER JOINT STOCK COMPANY

Address: Tan Vinh Thuan Hamlet, Tan Ngai Commune, Vinh Long City, Vinh Long Province

Tel: +84 02703 895 999 +84 02703 895 688

Fax: 02703 895 688

Website: www.savibeco.com.vn Email: [email protected]

Legal Representative: Ms. PHAM THI HONG HANH

Position: Chairwoman of the Board

CEO: Mr. NGUYEN DUY PHONG

Sai Gon - Vinh Long Beer Joint Stock Company was established in accordance with Decision No.10/2012/QĐ-SAVIBECO-HĐQT dated August 9, 2012 by the Chairman of the Board.

Business Registration Certificate No: 1500482064 by Vinh Long Department of Planning and Investment, dated March 29, 2007; 1st amendment on August 14, 2012.

Charter capital: 150,000,000,000 VND.

Main business lines:

  • Production of beer, alcohol and beverage.
  • Trading in material and accessories for production. and trading of beer, alcohol and beverage.
  • Trading in restaurants, hotels, tourism and travel-related services.

Investment scale:

The total land area allocated by Vinh Long People's Committee is 44 hectares, of which the Brewery construction area is 12.26 hectares. SAVIBECO is planning to cooperate with foreign partners to scale up its brewery, utilize allocated land area and increase annual beer production capacity to meet the increasing demand of customers.

HISTORY OF ESTABLISHMENT AND DEVELOPMENT
2012
2012

Sai Gon – Vinh Long Beer Joint Stock Company was established on August 9, 2012, as a member company under Saigon Beer - Alcohol - Beverage Corporation (SABECO).

On September 6, 2012, the Company start the construction of SaiGon – Vinh Long Brewery.

2013
2013

On November 26, 2013, the Company brewed the first batch of Sai Gon Beer brand.

On December 17, 2013, the Company packed the first batch of Sai Gon Beer brand.

2015
2015
On April 24, 2015, after more than one year of stable operation, the Company held an Inauguration Ceremony of Sai Gon - Vinh Long Brewery.
2016
2016
Raise the capacity to 75 million liters.
2018
2018
Raise the capacity to 100 million liters.
2012
2013
2015
2016
2018
ORGANIZATION CHART
VISION - MISSION - CORE VALUES

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VISION

Become one of the leading breweries of SABECO in terms of quality assurance, food safety, and energy efficiency following international standards; build a green - clean - beautiful environment towards sustainable development to become a highly reputable company in the industry

MISSION

Comply with Technology - Quality Guideline set by SABECO.

Bring about practical benefits to shareholders, customers, partners, employees and society.

CORE VALUES

  • Law compliance
  • Social accountability
  • Cooperation for development
  • Production associated with environmental protection
PRODUCTION PROCESS

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SAIGON BEER MANUFACTURING TECHNOLOGY

As a member of SABECO, Sai Gon - Vinh Long Beer Joint Stock Company manufactures beer products under the Saigon Beer technology transferred by SABECO. Beer products of the Company always have stable and high quality and meet food safety standards issued by SABECO.

 

HISTORY OF BEER 

Early story about beer

There is a story beginning 4000 BC from the South of Babylone in Mesopotamia. Ninkasi, a Sumerian woman who made baked bread instead of baking the dough, but put into a jar of water instead of fermenting the batter. A few days later, she had a "divine" drink that made people feel lightheaded.

In ancient Egypt around 3000 BC, beer and bread were important in the daily diet. Beer is considered a currency and people from Pharaoh down are drinking beer.

In 55BC, Julius Ceasar conquered the Romans and brewing techniques were introduced into Europe.

By the 13th century, there were hundreds of brewing monasteries for local residents. Some of these monasteries still exist to date in Belgium and the Netherlands. One of the biggest research of the monks is to use the beer to use to create a specific flavor and prolong the shelf life.

In 1864, Pasteur published the results of experiments on fermentation: "It’s the yeast that causes the fermentation process" and explains the working mechanism of the yeast. In addition, Pasteur has put forward a widely applicable approach in the food industry: "Pasteur pasteurization". By this method, beer can be stored under conditions up to 1 year.

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The Milestones

WITH  THE INVENTION OF THE STEAM ENGINE IN 1765, THE CHEMICAL INDUSTRY HAS TURNED THE TRUTH.

IN 1817, DANIEL WHEELER DEVELOPED A DEVICE FOR KILNING AND ROASTING MALT TO MAKE A KIND OF CINEMATOGRAPHIC PRODUCTION OF THE TYPES FOR MANUFACTURING CATEGORIES BLACK BEER LATER. PASTEUR HAS EXPLORED THE ROLE OF MUSHROOM AND MADE IT A VITAL CRITERIA FOR BETTER BEER PRODUCTION.

IN 1953, MORTON W COUTTS, A NEW ZEALAND MANUFACTURED DEVELOPMENT TECHNIQUES RELEASE THE TIME FOR THE PREPARATION AND PRODUCTION BEFORE 4 MONTHS UNTIL 24 HOURS.

POPULAR BEERS
1
Ale Beer
Produced by fermentation chunks floating, the fermentation temperature is high from 15 to 23 oC so that the amount of ester produced makes the beer taste fruit: apple, pear, pineapple ....
2
Lager Beer
Lager beer is based on the Pilsener style, first produced in 1842 in the city of Pilsen (Plzeň), Czech Republic. The lager Pilsener beer is light, highly carbonated, with a strong flavor of hops and an alcohol content of 3-6% by volume. Saigon beer is part of this beer.
BEER PRODUCTION PROCESS AT SAVIBECO
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01 Grinding mill
Grind small the malt into the particles size (or rice grain) to the required size so that the ingredients in the material can be dissolved into water and release the enzyme to catalyze the hydrolysis process.
02 Malt cooker
Hydrolysis of polymeric compounds such as starch, protein into fermentable compounds such as maltose, glucose, amino acids, etc. At the end of the malt process, sweeteners are obtained. Glucosinolation
03 Filter pot
It is the process of removing ground paddy husk of malt seed from sugar solution
04 Boiling pot
The clear sugar is boiled with hops to produce a characteristic bitterness, while the boiling process also evaporates and precipitates unwanted compounds and sterilizes the solution.
05 Scale separator
Remove ingredients such as petal berry, the precipitate formed during boiling
06 Quick heat
The boiled water (100oC) is brought to the appropriate temperature for the yeast to operate as 10 - 15oC. This temperature depends on the type of yeast and the type of beer.
07 Fermentation tank
Refrigerated yeast and yeast are put into the fermenting tank for fermentation. Yeast along with sugar is formed during cooking to form alcohol and CO2. Smell compounds for beer are also produced by yeast in this period. At the end of fermentation, the yeast will be removed from the fermenting tank for reuse for the next fermentation. The fermentation after fermentation will be transferred to the brewing tank to start the secondary fermentation process.
08 Beer brewing tank
Is the process of metabolizing or removing unwanted compounds formed during fermentation such as diacetyl. The brewing process ends when the contents of the beer are reduced to the desired level and reach the desired time of the beer
09 Long cooling
BBeer pre-filtered will be cooled down to -1 and -2° C to form cold residue. These scales will be removed during filtration in the later.
10 Filter in beer
Yeast, cold residue, etc. will be removed to make the beer transparent.
11 Bright Beer Tank
The filtered beer is stored in the beer tank pending for the extract brewing and packaging process.
12 Beer brew
In extract brewing, beer is extracted into different packaging to meet the needs of customers. Keg beer has 2 liters capacity, 5 liters, 20 liters, 30 liters or 50 liters. Beer is extracted into a cans of 330ml, 500ml. Beer bottles have a capacity of 330ml, 450ml, 500ml, 750ml. Capacity of beer bottles, beer can depends on the market strategy and consumer tastes of each country.
QUALITY - FOOD SATEFY - ENVIRONMENT POLICY

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1. Improve life quality through providing high quality, safe and nutritious Saigon Beer products.

2. Constantly facilitate innovation in the direction of product quality and conformity to the most stringent standards to provide safe and pleasing products to communities, thereby enhancing life quality.

3. Commit to protecting the environment, minimizing pollution, and creating a Green - Clean - Beautiful environment. This shows our high sense of responsibilities towards future generations.

4. Strictly comply with legal regulations and institutional requirements on food quality, safety and environmental aspects during the production and supply of Sai Gon Beer products to consumers.

BUSINESS LICENCE - CERTIFICATE

 

BUSINESS LICENCE

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CERTIFICATE

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