Sao Vang Beer SPECIAL 250ML: A breakthrough product from technology and Vietnamese identity
Implementing the strategy of product diversification and penetrating the high-end beer market, after a period of research, the product named Sao Vang Beer SPECIAL 250ML was distilled by SAVABECO from the quintessence of the most advanced brewing technology, brewing formula, fermentation with a unique and pure yeast strain.
It is known that to produce the unique Sao Vang Beer SPECIAL 250ML product, SAVABECO uses natural water from Suoi Tien Hong Linh and processes it with the most modern technology to create absolute purity for the product, the golden beer is brewed from 100% premium malt from the world's leading suppliers.
The yeast is selected from the best yeast and brewed according to the secret recipe of SAVABECO's leading technology experts. In addition, the product is brewed using modern technology with a long incubation time, creating a smooth feeling, balance and a very delicate harmonious aroma.
Sao Vang Beer SPECIAL 250ML is the result of the dedication and continuous efforts of the Board of Directors, officers, experts, and employees of SAVABECO. This product brings pride to consumers about the Sao Vang Beer brand - a brand imbued with Vietnamese identity. Sao Vang Beer SPECIAL 250ML stands out with its shimmering golden color and smooth foam layer, stimulating the vision. The seductive aroma of hops awakens the sense of smell, while the subtle and smooth bitterness pleases all senses.
With its luxurious and sophisticated design, the product promises to bring customers unique experiences. Each drop of beer is an affirmation of sophistication and class, while adding motivation for the strong progress of the Vietnamese people.
Implementing the new development orientation, SAVABECO will continue to break through, go deeper and expand further into the international market, continue to "contribute" to Vietnamese and international consumers products with excellent quality on the path to affirm "Proud to be Vietnamese".
