Discovering the Orgins, History and Evaluation of Cider
Have you ever come across the word “Cider” - that golden, sparkling drink born from fermented apple juice? If you grew up in the West, Cider is probably nothing new to you. A script at the pub, a summer picnic, or maybe even your first drink as a teenager - It’s a part of the cultural backdrop. But step into Vietnam, and the story shitfs. Here Cider is still something of a curiosity, and often confused with simple apple juice.
In Vietnamese, people might hear “fermented apple drink” and think of sweet, non-alcohoclic apple jiuce. The distinction between soft Cider and hard Cider is not widely known. What they do not realize is that hard Cider carries a subtle kick: a gentle 4-6% ABV, lighter than beer or wine, yet still very much an adult’s drink.
What makes it even more fascinating is the fruit it comes from. Because hard Cider is crafted entirely from apples, fruits naturally sweet yet slightly tart, it carries a unique balance of taste that needs no artificial touch.
The History and Origins of Cider
Cider is a drink with an ancient story. Legend has it that back in Roman times, when the legions first set foot in Britain, they were surprised to find the Celts pressing and fermenting apples into a unique kind of wine. That sense of wonder and delight, helped spread the recipe for Cider across Europe.
By the Middle Ages, monasteries had become the keepers and innovators of the craft. Monks experimented with apple varieties and fermentation methods, refining Cider into something more nuanced and sophisticated.
Through the centuries, Cider held a special place in European culture. From England to France to Spain, each region developed its own traditions, techniques, and tastes. This diversity made Cider more than just a drink - it became a living part of Western culinary heritage.
After the 19th century, however, Cider went through a period of decline. As beer rose in popularity and farmland was redirected toward industrial crops, many orchards were cut down. In the United States, Prohibition dealt another blow, as apple trees used for Cider were destroyed.
Yet by the late 20th century, Cider began its revival. Craft makers returned to traditional methods - using local apples, relying on natural fermentation, and embracing variety.
Today, Cider is once again a familiar companion in the West, while also finding its way into new corners of the world. In Southeast Asia, and especially in Vietnam, modern versions of Cider are being warmly welcomed, marking the start of another chapter in its long, evolving journey.
For those in the West, Cider feels like an old friend-familiar, comforting, steeped in tradition. But in places like Southeast Asia, and especially Vietnam, it’s still something fresh and exciting. Modern takes on Cider are only just beginning to appear here, and the reception has been enthusiastic. Watching this drink step into a new cultural landscape feels like witnessing the start of a whole new chapter in its long and evolving story.
From Orchard to Bottle
Making Cider is, in many ways, both simple and deeply traditional. It all begins with ripe apples, carefully harvested, washed, then crushed and pressed for their juice. This pure apple juice is considered the very “soul” of Cider.
Next, the juice is placed into barrels or tanks along with yeast, and stored at the right temperature. Over the course of several weeks, the yeast consumes the natural sugars in the apples, producing alcohol and natural carbonation. Depending on the apple varieties, fermentation techniques, or even the blending of other fruits, Cider can develop a wide spectrum of tastes and styles.
Once fermentation is complete, the Cider is clarified, filtered, and sometimes allowed to undergo a secondary fermentation in the bottle to create its sparkling bubbles - much like champagne. Some Cider makers take creativity a step further, adding spices or fruits such as ginger, chili, or tropical produce. Saigon Cider, for example, has crafted distinct local tastes by using fresh Vietnamese ginger and chili.
At its core, the process is quite similar to winemaking, only simpler. That’s why Cider is often seen as one of the most approachable alcoholic drinks to produce - easier than both beer and wine. This makes it a natural choice not only for craft producers but also for anyone adventurous enough to try making it at home.
Saigon Cider - A Creative Twist with Vietnamese Produce
In Vietnam, Cider is still a newcomer. For most people here, apples once meant nothing more than boxed juice or vinegar. But as the craft beverage movement has taken hold, Cider has started to find its own niche.
What makes Saigon Cider stand out is the way it reimagines a classic drink through a distinctly Vietnamese lens. Alongside the familiar Original Apple, the brand experiments with bold local tastes : Apple & Ginger and Apple & Chilli- using fresh, organic ginger and chili sourced from Vietnamese farms.
For those already familiar with Cider as a Western tradition, this approach feels both surprising and exciting: a classic drink with a creative twist rooted in another culture’s product.
And it works beautifully. In Vietnam’s hot, humid climate, an ice-cold Cider feels perfectly at home, refreshing, light, and just adventurous enough to stand apart.
Closing Thoughts
Like many traditional drinks, Cider carries with it a story. Across centuries of history, the recipes may have shifted, but Cider remains Cider, always delivering that crisp, cooling, and uplifting sensation.
What feels new is seeing Cider step into a different cultural setting. In Vietnam, this once-familiar drink is being rediscovered with fresh tastes and local ingredients, welcomed as something both novel and exciting. For those used to Cider in the West, it’s fascinating to watch how the drink is taking root here, reminding us that even the oldest traditions can find new life in unexpected places.