A Matter of Preference

Grading systems prior to this year

Okay, Friends.  We've had some folks ask us about the "grades" and colors of maple syrup, so I did a bunch of research, both on-line and talking with sugarmakers who've been at this for 20+ years, and here's what I have learned:

At present, states are allowed to have their own grading system, but most use the USDA grading scale.  As of 2016, all US producers must use the newly-accepted USDA grading scale.  (Please note that the USDA grading scale is not the same as the Canadian system.)

This year, we had a choice of using the old USDA grading stickers or the new ones that will soon be required.  We went with the new system since we are just starting out as maple syrup producers.  That said, here is a comparison:




Currently:                                                        New:

Grade A light amber                                                 US grade A golden, delicate taste
Grade A medium amber                                           US grade A amber, rich taste
Grade A dark amber                                                 US grade A dark, robust taste
Grade A extra dark or Grade B                                US grade A very dark, strong taste                               

So, what's the difference?  What accounts for those colors?  Is one better than another?

Well, all grades, made by a quality producer, should have the same density and sugar content (66.9%).  We use a special hydrometer to measure each batch of syrup that we draw off of the evaporator.

The color has largely to do with when, during the 3 to 6-week maple season, the sap has been collected.  Generally speaking, the earlier in the season, the lighter the syrup.

However, this would be over-simplifying it a bit.  Let me explain:

There are a number of other factors that affect both flavor and color of maple syrup.

* soil type (acidity, mineral content, types of bacteria in the soil)
* tree genetics and age
* weather conditions (throughout the previous year, not just during maple season)
*processing techniques (wood-fired or oil evaporator, and how long the sap sits before it is brought up to boiling)

It is important for me to mention that no pure maple syrup is "refined".  No matter the grade, it has all come from simply boiling the sap from maple trees to the proper temperature until it reaches the proper density.  Period.

Basically, then, it is all a matter of individual preference.  

If you prefer a lighter maple flavor, or you plan to make maple candy and/or maple cream, go with the golden, delicate stuff.
If you like a stronger maple flavor, choose either the amber or dark grade or even very dark.
If you are going to use the syrup primarily for baking, get the extra dark stuff.

The grading system just provides a general guideline for the consumer.  I have heard other sugarmakers compare maple syrup to wine.  Many New York wine makers produce a "table red" wine.  In my nearly 19 months up here, I have tasted the "table red" of  4 or 5 different finger lakes wineries.  Not one of them tastes the same!!   

You can visit several different maple syrup producers, sample their US grade A medium syrup, and each one will have a slightly different taste from vanilla -ish to caramel -ish to buttery.  Basically, only the really large producers (tens of thousands of taps) strive to make every bottle of one grade taste exactly the same through the blending of their "batches".  Even at that, they will taste a bit different from season to season.

samples from each week of syrup production so far

As for this year in Central NY, the producers we've spoken with have not gotten much light syrup, due to weather conditions.  In fact, everything we have for sale will be amber, dark, and hopefully, we'll get some very dark as we wrap it up late this week.

Note:  Round jars such as these make your syrup appear darker due to how they refract light.

Stay tuned for ordering information.  And, please, if you live in our area, don't hesitate to stop by!