urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
We just recently came to realize that there are grades to maple syrup. We did a little research and the general info we gathered was,
Grade A Light Amber: light in colour, mild, delicate maple flavour. It is usually made earlier in the season when the weather is colder.
Grade A Medium Amber:a bit darker, and has a bit more intense maple flavour. Made after the sugaring season begins to warm, about mid-season.
Grade A Dark Amber: is darker yet, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer.
Grade B: is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor.
I noticed that the earlier in the season it is made (or the lighter it is in colour) the syrup costs more and the highest in its quality, and its price comes down as the product is from later in the season. One thing that I am a bit puzzled is that the later in the season it is noted that the flavour gets more intense. I am not sure as I am not so much of a maple syrup expert, but to me if the flavour is more intense and strong, (or more concentrated) it should be better than the mild or less strong ones. Yet those darker ones are classified as "grade B" and cost less. Does some impurity goes into the syrup as the season progress and impair the pureness of the flavour or something, thus makes the flavour of the "B" grade less desirable?
We enjoy maple syrup on our pancakes, crepes etc, and would like to do some experiments with some other dessert items and ice cream etc... however maple syrup is very expensive here, so we would like to make a correct decision of what type of syrup we should use... does anyone have any advice on the selection?
Grade A Light Amber: light in colour, mild, delicate maple flavour. It is usually made earlier in the season when the weather is colder.
Grade A Medium Amber:a bit darker, and has a bit more intense maple flavour. Made after the sugaring season begins to warm, about mid-season.
Grade A Dark Amber: is darker yet, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer.
Grade B: is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor.
I noticed that the earlier in the season it is made (or the lighter it is in colour) the syrup costs more and the highest in its quality, and its price comes down as the product is from later in the season. One thing that I am a bit puzzled is that the later in the season it is noted that the flavour gets more intense. I am not sure as I am not so much of a maple syrup expert, but to me if the flavour is more intense and strong, (or more concentrated) it should be better than the mild or less strong ones. Yet those darker ones are classified as "grade B" and cost less. Does some impurity goes into the syrup as the season progress and impair the pureness of the flavour or something, thus makes the flavour of the "B" grade less desirable?
We enjoy maple syrup on our pancakes, crepes etc, and would like to do some experiments with some other dessert items and ice cream etc... however maple syrup is very expensive here, so we would like to make a correct decision of what type of syrup we should use... does anyone have any advice on the selection?