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Why the cheapest maple syrup is the best

theatlantic.com

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Re: Why the cheapest maple syrup is the best

#41

Post by andyking »

jablan wrote: post #23

Maple syrup seems to be endemic for North America. Not sure about the rest of the Europe, but I don't think it can be found in shops over here in Balkans (and maple tree itself is not uncommon).

I've only ever found it in Booths, which is a fancy Whole Foods-style supermarket local to me in northern England. It's labelled with the Canadian flag and "100% pure Canadian maple syrup," but no grade. I love it on my pancakes, but now I'm worried that what I've been eating all these years isn't actually real!

Re: Why the cheapest maple syrup is the best

#42

Post by [deleted] »

andyking wrote: post #41
jablan wrote: post #23

Maple syrup seems to be endemic for North America. Not sure about the rest of the Europe, but I don't think it can be found in shops over here in Balkans (and maple tree itself is not uncommon).

I've only ever found it in Booths, which is a fancy Whole Foods-style supermarket local to me in northern England. It's labelled with the Canadian flag and "100% pure Canadian maple syrup," but no grade. I love it on my pancakes, but now I'm worried that what I've been eating all these years isn't actually real!

[deleted]

Re: Why the cheapest maple syrup is the best

#43

Post by ekidd »

antoncohen wrote: post #34
michael_dorfman wrote: post #30

Earlier quoted context omitted.

The grades are based purely on color, which aligns pretty directly with flavor. If you like the maple flavor, Grade B is definitely the best; Grade C is too dark, and is only for industrial use (it needs to be cut with sugar-water to be palatable.) Grade A is not more subtle; it is merely more neutrally sweet (i.e., has less flavor.)

Thank you for the clarification. The article gave me the impression that Grade A was from early in the season, and it is boiled less. Later in the season the sap has less sugar naturally so it is boiled more to concentrate the sugar, which also concentrates the other flavors. That later season sap makes Grade B. Is that the case? In that way grading makes sense, Grade A being more naturally pure, but knowing that it…

If you like a robust maple flavor, the best tradeoffs are usually around Grade A Dark Amber and Grade B. These will pair well with a typical breakfast. The lighter grades are useful for some deserts, but they're easily overwhelmed. Grade C is for cooking.

The new labeling system makes sense: Grade B should really be something like Grade A Dark. Sadly, this means I'll have to pay more for the good stuff.

Re: Why the cheapest maple syrup is the best

#44

Post by christkv »

Eating Maple syrup at a Main Maple syrup cookery is one of my most happy memories from when I was living in the states. Homemade vanilla ice cream with hot newly made syrup (yum). The B grade stuff is the best. Super powerful :) To bad you can only find it once in a while here in Spain and then usually the mass produced mixed stuff.

Re: Why the cheapest maple syrup is the best

#45

Post by loevborg »

kleiba wrote: post #27
jablan wrote: post #23

Maple syrup seems to be endemic for North America. Not sure about the rest of the Europe, but I don't think it can be found in shops over here in Balkans (and maple tree itself is not uncommon).

You can get it in almost every supermarket in Germany.

That's true, although in Germany I find it ridiculously expensive, like 7 EUR for a small bottle which lasts only so many pancakes. Although I like the flavor a lot, I can't afford to buy it regularly. Perhaps if I can find larger quantities and B-grade...

Re: Why the cheapest maple syrup is the best

#46

Post by sixtofour »

pilif wrote: post #39

If only all articles would go such great lengths in finding sources and then linking directly to them. This is how articles should be written, no matter the subject. No artificial splitting over pages, links to offsite sources instead of only linking in-site, real links, no "click here" in the link text. Amazing work.

He'a an historian. It's what they do.

Re: Why the cheapest maple syrup is the best

#48

Post by gerggerg »

powertower wrote: post #38

If anyone is interested, from someone that uses maple syrup instead of sugar, Shady Maple Farms organic maple syrup grade B is the best. The other brands, even when organic and pure, just don't have the same type of clear taste for grade B. You can find it at any organic/health shop. If you can't wait, here is a non-affiliated Amazon link: http://www.amazon.com/Shady-Maple-Farms-Organic-32-Ounce/dp/...

In contrast to the article, the grade B at that amazon link is more expensive than the grade A of the same brand. Where is grade B actually cheaper?

Re: Why the cheapest maple syrup is the best

#50

Post by hosh »

sudonim wrote: post #3

I grew up on the good stuff. But in my childhood it was always grade a maple syrup. When I'd taste fake pancake syrup it would always taste gross. About 6 months ago I learned that grade b was richer and more flavorful. It's phenomenal. cheaper than grade a too. I'm glad they are making the change to better labeling. As I've gotten older I've gotten more particular about quality of food. Which partly means finding fo…

I've enjoyed Grade B since 2005, oddly enough from a Boxer's Fast recipe.

But just to sanity check so I don't get my supply cut off: the 2013 international standard is relabeling Grade B as "Dark" and "Very Dark", yes?

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