Maple Syrup: Grade A or Grade B which one is better?

The Beiler’s made this year's first batch of maple syrup this week...yum!!

As spring approaches and the weather warms up, the sap in the maple trees gets flowing. And that means it's that time again for making maple syrup!

Farmer Jonas has over 2,000 taps in his maple trees in the wooded section of his farm.

Lots of taps equals lots of sap, and lots of farm fresh maple syrup to last the whole year!

You may have noticed that Beiler’s offers two different kinds of maple syrup: Grade A and Grade B.

So, what’s the difference between grade A and grade B maple syrup?

Maple syrup is graded using three letters. 

• A= light
• B= dark
• C= very very dark (and only sold commercially)

For the purposes of this newsletter we will only be talking about grade A and grade B maple syrup.

Sometimes folks think that Grade A syrup is better than grade B. This is likely due to the association of grades we receive in school. However, this is not the case when grading maple syrup.

The only differences in the grading of maple syrup is color and taste. 

Syrup made from sap collected earlier in the season has a lighter color. While syrup made later in the season, when the weather is warmer, is darker. 

The darker the syrup, the stronger the flavor and more nutrient rich it is. 

Grading maple syrup is pretty straight forward. Farmer Jonas says, if it looks light and you can see light through it, then that is grade A. 

If the syrup is dark and you cannot see a light shining through it, then that is grade B. 

Both grades of maple syrup are sweet and tasty, but those who really love maple syrup usually go for grade B for its full rich flavor and nutrient content. 

But how is grade A syrup and grade B maple syrup made?

Well, that is all up to the trees. Farmer Jonas has no control over which grade syrup he will end up with. In other words, the grade of syrup is not influenced by the maple syruping process. It has to do with how much sap is flowing and how many nutrients are being pumped through the tree into the sap at any given time. 

Even though farmer Jonas does not have control over which grade syrup he makes, he usually has a good idea of what he will end up with by paying attention to the weather and the amount of sap that the trees are producing. 

I am so happy to have a reliable and trusted source of REAL maple syrup from Beiler Family Farm. 

I am thankful that I have walked through the woods on the farm and seen the trees that provide my family with that nutritious and absolutely delicious sweet treat!

The Beiler family uses maple syrup in all sorts of yummy foods. 

Maple syrup makes a great alternative for sugar in any baking recipe. It can also be added to savory dishes too. Need some inspiration? Here are some ideas:

• Oatmeal sprinkled with cinnamon, raisins, and maple syrup
• Maple glazed chicken
• Butternut squash soup with a touch of maple syrup
• Yogurt and granola with maple syrup swirled in
• Maple syrup drizzled over a stack of steaming hot pancakes
• Orange maple balsamic salmon
• Maple glazed ham with cloves
• Ice cream covered in chocolate syrup made with maple syrup, water, and cocoa powder
• Granola bars made with maple syrup as the sweetener
• Cupcakes with maple cream frosting
• Figs with bacon, chilis, and maple syrup
• Salad with maple vinaigrette

Is your mouth watering? Mine is!

So which do you prefer, a light and sweet grade A, or a dark and robust grade B?

We would love to know : )

-Sara and the Beiler Farm Team