Is it the scruffy, dark toned, musty Grade B syrup that my palate truly desires? And what about nutrient facts and a taste test? Made in Quebec Canada.
It was my beloved sweetener, only the label read Maple Grade B syrup. Desiring only the highest in quality of syrups, I always grabbed the Grade A maple syrup. But last week I was feeling adventurous. So I reached out my arm, grabbed the Grade B syrup and crammed it in my crowded cart. My husband looked at me like I was nuts. Why would you buy that?
Get the good stuff. I shook my head and sped off down the aisle without him. I was an adventurous foodie, and this Grade B stuff needed a try. Maple Grade B Syrup. Wow, when I tasted my freshly popped Grade B syrup I was in for a surprise. And I was pleased to learn that Grade B is higher in nutrients than grade A.
Grade A vs. Grade B. Grade A syrup is produced early on in the season and is characterized by its light amber color.
Lighter color, less minerals. Grade A is said to be the most preferred grade by consumers because of its light maple flavor and reminiscence of synthetic maple syrups, aka corn syrup based impostors. Grade B is produced later in the season and has a darker, grittier color, thicker viscosity, more robust maple flavor and more minerals.
Grade B has a heavy maple flavor that lingers on your taste buds. Tasting Notes: The Grade A tastes like simple sweetness, almost an agave sweet taste, then it develops on your tongue to give you a nice delicate maple flavor after taste.
The Grade B hits you hard with a warm gritty maple flavor, then lingers for a while leaving a muted musty maple tone on your palate. I cant find grade B anywhere…Ive looked in all the local stores and nothing…any ideas? I actually prefer grade A medium and dark syrup for most uses although I tend to use grade B for cooking. Think really awesome although maple glaze for ham.
Just do a search. Or click on my name and check out my site for some ideas. Grade A maple syrup sucks. The flavor and maple experience is in Grade B, which is the true Grade A.
The conventional grade A is window cleaner in comparison. But it is also easy to infuse a […]. Your email address will not be published. Baking Bites. Share this article 0. You Might Also Like. How to make an ice cream cake Posted on May 15, July 22, Cookies baked in a car and other hot weather favorites Posted on July 22, August 2, Patricia Kramer February 13, Shannon February 13, Anonymous February 13, Talk to a New Englander if you are confused.
We liked the old system — we could get either grade A, medium or grade A, dark for eating and know exactly what we were getting. And the grade A dark amber we used to buy for eating was NOT equivalent to grade B, which I used for cooking and bought at the same farm. They messed up a perfectly good system in the name of marketing and made it harder to get what we like.
What a marvelously absurd solution to a nonexistent problem. The circular firing squad of American producers shall be remembered as fools. Something to consider, maple sap not only comes from sugar maples but other types as well. My kids teacher tried boiling sap down to syrup in the kitchen and the wallpaper peeled off the wall. It was very strong maple tasting and she would also bring a one pound brick of maple sugar it looked like a pound of butter this was maple heaven.
The pure maple syrup had a great deal more flavor! Return to the old designation! As a youth spending Saturdays helping collect the old fasioned way — you know, pails and boil down the syrup, I was paid with a quart of the dark stuff.
It is not easy out here in the west to find real maple syrup. We usually have to buy Aunt Jemima or other doctored brands. I just checked it and it does comply with the new grading. In addition I do recall it was a little more maple flavor than I am use to. The flavored kart based stuff is truly an abomination? Nobody ever has to buy fake syrup. Amber, Golden — Watch it Pour! Some syrups are like water coming out of the bottle while others are thick and syrupy.
I know that this can depend on the boiling down time, but there should be more of an indication on the container. Better to create your own labels after taste test ; using color as differentiation; as taste is a consequence of palate. Then apply your personal taste preference to determine the visual as a clue to your taste results.
I agree with using color and flavor as a guide. Drop the A and keep the suggested usage. Tried it, loved it, stockpiled it.
Love them all for different purposes. Prefer the Amber for personal use. The best way to tell which one you like best is to sample it, like wine. Pour a small glass, and just drink it. Then move on to a glass of the next grade. Perhaps because my familiarity with maple syrup goes back many, many years, I do not find this at all difficult to understand.
If you only liked the very light colored syrup, then you continue to get the lightest syrup. If you enjoyed the somewhat darker, then get the Amber Color and Rich Flavor.
My preference is on the Amber rather than the lightest, but they are all delicious!
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