Maple Grade B Syrup is the new Grade A, mark my words foodies!
I love maple syrup. It is my #1 sweetener of choice. All natural, made from maple tree sap and animal product free. I mash it into sweet potatoes, drizzle it into soy yogurt, marinate savory-sweet tempeh with it, spoon it into smoothies, and whip it into baked goods. Ah, luscious maple syrup has an earthy caramel smell with woody notes of vanilla, one sniff and I am transported to a cozy log cabin in the woods overlooking a winter white snowbank. Inside, I sit fireside and sip tea, snugly in my soft slippers; in the kitchen fluffy pancakes sizzle on a hot grill and a tall pitcher of maple syrup on the table awaits my grasp.
The Grade B Myth. My love affair with the maple leaf got quite complex as I realized that my true love Grade A syrup may not be my true love at all! Is it the scruffy, dark toned, musty Grade B syrup that my palate truly desires? And what about nutrient facts and a taste test? Drizzle on the A, B, C's of maple syrup grades...
Trader Joe's Grade B syrup. Made in Quebec Canada. For weeks now something had caught my eye in the maple syrup section of Trader Joe's. 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. "Grade B? Why would you buy that? Get the good stuff." He grabbed a Grade A in its shiny glass bottle. 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. I'm such a syrup rebel.
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.
The Foodies Choice: Grade B? It is said that those with more sophisticated palates will prefer the Maple Grade B Syrup. Well, that's what my husband confirmed for me when I gave him a blind "A vs. B" taste test and he chose 'B' as the better tasting syrup. Several online blogs echo this verdict. Grade B flavor is more complex and robust. Chefs seeking a hearty maple flavor will likely choose the Grade B option. It is also true that you get more maple "bang for your buck" with Grade B. A strong flavor means you may have to use less syrup in your recipe to achieve your desired flavor. Pieces of Vermont website says, "For a long time Vermont Fancy was the preferred table syrup grade, but in recent years we've seen a shift. People are now opting for the robust flavor of Grade B as their "all-purpose" cooking and table syrup."
What is Maple Syrup? Back-up a bit maple newbies. Maybe you need the basics: what is maple syrup? Pure maple syrup is made from Maple Tree sap. The sap is boiled into a syrup. Here is a good explanation from MassMaple.org:
"Pure maple syrup is a 100% natural food, processed by heat concentration of pure maple sap. This sap is a sterile, clear liquid, which provides the trees with water and nutrients prior to the buds and leaves opening in the spring. In the boiling, concentrating, and filtering processes, all the nutrients remain in the syrup. There are some quantitative differences in maple syrup's nutritive composition due to metabolic and environmental differences among maple trees."
Grade B vs Grade A: Nutrition Facts.
*Grade B has 8% RDA of calcium per ¼ cup serving, while Grade A only has 4% RDA of calcium per serving.
*All grades of maple syrup contain the minerals: zinc, manganese, potassium, magnesium, iron and calcium. Grade B contains higher quantities of these nutrients, the darker the color the more minerals are present.
*The vitamins that are present in trace amounts in maple syrup are B1, B2, B5, B6, biotin and folic acid.
more nutrient facts: http://www.massmaple.org/nutrition.html
Maple Syrup Fun Facts:
Fact: It takes on average 40 gallons of sap to produce one gallon of syrup. This amount can vary greatly depending on the sap sweetness level.
Q: What is the optimum temperature for maple sap flow?
A: The Human Connection: One of the most fascinating facts I learned about maple syrup production is in regards to the necessary climate temperature for optimal sap flow. The answer reminds me a lot of my hot/cold water therapy to stimulate blood circulation. Here is the answer from MassMaple.org:
"The tree's sap flow mechanisms depend on temperatures which alternate back and forth past the freezing point (32 degrees F.). The best sap flows come when nighttime temperatures are in the low 20's and daytime temperatures are in the 40's. The longer it stays below freezing at night, the longer the sap will run during the warm day to follow. If the weather gets too cold and stays cold, sap flow will stop. If the weather gets too warm and stays warm, sap flow will stop......For good sap production, maple producers must have the alternating warm/cold temperatures. This is why its so impossible to predict the outcome of the maple crop from year to year."
Fascinating! A living maple tree has better sap flow with varying hot/cold temperatures. Just like the hot/cold water therapy effect on our blood circulation.
What About Grade C? The mysterious and rare Grade C maple syrup is the obvious 'next tasting step' for any maple syrup connoisseur. According to current standards, the Grade C is only available to commercial clients who purchase large 40 gallon barrels of it.
Grade D? There are a few blurbs online suggesting that a Grade D maple syrup does exist. However, I have yet to find a credible source for this. Plus, there are quips that state that the old 'grade D' is now 'Grade C' and the old 'Grade C' is now 'Grade B'. Confusing yes, but oh so delicious! Just give me some high quality maple syrup and I am a happy foodie.
Master Cleanse. One of the reasons that Grade B maple syrup has gained more consumer demand is because it is one of the key components of The Master Cleanse by Stanley Burroughs, also called the Lemonade Diet. Other components of his diet include cayenne, lemons, sea salt and tea. You can even buy a complete Master Cleanse kit on Amazon (I have never tried this detox diet, and do not endorse it, but the Grade B factor does intrigue me.):
And PS, Thank you maple trees for your glorious maple syrup sweetness!
Derek Sigurdson says
In the new (2016) grading system, pure maple syrup is classified as Golden, Amber, Dark, and Very Dark, with corresponding taste descriptions of Delicate, Rich, Robust, and Strong.
These ratings (all Grade A) depend on light transmittance of 75-100%, 50-75%, 24-50% and 0-25%, with a processing grade included as any maple syrup that has an off odor or flavor.
Lighter syrup, as you say, is harvested earlier in the season, but could also result from reverse osmosis processes that then require less boiling and hence less caramelization.
Dark is popular in maple producing areas, with Golden typically exported to regions unfamiliar with maple. If you are used to maple, or have a desire for strong flavors, the Very Dark is the way to go.
I've been making maple syrup for several years, but only researched these details since I 'discovered' a variant product that I've been producing since 2018: Maple X. Yum.
Stefan Sywyk says
Believe it or not, Trader Joe's used to even sell Grade C too. It was in a rectangular tin with a Norman Rockwell-type holiday scene ... may have been a seasonal item, don't recall. We used to buy it at TJ's after our fall-time honey moon to the east coast in 1990 to see the colors.
On a lazy rainy day, our innkeeper called a couple in their 80s who had a maple syrup farm for many decades down the road, and they invited us over.
They showed us their old photo album from the 1940s when they would still go with a horse drawn sled and pales in the winter to collect the sap. And they showed us their "sugar shack" (before the terms meaning changed) where they would boil the sap in many large shallow tables/tubs ... almost like giant pool tables with a higher 8" border, and the fire is underneath them. It's basically a barn with an opening in the roof, and a 2nd mini raised roof covering the hole to keep the elements out. The steam escapes through that opening, and in some of their pics you could barely see the barn from outside for all the steam in the winter. It was unreal how much sap is needed to make a gallon of syrup, and how many cords of wood they would go through to do it.. We spent hours with these wonderful folks, chatting on the sofa, looking at old black and white pics of days gone by, walking through the farm and going in the sugar shack, and of course sampling the labor of their love.This was the highlight of our 3 week trip ... well, it was a close second since this was, after all, our honeymoon 😉
We always bought grade-C after that, and I now thought of the price as a bargain, as opposed to an expensive splurge. Log cabin, etc. was banned from the home, and when I went out for pancakes I paid the extra for the real syrup upgrade, when available, or sometimes l wouldn't use syrup at all. Having real maple syrup wrecked me for the supermarket stuff. I wanted maple syrup, not corn syrup. Unfortunately, Trader Joe's stopped carrying
the beautiful seasonal holiday tin grade-C ... probably 15 or 20 years ago, and I haven't had grade-C since :-(.
While the children dream of sugar plums running through their heads, I dream of having one of those tins .... full :-).
Happy Holidays,
Steve from California
PS:
This was still a working farm in 1990, but a partner did the work ... he used a reverse osmosis process on the sap to greatly reduce the sap to syrup ratio, which requires a lot less fuel to burn off the water in the syrup making process, as there's less to burn off.
JPierre33 says
Who is the Quebec supplier of this 25 oz. bottle of grade B maple syrup for Trader Joe's. I live in British Columbia and there are no TJ's here, consequently I'd like to order direct. Thanks.
Mike says
I did the master cleanse for 10 days. I think Smooth Move tea at night for my morning pain was the worst. Worse than the taste of my 'meals'. I felt great on day 10 and could have gone longer.
quickshooter says
great fuckin read
i read all of this in a southern accent, i think i'll try some of that Grade B i was wondering about...
Xer0 Z says
Maybe you know this already because this article is from '09 but in maine you can get grade c amber color "rich" maple syrup in 8 oz and 64 oz bottles, there are probably more sizes but those are the two i know of.
Kathy Patalsky says
Good question! I read an article online that said the organic status was really in regards to whether pesticides were used on the trees that produce the maple syrup and a few other things regarding tree quality and care. So guessing organic IS important, but I'm not an expert in the maple syrup production process so I'm not sure if the tree status effects the syrup. My logic would say that it is better to choose organic here! I read the article here: andersonsmaplesyrup.com/index.php?page=organic_nonorganic
Alexandra Leonard says
As a small producer of maple syrup on a third-generation sugar bush I
think I can speak to this a bit even though I have no specific evidence
to point to other than observation and dealings with a number of maple
producers throughout my life. I'm a proponent of organic foods but I
think in some cases it's much more important to actually know who is
producing your food and what their values are over having an organic
label. In the case of maple syrup I really think the difference between
organic and non-organic is negligible. Here's why. The only ingredient
in pure maple syrup is the maple sap that was boiled down to produce
the syrup. It's not a complicated process, the water just evaporates
away (39 gallons of it for each gallon of maple syrup). There are no
additives whatsoever or it is not pure. The organic label certifies
basically that pesticides were not used on the maple trees because there
isn't much else in the process of syrup production that could be
considered not organic in and of itself I don't think. My guess though
based on my knowledge of a number of maple producers (my cousins own one
of the five largest maple equipment suppliers in the US and I worked
there many summers growing up) is that your typical maple producer is
not putting pesticides on their maple trees. It's not quite like
growing other produce in that a good hard maple woods that would produce
syrup takes at least 50 years to cultivate so many of the trees used
for syrup production were not planted with the intention of producing
syrup, having the maximum most efficient output, etc. They just grew
there and withstood the test of time and natural selection allowed them
to make it. In other words, there aren't any pesticides that I'm aware
of that you would even really want to use on maple trees for anything.
My dad laughed when he first heard about organic labeling of maple syrup
years ago, and said, "People just need to know the process of how syrup
is made. It's all organic and doesn't need a label to prove it. No
one puts pesticides on maple trees, there is no reason to!" So in other
words, knowing the process and knowing who produces your syrup is
better than any organic label and I would suggest finding a local
producer in a farmer's market if you live in an area where syrup is
produced. They might be happy to give you a tour of their sugar bush, I
have to say in my 26 years of life, I've not found a better place to
spend the month of March (in Michigan) on the planet. I hope that helps
explain it.
Jennifer Bejcek says
Great article. Thank you for keeping it simple yet thorough! My question is: Does anyone know about "organic" vs. "non-organic" in Pure Maple Syrup and specifically do I need to be concerned about organic practices or is it all pretty much managed in an organic manner by nature? I use the Clean 15 and Dirty Dozen list for shopping for produce and am wondering how concerned I should be about "organic" Maple Syrup. Thanks!
Stephanie says
Its funny that you mention the Lemonade Detox. Its because of this detox I wanted to know the difference between grade A and B maple syrup. You made learning fun for me today!!! All of your intricate facts were a lovely touch. 🙂
Guestttt says
Hello everyone, I am starting the Master Cleanse or the lemonade diet, and i was wondering if the product; Log Cabin All Natural table syrup is grade B? or if it is good to use on this diet? Thanks!
Green to the Max says
I am on Day 3 of the Master Cleanse, my fourth time doing it. Don't be afraid of it...it is an amazing detox for body, mind, and spirit! The biggest challenge is getting in the mindset and planning your days so you avoid temptation! Thanks for the great article! I always use Grade B syrup (as called for) when I'm on the cleanse.
melissa says
I am on day 4 of my Master Cleanse. I am 55 years old. I have lost 8 lbs and feel absolutely wonderful. I am not hungry and my blood pressure has also reduced. I will try to go for 2 weeks, but at least 10 days. I find this to be relaxing and it is definitely making me think of better choices in food, going forward. I am looking forward to each new day while on it. I have tried to lose weight and get healthier many other ways but nothing seemed to help. I think this is doing it.
Kathy Patalsky says
Wow interesting!!!!! Thnx for sharing. I wonder why??
Kathy Patalsky says
so sweet... thanks for your kind words! 🙂 ~Kathy
Kathy Patalsky says
Hi Jenn! When I wrote that I "do not endorse it" I meant that I wasn't getting paid to talk about it. I don't get paid to post any reviews on my site - but some bloggers do - so I wanted to make it clear that I have never tried the diet and do not have any strings attached to it. I do think a "cleanse" of sorts is a good idea once in a while -
...however I 100% do not diet... I've lived too long to realize that "diets" don't work and they will only fall through in the end - wrecking havoc in your body. I choose to eat to live and diets make you live to eat.
Like i said, I've heard some folks rave over doing the Master Cleanse. But I can't comment on it since I've never tried it.
Thanks for the question! 🙂
~K
Abigail S. Bean says
So interesting; I can't wait to check what's in my pantry b/c it sounds like Grade A when what I really want is the thicker and more robust B. Thanks!
Abigail S. Bean says
So interesting; I can't wait to check what's in my pantry b/c it sounds like Grade A when what I really want is the thicker and more robust B. Thanks!
Abigail S. Bean says
So interesting; I can't wait to check what's in my pantry b/c it sounds like Grade A when what I really want is the thicker and more robust B. Thanks!
Abigail S. Bean says
So interesting; I can't wait to check what's in my pantry b/c it sounds like Grade A when what I really want is the thicker and more robust B. Thanks!
bougiebohemian says
Yep. The master cleanse is pretty much the same reason how I got into grade B syrup as well and it was pretty awesome to cook with. (Sadly I had to stop buying it cos I had to cut down costs). Now I'm really digging TJ's maple-agave syrup blend.
Anonymous says
Yep. The master cleanse is pretty much the same reason how I got into grade B syrup as well and it was pretty awesome to cook with. (Sadly I had to stop buying it cos I had to cut down costs). Now I'm really digging TJ's maple-agave syrup blend.
Anonymous says
Yep. The master cleanse is pretty much the same reason how I got into grade B syrup as well and it was pretty awesome to cook with. (Sadly I had to stop buying it cos I had to cut down costs). Now I'm really digging TJ's maple-agave syrup blend.
Anonymous says
Yep. The master cleanse is pretty much the same reason how I got into grade B syrup as well and it was pretty awesome to cook with. (Sadly I had to stop buying it cos I had to cut down costs). Now I'm really digging TJ's maple-agave syrup blend.
James says
Grade C Maple Syrup is no longer used by USDA. Grade C Maple Syrup is now designated USDA Grade B Maple Syrup. Grade C "commercial" is the last syrup made during the sugaring season. It is very dark and may have an off taste, a burnt taste or even be fermented. Although some grade C maple syrup may have a good flavor, it is not to be repackaged in retail containers.
James says
Grade C Maple Syrup is no longer used by USDA. Grade C Maple Syrup is now designated USDA Grade B Maple Syrup. Grade C "commercial" is the last syrup made during the sugaring season. It is very dark and may have an off taste, a burnt taste or even be fermented. Although some grade C maple syrup may have a good flavor, it is not to be repackaged in retail containers.
James says
Grade C Maple Syrup is no longer used by USDA. Grade C Maple Syrup is now designated USDA Grade B Maple Syrup. Grade C "commercial" is the last syrup made during the sugaring season. It is very dark and may have an off taste, a burnt taste or even be fermented. Although some grade C maple syrup may have a good flavor, it is not to be repackaged in retail containers.
James says
Grade C Maple Syrup is no longer used by USDA. Grade C Maple Syrup is now designated USDA Grade B Maple Syrup. Grade C "commercial" is the last syrup made during the sugaring season. It is very dark and may have an off taste, a burnt taste or even be fermented. Although some grade C maple syrup may have a good flavor, it is not to be repackaged in retail containers.
Kathy says
Chris,
That is so funny that you asked that because my husband did a lot of research on this and told me about a non-vegan foaming agent in Grade A. I can not verify that all companies use an animal product for this purpose, but it wouldn't surprise me at all. I am a Grade B fan now, but if I get any info about Grade A being non-vegan, I will certainly post an update!
~Kathy
Kathy says
Chris,
That is so funny that you asked that because my husband did a lot of research on this and told me about a non-vegan foaming agent in Grade A. I can not verify that all companies use an animal product for this purpose, but it wouldn't surprise me at all. I am a Grade B fan now, but if I get any info about Grade A being non-vegan, I will certainly post an update!
~Kathy
Kathy says
Chris,That is so funny that you asked that because my husband did a lot of research on this and told me about a non-vegan foaming agent in Grade A. I can not verify that all companies use an animal product for this purpose, but it wouldn't surprise me at all. I am a Grade B fan now, but if I get any info about Grade A being non-vegan, I will certainly post an update!~Kathy
C says
I believe you’re thinking of defoamer, not foaming agent. A huge part of making syrup is removing the foam/impurities/bugs (yes bugs) on the top because it holds water in the syrup. A lot (maybe most?) of defoamers are glycerin based, and defoamers are used more in factory settings than in actual sugarhouses, where they’re more likely to skim the foam off. They stopped calling it grade b because people thought it had something to do with the quality rather than literally being Boil A and then Boil B.
Kathy says
Chris,
That is so funny that you asked that because my husband did a lot of research on this and told me about a non-vegan foaming agent in Grade A. I can not verify that all companies use an animal product for this purpose, but it wouldn't surprise me at all. I am a Grade B fan now, but if I get any info about Grade A being non-vegan, I will certainly post an update!
~Kathy
Mandi says
A few years ago the Master Cleanse introduced me to Grade B Maple Syrup. I have not bought Grade A since! B is much more delicious and nutritious!
Mandi says
A few years ago the Master Cleanse introduced me to Grade B Maple Syrup. I have not bought Grade A since! B is much more delicious and nutritious!
Mandi says
A few years ago the Master Cleanse introduced me to Grade B Maple Syrup. I have not bought Grade A since! B is much more delicious and nutritious!
Chris says
Is it true that grade B is the only vegan one also? I thought I read something about manufactureres using an animal by-product as a defoaming agent for grade A.
Chris says
Is it true that grade B is the only vegan one also? I thought I read something about manufactureres using an animal by-product as a defoaming agent for grade A.
Chris says
Is it true that grade B is the only vegan one also? I thought I read something about manufactureres using an animal by-product as a defoaming agent for grade A.
Chris says
Is it true that grade B is the only vegan one also? I thought I read something about manufactureres using an animal by-product as a defoaming agent for grade A.
Glue and Glitter says
Thank you for writing this! I had vague ideas about the difference between grades A and B, so it's nice to have it all laid out.
Glue and Glitter says
Thank you for writing this! I had vague ideas about the difference between grades A and B, so it's nice to have it all laid out.
Glue and Glitter says
Thank you for writing this! I had vague ideas about the difference between grades A and B, so it's nice to have it all laid out.
Glue and Glitter says
Thank you for writing this! I had vague ideas about the difference between grades A and B, so it's nice to have it all laid out.