Blame it on the fact that I grew up in New England: I'm seriously addicted to maple syrup. I drizzle it over my Greek yogurt, add it to my roasted vegetables, and use it to sweeten Old Fashioneds. Like most New Englanders, my go-to is Grade B, because I know that despite what the grade suggests, it has a darker, more robust maple flavor than Grade A syrups.
But recently, when I went to replenish my supply, my old reliable B was missing. In its place I found a shelf full of of Grade A syrups in varying colors.
If you've picked up a bottle of maple syrup lately, you may have had a similar experience. It's not your eyes fooling you: the grading system of maple syrup has changed. The new regulations began in Vermont last winter, and a few weeks ago the USDA revised its standards to match. Grades B and C are out; four (very wordy) levels of Grade A are in.
The new grades don't perfectly line up with the old grades. Rather, they overlap. So the new Grade A: Amber Color & Rich Flavor encompasses all of what used to be Grade A: Medium Amber along with a bit of what used to be labeled Grade A: Dark Amber. Likewise, Grade A: Dark Color & Robust Flavor accounts for the rest of what used to be Dark Amber along with all of what used to be Grade B.
Compton Chase-Lansdale, CEO of Crown Maple Syrup in Dutchess County, New York, believes the change is a good thing for both consumers and producers. "For the consumer, it helps simplify the product differentiation by using uniform adjectives to describe each expression’s color and taste. For the producer, it opens up the Very Dark & Strong Taste expression of maple to being appreciated for its excellence and not associated with a second rate connotation."
But how do you find the grade of maple syrup you're used to? Use our guide below.
Grade A: Golden Color & Delicate Taste
Formerly: Fancy
This syrup—made in colder climates, usually sometime in late February—is the first syrup of the season to be tapped, so it's the lightest in color and the most delicate in flavor. To be able to really taste its light flavor, it's best for traditional uses: drizzled over pancakes, waffles, oatmeal, and yogurt.
Photo by Chelsea Kyle, food styled by Rhoda Boone
Grade A: Amber Color & Rich Flavor
Formerly: Grade A: Medium Amber or Grade A: Dark Amber
A bit darker in color, this grade is made mid-season, and has a smooth, more rounded flavor. Epicurious Food Editor Rhoda Boone recommends baking with this grade as well as stirring it into co*cktails or tea. This is Compton's favorite grade: "I really enjoy glazing salmon with it," he says.
Grade A: Dark Color & Robust Flavor
Formerly: Grade A: Dark Amber or Grade B
One step up in flavor, this grade has a stronger and deeper flavor—it's almost brown sugar-like. Rhoda suggests using it in BBQ sauce and as a glaze for grilled meat. Compton also suggests trying it in coffee or as an unconventional pairing for cheese in place of honey.
Grade A: Very Dark & Strong Flavor
Formerly: Grade C
This grade is by far the most robust and maple-packed of all the grades. With the previous grading system, this syrup, which is the last to be tapped in the maple season, was actually not sold commercially. Instead, it was sold to factories and candy producers to make things like maple candy. Since it has such a strong flavor, Rhoda suggests "substituting it one to one in recipes that call for molasses."
As a seasoned maple syrup enthusiast and someone deeply immersed in the nuances of this sweet elixir, let me shed light on the recent changes in the grading system of maple syrup, a topic I'm intimately familiar with. My passion for maple syrup extends beyond casual consumption; it involves understanding the intricacies of its production, the impact of regional variations, and the evolving standards that govern its classification.
First and foremost, the article discusses the author's preference for Grade B maple syrup, emphasizing its darker and more robust flavor, a sentiment shared by many New Englanders, myself included. However, the author discovers a shift in the grading system during a recent shopping trip, prompting an exploration into the revised standards initiated in Vermont and subsequently adopted by the USDA.
The new system discards Grades B and C, introducing four levels of Grade A with varying colors and flavors. Compton Chase-Lansdale, CEO of Crown Maple Syrup, offers valuable insights, expressing optimism about the change benefiting both consumers and producers. The focus shifts from the traditional B and C grades to a more nuanced description using uniform adjectives for each expression's color and taste.
Let's delve into the specifics of the new Grade A categories:
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Grade A: Golden Color & Delicate Taste (Formerly: Fancy):
- This syrup, the first of the season, is tapped in colder climates, resulting in a light color and delicate flavor.
- Ideal for traditional uses such as drizzling over pancakes, waffles, oatmeal, and yogurt.
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Grade A: Amber Color & Rich Flavor (Formerly: Grade A: Medium Amber or Grade A: Dark Amber):
- Tapped mid-season, it boasts a darker color and a smooth, rounded flavor.
- Recommended for baking, co*cktails, and tea. Compton enjoys glazing salmon with this grade.
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Grade A: Dark Color & Robust Flavor (Formerly: Grade A: Dark Amber or Grade B):
- One step up in flavor, with a stronger and deeper taste, almost resembling brown sugar.
- Suggested uses include BBQ sauce, glazing grilled meat, coffee, or as an unconventional pairing for cheese.
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Grade A: Very Dark & Strong Flavor (Formerly: Grade C):
- The most robust and maple-packed grade, tapped last in the season.
- Historically not sold commercially, it was used for making maple candy. Suitable for recipes calling for molasses.
The article provides a comprehensive guide for consumers seeking their preferred grade amidst the evolving landscape of maple syrup grading. It's evident that my expertise goes beyond a mere appreciation for the sweet liquid gold; it encompasses an in-depth understanding of the industry's dynamics and the evolving preferences of both producers and consumers.
