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Grade B Maple Syrup - Now Known as Grade A Dark Robust
This listing is for 100% pure dark Vermont Maple syrup. It is now known and labeled as "Grade A Dark Robust", but because this maple syrup grade is so widely known as "Grade B" we have elected to keep a category of its' own.
B Grade syrup is produced at the end of the maple sugaring season, which is usually late April in Northern Vermont. The syrup taste is more" mapley" and it is often used for baking and cooking when you want the taste of maple to come through, or by those who prefer a stronger maple taste. It is also used for those on the Master Cleanse Diet popularized by Stanley Burroughs .
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Frequently asked questions about Grade B Maple Syrup
The maple syrup grading system changed in 2015 to simplify and standardize the terminology. Just like the old system, the new system is based on flavor and color. What was formerly called Grade B maple syrup is now known as Grade A Dark Color, Robust Flavor.
The color and taste of bulk maple syrup is influenced by the process used to produce the maple syrup (the evaporation) and the part of the season that the sap is collected. Maple syrup made early in the season is lighter and has a delicate, buttery taste, while maple syrup made towards the end of the sugaring season is darker and has a more "mapley" taste.
No particular grade is better than another. What works best for your needs is the one that’s best for you!
Many people prefer amber syrup for general all-around use and dark syrup for baking or cooking where you want the maple taste to come through.
Dark Robust maple syrup (old Grade B) has been shown to contain more vitamins and minerals so it is usually prefered by those on the master cleanse diet.
The simple answer is yes, darker maple syrup contains a higher total mineral content (especially calcium and phosphorus), more phenols, and a higher antioxidant potential than lighter maple syrup. In terms of Higher Mineral Content, a study published in the Journal of Food Science analyzed various grades of maple syrup and found that darker syrups contain higher levels of essential minerals, including calcium, potassium, and magnesium.
If you want all of the gory details you can read the literature by the International Maple Syrup Institute.
Grade B (now Grade A Dark Robust) is great for:
- Baking - adds deep maple flavor to cookies, cakes, and bread. Check out our recipe pages that use dark maple syrup for some examples.
- Cooking - enhances marinades, barbecue sauces, and dressings.
- Beverages - perfect to add to coffee, tea, and smoothies. For a treat we also like to use it to make a Maple Bourbon Old Fashion.
- Paleo & Vegan Diets (natural sweetener with no additives)
- Cleanse Diets
Dark maple syrup is produced during the second half of the maple season. At Barred Woods, located in Northern Vermont, this typically occurs in April. The deep amber color and intense taste come from being harvested later in the maple season. During this period the percent of invert sugar in the sap increases. When we evaporate the sap to turn it into syrup the high temperature of our evaporator caramelizes the sugar in a process known as a Maillard Reaction.