What is the difference between grade a and b syrup

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. The Foodies Choice: Grade B? It is said that those with more sophisticated palates will prefer the Maple Grade B 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. A strong flavor means you may have to use less syrup in your recipe to achieve your desired flavor.

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. 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. Tags Maple Syrup Breakfast Week.

Thank you. If you have had it in the pantry and it is opened, you may have bits of mold floating in the syrup. Maple syrup will keep pretty much indefinitely since it so high in sugar, but should be refrigerated after opening to prevent any growth at the top.

Any growth would normally be on the top only since nothing can grow in the syrup too high sugar content. We have had this happen and just ran it through a filter coffee filter to get rid of whatever was in it and it was fine. Your mileage may vary. I find it helpful to know that Grade A maple syrup is the lightest of the maple syrup grades and best for drizzling over waffles, pancakes, and ice cream.

My partner plans to purchase maple syrup this weekend for our kids. Thank you for this. Continuity from the old system to the new system. Not every one got the memo about grades not representing quality. So for them, A was the best quality, now everything will get an A on the bottle. You can even add inbetweens and an extra-light if you want to. Heck, why not go with a number. I wonder how much money was spent on this. Somebody took home a paycheck for this and all the packaging had to change and that cost somebody.

I live in Belgium and can tell you that over the past decade or so have seen the availability of maple syrup really improve. It went from a few shops usually having it but best go to the health food store, to virtually every grocery shop having maple syrup- sometimes even two different brands.

Grading- good luck on that here- Oh and the Dutch finally have maple syrup more and more I live on the border. I bought some grade C syrup there early March- not much taste though, wonder if the grading is different for export? What an absurd solution to a nonexistent problem. It was a very poor choice, IMO, and just a way to batch product for sale. I think it should try to stay the old way, any way around it they are all amazing.

I used to eat the fake syrup on pancakes etc. Maple syrup and real butter on waffles! Its flavor is easily accessed, but not overwhelming—in the way molasses is not sorghum, I guess you might say.

What is the matter with people? Stop writing this as fact as it is far from it. That is where the old becoming new ends. And finally, the Delicate, Rich and Robust monikers are not just for fun. Producers are supposed to actually taste and grade syrup based on those flavor designations.

Super light syrup made at the very tail end of the season is NOT Golden Delicate, no matter how much it was processed to be clear in color…. There are only 3 grades of maple syrup. A, B and C. Anything else is down coutntry flatlander marketing.