For those of you who KNOW maple syrup...what's the difference between grade A and grade B syrup?

Similar questions: maple syrup difference grade.

Grade A Dark Amber, is darker yet, I buy only grade a. It smells and tastes the best! It is more expensive - but the taste is worth it.

All maple syrup grades are better than the artificial stuff. Otherwise it's strictly a matter of personal choice. Ask yourself (or someone else) these questions: Which is better, white wine or red wine?

Which is better, light beer or dark beer? Beer can probably be compared most easily to the different maple syrup grades/flavors. A light Pilsner beer has a light color and delicate flavor, while a Stout or Porter has a very dark color and strong flavor.It's strictly a matter of personal choice, and there isn't one grade of maple syrup that is "better" than another.

Maple producers have no control over which grade they make. As a rule of thumb, lighter syrup is made earlier in the season, and darker syrup is made later. But since we are dealing with Mother Nature in our business, anything can happen.

Producers have seen years where 95% of the annual crop was light amber syrup, and some years yield almost no light syrup at all, when most of the crop is dark syrup. During the six-week maple production season, the weather goes from cold to warm as spring pushes aside the cold of winter. Additionally, the trees themselves undergo metabolic and chemical changes as they go from winter dormancy to springtime activity.

The tree buds start to form towards the end of the sugaring season, about a month before they open up into small leaves. These changes cause differences in maple syrup flavor as the season progresses. Experiment with the different grades, and continue to buy what you like the best.

Remember: There is nothing better than pure maple syrup. Sources: http://www.massmaple.org/grading.html .

It's a flavor thing Grade A maple syrup (which is actually subdivided into medium and dark amber), is a milder flavor, Grade B syrup is a more hearty flavor. Grade A syrups are the most common table syrups, Grade B maple syrup is usuually used in cooking and baking. Grade A syrup is usually harvested early in the season, Grade B is harvested later.

There is also a non-commercial C grade of maple syrup that is usually used in other foods as a flavoring agent. Typical syrups (not real maple) are made by combining corn syrup with maple flavoring; possibly grade C maple syrup. Sources: wikipedia, personal knowledge .

The difference is lightness and darkness of the syrup plus taste... Grades edit U.S. , Vermont, and Canadian grading U.S. Syrup grades. Left to right, Vermont Fancy, Grade A Medium Amber, Grade A Dark Amber, Grade B Grading standards are the same for most of the United States, maple syrup is divided into two major grades named Grade A and Grade B. Grade A is further broken down into three subgrades; Grade A Light Amber (sometimes known as Fancy), Grade A Medium Amber, and Grade A Dark Amber.

Grade B is darker than Grade A Dark Amber. The U.S. State of Vermont Agency of Agriculture uses a similar grading system of color and taste. The grade "Vermont Fancy" is similar in color and taste to U.

S Grade A Light (Fancy). The Vermont grading system differs from the U.S. In maintaining a very slightly higher standard of product density. Vermont maple is boiled just a bit longer for a slightly thicker product.

The ratio of number of gallons of sap to gallon of finished syrup is higher in Vermont. Maple syrup is sold by liquid volume, not weight, however a gallon of Vermont Grade A Medium Amber weighs slightly more than a gallon of U.S.Grade A Medium Amber. The Vermont graded product has one-half percent more solids and less water in its composition.

The grades roughly correspond to what point in the season the syrup was made. Grade A Light Amber is early season syrup, while Grade B is late season syrup. Typically Grade A (especially Grade A Light Amber) has a milder, more delicate flavor than Grade B, which is very dark with a robust flavor.

The dark grades of syrup are primarily used for cooking and baking. In Canada, there are three grades containing several colour classes, ranging from Canada #1 (including Extra light, Light, and Medium) through #2 (Amber) and finally #3 (Dark). A typical year’s yield will include about 25-30% of each of the #1 colours, 10% Amber, and 2% Dark.

A non-table grade of syrup called "commercial", or Grade C is also produced. This is very dark, with a very strong flavour. Commercial maple syrup is generally used as a flavouring agent in other products..

Maple Syrup Grades Pure maple syrup is graded according to Federal USDA regulations, and is based on both color and flavor. The grades are: US Grade A Light Amber, US Grade A Medium Amber, US Grade A Dark Amber, and US Grade B. Some states use a slightly different terminology, as does Canada, but the legal requirements for each grade are the same, regardless of what they are called.

For example: Grade A Light Amber syrup is sometimes called Fancy Grade, and in Canada it is called No. 1 Extra Light. Characteristics of each grade Grade A Light Amber, is very light and has a mild, more delicate maple flavor.It is usually made earlier in the season when the weather is colder.

This is the best grade for making maple candy and maple cream. Grade A Medium Amber, is a bit darker, and has a bit more maple flavor.It is the most popular grade of table syrup, and is usually made after the sugaring season begins to warm, about mid-season. Grade A Dark Amber, is darker yet, with a stronger maple flavor.

It is usually made later in the season as the days get longer and warmer. Grade B, sometimes called Cooking Syrup, is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foods.

Sources: http://www.massmaple.org/grading.html .

Grade A lighter taste and colour. Grade B dark and strong flavour. Grade A is made early in season, and B late.

Grade A is good on pancakes, and french toast because you don't want the flavour to be overwhelming. Grade B is for baking or adding to other things (maybe coffee) because the flavour will be diluted anyhow. Jason Sources: opinion..

" "How is making sugar/syrup from Maple (or birch, for that matter) sap different from making it from sorghum/sugar cane?" "I could Google this, but I'd rather ask "food folk. " What is the difference between "liverwurst" and "Braunschweiger? "" "What is the difference between kosher and organic food?" "do you like chicken & waffles w/hot sauce & maple syrup?

" "How do you extract maple syrup from a maple tree? " "What is your favorite waffle topping? I like a sunside egg, bacon, and cheddar cheese, with maple syrup, and waffle" "what is the difference betw high fructose corn syrup & plain corn syrup?

" "Can you make maple candy from pure maple syrup only and how do you do it?

I could Google this, but I'd rather ask "food folk. " What is the difference between "liverwurst" and "Braunschweiger?

I like a sunside egg, bacon, and cheddar cheese, with maple syrup, and waffle.

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