What are the Four Grades of Maple Syrup?
Maple syrup is considered Grade A if it meets stringent clarity, density, and flavor requirements. Syrup is further divided into four distinct 'grades' based on color and flavor. The sugar content is always the same, but they can look quite different from each other.
These are four types of Grade A Vermont maple syrup based on color and taste:
- Golden Color & Delicate Taste (also known as Fancy - click to learn more)
- Amber Color & Rich Taste
- Dark Color & Robust Taste (formerly known as Grade B)
- Very Dark Color & Strong Taste (formerly known as Grade C) (click to learn more)
The lightest three grades are typically sold for use in the home kitchen. They range from Golden, which we have always called "Fancy" here in Vermont, to Dark, formerly known as Grade B. Prior to 2015, Very Dark could only be sold for bulk commercial uses and not as "table syrup". Fortunately, the international community realized that Very Dark syrup is quite tasty, and retail sales are now permitted.
Pure Maple Syrup Color
Color is the primary factor when grading Vermont maple syrup because it is something we can easily quantify. The grade is determined by the percent light transmission:
- 'Golden' syrup has a light transmission 75% or above
- 'Amber' syrup has a light transmission of between 50% and 74.9%
- 'Dark' syrup has a light transmission of between 25% and 49.9%
- 'Very Dark' syrup has a light transmission of less than 25%
The system is simple, but there are some things to note. We rarely make syrup over 80% light transmission, so the window for Golden is rather small. On the other end of the spectrum, most Very Dark is not less than about 15%. This puts most syrup into the Amber and Dark grades. Note that since Dark syrup could be as low as 25%, or as high as 49.9%, one Dark syrup could be twice as dark as another Dark syrup which can seem odd if you see them sitting next to each other.
And a startling revelation: oxygen can migrate through plastic. Seriously. Metal and glass block the oxygen, but plastic lets the oxygen slowly permeate through to reach the maple syrup inside. The effect is well documented, but it is sort of a dirty little secret that most people do not know about. The unfortunate result is that the oxygen turns the maple syrup a darker color by as much as 2% per month. That means syrup could lose an entire grade after one year. Read the Why Use Glass Bottles blog for more on this.
What Affects the Color of Maple Syrup?
Changes in the sugars during processing affect the color and flavor. The sugar in the sap starts as sucrose. During the latter part of the season, naturally occurring bacteria break that sucrose down into glucose and fructose, which are simpler sugars known as invert sugars. During the boiling process, the invert sugars brown, or caramelize, more than the sucrose. This is what causes the darker colors later in the season.
The browning is due to a process known as the Maillard (pronounced MY-ard) reaction. The Maillard reaction is a chemical reaction between amino acids and sugars that occurs when heated to about 300F and is what creates more complex aromas and flavors. It is the browning through the Maillard reaction that brings out those delicious flavors in foods like seared steak, baked bread, browned marshmallows, or roasted coffee. We would not enjoy boiled steak or un-roasted coffee nearly as much without the browning and enhanced flavors and aromas. The same holds true for maple syrup. It needs to be cooked over a fire to bring out the caramelized flavors we love.
Pure Maple Flavor
The flavor is the second factor in determining the grade. While it is possible for light colored syrup to have strong flavors, the intensity of the flavor generally increases as the color darkens.
- Delicate syrups are great for when you do not want an overpowering maple flavor - perhaps over yogurt or vanilla ice cream.
- Rich syrups are what we typically associate with pancakes or waffles.
- Robust flavored syrups are great when you need more maple flavor, like in a marinade or a cup of coffee.
- Strong syrup is great as an ingredient in a recipe because it packs the maple flavor punch when you need it!
From light to dark, each grade is unique. We like to have all available for our different needs. Click here to shop sampler packs and you can try them all!
Old vs. New Maple Syrup Grades
In 2015, the new international syrup grading system was released and all the grades became Grade A. Fancy became Golden, and Grade C became Very Dark. Here is a nice comparison between the old (on the right) and new (on the left) grades of maple syrup.
