The Difference Between Grade A & B Maple Syrup

To most people, maple syrup is simply a delicious breakfast condiment to put out on the table next to the orange juice. But there is more to this sugary, brown liquid than just pancakes. An overview of any maple syrup bottle distributed in the U.S. will show that your waffle sauce has one of two letter grades: It's either an "A" or a "B," and both grades have markedly different connotations.

Coloration

Maple syrup receives its grade based on its coloration. Lighter syrups fall under the A category, while darker syrups receive a B.

Sub-Divisions

Grade A syrups actually have three sub-divisions: "Light Amber," "Medium Amber," and "Dark Amber." Grade B syrups have no sub-divisions; they are simply darker than the darkest A syrups.

Flavors

Grade A syrups have a subtler, more delicate flavor than Grade B syrups. They are generally sold as toppings for pancakes and waffles, while Grade B's, strong and robust in flavor, are used in baking and cooking.

Seasons

Syrup grades are also indicative of the season in which the liquid was tapped from the maple tree. Grade A syrups are tapped earlier in the season (February and March), while Grade B syrups are generally tapped later in the season, during April.

Grade C

There is also a Grade C maple syrup, but you won't find it sold commercially. It's too strong to be eaten by itself and is typically used as a flavoring agent in other foods.

References

• Candadian Maple Syrup