Sugar Shack Day - the beginning of maple syrup production
Although the nights are often still cold in spring, the days become longer, sunnier and warmer. Under these conditions, sugar maple trees begin producing the coveted maple sap, which is extracted mainly in Canada but also in the northeast of the USA and processed into delicious maple syrup. Americans often celebrate the start of maple syrup production with a so-called “Sugar Shack Day”. Sugar Shacks – Sugar shacks – are mostly semi-commercial, small shacks or groups of shacks in eastern Canada and northern New England where maple syrup is produced. During certain months, including the beginning of the production season, they often offer activities such as tours, tastings or various outdoor events such as horse-drawn sleigh rides.
Tapping and cooking: How maple syrup is made
The basis for maple syrup is so-called maple sap, a mixture of the sugar from the sugar maple tree and water from the ground. The maple sap begins to flow through the tree as soon as the temperature remains below zero at night and above zero during the day, which is the case in spring between February and April depending on the region. To extract the sap, a hole is drilled into the trunk of the tree and a drip tap is inserted - a process also known as "tapping". Depending on the size and age of the tree, up to five taps can be drilled without damaging the tree. The tapped sap is then collected in buckets or flows directly through pipes to the sugar shacks for further processing.
In the sugar shacks, the sap extracted from the maple tree is boiled at a temperature of 100°C, causing the sugar to caramelize. What remains is a thickened sap with a consistency similar to honey: maple syrup. This is then filtered, filled into bottles or jars and cooled before being sold directly on site, at local markets or through retailers.
Facts and Figures – Interesting Facts about Maple Syrup
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The Native American tribes in the northeast of America already produced maple syrup and used it to refine their dishes.
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Canada is the largest producer of maple syrup, producing around 80% of the volume sold worldwide (around 73 million kg in 2016). In the USA, maple syrup is produced in New England.
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Before maple sap is boiled down, it is clear and liquid and looks like water.
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The sap of the sugar maple tree consists of only 3% maple sugar and 97% water, while the syrup, i.e. the boiled down maple sap, contains 68% sugar and only 32% water.
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To produce one liter of maple syrup, approximately 40 to 50 liters of maple sap are needed.
classification of maple syrup
A few years ago, Canada and the USA agreed on a uniform classification system for maple syrup. The basis for classification into a certain quality class is the translucency of the syrup: the lighter the syrup, the more light can penetrate. While light maple syrup tastes rather mild, its taste becomes increasingly stronger and more bitter the darker the syrup. Whether the maple syrup is light or dark depends on the "harvest time" of the maple sap: the later it is tapped from the tree, the darker the syrup. If the maple sap stays in the tree for longer, substances form that turn the sap dark and are of less nutritional value, which is why light maple syrup is the most valuable.
The Canadian-American classification levels for maple syrup:
By the way, a different system applies in Europe, which should not be confused with the Canadian-American system!
Crown Maple: Quality maple syrup from New York
Crown Maple produces what is probably the purest maple syrup in the world - the products from Crown Maple Farms in the picturesque Hudson River Valley have already crowned many exclusive dishes in numerous New York Michelin-starred restaurants. The company has developed the reverse osmosis process, a particularly gentle method of separating the sensitive maple sap from the water. Crown Maple also filters the sap and syrup several times, thereby producing a particularly pure and fine-tasting syrup. The flavors each have their own unique note:
Leaves a lasting aroma of caramel, roasted nuts and butter in the mouth. Amber Color garnishes muffins and cakes and is ideal for refining teas and cocktails.
Here, the aromas of gingerbread and roasted chestnuts are combined with toffee and freshly ground coffee. This variety gives pancakes and waffles a very special touch, but also works wonderfully as a glaze on roast meat or chicken.
The most full-bodied and intense of the three varieties. It is reminiscent of coffee and chocolate with brown sugar as well as roasted almonds. Ideal for refining coffee, bread and meat dishes.
Crown Maple also offers other creative flavor variations, such as Bourbon Barrel Aged Maple Syrup or Vanilla, Cinnamon and Apple Wood Smoke .
Sweeten and refine: Using maple syrup in the kitchen
Everyone knows the classic combination of American pancakes, fresh waffles or French toast and maple syrup. But the liquid gold from the North of America can do a lot more. In America in particular, the trend is towards using maple syrup as a substitute for sugar for sweetening. The syrup offers two added benefits: maple syrup is much more aromatic than sugar and you need less to achieve the same sweetness. In addition, the syrup is rich in minerals and is even better than honey. Whether it is coffee, tea, classic warm milk or even long drinks and cocktails: when it comes to using maple syrup as a sweetener, there are hardly any limits to your creativity.
Maple syrup can also be added to the dough to sweeten and refine things when baking, e.g. muffins or cakes. Maple syrup is just as good on ice cream and other desserts and also gives muesli and yoghurt that special something. Maple syrup is also perfect for use in combination with savory dishes such as bacon, sausages or scrambled eggs, and as an ingredient in sauces and salad dressings.
Sugar Shack Day at American Heritage in Munich
This year, American Heritage is once again celebrating Sugar Shack Day and the start of maple syrup production. Visit us on March 16, 2019 in our store in Munich, celebrate with us and discover exciting offers on maple syrup.
