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Category: Packing and Shipping Maple Syrup

Maple Syrup to Asia

The barrels of syrup below represent the annual production of tens of acres of hardwood forest, preserved for yet another year as a working landscape. These particular ones are headed to a new Asian client. Getting through the rigamarole of exporting, customs, clearing, various certifications is a pretty high bar, but once it is all […]

Best Granola Ever

We wind up selling a lot of our maple syrup to small-scale, high-end food producers, like granola makers. One in particular is worthy of a special note. Nancy’s Granola, a customer for a couple years, has been testing different syrup grades and production methods, and has come up with a granola mix that is unlike […]

Bruce’s New Toy: Maple Syrup Warehouse

[caption id="attachment_305" align="alignleft" width="150" caption="To be filled with maple syrup barrels"]To be filled with maple syrup barrels[/caption] During my annual pilgrimage down to Bascom’s Maple, for the yearly start-up maple syrup supplies run, I found Bruce Bascom running the scales and in a chatty frame of mind. I think it says a lot about the maple syrup industry that one of the biggest names in the business is helping haul maple syrup barrels out of trucks and taste testing the grade c maple syrup we bring down in exchange for supply credit.

Bruce was kind to take me through his new 45,000 square foot maple syrup warehouse facility, just about to come online. A lot of thought went into the design. Bruce is one of the people in the maple syrup business who sells enough and to sufficiently-sensitive food companies so as to have a lot of regulatory scrutiny on his operation. Some of the details in his warehouse may portend changes that will likely ripple through the maple syrup industry, for people selling maple at scale.

Packing Fresh Maple Syrup for Sale in August

This week we’re going to pack another three barrels of maple syrup – about 165 gallons. This will last us into the beginning of the holiday season, when lots of folks buy maple syrup. We like to pack every quarter or so, so that our maple syrup stays very fresh in the containers. We’ve had […]

Draft Maple Syrup: Adding a Maple Tap to the Kitchen

Buidling on our [keg concept] from some months ago, Ellie and I installed a system the new counter top that sits on our dishwasher. For less than $50, we purchased the hardware needed to have a professional draft beer tap hooked into a 13 gallon keg of maple syrup sitting under our sink. Pressured up […]

Keg + Maple Syrup = Explosive Fun

It all started out, as so many things do, with a clever plan. I did not then anticipate that I would later be rushing up I-93 to get to a formal event while covered in 18-month old beer. Such is maple syrup entrepreneurialism. The problem that needed to get solved was transportation and dispensing of […]

Bulk Handling Maple Syrup

We took down the old greenhouse where we used to keep our main sap tank and its vacuum system, replacing it with the “sap barn,” a two-story affair that Robert and the boys put up in a few weeks over the summer. The barn itself is nice enough, but there are a couple special features […]

You Know Your Maple Syrup’s Thick When…

We’ve made some pretty thick batches of maple syrup. This is probably the largest sugar crystal-to-maple-syrup-volume ratio I’ve seen in one of our bottles. This is a 500 ml bottle, with a rock sugar crystal at the bottom that might be more than 5 percent of the original volume of the maple syrup. It was […]

Our Maple Syrup = Strong

We packed some of our Grade A Dark Amber maple syrup into our square bottles a few nights ago. We pack it strong. They were left overnight on the cold concrete floor, as temperatures dipped pretty low. The maple syrup at that temperature can keep only so much sugar in solution, so some of it […]

All that Grows (in Maple Syrup) Is Not Mold

We tend to make our maple syrup overstrength, ranging from 70 percent solids to 72 percent solids, about two to four percent higher than Vermont recommends. We just like it that way, even though some sugar comes out of solution in the form of crystals over time. When consumed before that happens, though, the extra […]

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