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decent maple syrup

Grade A is the bland crap that's sold to tourists.

Grade B is the one with the true Maple flavor. Harder to find, but worth the effort.
 
If it's for pancakes and waffles I'd rather have Grade A personally.

Sam's Club does a bottle called "Uncle Lukes" for about $13. One of the better values out there if you are a high volume breakfast consumer of syrup.
 
I also prefer the grade B to the lighter grade A. Then again, I didnt grow up in new england and told that A was the best. I grew up with aunt jemima syrup and IMO grade B syrup is much darker and has more rich maple flavor. They say it is used for baking with the lighter grade A used for pancakes/waffles etc... I put the grade B on my pancakes etc...
 
NetWareHead said:
I also prefer the grade B to the lighter grade A. Then again, I didnt grow up in new england and told that A was the best. I grew up with aunt jemima syrup and IMO grade B syrup is much darker and has more rich maple flavor. They say it is used for baking with the lighter grade A used for pancakes/waffles etc... I put the grade B on my pancakes etc...
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The grading came from it was a primary sweetening agent. The higher and purer grades taste less like maple, so it won't mess up food where that flavor is undesired. Personally, when I want maple syrup, I want a maple bomb, and prefer grade B when I can find it.
 
all Vermont did was change everything to grade A with a definition

its still the same thing

Grade B basically became "Grade A: Dark Color with Robust Flavor"
 
NikolaeVarius said:
Your comparison is like saying that a double IPA is better than a single IPA because the double IPA has a stronger flavor.

Not how it works.

There is a reason that Vermont isn't using Grade A/B/C etc etc etc. anymore.
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Thickened sugar water with mild maple flavor (sound familiar?) might be a Grade AA then.
 
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