Oddball as the regimen seems (it involves drinking a whole lot of lemonade mixed with Grade B maple syrup), they may just have something there. Research on the chemical properties of maple syrup done in 2006 by a UW-Stout graduate student showed that "concentrations of calcium, iron, fructose and glucose tended to be higher, while sucrose tended to be lower as the season progressed."
Cooks, too, often favor Grade B as a character-building ingredient that gives more bang for the buck in both sweet and savory dishes.
So as the 2008 maple season takes off (cold temperatures have delayed it this year), remember this: Grades aren't everything.
Sweet Assessment
In a recent informal tasting, seven people tried six Wisconsin-produced maple syrups, arranged below from palest to darkest in color. Although the majority preferred darker, Grade B or Grade B blends over lighter, Grade A syrups, the comments indicate that what's "best" is a matter of personal preference.
Maple Hollow, Merrill (Grade A Medium Amber). Tasters found this to be the sweetest and mildest of the syrups. Comments: "neutral," "not very maple-y," "honey-like."
Bauer Valley Maples, Cazenovia (Ungraded*). Three tasters found it bland and thin, but two liked it best. "Fresh, herby," hints of "nuts," "vanilla," "best balance of sugar and maple," "subtle."
Amelse Farms, Viola (Grade A Dark Amber). Comments ranged widely: "smoky," "peachy," "white sugar," "light lemon," "chemical," "honey." Top choice for one taster.
March Rapids Co., Spring Green (Blend**). "Caramel," "a bit of molasses," "milk," "brown sugar," "deep and maple-y flavor." Top choice for one taster; split decision for another.
Cherokee Bison Farms, Colby (Blend**). "Distinct molasses" "earthy, dark," "full," "nice fragrance," "deep," "definite maple." One taster liked this best; split decision for another.
Marquardt's Tree Farm, Tigerton (Grade B) The strongest, most pronounced flavors were noted in this sample: "Chocolate, coffee," "Fruity, exotic, marshmallow candy," "burnt sugar," "most maple-y," "herb or vegetable." Split decision for two tasters.
*The producer of this syrup describes it as closest to "Grade A medium amber."
**This company blends all the Grade A and Grade B syrups produced throughout the season, resulting in a "Grade B" designation.
RECIPE
Salted Maple Walnuts
1-1/2 cups coarsely chopped walnuts
3-4 tablespoons Grade B maple syrup
1/2 teaspoon coarse sea salt, divided
Heat oven to 350 degrees. Line a shallow baking pan with parchment paper or foil. Combine walnuts and maple syrup in a bowl; toss well. Spread nuts out on pan and sprinkle with half the salt. Bake 7 minutes. Toss the nuts, sprinkle with remaining salt and continue baking until nuts are fragrant and have deepened in color, another 3-4 minutes. The nuts will crisp up as they cool. They can be eaten out of hand or sprinkled on ice cream, waffles, granola, etc.
