Are you a grade B maple syrup fan? For a lot of maple syrup connoisseurs, grade B was always the go-to syrup. It鈥檚 dark, caramelly, rich, complex. But unfortunately, you can鈥檛 get it anymore. To understand why, we have to look at the science behind the whole process, from sap to syrup. On the way, we鈥檒l cover hydrometers, reverse osmosis, boiling point elevation and George鈥檚 dislike of Maillard reaction diagrams.
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