Every spring, when temperatures are starting to rise and the maple sap harvest season is coming to an end, sap starts to flow in the yellow birch and paper birch trees found throughout our forests. We tap approximately 45,000 birch trees every year, making us the largest producer of birch sap and syrup in North America. The chemical composition of birch sap is MUCH different than maple sap and the corresponding profile of birch syrup is also drastically different. There is not a standardized grading system for birch syrup as there is for maple syrup, but the flavor profile is much different in the beginning vs the end of the season, so we have classified our birch syrups in to two main types- sweet and tangy.
In the beginning of the birch harvest season, when temperatures are still relatively cool (40s and 50s), the sap that we collect is mostly clear with minimal biological activity. This is the type of high quality sap that is used for drinking throughout North America, Europe, and Asia. When you boil it down, the resulting syrup is light, sweet and fruity, especially when it is processed using the Master E electric evaporator from CDL. We are the first and only birch syrup producer using this revolutionary technology to reduce birch sap to syrup under vacuum at temperatures that never exceed 180F. The glucose and fructose do not undergo heavy caramelization at these relatively low temperatures and thus our sweet birch syrup tastes incredible and like no other birch syrup you have ever tried before! We think this is best poured over vanilla ice cream and in salad dressings/marinades that benefit from sweet, fruity flavors.
Tangy BirchLater in the harvest season, after temperatures have warmed up, the sap we collect is less plentiful and contains a great deal more biologic activity. As the sap becomes more acidic, the more sour-tasting sap winds up producing syrup with a much more tangy/tart/ sour flavor profile. Many chefs prefer the tangy birch in their dishes, as a little bit goes a long way towards imparting unique flavor profiles.
A testament to our steadfast commitment to sustainability, quality, and responsible forest management.
Co-founded by Dr. Michael Farrell, The Forest Farmers emerged from years of research to harness the diverse richness of our native woodlands. We craft unique syrups from maple, birch, walnut, beech, and other rare tree species, offering the world's most diverse plant-based syrups. We are a leading supplier of certified organic tree saps and syrups used by the most innovative food and beverage companies nationwide.
