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Nebraska Knoll Sugar Farm
Maple Products
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Maple Syrup, Gallon Jugs:
One Gallon $  75
Two Gallons $145
 
Maple Syrup, Half Gallons Jugs:
Half Gallon $  50
Two Half Gallons $  85
 
Maple Syrup, Quart Jugs:
One Quart $  37
Two Quarts $  54
Three Quarts $  74
Four Quarts $  91
Five Quarts $ 108
 
Maple Syrup, Pint Jugs:
Two Pints $  42
Four Pints $  64
Eight Pints $111
 
Maple Syrup, Half Pint Jugs:
Eight Half Pints $  76
Twelve Pints $107
 
Maple Syrup, Glass "Basquaise" Bottles:
Four 250 ml (half pint plus) $  58
Six 250 ml " " $  77
Three 500 ml (pint plus) $  66
Six 500 ml " " $108
 
Maple Syrup Combo Specials:
One Quart & Two Pints $  59
Two Quarts & Four Pints $101
Four Pints & Four Half Pints $  92
 
Extras (added to maple syrup order):
One Eight Ounce Box Maple Candy (24 maple leaf candies)
 $  12
One Pound Bag Maple Sugar $  14

Vermont  Maple  Syrup  Grading 2014  

Maple  syrup grading in Vermont has changed as of  2014.  Syrup grading confuses many  people and  hopefully  this new system  will make it  easier to understand.  The  following  is  our    clarification  of  the  new  grades,  including  a  comparison with  the old.    

  • Grade A  Golden Delicate or Fancy:  Lightest‐colored syrup with a golden hue, usually made in the    earlier part of  the  season when the weather  is colder. Although  the flavor is not as strong as darker syrups,    we  believe  it  exudes the most pure maple flavor.  Grade  change:   This grade  has  not   changed.    
  • Grade  A  Amber  Rich: Between Fancy and Dark Robust in both color and  flavor.    Grade change: This new grade includes all of the old  A Medium,  and the lighter half  of the old A Dark.    
  • Grade  A    Dark    Robust:  Darker-­‐colored syrup usually  made when the weather becomes warmer,    stronger-­‐flavored and  often taking on other accents like caramel. Grade    change: This new  grade  includes the darker half of the old A Dark, and  all of  the old grade  B
       
  • Grade A Very Dark Strong:  Very dark syrup, with a strong earthy bite.    Grade    change:    This  grade was called C  and was not allowed to  be sold in small    retail containers until this year.                  

Fancy  syrup  is  the   most challenging to make. Factors such as niter accumulation in pans, slow  boiling,   or  spoiled  sap  due to warm weather will usually yield darker syrup.        

A common misconception is that darker syrups are thicker, but, by law, all syrup grades have the same   density.  We usually use the lighter-­‐colored syrups for toppings,  such as on pancakes where the subtle   maple bouquet can be  readily appreciated, and the darker syrups for cooking where  this subtle  flavor   would be lost.     

We  feel the strong, coarse flavor of Very Dark overpowers the unique maple flavor,  and  therefore  don’t   sell it in retail containers,  as has  always  been the case in the past. When we  started making  this grade,    the  sap quality has deteriorated and  our season ends.    

Always look for pure maple syrup on the label, which guarantees it  is made solely from  the   concentrated sap of maple trees with nothing added.