News and Articles
Mother Nature Determines When You’re Making Syrup – Chapter 10
Goose Island's newest variation of Bourbon County Stout uses maple bourbon barrels from Bissell!
Maple Mike making some maple crepes on New Day Cleveland
Richard sutton interview
Richard Sutton started making Maple Syrup with his grandparents back in 1952 or '53.
"We used to use old flat pans when I was a kid and we used nothing but wood. We'd boil all night and keep adding sap until we got all of it in the pan. We'd keep cooking it down (until it was) pretty close to syrup."
They drained it into milk cans, and took it to the house.
"My grandmother used to use cream to clarify it (and then run it through) feed bags that they got at the feed mill. She'd wash them and we'd use them as strainers."
Much has changed since then.
Food grade tubing moves the sap into road-side tanks for collection. A reverse osmosis filtering method removes about 85% of the water before heat is ever applied.
Today, Sutton's state-of-the-art processing facility can produce between 38 and 40 gallons of finished syrup in an hour. One gallon of syrup requires between 40 and 50 gallons of sap. Think about that for a moment…
His Maple Syrup is regarded by many as "…the best they've ever tasted".
When asked about this, Dick replied, "You have to be very clean (in the process) of getting (sap) from the tree into the jug… and also… I think the minerals in the ground (can) vary the taste of the syrup. We have a hard clay ground … and it (produces) a very, very good quality, good flavored Maple Syrup."
As far as Dick Sutton is concerned, tradition and technology are equally important when you talk about the Maple Syrup industry.