Grade B maple syrup didn't go away. It was renamed: what Vermont used to grade as Grade B now falls in Grade A Dark Color and Robust Taste. The darkest syrup of all, which Vermont used to keep out of retail packages, is now Grade A Very Dark Color and Strong Taste.
What Grade B used to mean
Before 2015, each state and province had its own grading system. That's part of why Grade B was confusing. It meant different things in different places.
In Vermont, syrup was graded Fancy, Grade A Medium Amber, Grade A Dark Amber or Grade B, from lightest to darkest. Grade B was the darkest grade allowed in retail packages, and Vermont's rules said it could have a stronger flavor than Dark Amber. It had to meet the same density rules as Fancy and couldn't be damaged in any way. Anything darker was Commercial Grade, which couldn't be packed for retail.
Under the old federal standards, darker syrups with a bold flavor were labeled Grade B for Reprocessing and weren't intended for retail sale. A Penn State guide from that era noted that Grade B was often used in cooking and baking because of its stronger maple flavor.
Why the names changed
In 2011, the International Maple Syrup Institute petitioned the USDA to revise the federal grades. Its case: the patchwork of grading systems was confusing to consumers and didn't describe syrup in meaningful terms. The goal was matching grades for the US and Canada.
The USDA also noted that consumers were increasingly looking for the darkest syrup, for cooking and for the table. Under the new standards, darker syrup without damage or off flavors became Grade A, so it could be sold in retail-size containers.
Vermont made the switch in a rule change dated January 1, 2014. Producers selling inside the state could use the old names alongside the new ones until January 1, 2017. The USDA's revised standards took effect on March 2, 2015. Today the four classes are the same across maple-producing states and provinces.
So Grade B never flunked anything. It just got a name that says what it is.
How the old grades line up
Graders sort syrup by light transmittance: how much light passes through a sample, measured with a spectrophotometer. Vermont's old rules and its current ones both spell out the ranges, so you can line them up.
- Fancy (75 percent or more) matches Golden Color and Delicate Taste (75 percent or more).
- Grade A Medium Amber (60.5 to 74.9 percent) falls inside Amber Color and Rich Taste (50 to 74.9 percent).
- Grade A Dark Amber (44 to 60.4 percent) is split between Amber and Dark.
- Grade B (27 to 43.9 percent) falls entirely inside Dark Color and Robust Taste (25 to 49.9 percent).
- Commercial Grade (under 27 percent) lands at the dark end of Dark or in Very Dark Color and Strong Taste (under 25 percent), which can now go on store shelves.
That lines up color only. Flavor is graded too, so a syrup's class also depends on how it tastes. The University of Vermont's maple research guide draws the same picture: today's Dark covers what used to be Vermont Grade A Dark Amber or Vermont Grade B.
And the federal Grade B?
The USDA retired U.S. Grade B for Reprocessing and created Processing Grade. That's for syrup that doesn't meet Grade A, such as syrup with off flavors. It has to be packed in containers of 5 gallons or larger, it isn't for retail, and it can be used to make other products.
So the dark, strong syrup people liked as Grade B is still on the shelf under a new name. What stays off the shelf is syrup that can't pass Grade A.
If you liked Grade B
Look for Grade A Dark Color and Robust Taste. It's usually made later in the season, as syrup darkens and its maple flavor gets more robust. If you want even more maple, try Very Dark Color and Strong Taste. The Vermont Maple Sugar Makers' Association calls Very Dark the grade of choice when you need a strong maple flavor in a bread or cookie.
Our Dark is Grade A, deep and robust, and built for cooking and baking. Want one for the table, too? The bundle pairs it with Amber, which is warm and smooth with caramel notes.
