Birch Syrup is quickly making a name for itself and when you try it, you’ll know why. This syrup is warm, rich and full of flavour, but let us get one thing out of the way… This is NOT like Maple Syrup. Much like the younger sibling following in the footsteps of an older, no one and nothing likes to be compared. So, for the purpose of this article, and while you’re savouring your first spoonful of syrup, pretend you’ve never had maple syrup. Trust me; your life will be enriched by this experiment.
Like most great “Canadian” things, Birch syrup was first used by aboriginals. From what I have read, the process of collecting birch syrup is still relatively the same, modern tools aside. This is such a beautiful aspect of any syrup collecting. The technique really can’t differ from the original method. It also has a few “healing properties” from what I’ve read. Birch syrup can be beneficial for your skin, as well as aiding in treating arthritis, rheumatism, and gout, cramps, inflammation and muscle pain.
Birch syrup, however, is a finicky syrup to collect. Because Birch trees thrive in a Northern Climate, the “tapping” season is shorter and there is a required tree size for tapping. It also takes 100-120 liters of sap to produce one liter of Birch Syrup (more than double the amount for Maple Syrup)! This is what makes Birch Syrup worth so much more!
We have tried a couple of different Birch Syrups at the store, and to be honest, we weren’t crazy about them. And then we tried the Canadian Birch Company’s Birch Syrup. It doesn’t even taste like the same product! Other syrups were almost burnt tasting and heavy, but this syrup is light and rich and an explosion of taste all at once.
The methods that The Canadian Birch Company uses are different than most other Birch Syrup companies and it’s their methods that make them stand out. Without getting too technical, they cook their syrup for less time, which means the integrity and flavour is retained.
There are 3 different types of Syrup, each collected at different times of the season.
The Amber Gold is collected right at the start of the season and it is the sweetest. This goes beautifully on Ice Cream, Cheesecake or any other desert. You could also use this one on Pancakes, Waffles or French Toast if you so wished. Keep in mind though that a little goes a long way. The flavour of Birch Syrup is much richer than Maple Syrup!
The Amber Birch Syrup is collected in the middle of the season. It is not as sweet as the Amber Gold, and is great to mix with the Amber Gold if you wanted to cut the sweetness and stretch your syrup.
Finally, the Dark Birch Syrup is collected at the end of the season and it is much less sweet. This is great syrup for meats, savoury dishes and even Toffee Sauce. I’ve been told that making pulled pork with this syrup is out of this world.
Don’t just take my word for it, stop by our store today, November 16th, for a sampling, as well as December 16th!