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Old 04-10-2006, 08:29 PM   #1
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Default Smoke Maple Syrup in a Porter?

I have seen several threads on Rauchbier, as well as using Maple Syrup, but not a combination of the both.
The farmers wife gave me some smoked maple syrup that seems like it might go well in a Porter but certainly not for pancakes. Has anyone ever used the combo in a brew?


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Old 04-10-2006, 08:36 PM   #2
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I've never heard of smoked maple syrup--what do Vermonters usually do with it? For glazing meats and the like?


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Old 04-10-2006, 08:53 PM   #3
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Yes, It's typical application is for the Easter Ham, or Turkey. This usually coincides with the end of sugaring season. So as a result it's wicked fresh.
It can also be used to make a terrific marinade for cooking salmon on the grill. The farmer's wife says "There is plenty more where that came from" So, I'm looking to do a little experimentation with this years sap run.
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Old 03-22-2007, 05:22 AM   #4
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Whoa....that sounds awesome.

How smoky is it?

(Way to bring a really old thread back from the dead, eh?)
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Old 03-22-2007, 05:43 AM   #5
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That sounds pretty awesome. How was it smoked? Over what kind of wood?
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Old 03-22-2007, 12:51 PM   #6
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Quote:
Originally Posted by Dude
Whoa....that sounds awesome.
How smoky is it?
It was super smokey, and moderately sweet.

Quote:
Originally Posted by seefresh
That sounds pretty awesome. How was it smoked? Over what kind of wood?
I believe they used pine, as it burns the hottest. This was initially just an experiment with a small batch to see how it tastes. The sap will likely be running this weekend, so I'll probably swing by and see if the farmer is boiling.
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Old 02-11-2013, 12:50 AM   #7
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How'd this turn out? Sounds interesting...
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Old 02-11-2013, 06:56 AM   #8
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I'm interested too. I've had very mixed results to date with maple syrup. In general I find it adds an interesting mouthfeel, but no real taste. Let us know!
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Old 02-11-2013, 07:22 AM   #9
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My fiancé's mom lives in Canada and they have some friends the produce premium maple syrup. I popped open one of the cans and it was pretty smokey. I don't think it was "smoked" per se, but I have had plenty of fresh syrup and nothing that ever tasted like this. It was delicious but not quite something that was good with pancakes.

I had just brewed the Holiday Ale AG kit from Midwest and thought I would try adding the syrup. I added 2 cups to secondary. The 2 cups was just a little too much for me, but the fiancé drank it like water. If I did it again, I would add only 1 cup.

There was no residual sweetness and the smokiness was left behind. Like I said, just a little too much for me, but it was still a good beer and everyone that tried it loved it.
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Old 04-03-2013, 01:22 PM   #10
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maple syrup is not smoked. I have made many a gallon and the smoky flavor you get comes from boiling down so much woody colorless sap down to a dark brown syrup. boiling that much you are bound to toast some wood.


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