Maple Syrup
Vermont's liquid gold from our 100+ acres of maple forest
Our Maple Operation
Our maple syrup operation is the cornerstone of Elements Farm and Brewery. With over 100 acres of maple forest on our property, we have access to thousands of tappable trees that produce some of Vermont's finest maple syrup.
Jason's engineering background has allowed us to implement a state-of-the-art collection system that maximizes yield while respecting the health of our trees. Our vacuum-assisted tubing network connects to a central sugarhouse where we process the sap using a reverse osmosis system and wood-fired evaporator.
The result is a premium maple syrup with exceptional flavor profiles that vary throughout the season, from the delicate early-season Golden to the robust late-season Very Dark.
Our Maple Products
Pure Maple Syrup
Our signature product, available in all four USDA grades: Golden, Amber, Dark, and Very Dark. Each grade offers a distinct flavor profile, from delicate to robust, catering to different culinary applications and personal preferences.
Maple Sugar Products
We transform our syrup into a variety of value-added products including maple sugar, maple cream, maple candy, and maple-coated nuts. These specialty items make perfect gifts and provide year-round revenue streams.
Brewery Infusions
Our maple syrup is a key ingredient in several of our craft beer offerings, including our popular Maple Porter and Maple Brown Ale. We also create specialty barrel-aged maple syrups that incorporate beer flavors for a unique culinary experience.
Our Production Process
Sustainable Tapping
We follow sustainable tapping practices that ensure the long-term health of our maple trees. Our vacuum-assisted collection system reduces stress on trees while maximizing sap yield, and we carefully rotate tapping locations year to year.
We tap approximately 2,000 trees each season, with plans to expand to 3,500 as we develop additional sections of our maple forest. Each healthy tree can sustainably produce about one gallon of syrup per season.
State-of-the-Art Processing
Our sugarhouse combines traditional methods with modern technology. We use a reverse osmosis system to remove up to 75% of the water from the sap before it enters our wood-fired evaporator, significantly reducing processing time and fuel consumption.
This efficient process allows us to produce approximately 500-700 gallons of maple syrup annually, with capacity for growth as we expand our tapping operation.
Quality Control
Every batch of our maple syrup undergoes rigorous quality testing to ensure it meets both USDA standards and our own exacting specifications. We grade each batch based on color and flavor profile, and conduct density tests to ensure proper sugar concentration.
Our commitment to quality extends to our packaging process, where we use food-grade materials and careful handling to preserve the syrup's exceptional flavor and extend its shelf life.
Experience Vermont's Liquid Gold
Our maple products are available for purchase directly from our farm, at select local retailers, and through our online store. During sugaring season (typically February-April), we also offer tours of our sugarhouse and maple forest.