Birch Syrup & Sugaring Off
Boreal Amber Birch Syrup

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SUGARING OFF FARM FESTIVAL, ON FARM CONSULTATION & TOURS

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Spring time and for someone from eastern Canada (that would be Ted!) it means only one thing. It is time for "sugaring off". In eastern Canada, the trees being tapped are Sugar Maple, whereas here in the North Cariboo it is paper birch (Betula papyrifera).

Timing is everything when it comes to producing Birch Syrup. For 2 - 4 weeks in early spring (typically April in the North Cariboo), the sap begins to flow and mature birch trees are drilled, tapped and the sap collected in buckets. The sap is then processed using a 2' x 6' wood fired stainless steel evaporator in the sugar shack much the same way as maple producers have done in eastern Canada for many years. Where 40 litres of maple sap produces 1 litre of Maple Syrup, the ratio for birch syrup is approximately 100 :1 but can be as high as 120:1. The sap carbohydrates are predominantly glucose and fructose which when processed with heat results in a unique but delicious caramelised flavour. The syrup has a bold, deep flavour and is a lovely additive in vinegariette salad dressings, in Bar-B-Q sauces, in glazes and even... peacan pie and cheese cake!

Sugaring Off season is labour intensive but a fantastic way to be productive by being outside while we wait for spring to arrive. Signs of sugaring off season beginning includes seeing the first butterfly and continues on until the birch trees begin to flush (leaf out) towards the end of April. Every season is different in terms of sap flow, length of sap flow, and product obtained. On average, each tree produces 4 litres of sap per day with some trees producing as much as 10 litres on any given day. The season is very dependent upon the weather; particularly temperature. 2-3 hours per day are spent collecting sap whereas 8 - 10 hours are focused on "logging on" in the sugar shack. It is important that the sap collected is processed daily so as to ensure that a premium product is produced. The sap is reduced to a "concentrate" using the wood fired evaporator at which point it is frozen for future finishing. Syrup finishing is undertaken on a propane finisher as even heat reduces the likelihood of the syrup burning as the sugarsbecome increasingly concentrated. Once completed, the syrup is either bottled as PURE Boreal Amber Birch Syrup or processed into a Birch Syrup Blend (stabilised with fructose or sucrose). The farm also produces other value added products such as Maple - Birch Blend and Birch Caramel.

Moose Meadows Farm offers pure birch syrup products at the Farm Gate (The Antler Shed Gift Shop), a the local farmer's markets, and through internet sales. It can also be found for sale at the Saturna Island General Store, Saturna Island, BC and Plenty Epicurean Pantry, Victoria, BC.

Moose Meadows Farm is proud of its efforts towards assisting with the establishment of a viable and active birch syrup industry in Canada. In 2007, Heloise authored the first and only manual on birch syrup production in Canada (The Birch Syrup Production Manual - Tapping into Syrup Boreal Forest Style) and was the recipient of the first Award of Excellence in Innovation in Agriculture & Agri-Foods for her efforts. The farm has also offered introductory birch tapping and syrup production workshops.

If you are interested in visiting us during "Sugaring Off", please call us at 250.249.5329 or email to set up a convenient time.

"Where we farm with the seasons"