Birch Syrup

About Birch Syrup

Birch syrup is the bolder cousin of maple syrup. While both species of trees are tapped for their sap that is pretty much where the similarities end.

Birch trees are tapped in early spring as the ground starts to thaw. The birch sap runs an average of two weeks beginning between mid-April to May. We gather the crystal clear sap in the traditional manner of emptying sap buckets on a daily basis and evaporating it over a wood-fired evaporator. The process of evaporation concentrates the birch sap from 1% sugar to 60% as it transforms to the end product of syrup.


Producing birch syrup differs from maple in the patience and effort required to produce 1 litre of finished

syrup. While it takes 40 litres of maple sap to
create 1 litre of maple syrup, it takes an average of 120 litres of birch sap to create 1 litre of birch syrup. Consisting primarily of fructose, birch sap turns a dark brown colour as it caramelizes during the evaporation process. It also has a tendency to scorch much easier than maple sap. For that reason, we pull it off the evaporator once it
reaches the mid-point of evaporation and move it to a "double-boiler" type finisher unit where we can finish the syrup under more controlled process.

Health Benefits

Birch syrup is one of natures healthier delicacies. It contains fructose a sugar which has a lower melting point than the sucrose in the traditional maple syrup. This means that birch syrup is easily digested in the body and therefore more ideal, in small amounts, by diabetics.

Birch syrup is also rich in nutrients such as vitamin C, magnesium, potassium, thiamine, and calcium, amino acids and protein.