In March, as the days get longer and the temperatures rise, Vermonters turn to the long-time ritual of boiling the sap from maple trees into sweet maple syrup. After a few good days with temperatures well above freezing during the day and well below freezing at night, the maples start to “wake up”, and thanks to the freeze-thaw cycles, the sap starts to flow. That’s when the Vermont maple syrup season begins.
Across the state, clouds of steam rise from sugar houses where 40 gallons of sap get boiled down to make one gallon of maple syrup. Around Stowe, the scent of maple syrup often drifts across the valley, inviting visitors to explore the process firsthand.
A Sweet History
The art of “sugaring” began with Native Americans, who first introduced European settlers to this technique for producing maple syrup and maple sugar. It quickly became Vermont’s first cash crop of spring, connecting the state’s people, forests, and economy in a uniquely seasonal rhythm.
Sugaring and Skiing Traditions
In Stowe, maple syrup and skiing have long been intertwined. In 1939, the first Sugar Slalom took place on the slopes of what is now Stowe Mountain Resort. Ski racers would finish their runs with “sugar on snow” — warm syrup poured over cold snow, then scooped up like toffee. Today, the tradition continues and the Sugar Slalom now takes place on the slopes at Spruce Peak, with the “sugar on snow” ritual as a sweet end to the season for young ski racers. Much of the syrup consumed is provided by Slopeside Syrup, run by the Cochran family of Olympic ski racers.
Maple Sugaring in the Community
During winter, Vermont’s roughly 1,600 commercial sugarmakers carefully drill new taps into each maple tree in their sugarbushes. These taps feed a network of tubes leading to the sugarhouse, where sap is boiled down to syrup. At places like Trapp Family Lodge, visitors can observe modern blue sap lines as well as traditional bucket collection methods, sometimes transported by horse and sleigh.
Come spring, the same cycles of freezing nights and warm days kick Vermont’s sugar maples into action to produce gallons of sap.
At the Trapp sugarhouse, you can watch sap flow into wood-fired evaporators and be reduced into thick syrup. Maple sap straight from the tree looks like crystal-clear water and has a 2% sugar content, so it must be concentrated into syrup or maple sugar.
Most commercial operations use reverse osmosis to remove up to 80% of water before boiling, saving time and energy. Sap is then boiled in evaporators and filtered. At 219°F, syrup is ready to be bottled or further reduced into maple sugar.
It takes about 40 gallons of sap to make one gallon of syrup. Throughout the season, syrup color and flavor shift from light and delicate to dark and robust. Sugarmakers are as attuned to these differences as vintners are to wine.
Despite technology, many sugarmakers still tend their evaporators manually, feeding fires, skimming foam, and inviting friends and family to help, often accompanied by meals and local craft beers. Side treats like cider donuts and sour pickles are commonly enjoyed with “sugar on snow.”
Plan Your Vermont Maple Syrup Tour
Each March, sugarhouses around Vermont open to the public to watch the process, sample sugar on snow, and purchase fresh maple syrup. For dates, check the Vermont Sugar Makers Association.
Around Stowe, several sugarhouses welcome guests year-round:
- von Trapp Family Lodge & Resort: Accessible by snowshoe or skis, with trail pass required.
- Nebraska Knoll Sugarfarm: A rustic, long-time operation; 4WD recommended in spring.
- Stowe Maple Products: Conveniently located on Route 100, open year-round, with shipping available.
Before planning your visit, it’s best to call ahead. Sugaring, like skiing, is weather-dependent.
