6/21/2023 0 Comments Anchor big leaf maple![]() In gravity-fed systems, the line needs to have about a 40-foot drop from the uppermost point of the line to the collection tank at the bottom to obtain maximum natural vacuum. In both systems, the trees are tapped per the conventional method, but instead of bags or pails, each tap is connected to 3/16-inch food-grade plastic tubing that flows into a central collection tank. In the research project, two different systems are being tested: gravity-assisted flow and a vacuum pump system. It wouldn’t take too many trees before this approach would become too time-consuming to be viable.Ī better system is needed for anything more than making enough maple syrup for your own pantry. In a backyard or small-scale operation, the trees would need to be relatively accessible on foot and by vehicle to effectively recover the sap. Because sap spoils quickly at our average winter daytime temperatures, collection must occur at least every few days to ensure an edible product. a small hole is drilled a preset distance into the tree to tap into the xylem), a spout is put in the hole, and a bag or pail is connected to the spout to collect the sap.Īll sap would then need to be collected from each tap manually. In a typical small-scale system, the trees are tapped (i.e. Our goal is to provide answers to small forest landowners that are interested in tapping into their bigleaf maples for fun and profit. Modern technologies that provide for vacuum-enhanced sap flow are now being testing across this broad geography. Three of those sites are in colder microclimates of western Washington, which theoretically provides a greater opportunity to collect sap using traditional sugaring methods.Īcross these diverse sites, there is no guarantee that gravity-based collection systems will achieve much sap flow. In partnership with small forest landowners, existing bigleaf maple syrup producers, Washington State University Extension, and the University of Washington Pack Forest, the UW School of Environmental and Forest Sciences (SEFS) established research sites in the Willapa Hills, near Eatonville, near Acme, and along the coast at the Hoh River, Quilcene, Bremerton, and Lacey. The University of Washington has initiated a research study to figure out how to improve the odds for, and create some consistency in, sap flow during our maritime winter weather. (Photo credit: Kent Wheiler)Īlthough bigleaf maples are found throughout western Washington, our temperate climate makes relying on freeze/thaw cycles a challenge to produce significant sap flow. Right: Five natural gravity vacuum lines flow into this 300-gallon collection tank from about 100 taps. ![]() Left: A 3/4” blue mainline with 5 3/16” green lateral lines run to this 300-gallon tank after flowing through a diaphragm pump that provides artificial vacuum to about 125 taps. In eastern North America, sugarbush operations have reliable freeze/thaw cycles as part of the annual change from winter into spring. Timmermans Pumpkin Lambicus (4.Elaine Oneil, Executive Director, Washington Farm Forestry Association, syrup is produced from the sap of maple trees that flows during the dormant season. ![]() Anything seasonally spicy or sweet will beautifully complement this rich and complex brew - embrace The Fear and achieve greatness!īrewDog's Pumpkinhead (5.1% ABV) is just the tonic to spice up this year's Halloween and, on the subject of spice, Beavertown Stingy Jack (7.2% ABV) returns, boldly proclaiming to be "the best damn spiced pumpkin ale you will ever sup". Literally hundreds of pounds of pumpkins are blended into the mash of each batch, creating a beer with an orange amber colour.įlying Dog's 'The Fear' Imperial Pumpkin Ale (9.0% ABV) is a spicy, complex, rich and bold beer. Brooklyn's Post Road Pumpkin Ale (5.0% ABV) is a beer with a warm pumpkin aroma, biscuity malt centre and crisp finish. ![]() The Autumn crop of craft brewing wouldn't be complete without the appearance of pumpkin ales. A blend of Caramel and Pale malt, with a healthy addition of Cascade, Citra and Nelson Sauvin hops.Īnchor Big Leaf Maple Autumn Red™ (6.0% ABV) is available now from James Clay Inspired by a native California tree, its incredible huge leaves, its delicious syrup and the best colours of the California fall. If you're looking for the epitome of the season in a glass, then Anchor Big Leaf Maple Autumn Red™ (6.0% ABV)is as good as it gets. When it comes to beer, Autumn is by far our favourite season - brewers are playing with ingredients from the year's harvest and big flavours are being introduced to warm the hearts in readiness for the coming Winter. ![]()
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