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NH Maple Weekend: Open House in the Sugarhouse
March 15 | 10:00 am - 3:00 pm
On the Saturday of New Hampshire Maple Weekend, visit our sugarhouse on Great Hill Rd. in Tamworth Village, where you’ll find us selling Remick-made maple products and demonstrating Doc Remick’s backyard sap boiler. While here, learn a bit about the history of sugaring from exhibited historical tools, view wall exhibits and a model of how modern sap extraction works using tubing, and take a walk along the Binsack Trail to see sap drip into traditional sap buckets hung on maple trees.
Free and open to the public.
New Hampshire Maple Weekend is an annual event organized by the New Hampshire Maple Producers Association. For one weekend in March, sugarhouses across the state open to the public to celebrate maple sugaring, educate visitors about turning sap into syrup, share their sugaring process and sell their products. This year’s event takes place Saturday, March 15 and Sunday, March 16 (times vary by sugarhouse).
Note: Sugaring season depends on the weather. Sufficient snow levels and a combination of warm days and cold (but not frigid) nights — ideally, daytime temperatures in the 40s and low 20s at night — are required. As NH maple producers look at the temperature ranges expected into March 2025, delayed sap production (when the sap flows freely from the trees) is likely. However, we will all be tapping trees soon and hope that enough sap will flow in time to be collected ahead for boiling on NH Maple Weekend. Watch the weather and stay tuned!
+ RELATED REMICK EVENT: Learn before you go… Get an in-depth understanding of maple sugaring before taking part in the taste-testing of NH Maple Weekend, with The Science of Maple on Saturday, March 1 at 10:00AM.
LEARN MORE RESOURCES
+ Watch the Maple Sugaring in New Hampshire video produced by the NH Farm Bureau.
+ Check out the educational resources, recipes and more by visiting New Hampshire Maple Producers Association.
MAPLE SYRUP GRADING TERMS
Grade A | Golden Color and Delicate Taste
The first runs of sap in the early spring make the lightest maple syrup. Recommended for use with waffles, pancakes, or ice cream.
Grade A | Amber Color and Rich Taste
As the season progresses, this more flavorful syrup is produced—considered the “classic” taste of maple syrup. Recommended for waffles and pancakes and for use in cooking and baking.
Grade A | Dark Color and Robust Taste
Near the end of the season, at about weeks 4–6 of the sap flow, this stronger-flavored syrup is produced. Recommended for recipes that require a heavy maple flavor.
Grade A | Very Dark and Strong Taste
At the very end of maple season, small amounts of syrup that are very strong in flavor are produced. Recommended as a substitute for molasses, and for use in cooking and making maple-flavored candies.