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Beer aficionados can select a golden lager, IPA, or brown ale. Coffee lovers can ponder light, dark, French, or Vienna roasts. But the choices of maple syrup connoisseurs have largely been restricted to Grade A, B, or C.
That’s about to change as Vermont, the nation’s biggest producer of maple syrup, drops its traditional grading system and adopts new international labeling standards that are more descriptive of taste and color.
Maple syrup producers hope that change will lead to greater sales of darker, richer syrup that appeals to customers who prefer a stronger maple flavor, but carries the stigma of not making Grade A. Under the new standard, Grade B gets an upgrade to “Grade A—Dark and Robust Taste.”