Maple Sugar Sap Beer Revival
The last maple sap of the season doesn't make the best maple syrup, which typically comes out darker, heavier, with earthy undertones. Turns out it's good for something though - a maple sap brew that'll put hair on your chest! In the old days, farmers would gather the late season sap, which has a "leafy" taste, boil it down, throw in some yeast, hops, and perhaps a few raisins, then let it ferment in barrels in the cellar until it was ready to drink in July. A few local Vermont brewers are bringing back this tradition.
Sean Lawson heard about the maple sap beer a few years ago and started researching it. He came up with own version — brewing it in a more controlled environment than "ye olde cellar" — and has been doing it now for five years.