Making the Grade: The Science Behind the Color & Flavor of Maple Syrup
Science Pub | This program is completed
Join UNH Extension State Extension Forester and maple syrup expert Steve Roberge to learn about how sap flows each spring, how it is transformed into syrup, and the many factors that influence the final product, including weather, soil types, tree health and sap composition. Steve will serve as our “sommelier” for the evening, guiding attendees through the various grades from Very Dark to Golden. Bring your discriminating palate to taste the differences!
- Doors open at 5 PM. Presentation begins at 6 PM. Dinner and drinks available for purchase at Galligan's Pub. As always, pre-registration is necessary.
Steve Roberge
Steve Roberge is the state extension forester and maple specialist with UNH Cooperative Extension. He graduated from UNH with a B.S. in forestry with a minor in plant biology and received an M.S. in forest science from Yale University. Roberge is well known throughout the state of NH for his expertise in maple syrup and products. He has experience in applied research projects with UNH and UVM collaborators. He also has served in leadership roles for the Granite State Division of the Society of American Foresters, the NH Maple Producers Association and the NH Maple Museum.