Chardon has been crowning the best maple syrup for 100 years—here’s how they do it (photos)

Producer class
Hobby class
Out of County class
Maple Adult Candy
Maple Junior Candy
Maple Value-Added

Producer class, Hobby class, Out of County class, Maple Adult Candy, Maple Junior Candy, Maple Value-Added

Entry in the one-pound brick category.

CHARDON, Ohio —Chardon takes its maple syrup seriously—especially when it comes to crowning the best. This year marks the 100th year since the Geauga County Maple Festival Maple Contest began. The tradition was interrupted only during World War II and again during the COVID-19 pandemic.

Seldom Seen Farm in Montville won first place for its gift basket.

And much like winemakers crafting different wines from the same grape varietals, maple producers create distinct syrups from the same sap varieties. Some are sweeter, some more robust, others more delicately flavored—and occasionally, like any artisanal product, some have flaws.

The process of identifying the best begins about three weeks before the Maple Festival. That’s when six experienced maple producers gather in the back rooms at Richard’s Maple Products in Chardon to evaluate entries.

This year the six men had more than 160 samples to evaluate in the three classes—producers, hobbyists and out-of-county makers.

Producers have more than 200 taps; hobbyists have fewer. Out of county means they produce syrup outside of Geauga County.

The samples represented about 60 producers who entered as many as three color categories

Golden - the lightest syrup, with a delicate flavor, typically produced early in the season as trees begin drawing sap. Historically considered the highest grade.
Amber - a deeper golden color with a richer, fuller taste, usually produced later in the season.
Dark - a deep amber syrup with a robust, pronounced maple flavor. Once considered less desirable, it has grown in popularity, especially for cooking and baking.

Different producers have different qualities to their maple spreads. A creamy texture is desired.

After sorting by color, the judging begins in earnest. The panel splits into two groups of three, each evaluating roughly 80 samples for density, clarity, color and flavor

First, density is determined by using a refractometer to measure the sugar content in maple syrup. The tools are serious. Sugar content is measured in degrees Brix, which represents the percentage of sugar in the liquid. For maple syrup, the standard is just over 66 Brix. If the content falls below 66, the syrup is subject to molding; too high and it will crystallize.

After each of the syrups are measured for sugar content, they are visually assessed for clarity and color. A light table helps with the subtleties.

Syrups will be sorted from lightest to darkest in each color category.

Finally, each judge gets a tasting teaspoon as well as a bottle of water and some crackers to clear their palate. Then, one by one, they pour about one-third teaspoon for tasting. Sometimes they smack their lips and sigh in pleasure, rarely they screw up their eyes in a grimace.

Sugar cakes are evaluated for looks, taste and texture.

They throw around words like “buttery,” “vanilla” and “metallic.”

“There’s a lot of flavor profiles,” said judge James Miller. “A lot of variables soil, weather, soft versus hard maple.”

The timing within the season, how long the sap was stored and at what temperatures as well as the production process and the cleanliness of equipment all make a difference in the final maple product. Even the amount of sun hitting the leaves affects the sugar content of the sap and thus the syrup.

“It’s amazing the different flavors that come out,” said Miller, after sampling about a half cup – 420 calories worth of syrup.

Jason Grossman is one of six judges who examine syrup for flavor characteristics.

For many producers, a ribbon here represents generations of work—and a year’s worth of pride.

Bob Rogish uses a refractometer to measure the density as in sugar content of the syrup.

Winners of this year’s contest will be featured during the Maple Festival. At 12:30 p.m. Sunday, April 26, 500mL glass bottles of award-winning syrups will be auctioned at festival’s the main stage. Proceeds from the auction benefit the Maple Festival and help sustain one of Chardon’s sweetest—and longest-running—traditions.

First place winners are listed below

Producer class

More than 160 total samples were rated by the judges.

Golden – Tom Robison
Amber – Alan Miller
Dark – Isaiah & Melissa Shipman
Grand Champion – Tom Robison

Hobby class

Golden – Charlie Soltis
Amber – Charlie Soltis
Dark – Matthais & Jessica Lee
Grand Champion – Matthais & Jessica Lee

Out of County class

1st – Paul Schlosser - Amber
Grand Champion – Paul Schlosser

Three additional competition categories include junior and adult candy as well as value-added products. Those were judged on a separate day from the syrup. Winners included