If you’ve ever been to a wine tasting, you might have seen people swishing their drinks to assess flavors. Recently, that’s exactly what food scientist Arielle Johnson did, but with birch syrup in a test kitchen at the University of Alaska Fairbanks.
“It’s sweet, of course,” she noted. “But there’s a tanginess. I also taste hints of caramel and molasses, along with a lovely cooked raspberry note.”
Arielle is a flavor expert who travels from New York to share her knowledge. She’s a familiar voice on science and cooking shows, discussing her studies on food culture and chemistry. Her latest book, Flavorama, has even been nominated for a James Beard award.
When you think of syrup for pancakes, maple often comes to mind. But in Interior Alaska, the sugar maple doesn’t grow, making birch syrup a unique and tasty alternative.
On September 28, industry experts gathered in Fairbanks to explore birch syrup’s flavor profile. Under Arielle’s guidance, attendees discovered that birch syrup has more going on than just sweetness. They identified flavors like buckwheat, dark chocolate, and even cheese.
This workshop was organized by OneTree Alaska, a program dedicated to studying birch trees and their significance in Alaskan culture. Recently, it received a $100,000 grant from the U.S. Department of Agriculture aimed at enhancing the local birch syrup industry.
As one participant, restaurateur Teri Gross, expressed, “This syrup is unique to our region. It’s seasonal and special.” Guests at the workshop enjoyed dishes featuring birch syrup, including brussel sprouts with a savory twist and panna cotta drizzled with birch caramel.
Jan Dawe, the program lead, pointed out that various environmental factors impact the syrup’s flavor. “Sometimes, less sun or cooler temperatures can actually enhance the syrup’s complexity,” she stated.
Their goal goes beyond just tasting. They aim to improve the processing and marketing of birch syrup to boost the local economy. Jennifer Hoppough from UAF emphasized the importance of storytelling in this process. “The way we describe birch syrup can make it more appealing at dinner tables,” she explained.
In a world where flavor profiles are continually evolving, birch syrup stands out as a distinctive Alaskan treasure—offering a taste that captures the essence of a fleeting moment in time.
For more information on this exciting culinary journey, visit OneTree Alaska.
