Eastern Hop Hornbeam Syrup

[blissville maples]

Muscled like a body builder is a good description. I am not sure about basswood, I have heard of box elder and butternut trees producing sweet sap. Never heard of anyone trying to boil it but from experience cutting a large vine that grows up into the trees that you can swing on will create a waterfall when cut!

[karl evans]

My American hornbeam never exceed 10" in diameter. The hophornbeam(ironwood) get a little bigger. I have cut several for firewood about 15" give or take a little. Very hard,heavy, & wet feeling. Great for the outside woodburner. Please tell us how the syrup taste.

[Michael Greer]

Fascinating! Please keep us informed. It's very prolific in far northern New York.

[Michael Greer]

This is one of those times when we should rely on the Latin name. Ironwood means something different wherever you go, and Hard-hack refers to at least two trees in my woods alone.

[GeneralStark]

This is one of those times when we should rely on the Latin name. Ironwood means something different wherever you go, and Hard-hack refers to at least two trees in my woods alone.

I agree. Common names vary regionally. The OP referenced the tree being in the Birch family which implies it is Ostrya Virginiana.

[Cedar Eater]

Carpinus (Ironwood) has smooth bark and wood often looks muscled like a bodybuilder. Ostrya (hophornbeam) has a gray bark also but looks more like a cat scratched it up. Both are very dense wood and here in central pa never get much bigger than 12" or so.

Thanks very much. I may have seen both on my hunting land, but if so, I don't think any are larger than 6" diameter. One of the most prominent species that I have on that land is speckled alder, which rarely gets above 3", but I've just learned that they are a member of the birch family so may be eligible for tapping. I smoke meat with alder, so I may have to give syrup a try. If I kill one tree with every tap, I wouldn't kill enough to make a difference in 100 years.

[dhwaldhorn]

Hey, sorry for the confusion, I tapped Ostrya Virginiana, this one was maybe 14" dbh. The sap was low in sugar content, I boiled one full 5 gallon bucket down to 1 ounce, so about a 600 to 1 ratio of sap to syrup. The syrup tasted similar to birch syrup I boiled from Sweet Birch (Betula Lenta), but with a stronger spicy flavor. Since I am boiling about 5 times more Hornbeam sap per unit of syrup than birch, I figure it must include a higher proportion of the other constituents of the sap. I think that it would be best used to glaze food in cooking, or maybe included in a cocktail like a bitters. I don't think I will do it again with the boil ratio being so high, and I think i prefer the taste of birch syrup anyway, but it was an interesting experiment and appreciate the privilege of being one of the few people to taste Eastern Hop Hornbeam Syrup.