Roth's Maple Syrup

04/12/2026

Next hard-working generation out there making us proud!
They faithfully gathered their sap, rain or shine, no complaints, and only a few fights about “who does what job” for the last 2 months. 🤪
Today they got their taps pulled and buckets washed up in that glorious sunshine.
And they might already have their profit half spent. 😉
These kids will be movers and shakers some day! Just like their dad! 💗

04/11/2026

Last day for maple production for 2026! Feel free to pop in at the shack today. We’ll be boiling from 10:00-3:00. (Approximately 😉)
1944 Bean Rd. New Hamburg.

04/10/2026

We’re boiling Friday and Saturday this weekend and then we’re done for the year! And honestly, after 2 months of this, we’re all about ready to pack it in. 😉
If you want to come see us at the shack this spring, this is your last chance. PM us for hours that we’ll be out there or just show up and take a chance. 😊

04/04/2026

It’s dreary outside but nice and cozy in the shack! We’ve got complimentary donuts from our favourite Anna Maes Reataurant and complimentary apples from our favourite Martin’s Apples!
Come out and see us today at 1944 Bean Rd. New Hamburg.
Open 9:00-4:00 today only.
We’re all ready for you!

04/03/2026

Come on out and see our shack tomorrow, April 4! 1944 Bean Rd. New Hamburg. Open 9:00-4:00.
Complimentary treats and friendly smiles will be here waiting to see you. 😊 🍁

🍁 Ontario Maple Weekend starts tomorrow!

It’s finally time to get out and enjoy maple season 🍁 From fresh maple taffy on snow to sugar bush walks and warm syrup straight from the source, there’s so much waiting for you across the province.

Whether you’re planning a family outing, a road trip, or just looking for something sweet to do this weekend, Ontario Maple Weekend is the perfect way to celebrate spring.

And with 10 years of maple memories, this year is extra special 🍁

Start planning your stops and get ready for a sweet weekend ahead!

ontariomaple.com/maple-weekend

04/03/2026

Friday, April 3, We’ll be at the shack from 10-3. You’re welcome to come visit us while we boil. 😊 It’s a great way to spend a holiday!

04/01/2026

Don’t forget to come see us this weekend, Saturday, April 4 for maple weekend! Enjoy complimentary treats and drinks, check out our operation, and grab your fresh syrup!
We’re open 9:00-4:00.
1944 Bean Rd. New Hamburg.
We hope to see you there! 😊

03/31/2026

Maple Gratitude List:
27. Today we’re grateful that we’re seeing a few signs of the end of season.
There are a number of things we watch for near the end of the season that remind us that this year’s sap runs are almost over.

🐜 The first thing that appears as the days grow warmer are the bugs. Bugs are attracted to sugar and therefore start hanging out around, on, or in the sap as they awaken and come out from wherever they’ve been all winter.
🪰 Flies, moths, and ants are some of the main bugs that we deal with. Different years are worse for different bugs. So far, we haven’t seen many at all yet this year. Moths are typically fished out if possible. Moths tend to drown themselves as they feast on the sap. They are easily noticeable due to their size and we try to fish them out if possible. Ants actually make the sap taste bad so we dump that sap if we find an excessive amount in it. We have 1 tree currently that is always swarming with ants. That pail of sap gets dumped every night.
Thankfully there are multiple filter processes before we even get to boiling the sap so you never have to worry about bugs in your syrup.

🪣 Another sign of the end of season is yellow or cloudy syrup. This happens when the weather gets very warm and doesn’t freeze for a number of consecutive days. Thankfully we still have perfectly clear sap so far. When it starts to get a sour smell to it, we know it’s time to stop collecting.

🐸 The third thing every syrup farmer is aware of is when the spring peepers come out in the woods. These are small frogs that make a lovely chorus of sound in the evenings and according to the old-timers, once you hear the spring peepers out, syrup season will be done very shortly.

We are hopeful for another week or 2 of syrup season as we haven’t heard or seen many of these things yet. However, no matter how many things we seem to understand, there’s always a complete unpredictability that goes along with syrup farming. Sometimes it’s suddenly over before we even know what’s happened. We’ve had a very productive and fun season so far and will just continue to be happy with whatever we get. 😊

03/30/2026

Maple Gratitude list:
26. Today we’re thankful for life. For the beautiful and the hard parts of it. For the cycles of ups and downs that keep us moving and growing. For health. For energy, at least to keep going one day at a time. For smiles and laughter and tears and connections and redemption. For tastes and smells and textures. For all the tiny things that make up this great, big, fleeting, wonderful life.

We’re almost wrapping up syrup season and the last 2 days of March will be specifically about that but today I guess I’m supposed to introduce myself.
I’m Tamara Roth. Wife of Ian Roth. Mother of 3 beautiful children. Tory Martin, our main bottler who I talked about in a different post, is my sister.
I don’t have a specific role in the syrup business at this time. I’ve done plenty of bottling and organizing and labeling over the years but at this point I mostly take care of our kids, keep the crew fed, deliver some of the orders, help make candy and maple butter, and greet guests at the shack if I’m around. I’ve worked in retail and caregiving all my life and those are still my favourite roles. People and relationships are my passion.
Syrup season is intense for everyone and especially for a young family. We love spending time with Ian at the shack and take every chance we can to be there with him. We know we’ve been so blessed in this life and we all love the maple business but we’re always ready for syrup season to end so that we can actually be together more again.
Showing gratitude for the wonderful and the hard things is life-changing.
Thankfulness changes our perspective and keeps us looking outward and upward. My challenge for myself in this season has been so good for me- to share something I’m thankful for every day in March. Some of the blessings from it that I wasn’t expecting are that it actually involved me more in the business again. I learned some new things in doing the research for my posts and it was fun quizzing Ian on his knowledge of the business. Sometimes it felt like a homework assignment that I had given myself and I know my first love will never be marketing or social media but I’ve absolutely loved connecting with you all through these posts- on Facebook here but also in person. I can’t even count how many of you have told me in person that you’ve been enjoying these posts and that made it totally worth it. 💗
I hope the new season brings you energy and connections and joy.
I’ll look forward to seeing more of you at the shack or at my doorstep. I really do appreciate our community so much and that includes you. 😊

03/29/2026

Maple Gratitude List:
25. Today we’re thankful for warmer weather but cold storage all year long.
Did you know that we always have enough maple syrup to get us through to the next year? In the rare occasion that we have run out of a certain variety of our own, we have purchased a few barrels from a fellow producer friend to keep our stores supplied.
We typically try to heat-pack as much syrup as we can in season as it’s far more efficient this way, but we always reserve at least a quarter of the barrels that we make to repack into smaller sizes throughout the year. Our cold storage keeps the syrup comfortable all year long.
As you probably know, when syrup is heat-packed, as long as the seal is unbroken, it doesn’t need to be kept in the fridge. However, it does not like to be kept in an environment that is too warm or that fluctuates up and down too much. This can create unwanted condensation in the bottle and the syrup can then ferment or mold over time. Room temperature or the cold cellar is ideal for unopened heat-packed containers.
Once opened, bottles of syrup need to be stored in the fridge or freezer. The freezer is a great way to store larger amounts of syrup because maple syrup doesn’t normally freeze solid and is very quick to thaw into a pourable substance when removed from the freezer.
To make buying maple syrup more cost-effective, many of our customers buy large containers and then either freeze it into smaller, more usable containers or can it in smaller jars themselves. Both options preserve the integrity of the original product equally.
However, we always have a lot of nice fridge-sized containers available for sale all year long if that’s the easiest way for you to purchase it.
While we encourage visitors to the shack in-season, there is nobody there outside of season to serve you.
If you need syrup, you’re welcome to visit the Oak Manor Store on our home property during their open hours or call, text, or FB message Ian anytime for a porch-pickup at our home at whatever time is most convenient for you.
We’re always happy to serve you all year long!

03/28/2026

Mark your calendars! Our shack is open next Saturday, April 4, 9:00-4:00 for maple weekend visitors. 2026 Easter weekend, Saturday only!
Come on out and see us in action, try some complimentary treats and drinks, and grab your maple products!
1944 Bean Rd. New Hamburg.
We’d love to see you there. 🍁

Version française April 4 and 5 2026 Ontario maple producers make some of the best syrup in the world During Maple Weekend they show you how it's made. Many producers offer free samples of fresh maple syrup and confections. Enjoy pancake breakfasts, sugarbush trails, sugar making demonstrations