Somerset, Pennsylvania · Maple sugarworks
Park at the road. The trail runs past the stone wall, over the brook, and up to the sugarhouse — where the evaporator is boiling and the windows are fogged. Arriving on foot is the point.
You are here — the road, north side. Everything past the pin is on foot.
The walk is short. Boots are a good idea in sugaring weather.
Five stops on the way up
The trail runs the long way round on purpose, so you arrive knowing what the sap came out of. Five stops between the road and the boil.
Stop one
Stacked stone on stone, running the length of the north pasture. The trail squeezes through a gap in it — the first sign you're on the farm and not just out for a walk.
Book a sugarhouse tour
Stop two
Stonewall Brook is the namesake, and it runs under the footbridge all winter. You'll hear it a good while before the sugarhouse comes into view.
See it on a tour
Stop three
Woodsmoke in the cold and steam fogging the glass. Step in and the room is loud with boiling and warm as a kitchen.
Request a tour
Stop four
The arch runs all season. Sap goes in pale and thin and comes out amber — you can watch the whole thing from the woodpile end of the room.
Join a syrup-making class
Stop five
Last stop. A spoon of warm syrup, a dish of maple cream, a piece of candy. Bring the kids — they'll go straight for the candy.
Plan your visitThe trail branches here — one spur for visitors, one for the trade.
Tours & classes
Tours start at the road and end at the tasting table, with the evaporator running in between. Classes are for people who want to do the boiling themselves.
Come on a boiling day and follow the whole line — gathering, the feed tank, the draw-off, the filter press. Tours are by request, so tell us when you'd like to come out.
Request a tourA hands-on session in the sugarhouse for people who want their own run of syrup. We go through tapping, boiling, finishing and grading — and what to do when a batch goes darker than you meant.
Ask about a classOff the main trail
Same farm, different door. If you're bottling under your own label, pouring maple at a counter, or getting ready to put up your own sugarhouse, this is the branch of the trail for you.
Drawn off in small batches through the season and packed for kitchens, co-ops and bottlers. Tell us the volume you're after and we'll talk grade and packing.
Your label, our syrup. Bring us the bottle or the jug you want it in, and we'll do the filling and the capping.
Evaporators, pans and arches, for the producer who's ready to boil on their own ground. Ask what's on the floor right now.
Jars of maple cream and boxes of candy, made in the sugarhouse alongside the syrup. Good for a counter display or a gift shelf.
The trailhead
Tours, classes, bulk orders and private-label questions all come to the same place. Tell us which part of the trail you're on and we'll write back.
Somerset, Pennsylvania