Steam flows like a river of white puffy clouds from a sugar shack on a dirt road in rural Marathon County. Inside, Mitch Hoyt wheels up to a sleek stainless steel cooker reminiscent of an old steam train engine. It s making nearly as much noise.
Hoyt checks a gauge as golden brown sugar laden liquid gushes from the cooker s spigot into a holding tank. Satisfied with the readings, Hoyt dips a thin cylindrical cup in a pool of maple syrup in a holding tank. He tests the density.
There s a science to Hoyt s art, but a taste test is the only test one needs in order to confirm Hoyt s syrup making skill. Warm. Smooth. Viscous. Maple sweet. It would be a perfect topping over a generous scoop of vanilla ice cream. But that s another story.