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Most tree syrup is made from maple trees, but syrup is also available commercially from birch, walnut, and beech trees. Other trees, such as sycamores, hophornbeams, yellowwoods, and basswoods are known to yield an edible syrup as well. Each of these different types of trees have quirks that make syrup production from them different from that of maples.

David Moore is a Ph. D. candidate at the University of New Hampshire where he studies tree physiology and syrup production. Prior to graduate school, he ran a successful birch syruping business, The Crooked Chimney (http://www.crookedchimneysyrup.com/). His research is on syrup production from maples as well as from other species of deciduous, woody hardwoods