The Crooked Chimney was founded in 2009. David Moore started making birch syrup (from trees in the genus Betula) in 2008, and The Crooked Chimney made its first batch of sycamore syrup (from trees in the genus Platanus) in 2013. David also has experience making maple syrup and butternut (Juglans cinerea) syrup. The Crooked Chimney got its name because during the 2008 and 2009 seasons, we had trouble keeping the stovepipe on the sugarhouse plumb.
All of our syrup is produced on a wood-fired evaporator. Almost all of our firewood is pulled out of the woods by draft horses.
In the spring of 2013, we were featured on WMUR’s New Hampshire Chronicle. Check out the short video clip on us by clicking on the following link:
That same spring, the Associated Press wrote a nice article on the burgeoning birch syrup industry, and featured us. You can read that article by clicking on the following link:
We were also featured in Michael Farrell’s book, The Sugarmaker’s Companion: An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees. This book is a great resource for syrupmakers regardless of the size of their operation, and it is filled with great syrup production information. You can purchase this book by clicking on the following link:
After the 2015 sugaring season, The Crooked Chimney went on hiatus so that David could pursue a graduate degree. David is currently finishing his M. S. at the University of Connecticut in the Turfgrass Science Department. His research deals with nitrogen mineralization in soils in cool-season turfgrass ecosystems. He’s about to start a Ph. D. program at the University of New Hampshire in the Natural Resources and Earth Systems Science Department. His research will focus on sap flow in deciduous trees. He looks forward to reopening The Crooked Chimney upon completion of this program.