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[positiveContact]

A friend of mine with a sugaring set-up ended up with about 5 gallons of partially boiled sap at the end of the season and he wants to make beer with it. He asked me for advice on how to handle it. I asked him to get the gravity on it. I figure since it's almost 100% fermentable, a nice high mash temp and a good charge of light crystal malt will bring out the maple flavor.

I'd think I'd want to make it pretty dry overall with some maple in there and then backsweeten (obviously not too much) it with some maple to enhance the maple flavor that's left over from fermentation.