Welcome to Nebraska Knoll Sugar Farm

Each spring since 1980 we, the Coty family, have tapped sugar maple trees in the foothills of Mt. Mansfield. The mountainside sugarbush slopes up from Nebraska Valley in Stowe, Vermont, six miles from the village and part of the scenic view from Trapp Meadow.

Our retail room features maple products for sale, tasting samples, and a display of photos and artifacts. You’ll walk through a door into the evaporator room where we boil the sap. Next door is the 40-cord woodshed.

OPEN HOURS:
Wednesday 4/2/25 CLOSED today, no Visitors Boiling Hours.
Thursday 4/3/25 and beyond TBA.

*****UPCOMING EVENT Saturday, April 5th*****
*****SEASON FINALE SUGAR-ON-SNOW 10am-4pm*****

[In MARCH we set the Open Hours day by day, depending on sap runs.
VISITORS BOILING HOURS will replace regular hours. These are times when we are boiling sap.
Please check the Nebraska Knoll homepage each morning for updates, as these hours change daily.]

FALLS BROOK LANE ROAD REPORT, 4/1/25: Variable spring conditions, some ruts but not too muddy. ALL WHEEL DRIVE recommended. The road is ONE-LANE and NARROW. If you meet another vehicle, someone will need to back up to one of the driveways along the road. There is bridge construction at the intersection of Nebraska Valley Road, but Falls Brook Lane is OPEN*****

MAPLE SYRUP TASTING is offered during all open hours.

A SELF-GUIDED EXPLORATION is offered during all open hours. Peruse photos and displays in the evaporator room where we boil the sap.

CONTACT EMAIL: info@nebraskaknoll.com

*****Visit our Blog to glimpse the boundless perspectives on Nebraska Knoll maple sugaring.*****

MAIL ORDER: Our new crop of 2025 maple syrup is available to order through the Online Shop. We ship weekly within the U.S. To order, click on “Online Shop” in menu.

Maple sugaring comes with the territory here in northern Vermont. The Nebraska Knoll "terroir" - the unique quality of our syrup - derives from the soil, the weather on the knoll, and the blend of traditional and modern practices particular to the Coty style of sugarmaking.