Bee-informed FAQs

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Drunk Bee is a boutique apiary that specializes in honey, apiary and beekeeping products and services. We are a member of the Ontario Beekeepers' Association.

The name “drunk bee” refers to a bee that has consumed fermented nectar or fruit, causing it to exhibit unusual behaviors similar to intoxication in humans. These behaviors can include disorientation, difficulty flying, and an inability to return to the hive properly. 

Reference: Ellis, J. D., & Munn, P. A. (2005). The Bee Book. New York: DK Publishing.

An apiary, also known as a bee yard, is a location where beehives of honey bees are kept. 

Beekeepers use apiaries to maintain and care for their bee colonies, facilitate honey production, and support pollination activities. 

The primary goal of an apiary is to provide a suitable environment for bees to thrive, produce honey, and perform their vital role in pollinating crops and plants.

Currently, Drunk Bee provides natural, raw and unpasteurized honey.

Pasteurized honey and unpasteurized honey differ primarily in their processing methods and the subsequent impact on their characteristics and potential health benefits. 

Pasteurized honey is heated to high temperatures to destroy yeast cells, remove potential pathogens, and slow the crystallization process, resulting in a smoother texture and longer shelf life. 

However, this heating process can also destroy beneficial enzymes, antioxidants, and nutrients naturally present in honey. In contrast, unpasteurized honey, often referred to as raw honey, is minimally processed and retains its natural enzymes, vitamins, and antibacterial properties, which many believe enhance its health benefits. 

Unpasteurized honey may crystallize more quickly and contain particles like pollen, but it is valued for its more robust flavour and potential health advantages.

Reference: National Honey Board. (n.d.). Retrieved from honey.com.

Honey crystallizes because it is a supersaturated sugar solution, primarily composed of glucose and fructose. The crystallization process occurs when the glucose in the honey separates from the water and forms crystals. 

Several factors influence this process, including the ratio of glucose to fructose, temperature, and the presence of pollen or other particles that can act as nucleation points for crystal formation. Higher glucose content and lower temperatures typically accelerate crystallization. While crystallization is a natural process and does not indicate spoilage, it can change the texture and appearance of honey.

Reference: National Honey Board. (n.d.). Why Does Honey Crystallize? Retrieved from honey.com

You can easily de-crystallize honey on a stovetop using the following steps:

1. Ensure your honey is in a glass jar or jars (not plastic). Fill a pot with water so it reaches halfway to two-thirds up the sides of the jars.
2. Place the honey jars (without lids) in the pot and heat the water to a warm temperature, similar to a hot bath.
3. Gently stir the honey every few minutes to help dissolve the crystals. Be cautious not to let any hot water splash into the jars.
4. Once the honey becomes smooth and runny, remove the jars from the heat.
5. Tightly seal the jars and store them in a cool, dry place.

Honey should never spoil due to its natural preservative qualities, which include low moisture content and acidic pH, inhibiting the growth of bacteria and other microorganisms. 

Keeping the lid tightly sealed is crucial, as honey can absorb moisture from the air, leading to fermentation if the moisture content becomes too high (National Honey Board, n.d.).

Reference: National Honey Board. (n.d.). Honey Storage. Retrieved from honey.com.