Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line supermarket shelves. The latter is accumulated from thousands of colonies, then boiled down until all its dynamic flavors are distilled to one word: sweet. But the raw stuff, harvested at peak season and bottled without a lick of heat? That honey is liquid gold.
Read MoreBoyd, Barbara. “A Taste of Honey: Using Sensory Analysis to Evaluate and Market Your Honey.” Bee Culture, September (2011), pages 40-44
Honey Sensory Analysis Course, Bologna, Italy (blog)
Marchese, Marina. “Learning to be an Expert in the Sensory Analysis of Honey.” Bee Culture, September (2015), pages 83-84
Marcazzan, G. L. et. al. “A review of methods for honey sensory analysis.” Journal of Apicultural Research (2018). 57:1
Norman L Carreck. (2018) Special issue: honey. Journal of Apicultural Research 57:1
Ress, Suzanne. “Sensory Analysis of Honey.” American Bee Journal, January (2017), pages 75-79
Sensory Analysis of Honey (2012) DLG Expert Report
Spencer, Suzy. “The Basics of Honey Tasting.” Bee Buzz, Fall (2018), pages 31-33. ncbeekeepers.org
From honey experts C. Marina Marchese, founder of Red Bee ® Honey and Kim Flottum, editor of Bee Culture Magazine comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat.
Read MoreA Taste of Honey is a fact-filled guide to honey and bees with a comprehensive glossary of 40 varietal honeys and over 60 fresh and easy recipes, both savory and sweet, using these honeys.
Read MoreIn The Backyard Beekeeper’s Honey Handbook, seasoned expert, Kim Flottum explains the process of moving honey from beehive to honey house and how to reveal and extract it so none of the finer aromas, tastes, or colors are bruised, burned, or broken.
Read MoreGainesville, Virginia
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