The Science of Honey Tasting

Step into the vibrant world of bees, blossoms, and the golden nectar that connects them. This course invites you to explore honey from every angle: personal, cultural, ecological, and sensory. Participants will:

• Understand how honey bee colonies are structured and the seasonal rhythms of beekeeping
• Follow nectar’s transformation into honey and explore key chemical factors such as sugars, water content, and crystallization
• Learn the essential role of pollen in bee nutrition, honey identity, and agricultural forensics
• Examine the honey bee’s (and native bees) importance to agriculture and ecosystems
• Sharpen your senses as you taste varietal honeys and observe their unique flavor profiles, aromas, colors and textures

Includes refreshments, snacks, and 15% off purchases in The HIVE Tasting Room & Kitchen during your visit. Bundle this class with The Science of Mead tasting the next day for a discount. This event is contingent upon at least 15 participants signing up.

A certificate of completion will be awarded to participants who attend both The Science of Honey Tasting and The Science of Mead Making. Candidates at the CAMBP Journey Level who obtain this certificate will not be required to complete the Honey Tasting section of the CAMBP practical exam.

Instructors

• Dr. Elina L. Niño, Professor of Apiculture, UC Davis
• Amina Harris, Queen Bee, Z Specialty Food / The HIVE
• Wendy Mather, Co-Manager, CA Master Beekeeper Program
• Shoshana Zeldner, Director of Brand Strategy, Z Specialty Food / The HIVE
• Mark Carlson, CA Master Beekeeper, Lead Honey Judge at The Good Food Awards
• Jean-Philippe Marelli, Cacao Integrated Pest Management Director for Mars, Arimubee Owner