Bee Cause is a range created to shine a spotlight on the plight of bees, as climate change puts pressure on ecosystems and bee habitats. 1% of the global sales revenue from every Bee Cause product goes to not-for-profit partners, including the Wheen Bee Foundation, supporting bee research, habitat and biodiversity. Beechworth Honey is a certified member of 1% for the Planet, a global network with thousands of businesses and impact partners working together to support people and the planet.

Each Bee Cause honey — Bush, Mountain, Outback, Coastal, Meadow and River — is named for the landscape its bees forage in. The flavour is determined by the trees and plants that grow native to that region, and what’s seasonally available to the bees at the time. That’s why the character of a landscape honey can shift slightly from batch to batch, while staying true to its region.

Freshly produced honey is always liquid, but with time, some varieties of honey are more likely to ‘candy’ or ‘crystallise’ than others. It all depends on the type of honey, the ratio of naturally occurring sugars and temperature conditions. There are a variety of naturally occurring sugars in honey, including glucose, fructose, sucrose, and maltose. But the main ones are glucose and fructose that give honey its ‘sweetness’. Glucose is the sugar that influences crystallisation. The more glucose in the honey, the sooner your honey will candy.

Some pure honey varieties, such as Red Stringy Bark Honey and Yellow Box Honey, take years to crystallise, and if kept completely pure, without a hint of any other type of honey, are said to never crystallise at all.

Honey crystallisation is a completely natural process that does not alter the taste or nutrition of the honey in any way. It’s fairly simple to turn your honey back into a liquid again by gently warming it. The best way to do this is to place your honey in a bowl of warm water and let it slowly warm up. Microwaving overheats the honey and doesn’t heat evenly; therefore, we do not recommend that method.