This past week, we were honored to showcase our honeys at a food pairing event at Hotel Emma in San Antonio.  While meeting many of the hotel staff and guests was the ultimate highlight of our adventure, the Hotel Emma herself certainly made for spectacular setting.  Constructed in 1894, the building was originally Pearl's Brewhouse, but more recently was renovated and turned into this stunning boutique hotel in downtown San Antonio.  The brewery's industrial artifacts and gadgets have been incorporated into the hotel's design, and hotel guests feel as if they are a part of living history.

We made great use of Hotel Emma's Exposition Kitchen and celebrated food and drink with roughly 30 hotel guests.  Our honeys were paired with many fine cheeses and charcuterie, roasted vegetables and desserts.   One of the hotel's many talented bartenders created special cocktails to highlight our Lucky Lime & Sea Salt honey and our Fiery Sweet Mesquite honey.  And, an equally talented hotel chef prepared a wonderful spicy honey brittle also using our Fiery Sweet Mesquite honey.   Watch for these fun recipes to be posted very soon on our website's "Recipe" page!

Most of us already know that honey is created from nectar.  But, not everyone is aware of the actual process that bees use to make honey.  In a nutshell, bees collect nectar from flowers then turn the nectar into honey by adding enzymes and by applying dehydration.  The bees’ enzymes convert complex sugars (nectar) into more the simple sugars, namely glucose and fructose (honey).  Dehydration occurs inside the hive when bees steadily and quickly flap their wings, causing air to move around the surface of the honey and comb.  

Once honey is extracted from its comb, crystallization can occur.  This process is caused when glucose begins to separate from water, taking the form of crystals.  Honey crystallization is a natural process that can occur within just a few months of bottling and is a sure indication that you have raw healthy honey.  If your honey never crystallizes, that is most likely a sign you have pasteurized honey, which contains none of the healthy benefits of raw honey. 

​Crystallization can be somewhat controlled with proper storage.  Be sure to store your honey at room temperature (between 65-75) degrees and ensure the cap is closed completely.  Keep your honey in a dark place, like a pantry, and away from direct sunlight.

If you have honey that has crystallized, the remedy is quick and easy if you have the right tool.  We suggest that you wrap your honey in a heating pad for an hour or two, then the honey will revert to a liquid state and stay that way for several more weeks, perhaps even months.  When wrapped in the heating pad, you might place a book or another object upon it to help give some weight and deliver the warmth to the honey more quickly.
 
If you don't have a heating pad, try using hot water from the tap.  You can place your honey bottle in a small bowl inside your sink and let the hot water run directly onto the bottle.  This process takes awhile, but it will eventually do the trick.
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You can look as cool as Jonathan Walker (Walker Honey Farms) in a Lone Star Bee Company hat just like this!  Check out the apparel on our "Shop" page to see all of our fun wearables.