Question about honey and heat.

Discussion in 'General Beekeeping' started by PerryBee, May 12, 2013.

  1. PerryBee

    PerryBee New Member

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    I'm curious. I was asked to provide a jar of honey for a person that is going to brew a batch of beer for a micro-brewery. She wanted my honey because it is not pasteurized.
    This also brings to mind some of the folks that like to use honey for baking.
    How is it that they prefer unpasteurized honey for these products, and yet then apply heat to make them? Doesn't this seem a little counter-productive?
    How is it that some enzymes are lost during the pasteurization, but not during these processes? :dontknow:
    Am I missing something here.:???:
     
  2. tecumseh

    tecumseh New Member

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    heat added to honey will significantly reduce the enzymes, flavor and smell of honey. I am not a brewer myself but it would seem to me the process could be done in several ways.... for example some people might add a bit of vitamin B to feed the yeast and they 'could' also be simply boiling the water to reduce any wild yeast and then adding 'the starter' after the water cools a bit.