Hanna's Bees, Clash Road, Little Island, Cork (2026)

10/09/2026

How long can Ireland afford to wait to protect its Native Honey Bee?

Now that more consumers are reading honey labels and paying attention to where their honey comes from, you may have noticed that some honeys explicitly say that they have been produced by Native Irish Honey Bees. But you may wonder why this is important. After all, honey is honey, right?

Technically, yes, honey is honey. As long as it is made by honeybees, there is nothing to say that honey produced by one type of honeybee is better than that produced by another. But identifying honey as being produced by Native Irish Honey Bees is important for another reason: the conservation of the bees themselves.

In Ireland we have a native honeybee, Apis mellifera mellifera (AMM), the European black bee, or as we like to call it here, the Native Irish Honey Bee. It is particularly well suited to our Irish climate and conditions. The black bee is also native to other parts of Europe, but in many areas its genetics have become increasingly diluted through cross-breeding with other types of honeybees.

This is no longer just a problem elsewhere. Research published in 2024 found increased genetic introgression in Irish honeybees, with 24.6% of the 505 colonies sampled classified as introgressed using the study's threshold. More recent whole-genome research published in 2026 concluded that introgression in the Irish honeybee population has become a serious issue.

Ireland, being an island, is in a particularly good position to protect our Native Irish Honey Bee and preserve its genetics. But that opportunity will not last indefinitely. The Protection of the Native Irish Honey Bee Bill was introduced in 2021, specifically seeking to prohibit the importation of non-native honeybees. The Government subsequently commissioned an independent scientific assessment of the threat to our Native Irish Honey Bee from cross-breeding with imported non-native honeybees, and that research was completed in December 2024. Yet, nearly two years later, the Government has still not published the report and the legislation has still not been enacted.

In the meantime, non-native honeybees continue to be legally imported into Ireland and their genetics can continue to enter our native population. And yes, crazy as it may sound, people import bees! The longer we wait to protect the genetic integrity of our Native Irish Honey Bee, the greater the risk that, by the time meaningful protection finally arrives, there will be considerably less left to protect.

This is also why I feel so strongly about my role as an AMMbassador for the Native Irish Honeybee on behalf of the Native Irish Honey Bee Society (NIHBS). There is so much to do, and I try to do it through education and advocacy: raising awareness of our Native Irish Honey Bee, communicating the science, but also explaining the benefits of beekeeping with our native bee and why preserving and protecting it matters. For me, this isn't about pointing the finger at beekeepers who choose to keep or import other types of honeybees. It is about making the case for our Native Irish Honey Bee, while also highlighting the threats it faces and, where necessary, holding decision-makers accountable when action is not being taken.

So, the next time you see “Produced by Native Irish Honey Bees” on a jar of Irish honey, you will know not only what it means, but why it matters. It isn't telling you that those bees make better honey. It tells you that the honey was produced by our native honeybee — a bee that we still have an opportunity to protect, but only if we actually take action while we still can.

Native Irish Honey Bee Society

09/09/2026

BEE-SPLAINING: Does raw honey have more health benefits than heavily processed honey?

A lot of our customers are looking for raw honey, and this is the topic of this week's new blog at Hanna's Bees. It's a long blog this week, as it's not quite as straight forward as one would think. For a start, there is no accepted definition of what raw honey actually is. Aside from that, there is most definitely a belief that minimally processed honey has more health benefits than heavily processed honey. But is that actually true?

If we compare two jars of exactly the same honey — from the same bees, the same harvest and the same batch — but one has been minimally processed while the other has undergone substantial heating and fine filtration, there are measurable differences between them.

Heavy processing often include a combination of heating and filtering, both of which change the honey.

Heating alters the activity of naturally occurring enzymes in honey, including diastase and invertase, with the extent of those changes depending on temperature and time. Heating can also alter the phenolic profile of honey.

Fine filtration can substantially reduce its pollen content, and research has shown that this can also affect phenolic content because pollen itself contains phenolic compounds. Studies comparing honey before and after commercial processing have also found that heat and filtration can reduce its antimicrobial activity, although the effect varies between honeys.

So, all other things being equal, there is a good scientific basis for choosing the minimally processed honey if the aim is to preserve as much as possible of the original honey's composition and biological activity. There is also some human clinical evidence suggesting benefits from unprocessed/raw honey, although the evidence is not yet strong enough to say that raw honey will necessarily produce greater health benefits in every circumstance.

That does not mean that the word 'raw' automatically makes one honey better than every other honey. Processing is only one part of the picture. The properties of the honey before processing matter enormously too — and one of the most important influences is its botanical origin...

If you want to learn more about raw honey, our new blog is live now.

09/09/2026

BEE-SPLAINING: Is It True You Should Never Use Metal Spoons with Honey?

There’s a widespread belief that honey should never come into contact with metal, with some people even insisting that only wooden utensils should be used. But where does this idea come from, and is there any truth to it? I am often asked this question and decided to look into it.

The notion that honey should not touch metal likely stems from honey’s acidic nature. Honey has an average pH of 3.9, ranging between 3.4 and 6.1, depending on its floral source. The thought is that this acidity could potentially react with certain metals, leading to contamination or a change in the honey’s quality. Over time, this belief has taken root or got wings (pardon the pun…) and lead to the commonly circulated ‘fact’ that you should never use metal spoons for honey. Wooden utensils—often praised for their natural and non-reactive qualities— are being touted as the ideal choice for handling honey instead.

But does metal truly pose a threat to your honey? To answer this, it’s important to consider the different types of metals. When it comes to reactive metals such as iron, copper, and non-stainless steel, prolonged contact with honey could potentially cause slight oxidation. This process might lead to a change in the colour or taste of the honey, albeit after an extended period of contact. Copper, in particular, can react with the acids in honey, potentially producing harmful compounds over time. However, it's worth noting that using a metal spoon to stir or serve honey is far from prolonged exposure. Any interaction is typically so brief that it doesn’t result in any noticeable reaction.

Lead, which was once used in older beekeeping equipment like extractors and storage tanks, posed a significant risk of contamination. Thankfully, lead has been phased out in modern beekeeping practices due to its toxicity, but it’s important to be aware of this risk and not use very old equipment.

So it is true that prolonged exposure to metal can alter the colour and taste of honey, but this is not the case for brief exposure. But how about the benefits of honey: are they altered or destroyed when honey come into contact with metal? There is another common belief that metal destroys some of the beneficial enzymes in honey, but is there any truth in that?

Honey contains many enzymes including invertase, diastase, and glucose oxidase, which contribute to its unique properties and health benefits. These enzymes are relatively stable and are not easily destroyed by brief contact with metal. The real threat to enzyme activity comes from extreme conditions, such as high temperatures or prolonged exposure to strong acids or bases, not from brief contact with metal processing equipment or metal utensils.

Most of the metal utensils commonly used today, especially in beekeeping and honey processing, are made of stainless steel—a material known for its non-reactive properties. Stainless steel is widely used in everything from uncapping forks and knives to extractors, settling tanks, and bottling equipment. The reason for this is simple: stainless steel doesn’t react with honey or alter its composition in any way. Honey comes into contact with stainless steel throughout its journey from hive to jar. With this in mind, it’s safe to say that using a stainless steel spoon in your kitchen will not impact the quality of the honey or its benefits.

In conclusion, while the assertion that honey should never touch metal is an interesting theory, it doesn’t hold up under scrutiny. The key takeaway is that as long as your utensils are clean and made of food-safe materials, your honey will remain perfectly delicious, safe and remain its health properties.

So go ahead and enjoy your honey however you like! Whether you prefer to use a wooden spoon, a stainless steel spoon, or even a silver spoon, rest assured that your honey will be just as sweet and healthy as you hoped it would be!

Did you learn something new? Still curious? You’ll love my weekly newsletter — it dives deeper into the world of bees, sharing trusted insights into honey, propolis, beeswax, pollen and natural wellbeing. Sign up here and get 10% off your next order as a welcome bonus: https://hannasbees.ie/newsletter

08/09/2026

BEE-SPLAINING: Why is local honey so expensive compared to supermarket honey?

As a beekeeper, I often hear this question: why is local honey so expensive when bees make honey for free? How is it that you can have two nearly identical jars of honey, one imported supermarket honey sold for less than €3, and one local honey sold for three times as much?

To get to the bottom of this, the question really needs to be turned on its head. Rather than asking why local honey is so expensive, we need to ask: why is imported honey so cheap?

Would you be surprised if I told you that the reason why this honey is so cheap is because a lot of it isn’t made by bees at all? It is man-made bee-free honey!

Honey is often quoted as being the third most falsified and adulterated food in the world, with olive oil and milk claiming first and second spot. A recent EU survey showed that nearly 50% of honey imported into the EU was suspect. This means that tests could not determine if the honey had been tampered with, blended with syrups, or was entirely fake. The situation in the US and globally is similar, if not worse.

But, I'm jumping ahead. Let’s start by looking at real honey, what’s in it, and then compare it to fake honey.
Real honey is made from nectar, which bees collect and transform through a process of drying and enzyme addition. It contains about 16-20% moisture, 80% natural sugars (mainly fructose and glucose), and various beneficial components such as pollen, propolis, and enzymes. The type of nectar collected influences the flavour and composition of the honey, with some nectars producing honey that granulates quickly due to higher glucose content. Local honey, often minimally filtered, retains its pollen and other natural components, leading to faster granulation. This granulation is often seen as a sign of authenticity.

Fake or adulterated honey is often honey that has been diluted with cheaper sugar syrups derived from plants like sugar cane, corn, or rice. Colourants and flavourings have then been added to mimic the appearance and taste of genuine honey. These syrups bulk up the volume, making the ‘honey’ cheaper to produce than real honey made by honeybees from plant nectar.

Much of the imported honey also undergoes extensive heating and filtering. Heating prevents granulation by melting the sugars, while fine filtering removes pollen. This process delays granulation and ensures the honey remains liquid for longer, but it also strips the honey of its unique properties and makes it impossible to trace its geographical origin.

Imported honey can come from anywhere. Some of the world’s top honey exporters are China, New Zealand, Argentina, Ukraine, Brazil and India. The issue with imported honey is not that it is imported. In fact, the demand for honey is so big that we need to import, especially in poor years for honey production such as this. Some imported honey is excellent and pure. The problem with imported honey is that there is no way of knowing which is real, and which is fake. This is because, at the point of importation, very little of it is tested to ascertain if it is real honey. Most tests carried out determine if the product is food-safe, but not to verify whether it is real honey made by honeybees… This is despite honey being one of the most adulterated foods in the world!

Once the honey has entered the domestic market, it is blended and repackaged. New EU labelling regulations require the countries of origin to be clearly marked on the labels, which is a big step up from the previous labels, which would commonly read: 'Blend of EU/Non EU honey' telling the consumer very little about where the honey was actually coming from.

The labelling of honey overall is very misleading, not just in Ireland but in the EU and beyond. Much of the imported honey sold on the supermarket shelves is sold by brands with very indigenous-sounding names, with the label proclaiming that this or that family business has been keeping bees for generations etc, etc. But if you read the small print, not one drop of honey in the jar is produced domestically.

This clever marketing ploy results in consumers believing that they are buying domestic honey in the supermarket at a much lower price than what the local beekeeper is charging, sometimes giving rise to local beekeepers being told that they are overcharging for their product when the customer can buy 'the exact same honey for half the price in the supermarket…'

Considering how much regulation is involved for beekeepers producing honey domestically, both here in Ireland, the rest of Europe and in the US, the lack of rigorous testing at the point of importation is ludicrous. It is allowing potentially adulterated honey to enter the market unchecked, flooding the market and competing with beekeepers producing real honey. To add insult to injury, the labelling laws are still so weak that consumers are misled into believing that they are buying a domestic product, when in fact ALL the honey in the jar is imported.

So next time you’re in the supermarket choosing between that cheap squeezy bottle of honey of dubious origin and the honey from the local beekeeper, which is pricier and has started to go a bit cloudy, ask yourself which is more likely to be real honey made by honeybees and not in some factory on the other side of the world. I think you know the answer.

Real honey isn’t cheap, and cheap honey isn’t real.

08/09/2026

These past few weeks, there has been so much talk about honey in the media. As a result, more people are looking for local beekeepers to buy their honey from instead of reaching for imported supermarket honey.

If you start buying honey directly from local beekeepers, you might notice that some have a surprisingly wide range of different honeys to choose from.

Many hobby beekeepers harvest their honey just once a year, usually in July, producing the summer or wildflower honey that we all know and love.

We, and some other beekeepers, do things a little differently. We take honey off at different times of the year, often after a particular plant has finished flowering, and sometimes move colonies to different locations to make the most of a particular nectar flow. That means we can harvest honeys with very different colours, textures, flavours and even different health properties at different locations and times of the year.

There is the creamy, almost white rapeseed honey early in the year; rich, velvety hawthorn honey in spring; traditional summer wildflower honey; and the stronger, more herbal honeys such as heather and ivy later in the season.

Personally, I love the rich, floral, slightly bitter and herbal flavour of heather honey — particularly with a mature cheese or stirred into Greek yoghurt in the morning.

But our customer favourite is still the traditional Wildflower Honey.

And even that is never quite the same from one year to the next, or one bee yard to the next. Its colour and flavour depend on which plants are flowering and, in turn, on the weather, temperature, soil conditions and even the amount of moisture in the ground. This year's Wildflower Honey is a particularly light golden colour, reflecting the abundance of blackberry and white clover available to the bees during the summer.

Perhaps another reason Wildflower Honey remains such a favourite is its versatility. It is the honey that works with almost everything: stirred into porridge, used in cooking and baking, added to tea, made into granola bars, spooned over yoghurt or drizzled over just about anything.

Irish honey does not always taste the same. It's different flowers. Different seasons. Different honeys.

And one of the lovely things about buying directly from a beekeeper is getting to discover just how much variety there can be in a jar of real honey. So, if you haven't already, track down your local beekeeper and see what lovely honeys they have to offer. Or buy ours if you can't find one!

Available online and through our stockists.

07/09/2026

Did you know that air pollution can make it harder for honeybees to find flowers?

Bees rely heavily on scent when foraging. Flowers release distinctive chemical compounds into the air, creating scent signals that help pollinators locate them.

Research published this year has found that air pollutants such as ozone can alter or break down these floral scent compounds as they travel through the air. This can disrupt the chemical information bees use to recognise and locate flowers.

This adds another layer to our understanding of the pressures pollinators face in heavily polluted environments. It isn't simply a question of whether enough flowers are available. We now also have to consider the quality of the air, and how it can alter the very signals bees use to locate food sources.

So clean air matters not just to us and our children. Our pollinators depend on it too, perhaps in more ways than we previously understood.

Today is the International Day of Clean Air for blue skies — a useful reminder that air quality affects far more than the air we breathe.

06/09/2026

Reader’s Question: Why do some bee colonies make more propolis than others?

Beekeepers often observe that certain colonies deposit large amounts of propolis while others show only minimal traces. This difference arises from three main factors:

1. Genetics
Propolis production is a genetic trait. Some colonies are predisposed to gather more resin and produce stronger propolis envelopes. Research consistently shows that this behaviour correlates with improved colony health. In propolis-rich colonies:

Brood viability can be up to 50% higher than in propolis-poor colonies.

Pathogen loads are lower in the nest environment, so worker bees show reduced activation of immune responses, conserving energy for brood care and foraging.

Worker bees live longer, increasing foraging strength and overall colony resilience.

Far from reducing honey yields, propolis-rich colonies often maintain larger, healthier populations with high productivity.

2. Exposure to pathogens
Bees also increase resin collection when exposed to harmful pathogens. Colonies challenged with fungal pathogens such as chalkbrood respond by intensifying resin foraging. Colonies with high Varroa destructor infestations similarly collect more resin. While propolis does not directly kill Varroa mites, it reduces the impact of associated viruses such as Deformed Wing Virus and helps stabilise the microbial environment of the hive.

In this way, increased resin collection functions as a colony-level immune response: a form of self-medication that strengthens the social immune system and lowers pathogen pressure.

3. Hive environment
The structure and make of the hive itself influences propolis production and bees also use propolis to regulate airflow, sealing cracks before winter and helping maintain stable internal conditions. In natural settings, honeybees nest in rough-walled cavities where abundant crevices encourage resin deposition and the development of a continuous antimicrobial propolis envelope. Modern hives, constructed from smooth planed timber, do not stimulate this behaviour to the same extent.

Providing rough-sawn interiors, propolis traps, or additional cavities encourages bees to reinforce their nest with resin. Colonies that establish a strong propolis envelope show lower pathogen loads and improved overall stability.

In short: The amount of propolis a colony produces is determined by genetic predisposition, exposure to pathogens, and the environment provided. Rather than breeding against this sticky trait, beekeepers can benefit from encouraging propolis production, as it strengthens colonies and supports their natural resilience.

06/09/2026

I'm so sorry....

Many customers got in touch yesterday because they had difficulty placing orders through our online shop. Of all weekends for it to happen, the timing could hardly have been worse.

Following the recent media and social media coverage around the origin of supermarket honey, more people are now looking to buy directly from Irish beekeepers. This is great news for us beekeepers, and many of you have found Hanna’s Bees as a result and want to stock up on pure Irish honey.

What is not so great is when a website update changes your shipping options, so suddenly no one can check out. A tiny technical glitch with rather unfortunate timing... But that's Murphy’s Law, I suppose!

Luckily for me, my fabulous web team stepped in on a Sunday morning to fix it, so everything is back up and running smoothly again. If you tried to order yesterday and couldn't get through, everything now works as it should.

And there is one more piece of good news: we have just restocked our bestselling ivy honey, which completely sold out after we featured it in the newsletter recently. And yes, the photo is me and my favourite ivy bush, which has started flowering this week!

Thank you for your patience — and, particularly this week, thank you for choosing to support Irish beekeepers and Irish-produced honey.

Hanna

05/09/2026

BEESWAX BEARD BALM RECIPE

Today is world beard day, and to celebrate, here is one of our more unusual recipes: a natural and easy beard balm made with only three ingredients.

Beeswax is particularly useful in beard products because it gives the balm structure while providing a light hold to help tame and shape the beard. Shea butter and jojoba oil soften and condition both the beard and the skin underneath.

The basic ratio is:

1 part beeswax
1 part shea butter
2 parts jojoba oil

You can substitute the jojoba oil with sweet almond, argan or liquid coconut oil, or use a mixture of oils.

For fragrance, essential oils are optional. Cedarwood, sandalwood, lavender and citrus work particularly well. Use approximately 10–15 drops per 100 g of finished ingredients.

HOW TO MAKE IT

Melt the beeswax and shea butter together gently in a double boiler, or place the beeswax and shea butter in a heatproof bowl set over a saucepan containing a few centimetres of gently simmering water. Make sure the bottom of the bowl does not touch the water. Stir occasionally until completely melted.
Once completely melted, remove from the heat and stir in the jojoba oil.
If using essential oils, add them and stir thoroughly.
Pour immediately into a clean tin or small glass jar.
Leave at room temperature until completely cool and solid.

To use, take a small amount with your fingertips and rub it between your palms to soften the balm. Work it through the beard from root to tip, then shape as required.

No shea butter?

You can also make a simple beard balm using 2 parts beeswax to 3 parts oil. Or use 1 part beeswax, 1 part solid coconut oil and 2 parts liquid oil.

Store the finished balm somewhere cool and dry, away from direct sunlight.

Know someone with a beard? Share this recipe with them for World Beard Day, or why not make them a pot of your very own Beard Balm as a celebration of their lovely hairyness?

05/09/2026

SEASONAL RECIPE FOR IMMUNE SUPPORT Elderberry Syrup

Fancy some foraging this weekend? The first elderberries are ripening nicely in the hedgerows. That means it's time to start preparing for the winter ahead and make some elderberry syrup.

Elderberry syrup is a traditional remedy to support the immune system, and is taken regularly to strengthen the defense during flu season. Our elderberry syrup is also delicious, combining seasonal spices with three of nature's giants: Elderberries, Apple Cider Vinegar and Raw Honey.

Elderberries are seasonal so will only be available during the next couple of weeks. If you've a busy weekend schedule, and can find time only for picking but not making the syrup, the berries can be frozen for use later.

INGREDIENTS
2 cups elderberries (fresh, dried, or frozen)
2 cups water
1 cinnamon stick
1 tsp whole cloves
2 cm ginger, freshly grated
1 cup honey: wildflower, heather or ivy depending on taste
3 tablespoons Apple Cider Vinegar

OPTIONAL
1 tbsp dried thyme or two sprigs of fresh thyme
Juice from ½ lemon
10-20 drops propolis tincture

HOW TO MAKE ELDERBERRY SYRUP
1. Place elderberries, water, cinnamon stick, cloves, and thyme (if using) in a saucepan over medium heat.
2. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 30 minutes, stirring occasionally.
3. After 10-15 minutes, add the grated ginger to the saucepan.
4. Once the simmering time is complete, remove the cinnamon stick. Mash the berries with a potato masher to release their juice.
5. Strain the mixture through a fine sieve, collecting the juice and discarding the pulp.
6. Allow the juice to cool to 37 degrees Celsius.
7. Stir in the honey, vinegar, and propolis tincture and/or lemon juice (if using) until thoroughly combined.
8. Transfer the syrup to a lidded jar or bottle and store it in the refrigerator. It can be kept for 2 to 3 months.

Elderberries contain vitamin C, but much of it is destroyed by heat. Adding lemon juice provides an additional vitamin C boost to the syrup. Ensure you use only ripe, dark purple elderberries, as they are rich in anthocyanins, which offer numerous health benefits. Additionally, it is important to note that elderberry syrup should only be made from the cooked, ripe, purple-bluish, almost black-colored elderberries to ensure safety.

Enjoy & Follow us for more recipes like this!

Hanna's Bees

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