Stung Fermented's Premium Queen Line Mead

Our friends at Stung are now using Bee Local honey for their premium Queen Line of sparkling, dry meads. The Queen Line is crafted like Champagne and takes over a year before it's ready to drink.

Stung takes great care in creating their sparling meads. Unlike the cloyingly sweet flat meads of the past, these are bright, bubbly, and floral. Through careful handling they are able preserve and exemplify the natural flavor of our honey. 

We are thrilled to be working with the Mad Scientists of fermentation!

Be sure to visit their Tasting Room at: 

2117 NE OREGON ST, SUITE 202 PORTLAND, OR, 97232

Our friends at Baerlic Brewing Co. decided to revive a lost Kottbrusser beer for Portland's Collabo Fest 2016. Containing wheat, oats, honey, and originally molasses this recipe was verboten after the passing of the Reinheitsgebot (German Beer Purity Law).

For their take on Kottbusser, Baerlic will use Bee Local Portland Farmland honey and replace the molasses with Bee Local Oregon Buckwheat to add a dark, earthy backbone to the beer.

The result will be a tart kettle soured beer balanced out with a rich honey aroma. This is going to be good! 

In early November 2015 we were told by the Good Food Awards that our Sauvie Island honey had won in the honey category for 2016 beating out thousands of other entries. In its sixth year, the Good Food Awards is a nationally recognized award celebrating craftsmanship and sustainability:  

"The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. We grant awards to outstanding American food producers and the farmers who provide their ingredients. We host an annual Awards Ceremony and Marketplace in San Francisco to honor the Good Food Award recipients who push their industries towards craftsmanship and sustainability while enhancing our agricultural landscape and building strong communities."

 The Bee Local team drove from Portland to San Francisco to attend the awards ceremony and take part in the Good Food Awards Mercantile. Our team with 242 other award winners gathered in the Fort Mason Center for Arts & Culture for two days of celebration. We are honored to have been recognized for being an "outstanding American food producer." 

 A heartfelt thank you to all of your support! What a way to kick off 2016! 

Every month Jacobsen Salt, Bee Local and Williams-Sonoma host a casual communal dining event to celebrate our community, chefs and the rich bounty of ingredients we are lucky enough to have here in Oregon.

This month we chose an Eclade de Moules:

"An eclade de moules traditionally takes place directly on the beach or out in the forest. A large quantity of fresh mussels are laid carefully in concentric circles on large wooden boards.

It was a bright unusually warm February day as we ascended high into the Oregon Coastal Mountains. Tools in the truck bed rattled on our way up the narrow gravel logging roads. Julie, the caretaker and guide, was familiarizing us with the various arteries and spurs along the route pointing out possible areas that would be suitable for a half-million honeybees. 

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As a part of our apiary expansion we made a trip to Castle Rock Washington to inspect new hives we would be purchasing. We left Portland and headed north to Castle Rock Washington. Once there we met Alex and his father, a 3rd generation beekeeper. We followed them to their apiary. This is what we found...

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