A field conquering the world
honey sensory
Honey sommelier education is a relatively young field, but the world has quickly started to appreciate its unique importance. The growing interest in the nuances of honey’s taste and aroma means that more and more people are beginning to educate themselves in the organoleptic
evaluation of honey.
Unfortunately, in Poland, this profession is still relatively unknown, which is something we want to change. At our apiary, we offer not only honey tastings but also workshops for those interested in becoming true honey connoisseurs.
A New Profession
What does a honey sommelier do?
A honey sommelier is someone who specializes in tasting and evaluating different types of honey based on their color, scent, flavor and texture. Therefore, they need to understand the basics of sensory analysis, chemistry, and biology of this sweet treat, and also know how to apply appropriate methods and tools to analyze honey.
A honey sommelier can help you choose the best type of honey according to your individual
preferences and pair it with various dishes and beverages.
Notable experts
Honey sommeliers around the world
Notable experts
Honey sommeliers around the world
Giani Luigi Marcazzana
He conducts courses dedicated to honey sensory analysis and teaches how to evaluate honey at international competitions. He is also an active judge himself. We had the pleasure of learning under his watchful eye.
Carla Marina Marchese
She is the first U.S. citizen to become a member of the Italian National Register of Experts in Honey Sensory Analysis. She is the author of acclaimed books on honey and the founder of the American Honey Tasting Society.
Jessica Locarnini
She works with Australian beekeepers and advises chefs on which honeys would pair best with selected dishes.
Something Interesting:
A collection of honeys from around the world
For years, we have been building a collection of honeys from various parts of our country and the world. We search for small, organic apiaries, often in exotic places, that operate in line with our vision of beekeeping. Thanks to this, we are able to teach you how to taste honey and describe its
flavor. During our course, you will have the opportunity to taste and learn about the properties of honeys such as:
- honey from leatherwood trees growing in Tasmania’s rainforests,
- excellent, aromatic, sweet-and-spicy Italian chestnut honey,
- Greek, pearl-amber fir vanilla honey,
- and many other fascinating honeys.
Program
Sommeliers’ Workshops
Like wine, cheese, whiskey, or coffee, honey is a product with much to be discovered. Whether you’re interested in tasting different varieties, finding your favorite honey, using it as a remedy, or creating your own collection, we will introduce you to the complex world of honey, its diverse floral sources, and the surprising range of aromas, flavors, and colors.
Tasting honey requires extensive knowledge about it – from knowing the various types, along with their taste and aromatic properties, to understanding the specifics of its production methods. This, too, is what you will learn during our sommelier workshops.
Additionally, you will learn how to recognize fake honey and never be fooled by it again. Moreover, you will discover how to perfectly pair honey with other foods and create unique flavor compositions based on honey.
Great variety
Techniques of honey sensory analysis
With us, you will learn various methods and techniques for conducting sensory analysis of honey. There are many of them, and the choice depends on the goals and criteria of the examination. At the Polish Beekeeping Company, we focus on the following three:
1. Basic taste tests
These are simple tests that measure the perception of sweetness, acidity, bitterness, saltiness, and umami in honey samples (umami is the fifth basic taste discovered by Kikunae Ikeda in 1908). These tests can help determine the boundaries of individual sensory perception and establish a reference scale for evaluating honey samples.
2. Flavor analysis
This is a more detailed test that measures the perception of specific aromatic compounds in honey samples. It can be used to identify floral, fruity, spicy, or other honey aromas and determine their intensity and complexity.
3. Texture analysis
This test measures the physical properties of honey samples, such as viscosity, hardness, smoothness, or granularity. It can be used to assess the honey consistency and taste.
Great tool for all honey lovers
Honey Aroma Wheel
We have created a great tool for all honey lovers – Honey Aroma Wheel. It’s a perfect companion during tastings. Whether you’re a beginner or a connoisseur of this sweet delicacy, our tool will help you in identifying honey’s aromas.
Discover with us how to taste and evaluate honey using the same methods as a professional honey sensory expert. Your family and friends will certainly be impressed by your extraordinary skills.
