The California Master Beekeeper Program (CAMBP) at the University of California, Davis, and Z Food Specialty/The HIVE in Woodland are hosting two workshops later this month focused on honey and mead. The Science of Honey Tasting will take place on Saturday, January 24 from 9 a.m. to 1 p.m., while The Science of Mead Tasting is scheduled for Sunday, January 25 from 9 a.m. to 3 p.m. Both events will be held at The HIVE Tasting Room and Kitchen in Woodland.
Friday, January 9 is the registration deadline for both workshops, which are open to the public. Participants can choose to attend one or both sessions, with a bundled discount available.
According to the CAMBP newsletter: “This immersive weekend brings together experts in honey bee biology, honey and pollen analysis, sanitation and fermentation, alongside one of California’s leading mead makers, for a learning experience you can truly taste.” The newsletter continues: “Honey is one of nature’s most complex and misunderstood foods. Its flavor, aroma, texture, and color are shaped by floral sources, chemistry, bee biology, and beekeeping practices. No two honeys are ever the same. In the Science of Honey Tasting, we move beyond appearance to explore what research tells us about enzymes, antioxidants, microbial properties, sugar ratios, moisture content, and crystallization—then apply that knowledge through intentional, structured tasting grounded in chemistry, ecology, and bee health.”
On Sunday’s session about mead—the fermented beverage made from honey—participants will learn about fermentation processes and how different factors affect the drink’s characteristics. As stated in the CAMBP newsletter: “In the Science of Mead Tasting, you’ll explore how fermentation transforms honey into mead, and how yeast selection, sanitation, chemistry, and technique shape aroma, body, balance, and flavor expression.”
Instructors for these sessions include Professor Elina Lastro Niño (director of CAMBP), Amina Harris (emerita founder/director of the UC Davis Honey and Pollination Center), Wendy Mather (co-manager of CAMBP), Shoshana Zeldner (Z Food Specialty/The HIVE), Mark Carlson (CAMPB Master Beekeeper), Jean-Philippe Marelli (Mars Wrigley Confectionary), Billy Beltz (Lost Cause Meadery), Matt Ford (UC Davis Food Science and Technology), and Lucy Joseph (fermentation expert).
The honey tasting workshop covers topics such as colony structure in bees; nectar transformation into honey; chemical properties like sugars and crystallization; pollen’s role in nutrition; agricultural impacts; as well as sensory evaluation of different honeys.
The mead workshop introduces participants to brewing techniques including sanitation practices; explores cultural history; examines various mead styles; offers guided tastings; and discusses food pairings.
Those who complete both days receive a Certificate of Completion that fulfills CAMBP’s Journey Level honey tasting requirement.
Niño and Harris commented: “Whether you’re a beekeeper, mead maker, food professional or curious taster you’ll leave with shared language sharper senses and science-backed insight you’ll use long after the last tasting.”
For more information or to register for either or both workshops visit The HIVE’s website.