Honey's Magic In Beer: The Science Behind It

Honey is a versatile ingredient that can be used to brew beer. Honey beers can be sweet, but not always, as honey's carbohydrates are more than 95% fermentable. The strength of the honey flavour in the beer depends on four factors: the stage of the brewing process at which the honey is added, the type of beer, the quantity of honey used, and the type of honey used. Adding honey to the boil can increase the final alcohol content, add a light honey flavour, or lighten the body of a beer. If added to the end of primary fermentation, it can increase the alcohol content and add a more intense honey flavour and aroma. Honey can also be used to bottle condition and carbonate beer.

Honey's fermentable nature

Honey is a versatile, highly fermentable substance, with 90-95% of its sugars being fermentable. This makes honey a great addition to specialty and holiday beers, nut brown or pumpkin ales, and strong beers that are intended to be aged. Honey can also be used to raise the alcoholic content of beer while lightening the body.

Honey is made up of roughly 80% sugars, mostly glucose and fructose, 17.5% water, proteins and amino acids, trace amounts of vitamins and minerals, antioxidants and enzymes. Owing to its low water content, honey is very stable. Its microorganisms are dormant until they access an appropriate medium, such as wort, where they have the potential to spoil your beer.

Honey also contains various enzymes that, if not denatured by heat, could go to work in your fermenting wort, resulting in a beer that's drier than intended. Therefore, it is important to pasteurize honey before adding it to your beer. This can be done by heating the honey to approximately 176°F (80°C) and holding it for 60-90 minutes. After cooling the honey, it can be added directly to the beer while it is fermenting.

When adding honey to beer, it is important to consider the desired flavour profile. The variety of honey used will depend on the style of beer being brewed. Generally, the stronger and darker the honey, the stronger and darker the beer. For example, buckwheat honey is the darkest and strongest honey variety and is best suited for stouts and porters, while clover and alfalfa honey are milder and lighter, making them suitable for most beer styles.

The percentage of honey used in a beer recipe should also be considered, as it will impact the flavour and fermentation time. Adding too much honey will increase the needed fermentation time and give the beer a mead-like character. A good starting point is to use between 2-10% honey, as this will give the beer a notable honey flavour and aroma without being overpowering.

Honey has been used in brewing for thousands of years and adds a rich array of aromas and flavours that enhance the complexity and character of beer. By understanding the unique properties of honey and how to incorporate it into beer recipes, brewers can create delicious and unique beers with subtle honey notes.

When to add honey during brewing

Honey can be added to beer at various stages of the brewing process, each of which will result in different flavour profiles and characteristics. Here is a detailed breakdown of when to add honey during brewing:

Adding Honey to the Boil

Adding honey during the boil will pasteurise it, killing any wild yeast and bacteria. This method is recommended if you want to use honey as a sugar source to increase the alcohol content without adding any honey flavour or aroma. Boiling honey will also get rid of its delicate aromas and deactivate the enzymes needed to break down and ferment it. If you want to preserve some of the honey's aromatics and obtain a subtle honey flavour, add it to the boil with about 10 to 30 minutes left. To preserve as much of the honey's flavour and aroma as possible, add it at the very end of the boil, once the wort is off the heat source.

Adding Honey to the Cooling Wort or Primary Fermentation

Adding honey during these stages will result in a stronger honey flavour and a boost in gravity. It will also help to lighten the body of the beer and increase the ABV.

Adding Honey at High Krausen

Honey added at this stage will provide a strong honey flavour and help to soften any bitter notes in the beer. Krausen is the foamy head that develops during fermentation, and high krausen is the peak of fermentation when it is at its strongest. Honey can be added directly to the fermenter at this stage without any prior heating or pasteurisation. Fermentation may be extended as the honey will feed the yeast.

Adding Honey During Packaging/Bottling

Honey can be added during bottling or packaging to provide carbonation and a strong honey flavour. To do this, boil honey in a water solution and pour it into the bottom of the bottling bucket before racking the beer on top.

Pasteurising honey

To pasteurise honey, it is heated to above 70 degrees Celsius, although some sources recommend heating it to 145 degrees Fahrenheit (63 degrees Celsius) for 30 minutes, or 150 degrees Fahrenheit (65.5 degrees Celsius) for the same duration. One source suggests briefly bringing the honey to 170 degrees Fahrenheit (77 degrees Celsius). Another method, known as "flash heating", involves heating the honey to about 160 degrees Fahrenheit and then rapidly cooling it to kill yeast cells without damaging the product.

It is important to note that pasteurisation can alter the molecular structure of honey, causing some nutrient loss and affecting its flavour and texture. As a result, some people may prefer unpasteurised or raw honey for its natural yeasts, enzymes, and potential health and flavour benefits. Raw honey is honey in its purest form and contains naturally occurring bee pollen, royal jelly, beeswax, and propolis. It has a thick, creamy texture, making it ideal for spreading or adding to various foods and drinks.

In summary, the decision to choose pasteurised or unpasteurised/raw honey depends on individual preferences. Pasteurised honey offers a smoother texture and a longer shelf life, while unpasteurised/raw honey retains more of the natural nutritional benefits and flavour profiles.

Types of honey for brewing

Honey is the foundation of all mead flavours, and there are dozens of honey varietals to choose from. The type of honey you use will depend on the recipe and the desired outcome. For example, if you're making a melomel (mead with fruit), clover or alfalfa honey is a good choice as they are pretty nondescript and generic. For a citrusy or tropical melomel, orange blossom honey is a great option. For a traditional honey mead, a single-source varietal will make the best product.

Some honeys are better avoided or used sparingly. Buckwheat honey, for instance, has a very strong flavour and aroma and can be overpowering. Honey from supermarkets is best avoided as it often contains corn syrup to prevent crystallisation and may not be pure honey. Instead, opt for raw honey from a local beekeeper, farmer's market, health food store, or natural food supermarket.

• Clover honey: delicate, sweet fragrance.
• Tupelo honey: mild, delicate, buttery, floral, like cotton candy and rosewater.
• Sourwood honey: light-coloured, delicate, subtle.
• Orange blossom honey: fragrant, citrusy, great for Amber Ales.
• Wildflower honey: varies from season to season and region to region.
• Basswood honey: sharp, complex, woody.
• Blueberry honey: surprisingly rich-tasting.
• Carrot honey: dark amber colour, aroma reminiscent of chocolate, strong, earthy, caramel flavour with a grassy aftertaste.
• Guajillo honey: crystal white with a pearly reflection, extremely delicate, light, mild, rich, smooth, sweet, hint of lavender.
• Lavender honey: sweet, flowery flavour, light colour and consistency, rich in essential oils.
• Leatherwood honey: liquid, uniform crystallization, creamy texture, ochre-yellow colour, intense balsamic perfume with notes of citrus fruits and white flowers.
• Mesquite honey: light, delicate, not smoky, but with a hint of mesquite-smoke.
• Oku honey: white to cream colour, light, sweet, slightly acidic, notes of grape juice and citrus.

Amount of honey to add

The amount of honey you add to your beer depends on the desired flavour profile and the specific gravity of the honey. A typical homebrew beer recipe kit will use 1 cup or 1 gallon of honey per 5-gallon batch. The National Honey Board recommends using 3-10% honey for a subtle flavour and 11-30% for a distinctly noticeable honey note. Using more than 30% will likely result in the honey flavour dominating the other flavours in the beer.

The specific gravity of honey varies, but it is generally between 1.032 and 1.040. To calculate how much honey you need to add to your beer, you can use the following formula:

• Desired final gravity points) - (Present gravity points) = (Gravity points that will come from honey)
• Gravity points that will come from honey) / (Gravity points of a pound of honey) = (Pounds of honey needed)

For example, if you have a 5-gallon batch of cream ale at an original gravity of 1.045 and you want to add enough honey to reach an original gravity of 1.055, you would need to calculate the gravity points in your projected original gravity (275) and subtract the present gravity points in your 5 gallons of wort (225), which gives you 50. Then, you divide 50 by the gravity points of a pound of honey (approximately 37) to get 1.35 pounds of honey needed.

It's important to note that honey is highly fermentable and has antibacterial properties, so there is no need to boil it before adding it to your beer. Boiling honey can destroy its delicate aroma and flavour compounds and kill the "good stuff" like vitamins, trace minerals, and nutrients. Instead, you can add honey directly to the fermenter, either at the beginning of fermentation or during high krausen (peak yeast activity). Adding honey at high krausen will give your beer a stronger honey flavour and help mellow any bitter notes.

Frequently asked questions