Honey, with its myriad of colors and flavors, is probably the most interesting ingredient and sweetener that can be found for use in beverages. The United States produces over 300 types of honey, with the colors ranging from water white to dark amber and the tastes from delectably mild to distinctively bold. Each floral source of honey contributes something different in terms of color, aroma, rounding effect and flavor.
Typically, color and flavor are the two major criteria manufacturers will consider. A favorite honey type is Clover honey, which represents 45% of the honey produced in the United States.
In some beers (porter, stout, herb and spiced), other floral sources are preferred: Alfalfa, Wildflower, Buckwheat, Sage or Citrus. Honeys with a pronounced taste and amber color work well in root beer. For fruit drinks, manufacturers sometimes select Orange Blossom, Blackberry and other specialty honeys. The addition of specialty honey to beverages adds value and consumer appeal.
With its low pH (3.9), honey is chemically compatible with many beverages and can be incorporated directly in most formulas.
Filtered, pasteurized honey yields the best results. In most products, honey can be used just like other sweeteners. In some applications, it may be necessary to heat the honey (to destroy osmophilic yeasts). However, to retain honey’s flavor components and its aroma, honey should not be exposed to high temperatures for too long and it is best not to boil it or sterilize it.
Ultrafiltered honey is being used or developed for use in a wide variety of beverages. The technology of ultrafiltration can be designed to remove selected components of honey while leaving other components behind. Proteins, for example, which might otherwise interfere with the stability or functionality of the final product, can be removed by ultrafiltration. The process can be designed to retain the sweetening components and distinctive flavors of honey.
In some beverages (especially fermented ones), it is important to control the microbiological flora of all the ingredients. Most honeys contain detectable levels of yeast which may be controlled by heat or other means.
Some researchers and manufacturers recommend flash heating (215?F for 30 seconds) followed by immediate cooling to 45?F, or an ultra-filtration step. , A process developed by brewers involves heating honey at 176?F for 2.5 hours prior to addition to the wort, followed by prompt cooling of the honey wort.
Yes. There are a number of sport drinks on the market that contain honey and fruit juices. Some are lightly carbonated, others are flavored with citrus extracts to create refreshing drinks. In addition to a distinctive flavor, honey provides fructose and glucose, which are important nutrients in these beverages.
Yes. Iced teas can be sweetened exclusively with honey. Iced teas are perceived as a healthy alternative to soft drinks and the addition of honey is “a natural” in these types of beverages.
Yes. There are successful commercial products on the market which combine honey, various vegetable juices and spices or other flavors. Honey has the ability to decrease the perception of bitterness, which is a useful function in many vegetable-based beverages.
Worldwide, there are many types of fermented beverages manufactured with honey. In the United States the popularity of honey beers has risen dramatically in recent years. Honey contributes fermentable sugars and its addition to the wort creates a dry and smooth beer. Other benefits include crisp taste, color and consumer appeal. Technical information and honey beer formulas are available from the Honey Hotline. Work is also under way to use honey in hard cider.
This will depend upon the type of beer manufactured. The following concentrations are typical of commercial products:
The National Honey Board has conducted extensive research on and development of beer prototypes. To receive honey beer formulas and processing information, please contact the Honey Hotline.
Mead is a type of honey wine. It dates back to at least 500 AD and was common in ancient times and in the Middle Ages. Today, new techniques have been developed to produce high quality, clear colored meads and mead is making a comeback. There are more than 14 meaderies in the United States. Please contact the Honey Hotline or the American Mead Association for more information.
Yes. In fact, some root beer recipes that date from the American colonial era use honey, as do modern commercial manufacturers. The addition of honey improves the body and contributes to the creaminess of the beer. Manufacturers also find that honey enhances the taste of the sassafras and wintergreen, and seems to yield a more “adult” taste.
Yes. For example, natural honey extracts could be added to black tea, herbal teas and instant flavored coffees. Researchers have also studied the feasibility of co-drying milk and honey to obtain a creamer/sweetener. Pure dried honey formed into lozenges can be dissolved in hot beverages. Some forms of dried honey products can be added to beverage mixes. Please contact dried honey suppliers for additional information.
NHB. 1995. Microorganisms in Honey. Monograph. National Honey Board,
Longmont, Colorado.
Kime, R.W. et al. 1991. An Improved Method of Mead Production. American Bee Journal
6:394.
Kime, R.W. et al. 1991. Ultra-filtration of Honey for Mead Production. American
Bee Journal 8:517.
Resurreccion, A. 1995. Effect of Enhancement of the Basic Tastes and Desirable
Flavors by Honey. Unpublished manuscript. Dept. of Food Science, University of
Georgia, Athens, Georgia.
Lagrange, V. 1994. A Honey of a Beer. Brewers Digest 12:13.
American Mead Association. PO Box 4666. Grand Junction, CO 81502. Tel: 800-693-MEAD.
NHB. 1994. Honey and Dried Milk. National Honey Board, Longmont, Colorado.
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