Last week our newest product, Bee Local Honey Water hit the shelves! 

Bee Local Honey Water is a simple syrup sweetener made from the same pure honey you've come to love. It easily incorporates into beverages hot and cold.

Honey Water is a light and bright addition to your morning cup of coffee or tea. We love the complexity it adds to seasonal cocktails, how it elevates blended juices and smoothies, and the natural sweetness it brings to savory dishes

We have partnered with three of our favorite coffee purveyors for the launch. 

COAVA

At our friends Coava Coffee, you can find their newest permanent addition to their menu...the Bee Local Honey Latte. Made with our Honey Water, Coava's finely roasted beans and espresso, and steamed milk...the Bee Local Honey Latte can be ordered hot or cold and is an expertly crafted drink. 

Our Honey Water is also available at their retail counter for purchase. 

STUMPTOWN COFFEE ROASTERS

Our partners at Stumptown Coffee has brought our Honey Water to their condiment bars for use by you. It's a healthier sweetener option than agave (which is a very heavily processed and refined sugar) or a white sugar simple syrup. 

You can find it at all Portland Stumptown locations. 

WATER AVENUE

FInally, Water Avenue has added two new menu items featuring Bee Local Honey Water. First is the Honey Latte w/ Almond Milk (espresso, Bee Local Honey Water, and almond milk). Second is a lovely summer Melon Salad (prosciutto, shallots, watercress, goat cream and Bee Local/Meyer lemon vinaigrette. It's a light refreshing bite for the summer.

You may also purchase our Honey Water directly from Water Avenue. 

Thank you to all of our partners and supporters. Look for Bee Local Honey Water at a coffee shop or grocery store near you. You may also purchase it online at: 

BEE LOCAL HONEY WATER

Chicken

Ingredients

6 chicken thighs, bone in, skin on

2 T Olive oil

1 large shallot, minced

2 T thyme, finely chopped

1/2 cup sherry vinegar

1/4 cup Bee Local Hot Honey

1/4 cup Bee Local Willamette Honey

2 T coarsely cracked black pepper

1 T unsalted butter

1/2 cup ap flour for dredging

Instructions

1. Preheat oven to 375 with a rack in the middle position.

2. Get a cast iron skillet or large sauté pan on medium heat with the olive oil. 

3. Dredge chicken in flour and shake off any excess.

4. Sear chicken skin side down until deep golden brown, about 4 minutes.

5. Flip chicken and cook on the flesh side for another three or four minutes. Remove the chicken to a shallow baking dish and place in the oven, reserve the pan. Roast chicken for about 20 minutes or until it reaches an internal temp of 165. 

6. While the chicken is roasting, make the sauce. Discard all but 1 tablespoon of the fat and put back on medium heat.

7. Add shallots, thyme, stirring for 1-2 minutes until the shallots just begin to color.

8. Add vinegar and simmer for 1-2 minutes using a spatula to loosen any brown bits from the pan. Add both honeys and cracked black peppercorns.

9. Simmer for 8-10 minutes until the sauce is reduced by half. 

10. Pour the sauce over the chicken and serve immediately.

11. Serve polenta on the side. 

Polenta

Ingredients

1 cup medium coarse corn meal

4 cups whole milk 

2 T unsalted butter

1/4 cup grated Parmesan cheese

Salt & pepper to taste

Instructions 

1. Bring 4 cups of whole milk to a gentle boil in a medium sauce pan.

2. Slowly whisk in the cornmeal and stir constantly until it thickens.

3. Cook over low heat and stir frequently for 20-30 minutes. Add more milk or water if it starts to thicken too much.

4. Add butter, parmesan cheese and salt and pepper. 

5. Set aside, covered in a warm spot. 

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!