The 2016 Honey season has come to an end. The night time temperatures have dropped, which means it’s time for the bees to pack down and time for the beekeeper to ensure they have warm, dry and well-supplied homes for the coming Winter.
Speaking for the Greater Redlands Area, it was a poor season. The Ironbark and Blue Gum put in a 20% effort if late Winter/Early Spring. We experienced a 12 weeks dearth of pollen and nectar from late November right through to early February. The Paperbark Tea Tree season was delayed with unusually hot days right into March. Then, to make matters worse, the onslaught of heavy rain from ex-cyclone Debbie caused dramas not only with the flowers, but with many a beekeeper on the ground.
In this last week, we have finally seen solid brood patterns and the smell honey coming from our hives – but it is likely they are eating almost as much as they are bringing in to keep their warmth up in these cool nights.
With a poor season behind us, and the cold weather in front of us, Malieta Honey is calling the end of the season – this means that the webshop will not have any honey or beeswax available from purchase from 7pm the 18th of April (already passed at the writing of this post). Every one should receive their late season orders by Friday this week.
My main job now is to ensure all my hives are in perfect order and replace any equipment that I need to fix up over the Winter period. All equipment (boxes, lids etc) that are taken from out field and stored for maintenance will be sterilised, given a new coat of paint and put to good use at the beginning of the 2017 Honey Season.
The Level 2 workshop has 4 Saturdays remaining and we will also be holding a Level 1 workshop on the 3rd of June for any one interested in getting into beekeeping themselves! Check out www.malietahoney.com.au/learn-beekeeping for full details.
A big thank you to every one who joined Malieta Honey along the way this season – Beekeeping Workshops by “TEK” students or lovers of honey alike.
Keep well, and keep warm!
Lionel & the pesky bees
My latest facebook post reads:
It is with great disappointment that I announce that Friday, the 14th of April will be the final order-cut off for this season. With a very, very hard start to the season, a hot, dry Summer, combined with recent weather events, the bees will need all the honey they have on board to remain strong and healthy through Winter. Beekeepers all around are feeling optimistic about next Spring, given the rain we’ve had of late, but there’s little left to do in the coming months but keep the bees well fed, warm and dry. Supply is limited and therefore large orders may only be part filled, but the sooner you let me know what you’d like, the better I can serve you! A big thank you to everyone who helped me and the pesky bees get through this season so far!
I do hope I look at this blog post in a year’s time and say “Wow, we did it tough last season”!
Being at the mercy of the seasons is all part of being involved in primary production.
Although the Malieta Honey Hives themselves were unaffected by flood, wind or rain in the onslaught brought by ex-cyclone Debbie, you only have to look around to Logan, or into the Tweed Area to see the damage flood waters can do.
In the end, the best I can do as a beekeeper is protect the interests of my bees – and that’s to make sure they are warm, dry and well fed. Being well-fed means leaving as much honey in the hive as possible – which means harvesting for sale comes to a stand still.
To put it into kilograms, a strong productive beehive like the ones found in Malieta Honey, will consume around 100kg of honey in a year. And to get 100kg of honey, the bees need to bring in five times that amount in nectar.
So, for a single beehive to be survive the year, they need to have access to at least HALF A TONNE of nectar.
Of course, anything over that amount can then be harvested by the beekeeper. If the beekeeper takes too much, the bees will literally starve to death during the Winter season (or any other season with no nectar available) if they are not fed supplements.
It is Malieta Honey’s policy to avoid feeding sugar syrup at all costs, so in line with that policy, retail sales of honey will cease after the 14th of April until next season.
This doesn’t mean a holiday for me as a beekeeper though. It’s now time to start building and painting in preparation for what is hopefully going to be a great Spring!
Stay warm and dry!
Lionel and the pesky bees.
Broadsheet Magazine hosted Brown Brothers on a series of roaming wine tasting events around the country (some are still to take place at the writing of this blog post). As part of celebrating the release of all five varietals of the Patricia range (the finest of Brown Brothers) in one year, from each state five of the finest family producers were selected to be matched with each of the wines.
Malieta Honey was selected, and was matched with the Chardonnay. How flattering! Of course, I was a bit anxious on how effectively Malieta Honey could be made to complement a Chardonnay. Luckily, Gavin from Tumbling Stone Restaurant (at the venue, the Johson Hotel in Spring Hill, Brisbane) took charge on my behalf, and the baked goat’s cheese canapé he prepared using Malieta Honey as a glaze blew me away.
The guests at the event seem to agree, as we had a line at the Chardonnay/Malieta Honey station almost all night, and the canapés lasted no more than half an hour! We were positioned on the balcony of the penthouse, overlooking uninterrupted views of the city and the bay. It was raining when I arrived to set up, but half an hour before the guests arrived the rain stopped altogether.
As part of the display for Malieta Honey, I had some premium jars of seasonal honey on display, as well as beeswax creams, soaps and a frame of virgin honey comb. I wasn’t just standing there though. I brought along with me a three frame hand-driven honey extractor and uncapping set up, and spent the entire evening discussing the bees and the honey with the guests while uncapping and extracting frames of honey that I had harvested that very afternoon.
The highlight, however, was definitely my Queen Malieta and her entourage. In a single frame inspection hive, I had my favourite queen bee and about 2000 of her daughters on display. It was such a wonderful sight when I saw each person’s face light up with amazement when they realised they were live bees. And to top it off, Queen Malieta even starting laying eggs in front of the crowd!
After all the chatter, and cutting pieces of virgin honey comb for the wine-tasters to enjoy with their glasses full of chardonnay, I managed to extract about 20kg of honey – which every one was very keen to try as soon as it poured out of the extractor. What a delight!
In conclusion, I thoroughly enjoyed talking to everyone present about the Malieta Honey bees. It reminded me that my passion is truly working with the bees themselves – and I often said to each guest that quality honey production is simply a sign of a happy and healthy colony.
I write this after a big week of rain last week, and with the caramel scent of Paperbark tea tree honey emanating from the hives. Finally, Autumn might truly be here!
Keep an eye out in the webshop for upcoming product updates, including a few more beeswax products and a few variations to the Malieta raw Honey range.
Check out the photos, and have a great week!
Lionel & the pesky bees (including Queen Malieta herself)
When the garden meets the kitchen, food becomes your medicine.
I have learnt about the therapeutic effects of nature somewhat indirectly – I started keeping bees as something to keep me occupied whilst on convalescence leave after radiation treatment, but when I started noticing the therapeutic effects of being around bees I realised that the bees are taking care of me as much I think I’m taking care of them.
Angela Stafford and her family host Malieta Honey hives, and I always find common values in our conversations when speaking of health, vitality and the things we should have in our gardens and our tummies!
During the Winter months, I was down and out with a heavy cold. Angela kindly offered a mixture of dried herbs that she’d has mixed for me as ‘Immune Tea’. It contained 9 or 10 herbs that smelled absolutely invigorating and by the time I had steeped the tea, I drank nearly a litre of it on the first day! Now when I’m feeling a bit low, a cup or two of that tea and I’m feelin’ alright! On top of that, Angela has also made me balms to heal my many bee-stings, given instructions for charcoal poultices to help people who have bad reaction to bee stings (some students!) and not mention tasty snacks here and there while I’m visiting the bees!
I explored Angela’s Website and found that wonderful immune teas are just the tip of the iceberg when it comes to her passionate work of practicing being healthy in the kitchen and the garden. Angela has two very impressive books available for purchase as well as a popular Youtube channel with great videos of her and her family working together to share the wonderful benefits of a wholefood lifestyle.
“To all those parents out there who want to avoid family health problems like increasing allergies, frequent flu, colds and other ailments that come with a poor immune system, create your way to health and happiness in the kitchen… Don’t wait until your child is sick, upset, throwing constant tantrums and not focusing in school. The answer is here and it is simple!”
Angela’s passion for health and life is very contagious, and her dedication to her wonderful work is simply awesome.
Stay safe in the storms,
Lionel and the Very Pesky Bees.