Frequently asked questions
What makes Northern Colorado honey so special?
It’s all about the altitude, baby. Our bees forage on wild sagebrush, clover, alfalfa, and high-alpine wildflowers—giving our honey a unique floral brightness you won’t find in lower elevations. It’s lighter, more complex, and honestly? It just hits different.
Is your honey raw and unfiltered?
Yep! We never heat, pasteurize, or filter out the good stuff. That means all the natural enzymes, pollens, and nutrients stay right where they belong—in your jar.
Who makes this honey?
Me! I’m Bethany—beekeeper, mom, founder, and flavor experimenter. I’ve been tending hives since 2017 and crafting small-batch infusions by hand right here in Steamboat Springs. Every jar is made with love, care, and probably a little bit of bee pollen stuck to my hoodie.
What’s the shelf life of your honey?
Technically? Forever. Honey never spoils. Archaeologists have found jars of it in Egyptian tombs and it’s still edible (though ours is a lot tastier). Store it in a cool spot with the lid tight, and you’re golden.
My honey crystallized! Did it go bad?
Not at all. Crystallization is natural and actually a sign your honey is raw and real. You can scoop it, spread it, or gently warm it in a hot water bath to soften. Please don’t microwave it—we beg you.
What’s the deal with “creamed” honey?
Creamed honey isn’t whipped cream + honey (though that sounds amazing). It’s just honey that’s been gently controlled to crystallize into a smooth, spreadable texture. Think honey butter vibes—but way cooler.