Frequently Asked Questions

Pasteurizing honey is different from pasteurizing dairy products, and it’s done for different reasons. Honey naturally has low moisture and high acidity, which prevents bacteria and harmful organisms from growing. Honey pasteurization involves rapidly heating the honey to around 160°F and then quickly cooling it.

The main reason for pasteurizing honey is to prevent fermentation. All nectar contains traces of naturally occurring yeasts. Honey typically has a moisture content below 18%, which keeps these yeasts from multiplying. However, if moisture levels are higher, the yeast can grow and cause fermentation. While fermented honey isn’t necessarily unsafe, it can create a taste variation that’s not ideal for most consumers. To prevent this, Bee Maid pasteurizes some varieties of our honey to reduce the chance of fermentation.

Another benefit of pasteurization is that it slows down granulation. Over time, all honey naturally crystallizes, but pasteurization helps keep it in a smooth, liquid state longer — making it more visually appealing and easier to use.

At Bee Maid, we offer both pasteurized and unpasteurized honey, so you can choose the option that best fits your preference!