Honey from the Privathotel Lindtner Hamburg

Summ, summ, summ

The Privathotel Lindtner has welcomed 50,000 new guests to its hotel in one go. In this way, we want to make a contribution to biodiversity.

We produce our own honey

We have discovered the bee! This summer we are producing our own honey for the first time with the busy bees from beekeeper Bauer. Eight colonies of honey bees have moved onto the site and are now producing first-class honey. That's what we call a Mass-Check-in.

There has recently been a quiet buzzing in the air around the Privathotel Lindtner, as eight bee colonies moved in on 12 June to collect nectar and produce the finest honey in our green surroundings. But don't worry, we are not yet fully booked. The bees have brought their own hives. These belong to organic beekeeper Michael Bauer, who has turned his love of nature into a profession and places particular importance on the species-appropriate husbandry of his animals.

So why does he set up his beehives in the city? Because the bees find unexpectedly good conditions here. The cultivated landscape here in the north has developed more and more into monocultures, which provide bees with fewer and fewer nectar sources. In many places in the city, bees find a more varied and flexible food supply. Here, the trees are generally not sprayed with pesticides. Around the hotel, the bees mainly find maple and lime blossom, but also various herbs such as clover.

Rejoice with us, because a normal bee colony of 40 to 60 thousand animals produces around 20 to 25 kilograms of delicious honey during the summer bloom! You will of course be able to taste this at our breakfast buffet. And if you like it, you will be able to buy our honey at reception and in the Lindtner confectionery in Eppendorf.

Cold-spun or hot-spun?

In the past, you would often read on honey jars in the supermarket that the honey had been "cold extracted". Nowadays you will hardly find this. In fact, there is no equivalent to cold extraction. Honey is always cold extracted. Strictly speaking, the honeycomb is centrifuged so that the honey is extracted from it. If it were heated, the beeswax would soften or even melt, which would make the whole process impossible.

What characterises the quality of the honey from Michael Bauer's production? He lets the honey mature in unincubated combs until it has a maximum water content of 18%. After extracting it, he stirs it until it acquires its special creaminess.