Depending on where they get their nectar or honeydew, bees produce a wide variety of honey. This is how honeys are created, which differ significantly in colour, smell, taste and texture. Similar to wine, some beekeepers also differentiate their honey according to location and vintage. In this tasting course you will acquire basic knowledge of how to describe individual honey aromas. Practical taste and sensory exercises help you to transfer the basics into everyday culinary life.

About Patrick Zbinden
The food sensory expert and food journalist Patrick Zbinden writes for various media. In addition to his journalistic work, he works as a lecturer at hotel and gastronomy schools. As a sensory expert, Zbinden monitors the implementation of food tests at Kassensturz and Gault Millau Magazin. Zbinden has been organizing the popular honey tasting courses since 2004. They are suitable for private groups as well as for companies and organizations.

You can find out more about honey tasting courses here.