Go with the Flow

Honey consists mainly of fructose and glucose, the proportions of which determine the type of honey that is produced. Honey containing a high proportion of fructose will usually be runny and clear, while honey that has a high glucose percentage will tend to crystallize more readily. This has no bearing on flavour, but runny honey is more convenient for the home brewer as it leaves the jar easily, without a fight. To ‘runnify’ a solid honey, simply warm it gently, taking care not to overheat it as this will have a detrimental effect on its floral notes.