Hiver sources raw honey from independent British beekeepers. Beekeepers say that good quality honey should not be pasteurised, the same way that brewers talk about good quality beer. The fact that bees forage in a three mile radius to the hive, means that the three honeys we source for Hiver are as varied and unique as the malted barley and hops that were picked during the recipe development stage.
The beer recipe was developed with the aim of creating a proper honey beer after realising we could do it in a way that no-one else was and with the aim of doing it properly. The honey was used as an ingredient rather than as an addition for flavouring and we think this is what makes Hiver the best that it can be as well as moreish and accessible.
Honey beer as a style is incredibly traditional in the UK and we'll look forward to further exploring the old stories as well as bringing out new craft beers to show what honey and malts can really do together. The ethos of sourcing ‘all-British' became as important as the strive for a natural and quality driven brew and so Hiver will always go the extra mile to make sure that all our suppliers are British too, like the people that make our glass, print our bottles and stamp our business cards.
There's something nice about supporting these old industries and seeing how they are looking to craftsmanship in the same we that we approach brewing Hiver. Hiver donates 10% of profits to pollinator charities and we'd love it if you could join us when we support Wildflower planting days run by organisations like the London Beekeepers Association.
I am really impressed by Hannah's innovation, enthusiasm and knowledge of an industry she has a massive amount of passion for. The entire Hiver product, from taste to packaging, has been carefully crafted.
She's doing something different, she's doing it well and she loves doing it.
Tom Kerridge, author of Proper Pub Food
and Chef Patron of The Hand & Flowers