From blueberry fields in Maine to the citrus groves of Florida, summer is when beekeepers go all in. When the days get longer, the work gets harder—for bees and beekeepers. In every region of the U.S., summer is the most demanding season of the year for the craft of beekeeping.

It's also when the floral sources that define a local honey are in full bloom, giving each Local Hive Honey its unique flavor. But not every bloom—and not every beekeeper’s summer—is the same.

The Heat Is On: Why Summer Matters Most to Beekeepers

Summer’s the season that tests everything: the health of the hive, the timing of the blooms, and the beekeeper’s ability to read both.

Unlike spring, which is all about growth and swarm control, summer brings real stakes. Bees are foraging at full tilt. Hives are full. And depending on where you are in the country, you might be facing 100º heat, drought, floods, or a sudden shortage of nectar.

Did you know? Beekeepers may manage anywhere from a few dozen to a few thousand hives—each one requiring regular inspections, maintenance, and protection from pests like varroa mites and small hive beetles.

Florida: Where Heat Meets Humidity—and Citrus Rules the Bloom

Barry Tesno, a beekeeper in Fort Pierce, FL, works hives through Florida’s scorching summer while balancing multiple blooming seasons, from gallberry and palmetto in early summer to Brazilian peppertree in late fall. But there's an upside to beekeeping in the Sunshine state:

“Everywhere I go, it's nice weather. There's always flowers somewhere. When you go back, you see the harvest, and you can say you did that. It wouldn't happen without us."

Citrus blooms give Florida honey its light, sweet flavor. But when the rainy season hits, nectar sources can wash away quickly—making timing everything.

Maine: Blueberry Bloom or Bust

Far up in Downeast Maine, Chuck Kutik tends to hives during one of the most intense—but brief—pollination periods in the country: the wild blueberry bloom.

“[We arrive in] May, because this is when the blueberries bloom. So you've got to have the bees here when the blossoms are there. And right now, it's cold and windy and the bees are hunkered down and not doing what they're supposed to be doing. 

With cooler temps, ultra-long days, and a short bloom window, bees in Maine are racing the clock to gather nectar. The resulting honey? Subtle, complex, and only possible thanks to this narrow seasonal opportunity.

Did you know? Blueberry honey is often darker and richer than clover honey, with earthy, almost tangy notes.

California: Microclimates, Megachallenges

Cameron Robertson manages hives across California, from coastal hills to inland orchards, each with its own climate quirks and bloom cycles.

“We take the bees everywhere to chase every single variety that we can possibly get our hands on. Sagebrush, some sage nectar, buckwheat. And then there'll be various wildflowers that grow down here in the in the bottoms of the canyons that depend on climate that we get, the moisture, rain and temperatures."

California’s diverse landscapes mean that Cameron might be managing sage blooms one week, eucalyptus the next. The complexity of the land makes for complex, nuanced honey—but it requires constant travel, oversight, and hustle.

Texas: Hot Days, Hard Work, and Bold Honey

In Kountze, TX, Jake Moore keeps bees under blazing sun and skies that rarely let up. Summers here can top 100º regularly, so hives need shade, airflow, and nearby water just to stay productive.

The heat stresses both bees and keepers, but the reward is bold, flavorful honey drawn from native Texas wildflowers like horsemint and mesquite.

Did you know? In Texas, blooms vary drastically based on rainfall. Some summers bring a floral bounty—others, a drought-driven bust.

Why the Work is Worth It

Despite the weather, the pests, the long drives, and the unpredictable blooms, every drop of Local Hive Honey comes from a real place, shaped by local plants, soil, and sunshine.

It’s honey that can’t be made in a factory. And it’s why we keep working with local beekeepers to bottle honey that stays raw & unfiltered, straight from the source.

Because no two summers—and no two honeys—taste the same.