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RVBKA Honey Shows

A chance for novice and experienced beekeepers to enter in a variety of classes including run, creamed, chunk, cut comb, sections, ling honey, wax, jar for tasting, photography, artistry and a honey cake entry.

Rules, class categories, schedule and honey cake recipe for A19 all below.

Image by Art Rachen

Honey Show Archive

2022 - 31st Honey Show

At the Limavady Rugby Club on 6th October 2022

2019 - 29th Honey Show

Held at the Drummond Hotel on 5th October 2019

Note: No show in 2020 due to lock-down. Small informal show in 2021.

Image by Art Rachen

HONEY SHOW - SCHEDULE - RULES - CLASSES

                     HONEY SHOW SCHEDULE

H1. Six 454gm (1lb) jars of extracted honey (any type)

H2. Two 454gm (1lb) jars of extracted honey (light)

H3. Two 454gm (1lb) jars of extracted honey (medium)

H4. Two 454gm (1lb) jars of extracted honey (dark)

H5. Two 454gm (1lb) jars of ling heather honey

H6. Two sections of honey

H7. Two pieces of cut comb honey, each 200 – 255gm (7 – 9oz)

H8. One deep or shallow frame of honey ready for extraction

H9. Two jars of chunk honey (approx.. 50% cut comb)

H10. Two 454gm (1lb) jars of creamed honey

H11. One jar of honey for tasting only – in obscured jar

H12. A block of beeswax

H13. Beekeeping artistry relating to bees/beekeeping, i.e. embroidery, candle, painting, honey pot etc. Must be made by exhibitor.

H14A. Beekeeping artistry, as in H13 – Group 1: children up to 10 years.

H14B. Beekeeping artistry, as in H13 – Group 1: children 11 to 15 years.

N13. Novice class: 1 454gm (1lb) jar of extracted honey

N14. Novice class 1 section of honey

N15. Novice class 1 piece of cut comb 200 – 255gm (7 – 9oz)

N16. Novice class 1 jar of honey for tasting only, in obscured jar

A17. Photograph: Bee on a flower (2 entries per person only)

A18. Photograph: Beekeeping Activity (2 entries per person only)

A19. Honey Cake (7” round tin, see recipe)

A20. One full bottle Mead, any type, 26fl oz (70cl) approx..

 

Supreme run honey (selected from classes H1,H2,H3,H4)

Best exhibition of show (produce of hive, Classes H1 – H12)

RVBKA member gaining highest aggregate points (produce of hive)

Novice gaining highest aggregate points (produce of hive)

Highest aggregate points – Open (produce of hive)

                               CLASS RULES

  1. The beeswax exhibit (H12) must be a plain, cast block of any shape, but of 340gm (12oz) minimum weight, and of a minimum thickness of 25mm (1 inch) at its thickest point.

  2. Extracted honey (H1,2,3,4,5,9,10 & N13) must be exhibited in clear glass 454gm (1lb) jars, with matching screw or twist-off lids.

  3. BD Honey Grading Glasses will be used for run honey classes.

  4. Cut comb honey (H7, N15) can be shown in standard white plastic or transparent 228gm (8oz) cases w2ith transparent snap-on lids. Gross weight per piece must be 200-255gm (7-9oz).

  5. Frames for extraction (HB) must have wired foundation, and must be shown in clear-sided protective cases, with both sides of the comb fully visible.

  6. Sections (H6, N14) may be square or round, and exhibited in clear-sided cases with both sides of the comb fully visible.

  7. Chunk honey (H9) should contain approximately 50% comb.

  8. In classes where more than one item is requires (e.g. 6 jars extracted, 2 cut comb etc.) all individual items, both contents and containers, must match.

  9. Mead (A20) must be shown in clear, colourless, slightly punted glass bottles with rounded, (not sloping) shoulders, and without lettering, fluting or ornamentation. Bottles must be corked with flanged stoppers which must be removable without the use of mechanical aid.

  10. The photographic exhibits (A17, A18) must not exceed 30 x 21cm (A4 size), including the mount, if any.

  11. Only two entries per person per class are allowed in the photo classes (A17, A18).

  12. Bee Craft (H13) is open to all exhibitors.

  13. Bee Craft (H14) is only open to those under 15 years of age.

                           HONEY SHOW RULES

  1. Staging of exhibits will be carried out exclusively by Stagers or Stewards.

  2. Only Stagers, Stewards or other designated Honey Show Officials are allowed in the staging area before and during staging and judging. All other persons, including exhibitors, guests and members of the public are excluded until judging has been completed and the results are announced.

  3. Exhibits may not be touched except by a Stager, Steward or Judge, until they are returned to the owners after results are announced.

  4. Exhibits must be product of the exhibitor’s own bees, or his/her own work.

  5. Entries must be identified with the ID label supplied. No other identification mark is permitted. Every component must be identified. The labels must be fixed as follows:  Jars/Bottles – approx.. ½”(12mm) from bottom of vessel. Cut Comb - left hand end of long side of container; same for lid. Photo - top left hand corner of front.  Other - top left of main body of container & the exhibit. 

  6. All classes are open except for the John Simpson Perpetual Cup, which is confined to paid-up members of the Roe Valley Beekeeper’s Association.

  7. Exhibitors may make more than one entry in one class, but only one placement will be awarded to such an exhibitor in that class. Photographic classes are restricted to two entries per class.

  8. No single exhibit may be shown in more than one class.

  9. For aggregate classes, points will be awarded for Product of the Hive classes:  1st Place 4pts    2nd Place 3pts   3rd Place 2pts   Highly Commended 1 pt.

  10. Novice classes are open to those who have never won a 1st, 2nd or 3rd in a honey class at any honey show. (A novice may, however, enter any other class, subject to Rule 6).

  11. Judges & their family members may not enter in classes they are judging.

  12. The Judges may:                                                                                                 (a) Increase the number of awards in any class should the number or  standard of entries merit it; (b) Withhold awards should the standard not be sufficiently high; (c) Submit any exhibit for analysis; (d)Disqualify any entry without giving reason.

  13. The Referee, whose decision is final: (a) May receive an objection only on the day of the Honey Show, on receipt of a £10 deposit, which will be returned should objection be sustained; (b) Shall decide any questions of interpretation of these Honey Show Rules.     

Preparing for a Honey Show

   Main requirements: Hunger to win, patience & remember to read the rules.

   Comb Honey

   Start the season with new frames lightly vaselined

   Face of comb should be proud of frame.

   Sections

   Make sure the section box and packaging are clean

   Cut Comb

   Make a cutting template using a plaster cast

   Use heated sharp knives to cut. Drain before placing in the container. Check weight.

   Run Honey

   Before extraction remove propolis to remove crystalisation foci.

   Extract light before medium before dark

   Strain then filter. Use fine filter (100tpi)

   Heat to 120 oF  for 2-3 days then 140 oF to clarify. Not too long to avoid HMF

   Bottling must be perfect in matching jars, with clean lids.

   Avoid bubbling, debris and crystalisation

   Chunk Honey

   Chunk needs to be 50% cut comb, cells angled upwards (not sideways or inverted), no bubbles or

   wax debris

   Liquid honey should be clear with no crystalisation or pollen and from the same source as the

   cut comb

   Ling

   Prepare by pressing. Use the right cloth to get correct bubble size and distribution

   Is it 100% ling?, is there contamination with wax fragments, check weight.

   Creamed

   You’ll need 10% crystalising honey (eg OSR)blended with any light honey.

   Strain then heat honeys seperately to 90oF overnight. Mix slowly together using eg a paint stirrer.

   Make sure there are no   bubbles. Leave for a day, then bottle. Problems are insufficient setting or

   coarse crystal grain

Honey Cake Recipe - A19

Ingredients

250g clear honey

225g unsalted butter

100g dark muscovado sugar

3 large eggs, beaten

300g self-raising flour

Step 1

Pre-heat oven to 140 C Fan or 160 C or Gas mark 3.

Butter and line a 20cm/8 inch diameter round cake tin.

Chop butter and drop into a medium pan with the honey and sugar.

Melt over a low heat, when melted, increase heat and boil for 1 minute.

Cool for 15-20 minutes to avoid eggs curdling.

Step 2

Beat eggs into the coole, melted honey/sugar/butter liquid with a wooden spoon.

Sift flour into a large bowl and pour in egg and honey mixture, beating until you have a smooth, runny batter.

Step 3

Pour mixture into the cake tin and bake for 50 minutes - 1 hour (this time will vary depending on your oven) until well risen and golden brown. Test that the cake springs back when pressed and a skewer pushed into the centre comes out clean.

Step 4

Turn cake out onto a wire rack to cool.

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