A Day in the Life of a Beekeeper

By: Amber Kallor

One might assume a bee lives its best life in the countryside but according to Marc-Wilhelm Kohfink, a fourth-generation beekeeper who tends to 150 hives in Berlin (16 of which sit atop the Opens in a new windowJW Marriott Berlin), they are a staple of urban life and thrive thanks to the diverse flora found in many cityscapes. “If you think about it, a field of potatoes or corn doesn’t produce any nectar for bees to collect,” explains Kohfink. “In Berlin, there are gardens, parks, and alleyways filled with different flowering plants and trees.” The German government even plants specific species (such as linden trees) to deliver food to the bees and some of Berlin’s most iconic landmarks (including Congress Hall, Berlin Cathedral, and the Reichstag Building) double as homes for hives.

The JW Marriott Berlin was abuzz with excitement this fall after its first honey harvest. The fruits of the bees’ labor can be found in various places on the property, starting at the breakfast buffet. Guests can get a true taste of the capital city by spreading this liquid gold across a piece of toast or adding it to their morning tea. It’s also a key ingredient in the pastries (such as the Power Praline) and granola bars served at Opens in a new windowBerlin Baking Company, the on-site coffee house, says executive chef Friedemann Heinrich. “Decentralized beekeeping is a sustainable endeavor that makes a significant contribution to the preservation of local ecosystems,” says Heinrich. “By maintaining hives on our property, we actively support the local environment by providing bees with a safe haven for pollination, which is crucial for plant growth and biodiversity.”

Here, Kohfink and Heinrich explain how to keep your backyard or balcony buzzing and live the sweet life.

Honey bees aren’t as feisty as you think.
There are 20,000 known species of bees worldwide according to the Opens in a new windowUnited States Geological Survey, but the residents inhabiting the hives at the JW Marriott Berlin are rather laid-back guests. “Honey bees must be connected to the area where they live for healthy development,” says Kohfink. “The breed in our hives [scientifically known as apis mellifera carnica] is typically found in Germany, Switzerland, France, and Austria.” This species is so mellow that Kohfink doesn’t even use smoke, which subdues bees but can affect the taste of the honey, during a harvest.

Hang a “Do Not Disturb” sign on your hive.
Despite their relatively calm demeanor, it is still important to give these insects space. “Bees are highly sensitive to human presence and can become agitated by frequent visits to their hives,” says Heinrich. “To ensure the bees’ safety and minimize disruption to their natural routines, we limit direct interactions with our hives.” Kohfink and his team conduct check-ups about once a month to ensure that the hotel’s colonies are healthy and thriving. For those wishing to engage with the property’s beekeeping efforts, Heinrich recommends enjoying the honey and beeswax candles (both of which are regularly gifted to guests) that allow guests to “appreciate the bees’ invaluable contributions while maintaining a respectful distance,” he adds.

Some bees are busier than others.
Colonies are like companies. In terms of honey production, “some hives are overachievers, others are average, and there are low performers—just like businesses,” says Kohfink. The bees’ office (i.e., a wooden box containing 10 frames that are ultimately filled up with honey) is expanded or condensed to accommodate the fluctuating number of winged workers. During the peak summer months, each hive can contain between 30,000 and 50,000 bees. In winter, their numbers drop to anywhere between 3,000 and 5,000, says Kohfink. While none of the hotel’s hives were operating at a Fortune 500 level this year due to the weather in Germany, the results are still impressive. “We’re producing 1058 pounds of sustainable honey annually and crafting 500 eco-friendly candles from beeswax, all while supporting ecological awareness,” says Heinrich. Sounds like these bees deserve a promotion.

Honey changes with the seasons.
The hives at the JW Marriott Berlin are only harvested twice a year—once in the spring during late May or early June and again at the end of July. “Spring honey is very mild and it hardens fast, so we stir it until the honey gets creamy,” says Kohfink. “The second harvest is stronger and tastes a bit like peppermint.” The flavor of the honey depends on what plants are in bloom. Maple and fruit trees offer ample amounts of nectar in spring, while linden trees lend the second batch its distinctive taste, says Kohfink.

Native plants should always be on the menu.
Even if you aren’t up for managing a hive, Opens in a new windowproviding food and Opens in a new windownesting habitats for local pollinators is essential and an excellent way to save wild bees, many species of which are dangerously in decline. Kohfink recommends cultivating flowering plants in a garden or window box that are native to your area and bloom at different times of the year. Avoid using Opens in a new windowneonicotinoids, a toxic class of insecticides that the Opens in a new windowNatural Resource Defense Council claims is decimating bee populations. You can also use bee conservation as an excuse to skip some yardwork, as gravel gardens, short lawns, exotic flowers, and ornamental shrubs tend to offer low levels of nectar and pollen according to a Opens in a new windowcase study from Natural Capital Germany – TEEB DE, a national research project. Seeing as native bees are estimated to Opens in a new windowpollinate 80 percent of flowering plants around the world and are vital to supporting healthy ecosystems that benefit humans in multiple ways (most notably, our global food supply), it’s high time we reward these diligent workers with a well-deserved snack.