Family beekeeping with a 50-year tradition
The history of this beekeeping farm, located in the picturesque area of the village of Doubravice, dates back to 1973, when Mr. Václav Kroa, grandfather of the current owner, began to devote himself to beekeeping. At first it was just a hobby, but over time his passion for bees and nature grew so strong that he gradually dedicated all his time to it. The current name “Včelařství u Vydry” (Beekeeping at Vydra’s) was given to the farm after his grandson, Petr Mudra, who took it over from his grandfather in 2005 and likewise inherited his love for bees and nature.
It is the surrounding nature that gives the honey its unmistakable taste and aroma. The very first beehives stood on the southern slopes of the solitary table mountain Kozelka with the Zkamenělé stádo nature reserve, where the Old Creek murmurs as it irrigates the surrounding pastures, above which rises the extensive forest complex of the Manětínská Nature Park.
The grandson of Mr. Kroa and current owner, Petr Mudra, nicknamed Vydra (otter), gave the beekeeping the name “Beekeeping at Vydra's” and keeps around 50 bee colonies.
Read more about beekeeping in an interview with beekeeper Petr Mudra, known as "Vydra":
How many bee colonies are there and where can they be found?
There are approximately 50 bee colonies. The apiary is located on the hill (an extinct volcano) Kozelka. The hives stand at the edge of a forest with a view of meadows and pastures.
How are the bees kept and the honey processed?
The bee colonies are kept in wooden hives, with a strong emphasis on their good condition and cleanliness. All honey from this production comes from beautiful light combs, and care is taken to ensure that the colonies do not live on old dark wax. The bees are not treated with chemical medicines and overwinter only on honey. The colonies are not fed sugar. This means that only as much honey is taken and extracted from each colony as allows them to always have sufficient stores for the winter. All handling of the honey takes place in stainless steel and then glass containers. A stainless steel reversible extractor, stainless steel bottling tanks, and stainless steel uncapping equipment are used. After extraction, the honey is poured directly into jars without any treatment, heating, additives, or preservatives. No further handling of the honey takes place afterwards. These are traditional beekeeping methods.
What influences the colour, taste and aroma of honey?
The nature where the bees are kept is very diverse. Every year the honey is different, even from the same apiary, in terms of taste, colour and aroma. All these aspects are influenced by the weather and by which plants bloom more in a given year and season, and whether the colonies were able to fly a lot while a particular plant was in bloom. Many times, for example due to rain or cold weather, the bees cannot leave the hive for many days and in the meantime a certain plant has largely finished flowering. Sometimes it can also happen that there is a severe drought and the plants produce very little nectar. If the colonies start collecting nectar from one plant, it is also possible that they pay little attention to other plants flowering at the same time. There are truly many factors that influence what the honey will be like in a given year.
So what kind of honey is offered?
There are basically two types of honey produced: Mixed Blossom Honey and Mixed Honeydew Honey.
Mixed Blossom Honey can generally also be called Spring Honey. This honey comes from the blossoms of trees and herbs that grow in spring, that is from the beginning of spring approximately until the end of May to mid-June.
Mixed Honeydew Honey can be called Summer (or also Forest) Honey. This honey is made mostly from so-called honeydew (produced by aphids and scale insects) and partly again from flowers blooming approximately until mid-July to the end of July.
What else is produced besides honey?
Honey, candles, mead, honey vinegar, honey elderflower syrup, propolis balm, propolis tincture, honey candies.
Why was the decision made to take over beekeeping from the grandfather?
It was seen as a natural continuation of a family tradition and an activity that the grandfather was very fond of and that always brought the family together around a shared interest. Beekeeping has been carried on for 20 years... It is probably in the genes – bees are kept because there is a love for this activity, a love for honey, enjoyment of the freedom connected with this work, and a love for nature.
What do you enjoy most about beekeeping?
I enjoy absolutely everything about working with bees, and I actually don’t even consider this activity to be work, but a joy. Every year I love watching again and again the incredible creative power of the colonies from spring onwards, when after winter they slowly awaken to activity and, during just a few short spring and summer months, manage to build a huge community, construct new wax combs, bring in large amounts of honey and pollen, and produce propolis. I enjoy that every year with the bees is different and every colony behaves differently. As a beekeeper, a person is constantly learning and there are always new situations that arise in the hive, and through the bees it is possible to perceive the continuous development of nature and the everyday events taking place in it.
What do you value most about your work?
I probably value most that the people who buy honey and other products from me are satisfied and keep coming back. I appreciate that I produce high-quality and healthy products free from chemical burden and that, despite many difficulties, I manage to keep my colonies without chemical treatments, without major interventions in the hive, and with maximum respect for the bees and nature.
What problems do you face as a beekeeper?
The biggest problem for beekeepers at the moment is probably the fight against the parasite Varroa destructor, which is capable of decimating colonies. Most beekeepers here try to limit this parasite in their hives using harsh chemicals and insecticides, sometimes even applied with the help of acetone. Many years ago, I decided that this is not the right way to keep bees, to approach nature, or to produce quality honey. I therefore use only natural methods to control this parasite in my colonies.
What are your plans for the future?
I am working on completing a new facility and setting up a food-processing operation so that I can expand my range of bee products. I strive to increase people’s awareness of beekeeping, of how quality can differ, and what factors influence the quality of honey and other products. I plan to organize events for children and adults and possibly also teach beginner beekeepers.
Article author: Michaela Doležálková
