Dicke Beute = Thick Bee-Hive
Concept for a bee-centered and beekeeper-friendly bee home.
Dicke Beute (german) [ˈdɪkə ˈbɔytə] = thick bee-hive
»Die Bienenwohnung sei dem Bien genehm und dem Imker bequem.« Ferdinand Gerstung
Motivation: Each bee spends 97% up to far beyond 99% of her lifetime inside the hive (bee house). Conditions inside the hive should be such, that a colony can live in close touch with nature. The influence of stress factors such as changes in temperature, humidity and inappropriate surfaces should be reduced.
Target: The bees adjust the climate in the hive (temperature, humidity) and surfaces themselves. As in a tree, they underlie little influences from the outside.
Principles
Primary principles
- Only natural materials: untreated wood, glue from natural components only (no paint, no metal, no plastic, no solvent-based adhesives)
- Thick walls for very good isolation, 4 cm? 6 cm? more?
- Massive construction: good warmth perseverance helps to keep energy turnover low
- Rough inner surface, so that bees can cover it with propolis (= bee glue)
- Breathable lid (german: Diffusionsoffener Deckel), e.g. similar to the »quilt« with Émile Warré's People's Hive
- Ventilated roof, that allows the wind to carry moisture away from the breathable lid
- Detached positioning, only one or two hives under one roof
Secondary principles
- Solid floor, so that the bees can control the inner climate themselves
- Simple, round entrances e.g. 20mm drilled holes, to be closed with wine corks as needed or 40mm drilled holes for summer
- Inspection opening at the lower rear side for the beekeeper
- Wide roof overhang to protect the hive from rain and too much sun
- Should be as simple and cheap as possible to build, should not require precision work
- Should use locally sourced wood
- A Dicke Beute should be nice to look at
Massive, lasting construction is an advantage for stationary (non-migratory) beekeeping. At least it is no drawback.
Dicke Beute is the German language original article to this translation.
Page created on 17th August, 2020, last updated on: 6th September, 2020 Andrej Barth, Kontakt‑Email