mead hall or on tap

Via Colossal, comes a really brilliant bee-keeping set up, perfect for urban environments and for those maybe too skittish to be bee-wranglers, that harvests the honey by means of specially designed plumbing that allows it to flow, overcoming its great viscosity, from the comb under the force of gravity, like tapping maple sap for syrup production, and with minimal intrusion to the hive. I wonder if this trend of in situ condiments might spread, to something surpassingly fresh—or branch out in other directions, perhaps harnessing the natural preservative properties of nectar as a staple ingredient in for short-order items or make fresh mead (honey-wine) bars as popular as juice bars. Be sure to check out the link for more details and a demonstration of the system.