San Francisco’s CLIFT Hotel ushers in spring this month with events and launches as fresh and colorful as the new season. Debuts for the season include a bee sanctuary, cocktail herb garden and spring-themed decompression hour menu.

Last year, 10 queens and 100,000 bees made CLIFT their home with the addition of new rooftop suites. General Manager Michael Pace positioned the box hives to mimic the grid of downtown San Francisco below, featuring a representation of the tiny metropolis with mini skyscrapers.

This year, the CLIFT honey bee population is expected to grow to 800,000, with an annual production of up to 70 pounds per hive of local honey expected by this summer. The hotel’s Executive Chef Thomas Weibull will feature the harvested honey in menu items in the Redwood Room, in room service dishes and in banquet menus. CLIFT will also feature honey in gifts and donate some of the bounty to local medical centers in need of honey.

Also returning this spring is the hotel’s dedicated cocktail herb garden. Located in the courtyard on the second floor, CLIFT’s garden includes all-organic herbs and citrus trees, with no fertilizers or pesticides permitted. CLIFT’s mixologist Tony Kim and his team at Redwood Room infuse local spirits with homegrown herbs, flowers, lemons and limes.

Find CLIFT’s own herbs and honey in the Redwood Room’s new Spring Menu for Decompression Hour, the hotel’s take on the traditional happy hour. Select beers, wins and signature cocktails are available for $6-8 during this time, while bites are offered from $6.

Located downtown close to Union Square, the 100-year-old CLIFT San Francisco is a luxury hotel with a convenient location and amenities like a 24-hour gym, varied dining options and nine meeting spaces.