diff --git a/src/i18n/dictionaries/en.ts b/src/i18n/dictionaries/en.ts
index 98bccb2..ef0a196 100644
--- a/src/i18n/dictionaries/en.ts
+++ b/src/i18n/dictionaries/en.ts
@@ -446,7 +446,7 @@ export const en: Dictionary = {
   wissenArticles: {
     "warum-kristallisiert-honig": {
       title: "Why does honey crystallize?",
-      excerpt: "Crystallization is a natural process, not a quality defect. Here's why it happens.",
+      excerpt: "Crystallization is a natural process, not a quality defect. We explain why.",
       body: [
         "Honey consists mainly of the sugars glucose and fructose, plus water. Glucose tends to crystallize out over time, a completely natural, physical process, not a sign of poor quality.",
         "The higher a honey variety's glucose content, the faster it crystallizes. That's why single-origin honeys can differ noticeably in how quickly they set.",