Braggot

With references dating into the 12th century, Braggot was historically made by blending spices and herbs with mead and beer. Many taverns would make this blend right at the bar, though brewers would also blend them as well. The ultimate goal is a beverage with perceivable honey and beer qualities (meaning malt, hops and/or yeast) that compliment each other, though not necessarily equally present. Ideally, there should be a balance between the honey character and malt flavor with the hop bitterness not overpowering the sweetness while remaining noticeable.

ABV: 6.0-12.0% | IBU: 20-40 | Glassware: Tulip

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