Braggot

Braggot is a traditional alcoholic beverage that blends elements of beer and mead, using malted grains and honey as primary fermentables. It is typically produced by creating a wort from malt, then adding honey to the fermenting mixture, with fermentation driven by ale yeast and, in some cases, wine yeast. Hops may be used to balance sweetness, or the drink may be produced with little to no hop bitterness. The result is a hybrid that sits between beer and mead in flavor and texture.

Historically, braggot appears in medieval European records, especially in England and Brittany. It was associated with monasteries and domestic brewing traditions, and its exact methods varied regionally. After the medieval period, braggot declined in widespread use, but interest in it has revived in modern craft brewing and mead-making circles since the late 20th century, with contemporary brewers experimenting with ingredients, fermentation regimes, and aging.

In production, braggot can be a cross between a beer and a mead: malty base wort combined with honey and sometimes spices, fruit, or other adjuncts. Some variants ferment with beer yeast, others with wine or a blend, leading to a range of textures from medium-dry to sweet. ABV commonly ranges from about 6% to 14%, with stronger examples occasionally reported. Modern interpretations emphasize balance between malt character, honey sweetness, and any added aromatics.

Braggot remains a niche but recognized example of a beer-mead hybrid, illustrating the historical diversity of fermented beverages.