Braggot - more ways than one?

In looking through Gordon Strong's Brewing Better Beer book he gives a recipe for a Blackberry Baltic Porter. He lists a Baltic Porter recipe and a Blackberry mead recipe. He indicates he blended the two and won NHC gold with it as a fruit beer. Couldn't a Braggot be made the same way? Rather than adding honey to a base beer pre-fermentation, why not blend beer and mead post-fermentation?


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Actually if you go more historically accurate down a braggots history you will find that braggots were blends of stale beers and mead. There is no reason you can't do it this way.

When I was in France 5 years ago, there was a stink-fight over the wine governing body wanting to make it OK to make a rosé by mixing red and white wine. The end result is probably quite similar to rose, but it's not the traditional way of doing it. If the traditional way of doing a braggot was by mixing mead with stale beer, you could only improve on it by making a braggot from mixing mead with fresh beer.