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PermieBrewer · 11-20-2012, 04:15 AM

I'm a beekeeper and a homebrewer and I've been slowly adding more and more honey to my honey ales. At what point does one consider it a braggot? For some batches I am using half, equal parts, or even twice as much honey as I do malt. The results have all been delicious so far.

[edit: please ignore the phone number in the title. It somehow got added in and I can't delete it]

PermieBrewer · 11-20-2012, 04:40 AM

Well, a bit more research right here got me this

http://www.homebrewtalk.com/wiki/index.php/Braggot

Quote:

Braggot, sometimes called Bracket or brackett, is the traditional term for a fermented beverage made with malt as well as honey; it can be considered as a malt mead or a honey beer, depending on the relative amount of fermentables from each source. A mead may simply get some flavor from steeped specialty grains, or it may get, by some definitions, as much as 80% of its fermentables from malt. Braggot may be hopped or unhopped.

**fatbloke** · 11-20-2012, 12:19 PM

As the reference you post points out, its "either or". Though if its going to be higher strength abbey still, I consider it a braggot/mead (served in a wine glass), but if its lower strength and carbonates, and looks more like an ale or beer, I consider it a honey ale.

Neither would be wrong, just make your own mind up with how you actually make it.

My recent banana mead also had some malt extract in it, but its a lesser part of the ingredients, so I think of it as a banana melomel, rather than a braggot.....