What's Braggot?

by George de Piro

A long time ago, before the days of television and internet surfing, people actually had to rely on social interaction for entertainment.  The local pub was a place where people would gather to discuss life, argue relevant issues, and drink a little something to make the night seem warmer.

Mead was a popular choice for those wanting more alcohol than the average beer.  A fermented beverage made from honey, meads can exceed 10% alcohol by volume (ABV).  They were sometimes spiced to add complexity to their flavor.

Braggot was made by blending mead and beer, to produce a strong drink with unique flavors.  This blending was often done right at the bar, but was sometimes performed by the brewer.  Today there are few modern examples of braggot produced commercially.

Our braggot was blended by the brewer, during the brewing process.  The base beer would have been hoppy, amber and about 6% ABV had he not added 300 pounds of locally-produced honey to the kettle.  This extra sugar provided the yeast with enough food to produce a beverage of 11.5% ABV!  The braggot was then put in kegs to be aged for 10 months prior to tapping.  It is expected to improve in flavor for several years, if we can save any for that long!

Our braggot was inspired by one made by homebrewer Keith Looney.  His braggot, aged three years, won the Saratoga Thoroughbrews homebrew contest in 2000.  Hopefully ours will age as gracefully!

 

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