The harmonious blend of mead and beer, known as a Braggot, takes us back to medieval times, dating back as far as the 12th century.
An old brewed drink - mentioned in Chaucer's Canterbury Tales (from the late 1300s), this drink is made by blending herbs and spices with Mead and beer to create a drink with unique flavors.
A good Braggot will have a balance between the honey flavors (from the mead) and the malty flavors (from the beer). The hop bitterness and flavor should be noticeable but not overpower the sweeter flavors. Braggots made today may or may not be spiced.
Best served at cellar temperature, 55-57 degrees, and in a large wine glass or goblet.
Our bragget is named for Brother Adams, a monk from Buckfast Abbey who is credited with saving the bee industry. Braggets were virtually extinct as a style when we decided to try out our recipe.