# Braggot? **URL:** \ **Category:** Ingredients\ **Created:** [May 12, 2024, 2:25pm UTC](https://forum.homebrewersassociation.org/t/braggot/33325 "2024-05-12T14:25:09Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![rookie\_l\_a](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/rookie_l_a/32/19_2.png) [@rookie\_l\_a](https://forum.homebrewersassociation.org/u/rookie_l_a)\ **Post date:** [May 12, 2024, 2:25pm UTC](https://forum.homebrewersassociation.org/t/braggot/33325/1 "2024-05-12T14:25:09Z")
At what percentage of the fermentables does a “honey beer” become a braggot? 25%, 33%, 50%? ---
**Author:** ![jamullins095\_yahoo.com](https://avatars.discourse-cdn.com/v4/letter/j/f08c70/32.png) [@jamullins095\_yahoo.com](https://forum.homebrewersassociation.org/u/jamullins095_yahoo.com)\ **Post date:** [May 12, 2024, 3:37pm UTC](https://forum.homebrewersassociation.org/t/braggot/33325/2 "2024-05-12T15:37:03Z")
I’m not seeing where the style guideline calls it out. It says “A Braggot is a mead made with both honey and malt providing flavor and fermentable extract. Originally, and alternatively, a mixture of mead and ale.” ---
**Author:** ![Drewch](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/drewch/32/20911_2.png) [@Drewch](https://forum.homebrewersassociation.org/u/Drewch)\ **Post date:** [May 12, 2024, 3:49pm UTC](https://forum.homebrewersassociation.org/t/braggot/33325/3 "2024-05-12T15:49:44Z")
I’ve often wondered this too. And do you measure by the contribution of sugars or by weight of the ingredients?  A pound of honey has a very different sugar contribution from a pound of malt. ---
**Author:** ![fredthecat](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/fredthecat/32/9872_2.png) [@fredthecat](https://forum.homebrewersassociation.org/u/fredthecat)\ **Post date:** [May 12, 2024, 8:21pm UTC](https://forum.homebrewersassociation.org/t/braggot/33325/4 "2024-05-12T20:21:08Z")
> [@](#): > > At what percentage of the fermentables does a “honey beer” become a braggot? 25%, 33%, 50%? 27.6% ---
**Author:** ![BrewBama](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/brewbama/32/21184_2.png) [@BrewBama](https://forum.homebrewersassociation.org/u/BrewBama)\ **Post date:** [May 12, 2024, 10:19pm UTC](https://forum.homebrewersassociation.org/t/braggot/33325/5 "2024-05-12T22:19:03Z")
That’s a great question. Can a Honey Brown Ale be an Alt Sugar Beer or a Braggot? One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now. ---
**Author:** ![pete\_baker](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/pete_baker/32/5190_2.png) [@pete\_baker](https://forum.homebrewersassociation.org/u/pete_baker)\ **Post date:** [May 13, 2024, 2:01pm UTC](https://forum.homebrewersassociation.org/t/braggot/33325/6 "2024-05-13T14:01:56Z")
This seems to be a resurrected style that doesn’t really have any modern guidelines. I have read that back in the day tavern owners might mix mead and ale as it was being served. I have mostly run into Braggot in the context of mead rather than beer and so had the impression that it is very honey forward. I personally think of the percentages of honey vs malt in percentage of fermentables rather than in pounds because of the vast difference in weight vs sugar. I have a Braggot on tap now that is about 50% honey and 50% malt as fermentables. It is 6% abv which I don’t think is typical, Ithink highr abv is more common, so I think of it as a “Session Braggot” or “Hydrobraggot”. At 50% fermentables from honey and the rest something like 44% munich and 6% 50-60 crystal it is very honey forward but there is enough malt presence that it drinks like a beer. I don’t think you need 50% fermentables from honey to call it a braggot but in my mind it needs to be honey forward as opposed to a beer with honey notes. I am guessing that would usually be north of 30% but would depend a little bit on the grain bill and assertiveness of the honey used. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [May 13, 2024, 4:40pm UTC](https://forum.homebrewersassociation.org/t/braggot/33325/7 "2024-05-13T16:40:28Z")
If a braggot is a mead, then the mead pedants will shun you if you use less than 50.0000001% honey as your source of fermentables. I’m in a few mead groups around the socials, and it’s pretty wild how offended some of them get.  :🙂 For the more pragmatic, I think it depends on how it tastes. In a braggot, the honey should be the (or one of the) predominant flavor characters. Otherwise, it’s just a honey beer.