Braggot. Brewing does not always produce beer but in some applications creates a mixed product. Braggot is one of these: it is a beverage produced from both malt and honey and is in essence a mixed drink, part beer part mead. Historic references suggest braggot is a Celtic drink from at least the 12th century; it is mentioned in The Canterbury Tales. In such times honey was the major source of sugar and braggot would have been a common and distinctive drink in medieval Europe.

Various options are possible depending on the balance of malt and honey used, but in strict terms there should be more honey than malt to distinguish braggot from a honey beer. See honey. Braggots may be made by combining separately fermented beer and mead, or the combination may be made at the outset of brewing, with the honey added to the kettle. In addition hops and spices may be included to give the drink various flavor characteristics. Ideally hop character and bitterness should balance any residual sweetness of the honey. The source of honey also contributes to the specific character, which varies with different types of flowers frequented by the bees, and also during the year according to the seasonal nectar they gather.

Historically specific versions of braggot were also distinguished by the range of hops, herbs, and spices added, with some of these being selected by the customer in the bar. Today this is only possible if the braggot is brewed at home. Commercial braggot is now rarely seen in bars, although versions are available from adventurous craft brewers, most of them in the United States.

In production a careful balance and selection of malts and honey is required as each can provide conflicting flavors that may not always blend well. Lighter malts are generally used and the brew may be strong in alcohol, normally at least 6% and occasionally up to 12% by volume.