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.
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.