And just today Pops and I started a Braggot. That is a cross between a beer and a mead, using both malt grains and honey for the fermenting base. I used a wild flower honey that is native to the Houston Texas area that I picked up on my travels. It has a very strong flavor to it that I think will compliment the malt and hopps well.
And this is a batch of Brochet I started on nearly 2 months ago. It is made buy burning the honey and is very strong in a flavor resembling something like roasted marshmallows.
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