Braggot! No, it’s not some crazy curse word, it’s a style of beer. In the world where beer and mead intermingle together, braggot comes out as a front-runner in sweet, full-bodied alcoholic beverages. The history of the braggot, or bracket, finds itself in medieval Europe. In “A Mills Tale” by poet Geoffrey Chaucer (The Canterbury Tales), he wrote “Her mouth was sweet as bracket, or the nieth or hord of apples/Laid in hey or beth.”
Having been written in the 1300s, it is fair to say that braggot finds its origins much earlier. Today, braggot is the traditional drink of Wales, often being included with Sunday meals, or special events. In the United States, more and more brewers are turning to the braggot as a sweeter alternative to their more astringent, or bitter offerings. Here are a few Northwest options to experiment with.
Braggot—Parallel 49 Brewing, Vancouver || 10.2% ABV
Three childhood friends decide to open a brewery in East Vancouver. First opening in 2008, their restaurant/brewery quickly developed a wide array of fermented offerings. Parallel 49’s braggot was aged for 10 months in oak whiskey barrels, lending itself to the naturally sweet nature of the honey mead infusion, all while highlighting the malty flavors of the beer. || parallel49brewing.com
Valhalla—Viking Braggot Co., Eugene, OR || 5.0% ABV
If you’re looking for the Mecca of the braggot world, then Viking Braggot Company out of Eugene is the place for you. Currently in production of more than a dozen braggots, the company has been focused only on that since University of Oregon business grads Daniel McTavish and Addison Stern partnered up with Weston Zaludek and Perry Ames in 2012 in this venture. || drinkviking.com
Dragon’s Blood Braggot—Fire Cirkl Brewing, White City, OR || 12.5% ABV
First founded in 2009, Fire Cirkl products became a staple at local farmers markets and beer/mead festivals. James Romano, a former Navy fighter pilot, founded Fire Cirkl with one aim—to emphasis the wonder and diversity braggots have to offer. Each of Fire Cirkl’s offerings originate from a different braggot region of Europe, with the flagship braggot, Dragon’s Blood, a 50/50 blend of a porter fermented with wine yeast, made with juniper berries and dark roasted malts, and mead from organic honey. What starts as a coffee-like bitterness on the tongue, finishes with a honey-like sweetness with every sip.|| firecirkl.com
Georgetown Braggot—Georgetown Brewing, Seattle || 7.8% ABV
Georgetown Brewing of Seattle has an impressive selection of brews in their arsenal, having six regular beers on tap and more than three dozen rotating seasonals, there’s no shortage of awesome to experience. Their braggot does things a little differently then others, in that the brew is technically a bottle-conditioned ale. Utilizing local blackberry honey, the beer rips on the nose with notes of hone, while on the palate, more subtle notes of honey and chamomile, encapsulated by a large amount of carbonation. Sweet enough for the sweet lovers, and maybe too sweet for the dry lovers, this braggot is a worthy addition to any braggot tasting. || georgetownbeer.com
Marionberry Braggot—Rogue Brewery, Portland || 11.4% ABV
Combining estate grown Marionberries, and honey harvested from their own 119 colonies of estate honey bees, Rogue Brewery takes advantage of the beautiful fruit grown on their own Rogue Farm for their inclusion to the world of the braggot. Clocking in at an impressive 11.4% ABV, the Marionberry Braggot comes on strong in both nose and flavor (not to mention on the liver). On the nose, dark fruits, raisins and plums predominate, while on the palate notes of roasted malts, figs and dark berries all mesh under a medium mouthfeel with a tart alcohol sweetness to finish off. || rogue.com
