Braggot is a Mead made with both honey and malt providing flavor and fermentable extract. Originally, and alternatively, a mixture of mead and ale.
The aroma of both honey and malt should be apparent and in balance. Hop aroma may be present but is not required.
Straw to dark brown depending on the type of malt and honey used. Some head retention is expected. Clear, although some chill haze may be present at low temperatures.
There should be some balance between the beer aspect and the mead aspect of a braggot, especially with regard to maltiness and bitterness versus honey character. Malt character ranges from light pale malt-type flavors to rich caramel flavors, depending on the malt used. Hop bitterness and flavor may be present but are not required.
Body may vary from light to medium. Smooth mouthfeel without astringency. Carbonation may vary from light to very lively.
The fermentable sugars should come from a balance of malt and honey, otherwise, the beverage might better be entered as a Specialty Beer with the addition of honey. As a rule of thumb, the fermentables should consist of no less than 1/3 malt and no more than 2/3 honey. Hopped examples of this style should exhibit the hops distinctly and should have at least 15 IBUs.