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I have this friend who wants to bitter mead with hops. He doesn't wish to boil the honey for long, so as to preserve the aromatics. Can the hops be boiled in water for 60 mins to bitter?

Is there a role for aroma hops in mead, or would that turn out weird?

I would boil the hops with some malt extract and then mix that with the honey. I've never done it, but that's what I would do - then I'd call it a braggot.
"Braggot: Also called bracket or brackett. Originally brewed with honey and hops, later with honey and malt—with or without hops added. Welsh origin (bragawd)."
http://en.wikipedia.org/wiki/Mead" onclick="window.open(this.href);return false;

I believe the liquid needs to be acidic to extract the bitterness, but I could be wrong on that...but there is a reason you won't get much bitterness by boiling hops.

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Use hop extract? http://morebeer.com/products/isohop-bit ... -1-oz.html" onclick="window.open(this.href);return false;

Thanks guys.
He' going to try 1/2 the honey added to the biol to aid in hops extraction. The remaider of the honey will go it at flameout to preserve some of the honey aromas.

I'm going to have to try making a Braggot. It was actually Braggot (the idea of making one) that got me back into brewing after being out of it for 15 years. It'l have to wait, as my next project is either a Lager or Barleywine.

Cheers,

Neil

Maine Mead Works in Portland, ME has a fantastic dry-hopped honey wine. They use Cascade in the boil and then dry-hop it post-fermentation. See here... http://www.ratebeer.com/beer/maine-mead ... ad/127317/" onclick="window.open(this.href);return false;

Dunhams Run in NB produces a hopped mead. Tried a bottle on the weekend, along with their traditional mead. It was my first experience with mead so I can't give much of a review. Most people preferred the hopped version because of the bitter finish. I did notice that the hopped version seemed lighter in color than the traditional version, almost like the slightest amount of cloudiness.

adams81 wrote:Dunhams Run in NB produces a hopped mead. Tried a bottle on the weekend, along with their traditional mead. It was my first experience with mead so I can't give much of a review. Most people preferred the hopped version because of the bitter finish. I did notice that the hopped version seemed lighter in color than the traditional version, almost like the slightest amount of cloudiness.

I've never heard of that winery before! Going to have to give that mead a try...


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$20 per 750ml bottle, and available in nb liquor stores.

Honestly I wasn't a fan of it. The traditional had a hint of honey aroma, started very slightly sweet to a fairly boozy finish. The hopped version tended to cover the alcohol a bit, which I think is what made it appealing. I was surprised by the lack of honey flavour.

That is my very, very inexperienced review.

I've only had one locally made mead, from Lunenberg Co. Winery. It wasn't great. Really hard to find commercial mead at all.

The lunenburg county mead is not good at all haha. It's the only mead I've had other than a home made one that was quite good.


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I just found a bee keeper post move and am picking up my 30# pail this weekend. I will be experimenting with braggot this fall and winter. I would love to hear how the hop-honey wine turns out.