Looking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from Homebrewers Association approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications, Craft Breweries, books & more!
Recipe courtesy Four Fathers Brewing Co., Valparaiso, Ind.
This beer-mead hybrid combines the wort from a fairly typical brew session with a honey must that has been caramelized using hot rocks. For more information on working with hot rocks, including safety guidelines, see “Fahrenheit 951” in the Jul/Aug 2019 issue of Zymurgy.
This mead-beer hybrid is the strongest beverage produced at Crestone Brewing Co. Dosed with local honey throughout the brewing and fermenting process, it’s got great floral honey character, a dry finish, and a delicious, boozy character. Deceptively drinkable—be careful with this one!
Feel free to experiment with all-grain variants of this. You can stick to the lighter malts, which are the most commonly used when people make large amounts of t’alla for celebrations. For more complex flavors, try steeping teff, maize, wheat, and/or sorghum with the wort. If you want to mimic the smoky flavor of the traditional t’alla vessel, you might try substituting in some darker malt. This recipe uses honey, which many forms of t’alla call for. The key ingredient is gesho in place of hops.
Braggot is a hybrid fermented beverage, bringing the best of mead and beer together. This braggot recipe is intended to pay homage to the English braggots of the 15th and 16th centuries, which often times used spices in place of hops. This recipe provides the option to use low alpha hops if you want more beer-like character and balance.