Well, actually it's really not a beer, but it has to be tried anyway. A braggot, a mix between beer and mead. The honey is local from some beehives placed along the lower part of Hallebyåen (small river) at Ornum. So beside the malts mentioned, also 2,2 kg honey is added to the batch of 22ltr during primary fermentation. At one point it seemed the fermentation went to a hold, at a high level of FG. Therefore I added a little extra Nottingham yeast together with a small amount of amyloglucosidase, which helps the fermentation proces. I'm aware that this will lead to a more dry braggot.
BJCP description: A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads.
Fermentation profile: