Our braggot is cleaner than the prehistoric one but we did succeed in producing something that provides those of us with jaded modern palates with a very different flavor profile. The mint actually came through first, which was unexpected, followed by the slightly astringent meadow sweet, but the honey was barely in evidence.

Good news from Lakefront Cellarman Chad Sheridan, who just informed me that the braggot has been transferred from the fermenter to the keg to give the remaining CO₂ a chance to add some carbonation to the final beverage and to allow any solids to precipitate out and be siphoned off as it cools.