Beers with honey: a special case
Although combining honey and beer may seem contradictory, the origin of our drink is linked to the addition of honey as the fuse for fermentation, as well as providing residual sweetness. Research confirms this, including the recreation of a Neolithic beer brewed by Fermún Beers (Barcelona), called “Encantada”. Although its use has declined throughout history, there are still some commercial examples where honey plays a starring role.
An example of this is the English style “honey ale”. That is, a traditional British, top-fermented beer brewed with a portion of honey. In this case, the honey does not impart so much sweetness as it does spicy notes and a mild medicinal sensation. A classic example is Honey Dew from London brewery Fuller’s. Another more contemporary commercial reference, and one that is accessible in Spain, is La Sagra Invierno (Toledo) with honey and anise. It is not unusual to find honey as an ingredient in some special seasonal and Christmas beers, since it helps to fortify the final product. In Spain we also find Castreña (León), whose brewmaster is a beekeeper and adds his own honey to the beers he makes. Another continental option is Barbar (Belgium), which replaces the typical Flemish candi sugar with honey.
So, at what point does beer with honey stop being beer? Well, someone invented braggot, an approximately 50/50 blend of malt wort and honey that ferment together. This European drink is a hybrid between beer and mead. While it’s not common, especially in Spain, some home brewers and members of AESHI (Spanish Mead Association) experiment with this recipe to find the perfect balance between both beverages. At the very least, it’s a curious result that straddles two worlds.
So why isn’t honey a common ingredient in beer? Mainly because of the price. Honey is expensive compared to other fermentable sources, especially if it’s good quality. Sugar or maple syrup are infinitely cheaper. What’s more, honey’s contribution to beer is not significant enough to justify its cost, as most of it is consumed by the yeast. Adding honey to beer drives up the final price without a noticeable payoff to the same degree.
Does this mean it’s not worth trying honey beer? Quite the opposite! Precisely because it’s so rare, it’s always an interesting experience to taste the few examples you can find. A great tasting would be to try different honey beers, or even—in an ideal world—the same beer brewed with different honeys, as happens with hops. Wouldn’t that be a fantastic exercise?
