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Braggot, according to the BJCP guidelines, is a mead made with malt. But, what is it according to the TTB? And, why should you care?
The reason the distinction between beer and mead needs to be made is that they are two different license categories under the federal laws. Mead is wine, and, well, beer is beer. Most craft beer does not need formula approval, but all mead does.*
Mead makers are required to also have a federal FAA Act permit, brewers are not. The process, labeling, and record keeping regulations are slightly different between wine and beer. This is why the distinction matters.
Mead, according to the TTB, is an agricultural wine, or, wine "made from agricultural products other than the juice of [grapes, berries, or other] fruits."** Beer is "beer, ale, porter, stout, and other similar fermented beverages (including sake or similar products) of any name or description containing one-half of one percent or more of alcohol by volume, brewed or produced from malt, wholly or in part, or from any substitute for malt."***
So, what exactly is "mead made with malt?" It’s beer. The simple addition of malt, makes the mead now a beer. According to the TTB, any addition of malt makes it a beer.
What about a mead with no malt, but with added hops? That is still a mead, and covered by the wine regulations. The formula must be pre-approved by the TTB before production. And, get this, mead makers are only allowed to add one pound of hops to every 1,000 pounds of honey.**** If your process requires more hops, forget it, the TTB will not likely approve it as a honey wine. It then goes into the "other than standard wine" category, for which there are additional regulations. Or, add some malt, and it becomes beer (for which you will also still need to file a formula approval).
Simple enough, right? Sure.
Mead, according to the TTB, is an agricultural wine, or, wine "made from agricultural products other than the juice of [grapes, berries, or other] fruits."** Beer is "beer, ale, porter, stout, and other similar fermented beverages (including sake or similar products) of any name or description containing one-half of one percent or more of alcohol by volume, brewed or produced from malt, wholly or in part, or from any substitute for malt."***
So, what exactly is "mead made with malt?" It’s beer. The simple addition of malt, makes the mead now a beer. According to the TTB, any addition of malt makes it a beer.
What about a mead with no malt, but with added hops? That is still a mead, and covered by the wine regulations. The formula must be pre-approved by the TTB before production. And, get this, mead makers are only allowed to add one pound of hops to every 1,000 pounds of honey.**** If your process requires more hops, forget it, the TTB will not likely approve it as a honey wine. It then goes into the "other than standard wine" category, for which there are additional regulations. Or, add some malt, and it becomes beer (for which you will also still need to file a formula approval).
Simple enough, right? Sure.
*See §§ 27 CFR 24.201 and 24.80-81.
**See § 26 USC 5387.
***See § 26 U.S.C. 5052.
**** See § 27 CFR 24.203.
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