A medieval Honey Beer recipe remade for our modern times. We’ve certainly never tasted anything quite like this smoothly delicious cross between ale and mead made with raw and unfiltered local honey, supplied by beekeepers and apiaries from Greater Manchester. Pollen and floral notes of the region’s summer and autumn flowers are in the braggot, which was fermented with Belgian yeast. For extra measure, the smoked malt brewer Mark Welsby used in the fermentation is to invoke the chimney stacks of industrial Manchester and Salford. Great play is made, too, of the industrial back story of the River Irk Valley, from Runaway all the way up to Harpurhey, source of some of the honey.