Honey

Delicate Floral Character • Crisp Dry Finish • Nature's Original Fermentable

Honey is one of brewing's oldest fermentables, prized for the delicate floral aroma and subtle varietal character it lends to beer. Because yeast ferments honey almost completely, it adds alcohol while drying the finish — leaving behind not sweetness, but a gentle floral fingerprint that says honey without tasting like dessert.

At 35 PPG and just 1 °Lovibond, Honey contributes meaningful fermentable gravity with virtually no color, making it equally at home in a pale golden ale or a rich braggot.

Flavor & Aroma Profile

• Delicate floral honey aroma
• Subtle varietal nectar notes
• Crisp, dry finish — not sweet
• Light alcohol warmth
• Minimal color contribution

Smaller additions leave a whisper of floral character and a drier finish; larger additions make honey a defining element of the beer while thinning the body, so balance bigger doses with a sturdy malt backbone.

Brewing Applications

Honey is a staple ingredient in many honey-accented styles, including:

• Honey Blonde Ale
• Honey Brown Ale
• Honey Wheat
• Braggot
• Saison
• Honey Kölsch-Style Ale
• Specialty Cream Ale

It also adds a graceful dry complexity to saisons and farmhouse ales where a touch of rustic character is welcome.

Usage Recommendations

Honey is typically used at 0.5–3 lbs per 5 gallons (roughly 5–25% of fermentables). The low end adds a soft floral note and crisper finish; the high end builds toward braggot territory with pronounced honey character and elevated ABV.

To preserve its delicate aromatics, never boil honey hard — add it in the final minutes of the boil or, better, directly to the fermenter once primary fermentation slows. Pairing it with a few percent of Honey Malt restores the honeyed flavor that fermentation strips away.

Specifications

• PPG (Points Per Pound Per Gallon): 35
• Color: 1 °Lovibond
• Flavor Notes: Honey, floral, dries the finish
• Usage Rate: 0.5–3 lbs per 5 gallons (5–25% of fermentables)
• Beer Styles: Honey blondes, browns, wheats, braggots, saisons

Whether you're brewing a sessionable honey blonde, a rustic saison, or a full-strength braggot, Honey provides the floral character and dry finish that have flavored fermented drinks for millennia.