Spiced ale

[4] In the early modern period the word ale can also refer to a beer brewed with a small quantity of hops.

[b] Thomas Short in Medicina Britannica notes about meadowsweet that an "Infusion of the Leaves, in Wine or Ale, gives them a most grateful Smell and Taste, like Burnet".

[13] One of the laws of the medieval Welsh king Hywel Dda specifies that a farmer should render one vat of mead as a tribute.

Historical braggot recipes can be found for example in The Customs of London (early 16th c.),[14] The Jewel House of Art and Nature (1653)[15] and The Whole Duty of a Woman (1701).

[16] Generally, the drink was made by adding honey and spices to previously brewed ale and refermenting the mixture for some time.