What Makes a Good Braggot?

Some background, over the pandemic I’ve gotten to enjoy brewing braggots. I’m buying honey in bulk now and have read all the information I could find on braggots, which isn’t a lot, and a lot of it’s contradictory, use mostly honey, use mostly grain, use half half, sweet, dry… I’m sure you get my point.

For me, I’ve had most success with half grain and half honey, (nice colour, you can taste both the honey and the beer) I also find really high attenuation yeast helps, I like mixing in a saison yeast. Dry braggots have received a much more positive reaction than sweet ones.

Interested in hearing what’s worked for all you fellow Braggoteers.