I am familiar with that post but I have a wine making book Peggy Hutchinson's Home Made Wine Secrets , Foulsham (PA) , no date, that was originally published in Britain (Stockton-on-Tees) and on page 116 she offers a recipe called Honey Botchard (1 oz hops, 3.5 lbs honey, 1 gallon water, 1 oz yeast, 1 slice toast) and she states that "Yorkshire folk swear by brewer's yeast for making the finest Honey Botchard". There is , as I say, no date of publication but on page 20 she offers what she calls "Approximate table of costs" and these include, Sugar for 7d, Bread for 2.5d and yeast for 1d an oz. ( a "d" was the symbol for a penny before metrication in Feb 1971, but from other sources I believe that a loaf of bread cost 2.4 d in 1914 and sugar was priced at 6.9d the same year (in UK statistical data) but no qty of sugar was indicated) - So I am thinking that Honey Botchard was a British hopped mead that was made about 100 years ago..