BEER JUDGE CERTIFICATION PROGRAM 2015 STYLE GUIDELINES

Mead Style Guidelines

Copyright © 2015, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. Updates available at www.bjcp.org.

Edited by Gordon Strong with Kristen England

Review and Commentary: Steve Piatz, Michael Fairbrother Final Review: Dennis Mitchell, Agatha Feltus, Michael Wilcox, Brian Eichhorn

Contents

INTRODUCTION TO MEAD GUIDELINES (CATEGORIES M1-M4) ...... 1 1. Important Attributes ...... 1 2. Standard Description for Mead ...... 1 3. Competition Entry Instructions ...... 2 M1. TRADITIONAL MEAD ...... 4 M1A. Dry Mead ...... 4 M1B. Semi-Sweet Mead ...... 4 M1C. Sweet Mead ...... 4 M2. FRUIT MEAD ...... 5 M2A. Cyser ...... 5 M2B. Pyment ...... 5 M2C. Berry Mead ...... 6 M2D. Stone Fruit Mead ...... 7 M2E. Melomel ...... 8 M3. SPICED MEAD ...... 9 M3A. Fruit and Spice Mead ...... 9 M3B. Spice, Herb or Vegetable Mead ...... 10 M4. SPECIALTY MEAD ...... 11 M4A. Braggot ...... 11 M4B. Historical Mead ...... 11 M4C. Experimental Mead ...... 12

BJCP Mead Style Guidelines – 2015 Edition i

INTRODUCTION TO MEAD GUIDELINES (CATEGORIES M1-M4) The following discussion applies to all the mead styles, except where explicitly superseded in the sub-category guidelines. This introduction identifies common characteristics and descriptions for all types of mead, and should be used as a reference whenever entering or judging mead.

1. Important Attributes be balanced and complimentary. A declared use of oak should not be interpreted as requiring the oak to be a • Sweetness. A mead may be dry, semi-sweet, or sweet. primary flavor. Sweetness simply refers to the amount of residual sugar in the mead. Sweetness is often confused with fruitiness in a dry mead. Body is related to sweetness, but dry 2. Standard Description for Mead meads can still have some body. Dry meads do not have When individual mead style descriptions use the phrase to be bone dry. Sweet meads should not be cloyingly Standard Description Applies, refer to the sections sweet, and should not have a raw, unfermented honey below that have the same names as are used in the style character. Sweetness is independent of strength. Note descriptions. These descriptions are incorporated by that tannin levels can affect the perceived sweetness of reference into every style where they are mentioned. mead (more tannin makes a mead seem drier), but Statements in the individual style descriptions build on, acidity is more related to the quality, balance, and modify, or supersede the standard descriptions below. enjoyment of the sweetness. The purpose of identifying • Appearance: Clarity may be good to brilliant. Crystal a sweetness level is primarily to aid in the ordering of a clear, reflective examples with a bright, distinct flight. Minor differences from stated sweetness level meniscus are highly desirable. Observable particulates should not be heavily-penalized or considered a (even in an otherwise clear example) are undesirable. disqualifying fault. Highly carbonated examples usually have a short- • Carbonation. A mead may be still, petillant, or lasting head similar to Champagne or soda pop. Some sparkling. Still meads do not have to be totally flat; they aspects of bubbles or head formation that may be can have some very light bubbles. Petillant meads are observed and commented upon include size (large or lightly sparkling and can have a moderate, noticeable small), persistence (how long do they continue to amount of carbonation. Sparkling meads are not form?), quantity (how much are present?), rate (how gushing, but may have a character ranging from mouth- fast do they form?), and mousse (appearance or quality filling to an impression akin to Champagne or of foam stand). The components of bubbles (or head) carbonated water. Minor differences from stated will vary greatly depending on the carbonation level, carbonation level should not be heavily-penalized or ingredients and type of mead. In general, smaller considered a disqualifying fault. bubbles are more desirable and indicative of higher • Strength. A mead may be categorized as hydromel, quality than larger bubbles. The color may vary widely standard, or sack strength. Strength refers to the depending on honey variety and any optional alcohol content of the mead (and also, therefore, the ingredients (e.g., fruit, malts). Some honey varieties are amount of honey and fermentables used to make the almost clear, while others can be dark brown. Most are mead). Stronger meads can have a greater honey in the straw to gold range. If no honey variety is character and body (as well as alcohol) than weaker declared, almost any color is acceptable. If a honey meads, although this is not a strict rule. Well-made variety is declared, the color should generally be stronger examples may have difficult-to-detect strength. suggestive of the honey used (although a wide range of Minor differences from stated strength level should not color variation is still possible). Hue, saturation and be heavily-penalized or considered a disqualifying purity of color should be considered. Stronger versions fault. (standard and sack) may show signs of body (e.g., legs, meniscus) but higher carbonation levels can interfere • Honey variety. Some types of honey have a strong with this perception. varietal character (aroma, flavor, color, acidity). If a honey is unusual, additional information can be • Aroma: The intensity of the honey aroma will vary provided to judges as to the character to be expected. based upon the sweetness and strength of the mead. Note that wildflower isn’t a varietal honey; it is Stronger or sweeter meads may have a stronger honey specifically a term used to describe a honey derived aroma than drier or weaker versions. Different varieties from an unknown source or from mixed flowers or of honey have different intensities and characters; some blossoms. Consider providing a description of the honey (e.g., orange blossom, buckwheat) are more readily if it is not listed in the Mead Exam Study Guide or other recognizable than others (e.g., avocado, palmetto). If BJCP references. Identifying the source (state or region) honey varieties are declared, the varietal character of and season of the honey can be useful information for the honey should be apparent even if subtle. The the judges. aromatics may seem vinous (similar to wine), and may include fruity, floral, or spicy notes. The bouquet (rich, • Special ingredients. Different styles may include complex aromatics arising from the combination of fruit, spice, malt, etc. Judges need to understand the ingredients, fermentation and aging) should show a ingredients that provide a unique character in order to pleasant, clean fermentation character, with fresh properly evaluate the mead. Oak additions do not have aromatics being preferred over dirty, muddled, yeasty, to be specified (but may be at the entrant’s discretion); or sulfury notes. A multi-faceted bouquet, also known oaking is acceptable in every mead style. Excessive as complexity or depth, is a positive attribute. Phenolic oaking is a fault, just as in wine; any use of oak should aromatics should not be present. Harsh or chemical

BJCP Mead Style Guidelines – 2015 Edition 1 aromatics should not be present. Oxidation is a big lightly carbonated (petillant) meads will have noticeable detraction in most mead, and most frequently appears bubbles, and a highly carbonated (sparkling) mead can as a strong sherry-like or light molasses-like character. range from a mouth-filling carbonation to levels A subtle, sherry-like oxidation character can add approaching Champagne or soda pop. High carbonation complexity in some situations, but not if the oxidation will enhance the acidity and give a “bite” to the finish. A ruins the character of the mead. Alcohol aromatics may warming alcohol presence is often present, and this be present, but hot, solventy or irritating overtones are character usually increases with strength (although a defect. The harmony and balance of the aroma and extended aging can smooth this sensation). bouquet should be pleasant and enticing. • Overall Impression: A wide range of results are • Flavor: The intensity of the honey flavor will vary possible, but well-made examples will have an enjoyable based upon the sweetness and strength of the mead. balance of honey flavors, sweetness, acidity, tannins, Stronger, sweeter meads will have a stronger honey alcohol. Strength, sweetness and age greatly affect the flavor than drier, weaker versions. Different varieties of overall presentation. Any special ingredients should be honey have different intensities and characters; some well-blended with the other ingredients, and lead to a (e.g., orange blossom, buckwheat) are more readily harmonious end product. recognizable than others (e.g., safflower, palmetto). If • Ingredients: Mead is made primarily from honey, honey varieties are declared, the varietal character of water and yeast. Some minor adjustments in acidity and the honey should be apparent even if subtle. The tannin can be made with citrus fruits, tea, or chemicals; residual sweetness level will vary with the sweetness of however, these additives should not be readily the mead; dry meads will have no residual sugar, sweet discernable in flavor or aroma. Yeast nutrients may be meads will have noticeable to prominent sweetness, used but should not be detected. Oak aging is allowable semi-sweet meads will have a balanced sweetness. In no in any category as a subtle to noticeable enhancement case should the residual sweetness be syrupy, cloying or without causing the mead to be an Experimental Mead; seem like unfermented honey. Any additives, such as excessive oak is a fault. acid or tannin, should enhance the honey flavor and • Vital Statistics: lend balance to the overall character of the mead but not be excessively tart or astringent. Tannin can make a OG: hydromel: 1.035 – 1.080 mead seem drier than the residual sugar levels might standard: 1.080 – 1.120 suggest. Artificial, chemical, harsh, phenolic or bitter sack: 1.120 – 1.170 flavors are defects. Higher carbonation (if present) ABV: hydromel: 3.5 – 7.5% enhances the acidity and gives a “bite” to the finish. The standard: 7.5 – 14.0% aftertaste should be evaluated; longer finishes are sack: 14.0 – 18.0% generally most desirable. A multi-faceted flavor, also FG: dry: 0.990 – 1.010 known as complexity or depth, is a positive attribute. semi-sweet: 1.010 – 1.025 Yeast or fermentation characteristics may be none to sweet: 1.025 – 1.050 noticeable, with estery, fresh and clean flavors being Note that the perception of sweetness is a function of most desirable. Alcohol flavors (if present) should be the percentage of residual sugar, so don’t rely only on smooth and well-aged, not harsh, hot, or solventy. Very FG to determine sweetness. Consider the OG, strength, light oxidation may be present, depending on age, but tannin levels, and to a lesser extent, acidity, in an excessive molasses, sherry-like or papery character assessing sweetness. should be avoided. Aging and conditioning generally IBUs: not relevant for anything but braggot, but smooth out flavors and create a more elegant, blended, bittering hops are optional even in this style. rounded product. All flavors tend to become more subtle over time, and can deteriorate with extended SRM: basically irrelevant since honey can be anything aging. from almost clear to dark brown. Cysers are most often golden. Other fruit-based meads and pyments can have • Mouthfeel: Before evaluating, refer to the declared orange, red, pink and/or purple hues. Braggots can be sweetness, strength and carbonation levels, as well as yellow to black. In all cases, the color should reflect the any special ingredients; these can all affect mouthfeel. ingredients used (type of honey, and fruit and/or malt Well-made examples will often have an elegant wine- in some styles). like character. The body can vary widely, although most are in the medium-light to medium-full range. Body generally increases with stronger and/or sweeter 3. Competition Entry Instructions meads, and can sometimes be quite full and heavy. • Mandatory Requirements: Similarly, body generally decreases with lower gravity o Entrants MUST specify carbonation level and/or drier meads, and can sometimes be quite light. (still; petillant or lightly carbonated; sparkling Sensations of body should not be accompanied by an or highly carbonated). overwhelmingly cloying sweetness (even in sweet Entrants MUST specify strength level meads). A very thin or watery body is likewise o (hydromel or light mead; standard mead; sack undesirable. Some natural acidity is often present or strong mead). (particularly in fruit-based meads). Low levels of astringency are sometimes present (either from specific o Entrants MUST specify sweetness level (dry; fruit or spices, or from tea, chemical additives or oak- semi-sweet or medium; sweet). aging). Acidity and tannin help balance the overall Minor differences from stated levels should not be honey, sweetness and alcohol presentation. The level of heavily penalized or be considered a disqualifying carbonation can vary widely (see definitions above). fault. Still meads may have a very light level of carbonation,

2 BJCP Mead Style Guidelines – 2015 Edition • Optional Requirements: Entrants MAY specify • Category-Specific Requirements: Some categories honey varieties used, as well as the source and season of require additional information, particularly in the honey. If honey varieties are declared, judges will categories other than traditional mead. For example, look for the varietal character of the honey. Note that declaring specific fruit, spices, or special characteristics. the character of a varietal honey will be identifiable as Supplemental materials may be provided to judges if an distinct to the source flowers, but may not resemble the obscure or unusual ingredient or method is used. source plant, tree, or fruit. For example, orange- • Defaults: If no attributes are specified, judges should blossom honey has the character of orange blossoms, evaluate the mead as a semi-sweet, petillant, standard- not oranges; blackberry honey is only distantly like strength mead with no varietal honey character and no blackberries, although it is an identifiable character. If a special ingredients. Competition organizers should mead is oak-aged and the oak character is noticeable, make every effort to ensure that judges are provided the the oaking can be specified. Judges should expect to full set of attributes of the meads being evaluated. detect oak, but not as a primary flavor.

BJCP Mead Style Guidelines – 2015 Edition 3 M1. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics, an explanation of standard terms, and entering instructions.

M1A. Dry Mead sweetness levels are subtle to moderate. Medium-dry to lightly sweet finish. Tannin levels may make a sweet mead seem Overall Impression: Similar in balance, body, finish and medium-dry. Sulfury, harsh or yeasty fermentation flavor intensity to a dry white wine, with a pleasant mixture of characteristics are undesirable. Standard description applies for subtle honey character, soft fruity esters, and clean alcohol. remainder of characteristics. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or Mouthfeel: Standard description applies, although the body is aftertaste. The proper balance of sweetness, acidity, alcohol, and generally medium-light to medium-full. Note that stronger honey character is the essential final measure of any mead. meads can have a fuller body. Sensations of body should not be accompanied by a residual sweetness that is higher than Aroma: Honey aroma may be subtle, although not always moderate. identifiable. Sweetness or significant honey aromatics should not be expected. If a honey variety is declared, the variety should be Ingredients: Standard description applies. Traditional Meads distinctive (if noticeable). Different types of honey have different feature the character of a blended honey or a blend of honeys. intensities and characters. Standard description applies for Varietal meads feature the distinctive character of certain remainder of characteristics. honeys. Show meads feature no additives, but this distinction is usually not obvious to judges. Appearance: Standard description applies. Entry Instructions: See Introduction to Mead Guidelines for Flavor: Subtle (if any) honey character, and may feature subtle entry requirements. Entrants MUST specify carbonation level to noticeable varietal character if a varietal honey is declared and strength. Sweetness is assumed to be SEMI-SWEET in this (different varieties have different intensities). Residual sweetness category. Entrants MAY specify honey varieties. levels are minimal to none. Dry finish. May have more noticeable acidity due to low sweetness levels. Tannin levels may make a Commercial Examples: Lurgashall English Mead, Redstone sweeter mead seem dry. Sulfury, harsh or yeasty fermentation Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, characteristics are undesirable. Standard description applies for Intermiel Verge d’Or and Mélilot remainder of characteristics. Mouthfeel: Standard description applies, although the body is M1C. Sweet Mead generally medium to light (but not watery). Note that stronger Overall Impression: Similar in balance, body, finish and meads can have a fuller body. Sensations of body should not be flavor intensity to a well-made dessert wine (such as Sauternes), accompanied by noticeable residual sweetness. with a pleasant mixture of honey character, residual sweetness, Ingredients: Standard description applies. Traditional Meads soft fruity esters, and clean alcohol. Complexity, harmony, and feature the character of a blended honey or a blend of honeys. balance of sensory elements are most desirable, with no Varietal meads feature the distinctive character of certain inconsistencies in color, aroma, flavor or aftertaste. The proper honeys. Show meads feature no additives, but this distinction is balance of sweetness, acidity, alcohol, and honey character is the usually not obvious to judges. essential final measure of any mead. Entry Instructions: See Introduction to Mead Guidelines for Aroma: Honey aroma should dominate, and is often moderately entry requirements. Entrants MUST specify carbonation level to strongly sweet and usually expresses the aroma of flower and strength. Sweetness is assumed to be DRY in this category. nectar. If a variety of honey is declared, the aroma might have a Entrants MAY specify honey varieties. subtle to very noticeable varietal character reflective of the honey Commercial Examples: White Winter Dry Mead, Sky River (different varieties have different intensities and characters). Dry Mead, Intermiel Bouquet Printanier Standard description applies for remainder of characteristics. Appearance: Standard description applies. M1B. Semi-Sweet Mead Flavor: Moderate to significant honey character, and may feature moderate to prominent varietal character if a varietal Overall Impression: Similar in balance, body, finish and honey is declared (different varieties have different intensities). flavor intensity to a semi-sweet (or medium-dry) white wine, Residual sweetness levels are moderate to high. Sweet and full with a pleasant mixture of honey character, light sweetness, soft (but not cloying) finish. Balanced acidity and/or tannin helps fruity esters, and clean alcohol. Complexity, harmony, and keep the sweetness agreeable to the palate without being balance of sensory elements are most desirable, with no overwhelming. Sulfury, harsh or yeasty fermentation inconsistencies in color, aroma, flavor or aftertaste. The proper characteristics are undesirable. Standard description applies for balance of sweetness, acidity, alcohol, and honey character is the remainder of characteristics. essential final measure of any mead. Mouthfeel: Standard description applies, although the body is Aroma: Honey aroma should be noticeable, and can have a light generally medium-full to full. Note that stronger meads will have sweetness that may express the aroma of flower nectar. If a a fuller body. Many examples will seem like a dessert wine. variety of honey is declared, the aroma might have a subtle to Sensations of body should not be accompanied by cloying, raw very noticeable varietal character reflective of the honey (unfermented) residual sweetness. (different varieties have different intensities and characters). Standard description applies for remainder of characteristics. Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Appearance: Standard description applies. Varietal meads feature the distinctive character of certain Flavor: Subtle to moderate honey character, and may feature honeys. Show meads feature no additives, but this distinction is subtle to noticeable varietal character if a varietal honey is usually not obvious to judges. declared (different varieties have different intensities). Residual

4 BJCP Mead Style Guidelines – 2015 Edition Entry Instructions: See Introduction to Mead Guidelines for Commercial Examples: Moonlight Sensual, Lurgashall entry requirements. Entrants MUST specify carbonation level Christmas Mead, Chaucer’s Mead, Rabbit’s Foot Sweet and strength. Sweetness is assumed to be SWEET in this Wildflower Honey Mead, Intermiel Benoîte category. Entrants MAY specify honey varieties.

M2. FRUIT MEAD A mead made with fruit is called a Melomel, although some melomels also have other names (cyser, pyment). We are introducing category names for certain types of melomels based on the variety of fruit used; these are more entry categories than actual styles. We selected different names for the category and subcategories to avoid the confusion of using the same names in different ways. See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics, an explanation of standard terms, and entering instructions. Refer to Category M1 descriptions for additional detail on the character to be expected from dry, semi-sweet and sweet meads. Use those guidelines to judge distinctions between the various sweetness levels. Judging meads from dry to sweet is recommended as the primary ordering, with strength being the secondary ordering criterion.

M2A. Cyser are acceptable, as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). A Cyser is a melomel made with apples (generally cider). Standard description applies for remainder of characteristics. Overall Impression: In well-made examples of the style, the Mouthfeel: Standard description applies. Often wine-like. fruit is both distinctive and well-incorporated into the honey- Some natural acidity is usually present (from the blend of apples) sweet-acid-tannin-alcohol balance of the mead. Some of the best and helps balance the overall impression. Some apples can strong examples have the taste and aroma of an aged Calvados provide natural astringency, but this character should not be (apple brandy from northern France), while subtle, dry versions excessive. can taste similar to many fine white wines. There should be an appealing blend of the fruit and honey character but not Ingredients: Standard description applies. Cyser is a mead necessarily an even balance. Generally a good tannin-sweetness made with the addition of apples or apple juice. Traditionally, balance is desired, though very dry and very sweet examples do cysers are made by the addition of honey to apple juice without exist. additional water. Aroma: Depending on the sweetness and strength, a subtle to Entry Instructions: See Introduction to Mead Guidelines for distinctly identifiable honey and apple/cider character (dry entry requirements. Entrants MUST specify carbonation level, and/or hydromel versions will tend to have lower aromatics than strength, and sweetness. Entrants MAY specify honey varieties. sweet and/or sack versions). The apple/cider character should be Entrants MAY specify the varieties of apple used; if specified, a clean and distinctive; it can express a range of apple-based varietal character will be expected. Products with a relatively low character ranging from a subtle fruitiness to a single varietal proportion of honey are better entered as a Specialty Cider. A apple character (if declared) to a complex blend of apple spiced cyser should be entered as a Fruit and Spice Mead. A aromatics. Some spicy or earthy notes may be present, as may a cyser with other fruit should be entered as a Melomel. A cyser slightly sulfury character. The honey aroma should be noticeable, with additional ingredients should be entered as an and can have a light to significant sweetness that may express the Experimental Mead. aroma of flower nectar. If a variety of honey is declared, the Commercial Examples: Moonlight Blossom, White Winter aroma might have a subtle to very noticeable varietal character Cyser, Rabbit’s Foot Apple Cyser reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant M2B. Pyment fermentation character, with clean and fresh aromatics being A Pyment is a melomel made with grapes (generally from preferred. Stronger and/or sweeter versions will have higher juice). Pyments can be red, white, or blush, just as with wine. alcohol and sweetness in the nose. Slight spicy phenolics from certain apple varieties are acceptable, as is a light diacetyl Overall Impression: In well-made examples of the style, the character from malolactic fermentation (both are optional). grape is both distinctively vinous and well-incorporated into the Standard description applies for remainder of characteristics. honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression Appearance: Standard description applies, except with regard should be characteristic of the type of grapes used and suggestive to color. Color may range from pale straw to deep golden amber of a similar variety wine. There should be an appealing blend of (most are yellow to gold), depending on the variety of honey and the fruit and honey character but not necessarily an even blend of apples or ciders used. balance. Generally a good tannin-sweetness balance is desired, Flavor: The apple and honey flavor intensity may vary from though very dry and very sweet examples do exist. none to high; the residual sweetness may vary from none to high; Aroma: Depending on the sweetness and strength, a subtle to and the finish may range from dry to sweet, depending on what distinctly identifiable honey and grape/wine character (dry sweetness level has been declared (dry to sweet) and strength and/or hydromel versions will tend to have lower aromatics than level has been declared (hydromel to sack). Natural acidity and sweet and/or sack versions). The grape/wine character should be tannin in apples may give some tartness and astringency to clean and distinctive; it can express a range of grape-based balance the sweetness, honey flavor and alcohol. Tannin levels character ranging from a subtle fruitiness to a single varietal may make a cyser seem drier than the residual sugar levels might grape character (if declared) to a complex blend of grape or wine suggest. A cyser may have a subtle to strong honey character, and aromatics. Some complex, spicy, grassy or earthy notes may be may feature noticeable to prominent varietal character if a present (as in wine). The honey aroma should be noticeable, and varietal honey is declared (different varieties have different can have a light to significant sweetness that may express the intensities). Slight spicy phenolics from certain apple varieties aroma of flower nectar. If a variety of honey is declared, the

BJCP Mead Style Guidelines – 2015 Edition 5 aroma might have a subtle to very noticeable varietal character a fruit using the word “technically” as part of the description, reflective of the honey (different varieties have different then that’s not what we mean. intensities and characters). The bouquet should show a pleasant Overall Impression: In well-made examples of the style, the fermentation character, with clean and fresh aromatics being fruit is both distinctive and well-incorporated into the honey- preferred. Stronger and/or sweeter versions will have higher sweet-acid-tannin-alcohol balance of the mead. Different types of alcohol and sweetness in the nose. Slight spicy phenolics from fruit can result in widely different characteristics; allow for a certain red grape varieties are acceptable, as is a light diacetyl variation in the final product. character from malolactic fermentation in certain white grape Aroma: Depending on the sweetness and strength, a subtle to varieties (both are optional). Standard description applies for distinctly identifiable honey and fruit character (dry and/or remainder of characteristics. hydromel versions will tend to have lower aromatics than sweet Appearance: Standard description applies, except with regard and/or sack versions). The fruit character should display to color. Color may range from pale straw to deep purple-red, distinctive aromatics associated with the particular fruit(s); depending on the variety of grapes and honey used. The color however, note that some fruit (e.g., raspberries) have stronger should be characteristic of the variety or type of grape used, aromas and are more distinctive than others (e.g., blueberries, although white grape varieties may also take on color derived strawberries) — allow for a range of fruit character and intensity from the honey variety. from subtle to aggressive. The fruit character should be pleasant Flavor: The grape/wine and honey flavor intensity may vary and supportive, not artificial, raw, and/or inappropriately from subtle to high; the residual sweetness may vary from none overpowering (considering the character of the fruit). In a to high; and the finish may range from dry to sweet, depending blended berry mead, not all fruit may be individually identifiable on what sweetness level has been declared (dry to sweet) and or of equal intensity. The honey aroma should be noticeable, and strength level has been declared (hydromel to sack). Natural can have a light to significant sweetness that may express the acidity and tannin in grapes may give some tartness and aroma of flower nectar. If a variety of honey is declared, the astringency to balance the sweetness, honey flavor and alcohol. A aroma might have a subtle to very noticeable varietal character pyment may have a subtle to strong honey character, and may reflective of the honey (different varieties have different feature noticeable to prominent varietal character if a varietal intensities and characters). The bouquet should show a pleasant honey is declared (different varieties have different intensities). fermentation character, with clean and fresh aromatics being Depending on the grape variety, some fruity, spicy, grassy, preferred. Stronger and/or sweeter versions will have higher buttery, earthy, minerally, and/or floral flavors may be present. alcohol and sweetness in the nose. Some tartness may be present Some versions (particularly red pyments) may be oak-aged, with if naturally occurring in the particular fruit(s), but should not be additional flavor complexity. Tannin levels may make the inappropriately intense. Standard description applies for pyment seem drier than residual sugar levels might suggest. remainder of characteristics. Standard description applies for remainder of characteristics. Appearance: Standard description applies, except with regard Mouthfeel: Standard description applies. Wine-like. Some to color. Color may take on a very wide range of colors, natural acidity is usually present (from grapes) and helps balance depending on the variety of fruit and/or honey used. For lighter- the overall impression. Grape tannin and/or grape skins can add colored meads with fruits that exhibit distinctive colors, the color body as well as some astringency, although this character should should be noticeable. Note that the color of fruit in mead is often not be excessive. Use of oak can also add this character. Longer lighter than the flesh of the fruit itself and may take on slightly aging can smooth out tannin-based astringency. different shades. Meads made with lighter color fruits can also Ingredients: Standard description applies. A pyment is a mead take on color from varietal honeys. In meads that produce a made with the addition of grapes or grape juices. Alternatively, head, the head can take on some of the fruit color as well. the pyment may be a homemade grape-based wine sweetened Flavor: The fruit and honey flavor intensity may vary from with honey, or a mead mixed with homemade grape-based wine subtle to high; the residual sweetness may vary from none to after fermentation. high; and the finish may range from dry to sweet, depending on Entry Instructions: See Introduction to Mead Guidelines for what sweetness level has been declared (dry to sweet) and entry requirements. Entrants MUST specify carbonation level, strength level has been declared (hydromel to sack). The natural strength, and sweetness. Entrants MAY specify honey varieties. acidity and tannin levels from fruit and fruit skins will vary, and Entrants MAY specify the varieties of grape used; if specified, a this character is expected to be present in the mead, although in varietal character will be expected. A spiced pyment (hippocras) balance with sweetness, honey flavor, and alcohol. Tannin levels should be entered as a Fruit and Spice Mead. A pyment made may make some meads seem drier than the residual sweetness with other fruit should be entered as a Melomel. A pyment with might suggest. A berry mead may have a subtle to strong honey other ingredients should be entered as an Experimental Mead. character, and may feature noticeable to prominent varietal Commercial Examples: Celestial Meads Que Syrah, character if a varietal honey is declared (different varieties have Moonlight Slow Dance, Redstone Pinot Noir and White Pyment different intensities). The distinctive flavor character associated Mountain Honey Wines with the particular fruit(s) should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying mead is vital, and the fruit character should not M2C. Berry Mead be artificial, raw (unfermented), and/or inappropriately A Berry Mead is an entry category for melomels made with overpowering. In a blended berry mead, not all fruit may be berries, such as raspberries, blueberries, blackberries, currants individually identifiable or of equal intensity. Standard (black, red, and white), strawberries, boysenberries, description applies for remainder of characteristics. elderberries, marionberries, mulberries, lingonberries, Mouthfeel: Standard description applies. Most will be wine- huckleberries, cranberries, etc. Generally any fruit with ‘berry’ like. Some natural acidity and/or tannin are sometimes present in the name would qualify. Berries can have seeds, but do not (from certain fruit and/or fruit skin) and helps balance the have stones/pits; some are aggregates of druplets. overall impression. Fruit tannin can add body as well as some Combinations of berries can be entered here. The culinary, not astringency. High levels of astringency are undesirable. The botanical, definition of berry is used here. If you have to justify

6 BJCP Mead Style Guidelines – 2015 Edition acidity and tannin levels should be somewhat reflective of the Appearance: Standard description applies, except with regard fruit used. to color. Color may take on a very wide range of colors, Ingredients: Standard description applies. A berry mead is a depending on the variety of fruit and/or honey used. For lighter- mead made with the addition of other berries or berry juices, colored meads with fruits that exhibit distinctive colors, the color including a blend of berries. There should be an appealing blend should be noticeable. Note that the color of fruit in mead is often of the fruit and honey character but not necessarily an even lighter than the flesh of the fruit itself and may take on slightly balance. different shades. Meads made with lighter color fruits can also Comments: Generally a good tannin-sweetness balance is take on color from varietal honeys. In meads that produce a desired, though very dry and very sweet examples do exist. Some head, the head can take on some of the fruit color as well. fruits, notably darker ones like blackberries, may contribute a Flavor: The fruit and honey flavor intensity may vary from tannin presence similar to a red wine. subtle to high; the residual sweetness may vary from none to Entry Instructions: See Introduction to Mead Guidelines for high; and the finish may range from dry to sweet, depending on entry requirements. Entrants MUST specify carbonation level, what sweetness level has been declared (dry to sweet) and strength, and sweetness. Entrants MAY specify honey varieties. strength level has been declared (hydromel to sack). The natural Entrants MUST specify the varieties of fruit used. A mead made acidity and tannin levels from fruit and fruit skins will vary, and with both berries and non-berry fruit (including apples and this character is expected to be present in the mead, although in grapes) should be entered as a Melomel. A berry mead that is balance with sweetness, honey flavor, and alcohol. Tannin levels spiced should be entered as a Fruit and Spice Mead. A berry may make some meads seem drier than the residual sweetness mead containing other ingredients should be entered as an might suggest. A stone fruit mead may have a subtle to strong Experimental Mead. honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different Commercial Examples: Moonlight Blissful, Wild, Caress, and varieties have different intensities). The distinctive flavor Mischief, White Winter Blueberry, Raspberry and Strawberry character associated with the particular fruit(s) should be Melomels, Celestial Meads Miel Noir, Redstone Black Raspberry noticeable, and may range in intensity from subtle to aggressive. Nectar, Bees Brothers Raspberry Mead, Intermiel Honey Wine The balance of fruit with the underlying mead is vital, and the and Raspberries, Honey Wine and Blueberries, and Honey Wine fruit character should not be artificial, raw (unfermented), and Blackcurrants, Mountain Meadows Cranberry Mead and/or inappropriately overpowering. In a blended stone fruit mead, not all the fruits may be individually identifiable or of M2D. Stone Fruit Mead equal intensity. Standard description applies for remainder of A Stone Fruit Mead is an entry category for melomels made characteristics. with stone fruit, such as cherries, plums, peaches, apricots, and Mouthfeel: Standard description applies. Most will be wine- mangoes. Stone fruit are fleshy fruit with a single large pit or like. Some natural acidity and/or tannin are sometimes present stone. The culinary, not botanical, definition of stone fruit is (from certain fruit and/or fruit skin) and helps balance the used here. If you have to justify a fruit using the word overall impression. Fruit tannin can add body as well as some “technically” as part of the description, then that’s not what we astringency. High levels of astringency are undesirable. The mean. Combinations of stone fruit can be entered here. acidity and tannin levels should be somewhat reflective of the Overall Impression: In well-made examples of the style, the fruit used. fruit is both distinctive and well-incorporated into the honey- Ingredients: Standard description applies. A stone fruit mead sweet-acid-tannin-alcohol balance of the mead. Different types of is a mead made with the addition of other stone fruit or stone fruit can result in widely different characteristics; allow for a fruit juices. There should be an appealing blend of the fruit and variation in the final product. honey character but not necessarily an even balance. A stone Aroma: Depending on the sweetness and strength, a subtle to fruit mead can be made with a blend of stone fruits, but not other distinctly identifiable honey and fruit character (dry and/or fruit not allowable in this category. hydromel versions will tend to have lower aromatics than sweet Comments: Generally a good tannin-sweetness balance is and/or sack versions). The fruit character should display desired, though very dry and very sweet examples do exist. distinctive aromatics associated with the particular fruit(s); Entry Instructions: See Introduction to Mead Guidelines for however, note that some fruit (e.g., cherries) have stronger entry requirements. Entrants MUST specify carbonation level, aromas and are more distinctive than others (e.g., peaches) — strength, and sweetness. Entrants MAY specify honey varieties. allow for a range of fruit character and intensity from subtle to Entrants MUST specify the varieties of fruit used. A stone fruit aggressive. The fruit character should be pleasant and mead that is spiced should be entered as a Fruit and Spice Mead. supportive, not artificial, raw and/or inappropriately A stone fruit mead that contains non-stone fruit should be overpowering (considering the character of the fruit). In a entered as a Melomel. A stone fruit mead that contains other blended stone fruit mead, not all the fruits may be individually ingredients should be entered as an Experimental Mead. identifiable or of equal intensity. The honey aroma should be Commercial Examples: Mountain Meadows Cherry Mead, noticeable, and can have a light to significant sweetness that may Moonlight Entice, Sumptuous, Flirt, and Smitten, Redstone express the aroma of flower nectar. If a variety of honey is Sunshine Nectar declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. Standard description applies for remainder of characteristics.

BJCP Mead Style Guidelines – 2015 Edition 7 M2E. Melomel can also take on color from varietal honeys. In meads that produce a head, the head can take on some of the fruit color as The melomel subcategory is for fruit meads made with any well. fruit not associated with any other fruit mead subcategory, or with a combination of fruits from multiple fruit mead Flavor: The fruit and honey flavor intensity may vary from subcategories (such as grapes and stone fruit). Some examples subtle to high; the residual sweetness may vary from none to include citrus fruit, dried fruits (dates, prunes, raisins, etc.), high; and the finish may range from dry to sweet, depending on pears, figs, pomegranates, prickly pear, bananas, pineapples, what sweetness level has been declared (dry to sweet) and and most other tropical fruit. If in doubt, enter the fruit here – strength level has been declared (hydromel to sack). The natural judges should be flexible with fruit not explicitly named in other acidity and tannin levels from fruit and fruit skins will vary, and categories. The use of Melomel as a subcategory name does not this character is expected to be present in the mead, although in imply that other meads in the Fruit Mead category are not also balance with sweetness, honey flavor, and alcohol. Tannin levels melomels; the choice was made to avoid using the same word may make some meads seem drier than the residual sweetness twice in different contexts. The culinary, not botanical, might suggest. A melomel may have a subtle to strong honey definition of fruit is used here. If you have to justify a fruit using character, and may feature noticeable to prominent varietal the word “technically” as part of the description, then that’s not character if a varietal honey is declared (different varieties have what we mean. different intensities). The distinctive flavor character associated with the particular fruit(s) should be noticeable, and may range Overall Impression: In well-made examples of the style, the in intensity from subtle to aggressive. The balance of fruit with fruit is both distinctive and well-incorporated into the honey- the underlying mead is vital, and the fruit character should not sweet-acid-tannin-alcohol balance of the mead. Different types of be artificial, raw (unfermented), and/or inappropriately fruit can result in widely different characteristics; allow for a overpowering. In a melomel made with a combination of fruits, variation in the final product. not all the fruits may be individually identifiable or of equal Aroma: Depending on the sweetness and strength, a subtle to intensity. Standard description applies for remainder of distinctly identifiable honey and fruit character (dry and/or characteristics. hydromel versions will tend to have lower aromatics than sweet Mouthfeel: Standard description applies. Most will be wine- and/or sack versions). The fruit character should display like. Some natural acidity and/or tannin are sometimes present distinctive aromatics associated with the particular fruit(s); (from certain fruit and/or fruit skin) and helps balance the however, note that some fruit have stronger aromas and are overall impression. Fruit tannin can add body as well as some more distinctive than others — allow for a range of fruit astringency. High levels of astringency are undesirable. The character and intensity from subtle to aggressive. The fruit acidity and tannin levels should be somewhat reflective of the character should be pleasant and supportive, not artificial, raw fruit used. (unfermented), and/or inappropriately overpowering (considering the character of the fruit). In a blended fruit Ingredients: Standard description applies. A melomel is a melomel, not all the fruits may be individually identifiable or of mead made with the addition of other fruit or fruit juices not equal intensity. The honey aroma should be noticeable, and can specifically reserved for other entry subcategories. There should have a light to significant sweetness that may express the aroma be an appealing blend of the fruit and honey character but not of flower nectar. If a variety of honey is declared, the aroma necessarily an even balance. A melomel can be made with a might have a subtle to very noticeable varietal character blend of fruits from multiple Fruit Mead subcategories. reflective of the honey (different varieties have different Comments: Generally a good tannin-sweetness balance is intensities and characters). The bouquet should show a pleasant desired, though very dry and very sweet examples do exist. fermentation character, with clean and fresh aromatics being Entry Instructions: See Introduction to Mead Guidelines for preferred. Stronger and/or sweeter versions will have higher entry requirements. Entrants MUST specify carbonation level, alcohol and sweetness in the nose. Some tartness may be present strength, and sweetness. Entrants MAY specify honey varieties. if naturally occurring in the particular fruit(s), but should not be Entrants MUST specify the varieties of fruit used. A melomel inappropriately intense. Standard description applies for that is spiced should be entered as a Fruit and Spice Mead. A remainder of characteristics. melomel containing other ingredients should be entered as an Appearance: Standard description applies, except with regard Experimental Mead. Melomels made with either apples or to color. Color may take on a very wide range of colors, grapes as the only fruit source should be entered as a Cyser or depending on the variety of fruit and/or honey used. For lighter- Pyment, respectively. Melomels with apples or grapes, plus other colored melomels with fruits that exhibit distinctive colors, the fruit should be entered in this category, not Experimental Mead. color should be noticeable. Note that the color of fruit in mead is Commercial Examples: Moonlight Desire, Paramour, and often lighter than the flesh of the fruit itself and may take on Iniquity slightly different shades. Meads made with lighter color fruits

8 BJCP Mead Style Guidelines – 2015 Edition M3. SPICED MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics, an explanation of standard terms, and entering instructions. Refer to Category M1 descriptions for additional detail on the character to be expected from dry, semi-sweet and sweet meads. Use those guidelines to judge distinctions between the various sweetness levels. Judging meads from dry to sweet is recommended as the primary ordering, with strength being the secondary ordering criterion.

M3A. Fruit and Spice Mead (hydromel to sack). The distinctive flavor character associated with the particular spices may range in intensity from subtle to A Fruit and Spice Mead is a mead containing one or more aggressive (although some spices may not be individually fruits and one or more spices. See the definitions of fruit used in recognizable, and can just serve to add a background the various Fruit Mead subcategories; any ingredient qualifying complexity). Certain spices might add bitter, astringent, phenolic there meets the “fruit” requirement here. For purposes of this or spicy (hot) flavors; if present, these qualities should be related subcategory, any ingredient qualifying for use in the Spice, to the declared ingredients (otherwise, they are faults), and they Herb, or Vegetable Mead subcategory also meets the “spice” should balance and blend with the honey, sweetness and alcohol. requirement here. The distinctive flavor character associated with the particular Overall Impression: In well-made examples of the style, the fruits may range in intensity from subtle to aggressive (although fruits and spices are both distinctive and well-incorporated into some fruits may not be individually recognizable, and can just the honey-sweet-acid-tannin-alcohol balance of the mead. serve to add a background complexity). Certain fruits might add Different types of fruits and spices can result in widely different acidic, bitter, astringent or flavors; if present, these qualities characteristics; allow for significant variation in the final should be related to the declared ingredients (otherwise, they are product. faults), and they should balance and blend with the honey, Aroma: Depending on the sweetness and strength, a subtle to sweetness and alcohol. Meads containing more than one fruit or distinctly identifiable honey, fruit, and spice character (dry spice should have a pleasant balance of the different fruits and and/or hydromel versions will tend to have lower aromatics than spices, but this does not mean that all fruits and spices need to be sweet and/or sack versions). The spice character should display of equal intensity or even individual identifiable. The mead may distinctive aromatics associated with the particular spices; have a subtle to strong honey character, and may feature however, note that some spices (e.g., ginger, cinnamon) have noticeable to prominent varietal character if a varietal honey is stronger aromas and are more distinctive than others (e.g., declared (different varieties have different intensities). Standard chamomile, lavender) — allow for a range of spice character and description applies for remainder of characteristics. intensity from subtle to aggressive. The spice character should be Mouthfeel: Standard description applies. Some fruits and pleasant and supportive, not artificial and inappropriately spices may contain tannins that add a bit of body and some overpowering (considering the character of the spice). The fruit astringency, but this character should not be excessive. character should display distinctive aromatics associated with Ingredients: Standard description applies. See the various the particular fruit; however, note that some fruits (e.g., Fruit Mead descriptions, as well as the Spice, Herb, or Vegetable raspberry, cherry) have stronger aromas and are more distinctive Mead description for additional details. than others (e.g., peach) — allow for a range of fruit character and intensity from subtle to aggressive. The fruit character Comments: Often, a blend of fruits and spices may give a should be pleasant and supportive, not artificial, raw character greater than the sum of its parts. The better examples (unfermented) and/or inappropriately overpowering of this style often use spices judiciously; when more than one (considering the character of the fruit). In a mead with more spice are used, they are carefully selected so that they blend than one fruit and/or spice, not all fruits and spices may be harmoniously with the fruit and with each other. individually identifiable or of equal intensity. The honey aroma Entry Instructions: See Introduction to Mead Guidelines for should be noticeable, and can have a light to significant entry requirements. Entrants MUST specify carbonation level, sweetness that may express the aroma of flower nectar. If a strength, and sweetness. Entrants MAY specify honey varieties. variety of honey is declared, the aroma might have a subtle to Entrants MUST specify the types of spices used, (although well- very noticeable varietal character reflective of the honey known spice blends may be referred to by common name, such (different varieties have different intensities and characters). The as apple pie spices). Entrants MUST specify the types of fruits bouquet should show a pleasant fermentation character, with used. If only combinations of spices are used, enter as a Spice, clean and fresh aromatics being preferred. Stronger and/or Herb, or Vegetable Mead. If only combinations of fruits are sweeter versions will have higher alcohol and sweetness in the used, enter as a Melomel. If other types of ingredients are used, nose. Some spices may produce spicy or peppery phenolics. enter as an Experimental Mead. Standard description applies for remainder of characteristics. Commercial Examples: Moonlight Kurt’s Apple Pie, Mojo, Appearance: Standard description applies, except perhaps to Flame, Fling, and Deviant, Celestial Meads Scheherazade, note that the color usually won’t be affected by spices (although Rabbit’s Foot Private Reserve Pear Mead, Intermiel Rosée flowers, petals and peppers may provide subtle colors; tea blends may provide significant colors). The fruit may provide significant color, and is generally evocative of the fruit used (although it may be of a lighter shade than the fruit skin). Flavor: The spice flavor intensity may vary from subtle to high; the fruit flavor intensity may vary from subtle to high; the honey flavor intensity may vary from subtle to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared

BJCP Mead Style Guidelines – 2015 Edition 9 M3B. Spice, Herb or Vegetable Mead Flavor: The spice flavor intensity may vary from subtle to high; the honey flavor intensity may vary from subtle to high; the A Spice, Herb, or Vegetable Mead contains one or more residual sweetness may vary from none to high; and the finish spices, herbs, or vegetables (in this style definition, these are may range from dry to sweet, depending on what sweetness level collectively known as “spices”). The culinary, not botanical, has been declared (dry to sweet) and strength level has been definition of spice, herb, or vegetable is used here. If you have to declared (hydromel to sack). The distinctive flavor character justify a spice, herb, or vegetable using the word “technically” associated with the particular spices may range in intensity from as part of the description, then that’s not what we mean. The subtle to aggressive (although some spices may not be same definitions apply to this category as to the similarly- individually recognizable, and can just serve to add a background named beer category. In addition to the more obvious spices, complexity). Certain herbs and spices might add bitter, herbs, and vegetables that fit into this subcategory, the astringent, phenolic or spicy (hot) flavors; if present, these following ingredients also are explicitly included: roses, rose qualities should be related to the declared ingredients hips, ginger, rhubarb, pumpkins, chile peppers, coffee, (otherwise, they are faults), and they should balance and blend chocolate, nuts (including coconut), citrus peels/zest, and teas with the honey, sweetness and alcohol. Meads containing more (except those strictly used for increasing tannin levels, not for than one spice should have a good balance among the different adding flavor). spices, though some spices will tend to dominate the flavor Overall Impression: In well-made examples of the style, the profile. The mead may have a subtle to strong honey character, spices are both distinctive and well-incorporated into the honey- and may feature noticeable to prominent varietal character if a sweet-acid-tannin-alcohol balance of the mead. Different types of varietal honey is declared (different varieties have different spices can result in widely different characteristics; allow for a intensities). Standard description applies for remainder of variation in the final product. characteristics. Aroma: Depending on the sweetness and strength, a subtle to Mouthfeel: Standard description applies. Some herbs or spices distinctly identifiable honey and spice character (dry and/or may contain tannins that add a bit of body and some astringency, hydromel versions will tend to have lower aromatics than sweet but this character should not be excessive. Warming spices and and/or sack versions). The spice character should display hot peppers/chiles might impart a warming or numbing distinctive aromatics associated with the particular spices; impression, but this character should not be extreme or make the however, note that some spices (e.g., ginger, cinnamon) have mead undrinkable. stronger aromas and are more distinctive than others (e.g., Ingredients: Standard description applies. If spices are used in chamomile, lavender) — allow for a range of spice character and conjunction with other ingredients such as fruit, cider, or other intensity from subtle to aggressive. The spice character should be fruit-based fermentables, then the mead should be entered as a pleasant and supportive, not artificial and inappropriately Fruit and Spice Mead. If spices are used in combination with overpowering (considering the character of the spice). In a other ingredients, then the mead should be entered as an blended spice mead, not all spices may be individually Experimental Mead. identifiable or of equal intensity. The honey aroma should be noticeable, and can have a light to significant sweetness that may Comments: Often, a blend of spices may give a character express the aroma of flower nectar. If a variety of honey is greater than the sum of its parts. The better examples of this declared, the aroma might have a subtle to very noticeable style use spices subtly; when more than one spice are used, they varietal character reflective of the honey (different varieties have are carefully selected so that they blend harmoniously. A mead different intensities and characters). The bouquet should show a containing only culinary spices or herbs is known as a metheglin. pleasant fermentation character, with clean and fresh aromatics Entry Instructions: See Introduction to Mead Guidelines for being preferred. Stronger and/or sweeter versions will have entry requirements. Entrants MUST specify carbonation level, higher alcohol and sweetness in the nose. Some herbs and spices strength, and sweetness. Entrants MAY specify honey varieties. may produce spicy or peppery phenolics. Standard description Entrants MUST specify the types of spices used (although well- applies for remainder of characteristics. known spice blends may be referred to by common name, such Appearance: Standard description applies, except perhaps to as apple pie spices). note that the color usually won’t be affected by spices and herbs Commercial Examples: Moonlight Wicked, Breathless, (although flowers, petals and peppers may provide subtle colors; Madagascar, and Seduction, Redstone Vanilla Beans and tea blends may provide significant colors). Cinnamon Sticks Mountain Honey Wine, Bonair Chili Mead, Redstone Juniper Mountain Honey Wine, iQhilika Africa Birds Eye Chili Mead, Mountain Meadows Spice Nectar

10 BJCP Mead Style Guidelines – 2015 Edition M4. SPECIALTY MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics, an explanation of standard terms, and entering instructions. Refer to Category M1 descriptions for additional detail on the character to be expected from dry, semi-sweet and sweet meads. Use those guidelines to judge distinctions between the various sweetness levels. Judging meads from dry to sweet is recommended as the primary ordering, with strength being the secondary ordering criterion.

M4A. Braggot as is a cloying, raw sweetness. A warming sense of well-aged alcohol may be present in stronger examples. Carbonation will A Braggot is a mead made with malt. vary as described in the standard description. A still braggot will Overall Impression: A harmonious blend of mead and beer, usually have some level of carbonation (like a cask bitter) since a with the distinctive characteristics of both. A wide range of completely flat beer is unappetizing. However, just as an aged results are possible, depending on the base style of beer, variety barleywine may be still, some braggots can be totally still. of honey and overall sweetness and strength. Beer flavors tend to Ingredients: A braggot is a mead made with both honey and somewhat mask typical honey flavors found in other meads. malt providing flavor and fermentable extract. Originally, and Aroma: Depending on the sweetness, strength and base style of alternatively, a mixture of mead and ale. A braggot can be made beer, a subtle to distinctly identifiable honey and beer character with any type of honey, and any type of base beer style. The malt (dry and/or hydromel versions will tend to have lower aromatics component may be derived from grain or malt extracts. The beer than sweet and/or sack versions). The honey and beer/malt may be hopped or not. If any other ingredients than honey and character should be complementary and balanced, although not beer are contained in the braggot, it should be entered as an always evenly balanced. If a variety of honey is declared, the Experimental Mead. Smoked braggots may be entered in this aroma might have a subtle to very noticeable varietal character category if using smoked malt or a smoked beer as the base style; reflective of the honey (different varieties have different braggots made using other smoked ingredients (e.g., liquid intensities and characters). If a base style of beer or type of malt smoke, chipotles) should be entered in the Experimental Mead is declared, the aroma might have a subtle to very noticeable style. character reflective of the beer style (different styles and malts Comments: Sometimes known as bracket or brackett. The have different intensities and characters). A hop aroma (any fermentable sugars come from a balance of malt or malt extract variety or intensity) is optional; if present, it should blend and honey, although the specific balance is open to creative harmoniously with the other elements. Standard description interpretation by brewers. applies for remainder of characteristics. Entry Instructions: See Introduction to Mead Guidelines for Appearance: Standard description does not apply due to beer- entry requirements. Entrants MUST specify carbonation level, like characteristics. Clarity may be good to brilliant, although strength, and sweetness. Entrants MAY specify honey varieties. many braggots are not as clear as other meads. A light to Entrants MAY specify the base style or beer or types of malt moderate head with some retention is expected if the mead is used. Products with a relatively low proportion of honey should carbonated. Color may range from light straw to dark brown or be entered as an Alternative Sugar Beer. black, depending on the variety of malt and honey used. The color should be characteristic of the declared beer style and/or Commercial Examples: Rabbit’s Foot Diabhal and Bière de honey used, if a variety is declared. Stronger versions may show Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine signs of body (e.g., legs). Ale, White Winter Traditional Brackett Flavor: Displays a balanced character identifiable as both a beer and a mead, although the relative intensity of flavors is greatly M4B. Historical Mead affected by the sweetness, strength, base style of beer, and A Historical Mead is a historical or indigenous mead that variety of honey used. If a beer style is declared, the braggot doesn’t fit into another subcategory (e.g., Ethiopian tej, Polish should have some character traceable to the style although the meads). The BJCP welcomes submissions of writeups of flavors will be different due to the presence of honey. If a variety historical or indigenous styles that fit into this category. of honey is declared, the braggot should feature a subtle to Overall Impression: This mead should exhibit the character prominent varietal character (different varieties have different of all of the ingredients in varying degrees, and should show a intensities). Stronger and/or sweeter braggots should be good blending or balance between the various flavor elements. expected to have a greater intensity of flavor than drier, lower Whatever ingredients are included, the result should be gravity versions. The finish and aftertaste will vary based on the identifiable as a honey-based fermented beverage. declared level of sweetness (dry to sweet), and may include both Aroma, appearance, flavor, mouthfeel generally follow the beer and mead components. A wide range of malt characteristics standard descriptions, yet note that all the characteristics may is allowable, from plain base malts to rich caramel and toast vary. Since a wide range of entries are possible, note that the flavors to dark chocolate and roast flavors. Hop bitterness and characteristics may reflect combinations of the respective flavor may be present, and may reflect any variety or intensity; elements of the various sub-categories used in this style. Refer to however, this optional character should always be both Category M1 for a detailed description of the character of dry, suggestive of the base beer style and well blended with the other semi-sweet and sweet mead. If the entered mead is a flavors. Standard description applies for remainder of combination of other existing mead categories, refer to the characteristics. constituent categories for a detailed description of the character Mouthfeel: Standard description does not apply due to beer- of the component styles. like characteristics. Smooth mouthfeel without astringency. Body may vary from moderately light to full, depending on sweetness, strength, and the base style of beer. Note that stronger meads will have a fuller body. A very thin or watery body is undesirable,

BJCP Mead Style Guidelines – 2015 Edition 11 Entry Instructions: See Introduction to Mead Guidelines for entry requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, providing a description of the mead for judges if no such description is available from the BJCP. Commercial Examples: Jadwiga, Saba Tej

M4C. Experimental Mead An Experimental Mead is a mead that does not fit into any other mead subcategory. This could apply to meads that blend multiple mead subcategories (unless the combination fits elsewhere, such as Melomel or Fruit and Spice Mead). Any experimental mead using additional sources of fermentables (e.g., maple syrup, molasses, brown sugar, or agave nectar), additional ingredients (e.g., liquors, smoke, etc.), alternative processes (e.g., icing), fermentation with non-traditional yeasts (e.g., Brettanomyces, Belgian lambic or ale, etc.), or other unusual ingredient, process, or technique would also be appropriate in this category. Oak-aging does not necessarily force a mead into the Experimental Mead style unless the barrel has another characteristic (such as bourbon) in addition to the wood. No mead can be “out of style” for this category unless it fits into another existing mead category. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage. Aroma, appearance, flavor, mouthfeel generally follow the standard descriptions, yet note that all the characteristics may vary. Since a wide range of entries are possible, note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Refer to Category M1 for a detailed description of the character of dry, semi-sweet and sweet mead. If the entered mead is a combination of other existing mead categories, refer to the constituent categories for a detailed description of the character of the component styles. Entry Instructions: See Introduction to Mead Guidelines for entry requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared. Commercial Examples: Moonlight Utopian, Hanssens/Lurgashall Mead the Gueuze, White Winter Cherry Bracket, Mountain Meadows Trickster’s Treat Agave Mead

12 BJCP Mead Style Guidelines – 2015 Edition