BJCP Mead Exam Study Guide What you need to know to pass the Mead Exam Last revised February 25, 2016 Contributing Authors Gordon Strong Susan Ruud Kristen England Ken Schramm Curt Stock Petar Bakulić Michael Zapolski, Sr. (Hightest) Revised 2013-2016 by Steve Piatz Copyright © 2009-2016 by the authors and the BJCP i CHANGE LOG March 2014, removed the Exam Program description, removed the honey, fruit, grape and spices descriptions. August 2015, update exam details to correspond with the BJCP Mead Entrance Exam and the BJCP Mead Judging Exam. Updates to the text to conform to the 2015 style guidelines. February, 2016, fixed a typo on page 43. ii TABLE OF CONTENTS 1. Introduction ............................................................................................................................. 1 1.1. Recommended Reading .................................................................................................. 1 1.2. Advanced Reading .......................................................................................................... 3 1.3. Important BJCP References ............................................................................................ 3 2. The BJCP Mead Exam ............................................................................................................ 5 2.1. Mead Exam Details ......................................................................................................... 5 2.1.1. Mead Entrance Exam Detail ................................................................................. 5 2.1.2. Mead Judging Exam Details ................................................................................. 6 2.2. Mead Entrance Exam Question Pool .............................................................................. 6 3. The Mead Judge Designation .................................................................................................. 7 4. What is Mead? ........................................................................................................................ 8 4.1. What is Honey? ............................................................................................................... 8 4.2. How does Mead differ from Other Beverages? .............................................................. 9 5. Mead Styles ........................................................................................................................... 11 6. Balance in Mead ................................................................................................................... 12 6.1. The Notion of Balance .................................................................................................. 12 6.2. Components of Balance ................................................................................................ 13 6.2.1. Sweetness ........................................................................................................... 13 6.2.2. Acidity ................................................................................................................ 14 6.2.3. Tannin ................................................................................................................. 14 6.2.4. Alcohol Strength ................................................................................................. 14 6.2.5. Honey Flavor ...................................................................................................... 15 6.2.6. Carbonation ........................................................................................................ 15 6.2.7. Body ................................................................................................................... 15 6.3. Achieving Balance ........................................................................................................ 16 7. Braggot Ingredients ............................................................................................................... 18 8. The Mead-Making Process ................................................................................................... 19 8.1. Ingredient Selection ...................................................................................................... 19 8.1.1. Honey ................................................................................................................. 19 8.1.2. Water .................................................................................................................. 20 8.1.3. Yeast ................................................................................................................... 20 8.1.4. Additives ............................................................................................................. 21 8.2. Basic Mead-Making Process......................................................................................... 23 8.3. Mead-Making Process Options ..................................................................................... 25 8.3.1. Must Preparation ................................................................................................ 25 8.3.2. Yeast Preparation ................................................................................................ 26 8.3.3. Nutrient Additions .............................................................................................. 27 8.3.4. Fermentation ....................................................................................................... 29 8.4. Fruit Meads ................................................................................................................... 30 8.5. Spiced Meads ................................................................................................................ 36 8.6. Braggots ........................................................................................................................ 38 8.7. Historical and Experimental Meads .............................................................................. 40 iii 9. Advanced Topics in Mead-Making....................................................................................... 43 9.1. Oaking ........................................................................................................................... 43 9.2. Adjustment .................................................................................................................... 46 9.3. Stabilization .................................................................................................................. 48 9.4. Clarifying ...................................................................................................................... 50 9.5. Aging............................................................................................................................. 51 9.6. Blending ........................................................................................................................ 52 10. Troubleshooting Mead ...................................................................................................... 54 10.1. Common Mead Faults ................................................................................................... 54 10.1.1. Acetic .................................................................................................................. 54 10.1.2. Acidic ................................................................................................................. 54 10.1.3. Alcoholic ............................................................................................................ 55 10.1.4. Cardboard ........................................................................................................... 55 10.1.5. Chemical ............................................................................................................. 55 10.1.6. Cloudy ................................................................................................................ 55 10.1.7. Cloying ............................................................................................................... 56 10.1.8. Floral ................................................................................................................... 56 10.1.9. Fruity .................................................................................................................. 56 10.1.10. Harsh ................................................................................................................... 56 10.1.11. Metallic ............................................................................................................... 57 10.1.12. Moldy ................................................................................................................. 57 10.1.13. Phenolic .............................................................................................................. 57 10.1.14. Sherry ................................................................................................................. 57 10.1.15. Solvent ................................................................................................................ 58 10.1.16. Sulfury ................................................................................................................ 58 10.1.17. Sweet .................................................................................................................. 58 10.1.18. Tannic ................................................................................................................