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TABLE OF CONTENTS
Introduction
Quick intro to the program, reference reading list
The BJCP Mead Exam
Format, what's expected, types of questions
Reference the exam format page
The BJCP
Reference material from beer exam study guide. Cover what one needs to know about the organization. Discuss question 1, including referencing the Judge Procedures Manual and Member Guide
The Mead Judge Rank
Most of the necessary material is on the program overview page. Expand and discuss, especially the requirements for the rank, how to achieve it, and what you get from it
What is Mead?
Basic overview by Susan Ruud
Mead Styles
Definitions, styles according to the guidelines, varieties/attributes
Perceptual Characteristics of Mead
Important components in mead, and how they are balanced. How to adjust common problems in these components. A lot of this can be taken from the introduction to the mead guidelines. Discuss elements, then balance. Carbonation, alcohol strength, sweetness, acidity, tannin, honey flavor.
Honey
Start with basics -- should be able to get this from several sources. Honey reference database. Map to styles, if possible
Fruit
Apples, grapes, other fruits. Provide details in a reference database (table).
Spices
Same idea as with fruit
Other Mead Ingredients
Discuss what goes into the other meads, braggot and open category. Different types, range of possibilities, creativity and balance.
The Mead-Making Process
Basics -- should be able to get from several sources. Discuss some alternatives. Cover traditional, melomel, metheglin and braggot.
Advanced Topics in Mead-Making
Essays on different topics of interest, such as oaking, nutrients, fermentation, aging, stabilization, adjustment, clarification, packaging, and blending
Troubleshooting Mead
Reference the fault list. Expand the definitions and details about troubleshooting. Provide definitions, causes, controls. Cover at least all the aspects on the exam and scoresheet.
Add general section on Troubleshooting Fermentation: most important are sufficient viable yeast, correct pH range, adequate nutrients, oxygen, appropriate temperature range for yeast.
Judging Mead
How to assess, assigning scores, filling out the standard scoresheet, filling out the checklist scoresheet, addressing common judging situations. How much do you deduct for various faults/problems? Be sure to discuss the issues with something not entered properly (according to judge perceptions). Also reference more generic judging and grading information.
Thoughts on judging mead by Kristen England
