A Vegetable Mead must contain at least one vegetable and may contain one or more herbs or spices. The following ingredients are explicitly included as vegetables: rhubarb, pumpkins, and chile peppers. Culinary transformations of ingredients (e.g., roasted peppers) are also allowable.
Overall Impression
Like a M1 Traditional Mead with a noticeable vegetable and optional herb or spice character. A wide range of outcomes are possible depending on choices of the base mead and additional ingredients, but the final product should be balanced, pleasant, and enjoyable. The spice, herb, or vegetable (SHV) character should not completely dominate the mead.
Appearance
Good to brilliant clarity. Greater clarity is more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color as derived from the variety of honey used. Greater color vibrancy and brightness is more desirable. The color is not typically affected much by spices and herbs (although flowers and petals may provide subtle to significant colors).
Aroma
The vegetable aromatics may be subtle to aggressive, reflecting the character of the declared ingredients. Declared vegetables should be noticeable, but some are stronger and more distinctive than others.
The optional herb or spice aromatics may be subtle to aggressive, reflecting the character of the declared ingredients. Many possible descriptors exist, such as fragrant, aromatic, pungent, herbal, spicy, floral, fruity, smoky, earthy, resinous, minty, or words reminiscent of other ingredients (licorice-like, piney, citrusy, peppery). Declared herbs and spices should be noticeable. If multiple herbs and spices are declared, they do not have to be in equal proportion, bearing in mind that some are stronger and more distinctive than others.
The honey character can be subtle to strong, depending on strength and sweetness, and can express the character of flower nectar, reflective of any declared honey varietals. Balanced fermentation bouquet. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma.
The SHV and honey components do not have to be in equal proportion, but the balance of the ingredients should be pleasant and enjoyable. The SHV-derived aromatics should complement and enhance the base mead, not overwhelm it.
Flavor
Similar to Aroma in SHV and honey character and intensity, becoming more prominent in stronger and sweeter versions. The SHV character should be noticeable and balanced with the sweetness level of the mead. Some SHVs may bring basic flavors (bitter, sweet, sour, salty, savory) in addition to their distinctive characteristics.
Residual sweetness and finish per the declared sweetness level. Acidity should be balanced, soft, or bright but not sharp. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Carbonation as indicated by declared level, from still to sparkling. Body generally increases with sweetness and strength, typically medium-light to full. Perceived alcohol by declared strength, ranging from none to noticeable and warming. Spice additions may increase body, increase astringency, or add spicy-hot warming notes; none of these aspects should be excessive. Chile peppers can be spicy-hot, but any capsaicin-based burning sensation must be balanced with the base mead and must retain drinkability.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one vegetable, and optionally any number herbs or spices.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Entrants must specify added vegetable(s). Perceivable herbs, spices, or spice blends must be declared. Meads with spicy-hot flavors should specify the level of heat (mild, medium, hot) to assist judges with ordering the samples.
Comments
If spices are used in conjunction with other ingredients such as fruit, cider, or other fruit-based fermentables, then the mead should be entered as a M3C Fruit and Spice Mead. If spices are used in combination with other ingredients, then the mead should be entered as an M4F Experimental Mead.