M3. SPICED MEAD

Spiced Mead includes mead with some form of added spice, herb, or vegetable (SHV). The general term spice is defined as in category 30 Spiced Beer in the 2021 BJCP Beer Style Guidelines, including the distinction between specific usages of spice, herb, and vegetable. Table salt at a noticeable level is considered a spice. Hopped meads are best entered in the Experimental Mead style. The category is divided into three styles based on the specific ingredients used; read the style preambles for details.

Category M1 describes the base character expected from dry, semi-sweet, and sweet meads.

M3A. Metheglin

A Metheglin contains one or more culinary spices or herbs, but does not include any vegetables. This explicitly includes coffee, chocolate, nuts (or anything with ‘nut’ in the name, including coconut, rose petals and hips, spruce tips, hibiscus, fruit peels and zest, and the like.

Overall Impression

Like a M1 Traditional Mead with a noticeable 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 herb or spice 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 by spices and herbs (although flowers and petals may provide subtle to significant colors).

Aroma

The herb and 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 herb- and spice-derived aromatics should complement and enhance the base mead, not overwhelm it.

Flavor

Similar to Aroma in herb, spice, and honey character and intensity, becoming more prominent in stronger and sweeter versions. The herb and spice character should be noticeable and balanced with the sweetness level of the mead. Some herbs and spices 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

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.
Often, a blend of spices may give a character greater than the sum of its parts. The better examples of this style use spices deftly; when more than one spice is used, they are carefully selected so that they blend harmoniously.

Characteristic Ingredients

Same as a M1 Traditional Mead, with the addition of at least one herb or spice.

Entry Instructions

Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Perceivable herbs, spices, or spice blends must be declared.

Commercial Examples

Colony Meadery Moravian Spice Cake, Prairie Rose Vanilla Cinnamon, Redstone Juniper Berry Mountain Honey Wine, Schramm’s Mead Nutmeg, Sky River Chamomile Mead, White Winter Holiday Harbor.

Past Revision

Fruit and Spice Mead (2015)

M3B. Vegetable Mead

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.

Comments

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.

Commercial Examples

iQhilika Africa Birds Eye Chili Mead, Lyme Bay Winery Chilli Mead, Sky River Red Pepper Mead.

Past Revision

Spice, Herb or Vegetable Mead (2015)

M3C. Fruit and Spice Mead

A Fruit and Spice Mead is a mead containing one or more fruits and one or more spices, herbs, or vegetables. Basically, this is any mead containing at least one allowable specialty ingredient from each of categories M2 and M3.

Overall Impression

Like a M1 Traditional Mead with a noticeable fruit and spice, herb, or vegetable (SHV) 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 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 fruit and honey used. Greater color vibrancy and brightness is more desirable. The color is not typically affected much by spices (although flowers, petals, and peppers may provide subtle to significant colors; tea blends may provide significant colors).

Aroma

The fruit aromatics may be perceived as anything in the range from a fresh sweet juice to an aged fruit wine or Port, depending on strength and sweetness. If fruit varietals are declared, the varietal character should be noticeable. If multiple types of fruit are declared, they do not have to be in equal proportion, bearing in mind that some fruit are stronger and more distinctive than others.
The SHV 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 SHV should be noticeable. If multiple SHVs 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 fruit- and SHV-derived aromatics should complement and enhance the base mead, not overwhelm it. The fruit, SHV, and honey components do not have to be in equal proportion, but the balance of the ingredients should be pleasant and enjoyable.

Flavor

Similar to Aroma in fruit, SHV, and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit and SHV character should be noticeable and balanced with the sweetness level of the mead. Some fruits and 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. Fruit and SHV 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 excessive heat is a fault. Any capsaicin-based burning sensation must be balanced with the base mead and must retain drinkability.

Comments

If only combinations of herbs or spices are used, enter as a M3A Metheglin. If only combinations of fruits are used, enter as an M2E Other Fruit Mead. If other types of ingredients are used, enter as an M4F Experimental Mead.
Often, a blend of fruits and SHVs may give a character greater than the sum of its parts. Sensory components derived from fruit and SHV additions should be harmonious and supportive of those from the base mead, and should not clash.

Characteristic Ingredients

Same as a M1 Traditional Mead, with the addition of at least one fruit and at least one SHV.

Entry Instructions

Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Entrants must specify added fruits and SHVs. Meads with spicy-hot flavors should specify the level of heat (mild, medium, hot) to assist judges with ordering the samples.

Commercial Examples

Intermiel Pear & Ginger Sparkling Mead, Lost Cause Banshee Part II, Moonlight Kurt’s Apple Pie, Prairie Rose Strawberry Rhubarb, Rabbit’s Foot Chocolate Raspberry Love, Schramm’s Mead Apple Crisp, St. Ambrose Shotgun Wedding.

Past Revision

Fruit and Spice Mead (2015)