Specialty Meads include those meads with added flavorings or using processes not already described in categories M1, M2, or M3. All must be recognizable as a mead with a pleasant integration of the specialty aspect into a coherent, synergistic end product.
Category M1 describes the base character expected from dry, semi-sweet, and sweet meads.
A Braggot is a mead made with malt or beer. A braggot should be discernable as a mead and not simply a honey beer, but specific ratios of honey to beer are not mandated.
Like a M1 Traditional Mead with a supporting malt or beer character. A wide range of outcomes are possible depending on choices of the base mead and additional ingredients. The mead character should be stronger than in honey beers, but the blend of mead and beer should be pleasant and well-integrated.
Often more similar to a beer in appearance than to a mead. Color may range from light straw to dark brown or black, depending on the malt, beer, and honey used. Clarity may be good to brilliant depending on any declared base beer style, although many braggots are not as clear as other meads. A light to moderate head with some retention is expected if the mead is carbonated.
The mead components may be evaluated as in M1 Traditional Mead, but declared malt/beer components should be noticeable and well-integrated with the honey-derived aspects. A pleasant balance between honey and malt/beer should be achieved, and any declared components should be perceivable. The best examples will achieve a synergy between the honey and malt selections, and will not be clashing. Honey and malt do not need to be of equal intensity, but both should be represented. May or may not have hop aroma, as declared.
As with the aroma, the declared mead and malt/beer components should both be noticeable and be mutually complementary. The mead components may be evaluated as in Traditional Meads, especially in regards to declared sweetness and any declared honey varieties. If a base beer style is declared, the braggot should have a noticeable character derived from that style. May or may not have bitterness and hop flavor, as declared. Beer flavors tend to somewhat mask typical honey flavors found in other meads. The final presentation must be pleasant, well-integrated, and balanced.
May exhibit a character different from other meads in that it can have beer-like qualities. Compared to beer, the body may be fuller or thinner depending on how much of the honey was fermented. Compared to mead, usually has more of a lingering carbonation. Body and warmth depend on declared sweetness and strength levels. Still braggots often have a light carbonation to avoid the flat beer association, but this is not universally true.
Same as a M1 Traditional Mead, with the addition of a malt-derived component (malt, malt extract, beer). May be hopped or not. The malt component does not need to represent a Classic Style of beer. A braggot with additional non-malt/beer ingredients should be entered as an M4F Experimental Mead.
Entrants must specify sweetness, carbonation, and strength levels. Entrants may identify details such as honey varieties, base beer styles, or types of malt used to allow judges to discern the meadmaker’s intent. A classic base beer style is not required, but entrants should provide enough information to assist judges with ordering the samples. Specifying whether or not hops were used is often helpful to judges.
A Bochet is a modern interpretation of a historical concept involving heated or caramelized honey, and may optionally include spices and fruits.
Like a Traditional Mead with a noticeable caramelized honey character, but not burnt, harsh, or acrid notes. Acidity levels should be balanced. Optional spice and fruit additions should enhance, not dominate, the base bochet character.
Good to brilliant clarity. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color is typically golden yellow to dark brown or black, depending on the heating process. The color will also be affected by an optional use of fruit, and to a lesser degree, spices. The color is typically darker than that expected from the unheated honey varieties.
A subtle to distinctly identifiable honey character, increasing with sweetness and strength. The heating process may transform the honey by adding caramel, toffee, butterscotch, chocolate, or coffee notes. Varietal honey notes may be apparent, although they should show some evidence of transformation through heating. A clean, fresh, pleasant fermentation character is most desirable. Optional spice and fruit additions may provide background notes suggestive of these ingredients.
Has the elements expected in a traditional mead, or a mead with spices and fruit as the base character, as described in those styles. An additional caramelized honey flavor should be apparent, and may range from subtle to high in intensity. Flavors associated with caramelization include caramel, butterscotch, treacle, chocolate, and coffee. Some bitter and acidic notes may be present, but must be balanced. Undesirable flavors include rubber, diesel, petroleum, solvent, or a generalized ‘industrial’ impression.
A mead without any caramelization character should not be entered in this style.
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. Some astringent notes may be present from higher levels of caramelization, but must be balanced.
While versions inspired by historical references may feature burnt honey flavors, this character is undesirable in modern bochet. A major fault is excessive caramelization that creates acidity, astringency, and umami flavors that thin the body, increase the bitterness, and wash out the flavors.
This is primarily a process-defined style involving heating honey using a variety of methods, temperatures, and durations. The ingredients are the same as with other meads. Spices and fruits are optional, at a background level.
Entrants must specify sweetness, carbonation, and strength levels. If spices or fruits are used, they must be specified. Honey varieties and base style are optional.
A Polish Mead is family of styles with a common background and character that is legally defined within the European Union (EU) with a Traditional Specialty Guaranteed mark under the Staropolski Tradycyjny (Traditional Historical Polish) name. The BJCP style definition aligns with these EU specifications.
Polish mead is categorized by the ratio of the volume of honey and water used, with identified versions as Czwórniak (1:3, roughly equivalent to Semi-Sweet Mead), Trójniak (1:2, roughly equivalent to Sweet Mead), Dwójniak (1:1), and Półtorak (1:0.5).
However, without a distinctive character, Polish mead would be simply any other mead made with restrictive recipe ratios. This style therefore describes a subset of the family of Polish meads that has a distinctive traditional character of maturity and mouthfeel.
Stronger or denser versions of Polish Mead are characterized by a viscous mouthfeel, aged character, and often sweet finish while the weaker or thinner versions may seem superficially similar to meads in the M1 Traditional Mead category, and derivative fruit and spiced versions. This style is intended for meads that exhibit this distinctive Polish character.
Clear. Still. Unaged color is golden to dark amber, depending on honey varieties used. Color may become darker, less vivid, or develop brown overtones with maturation, and with any fruit additions.
Honey character and intensity varies with the honey varieties used and the strength and sweetness of the mead. An aged character is common, which may exhibit positive, light to moderate oxidation notes that are a natural byproduct of maturation. The sweetness level depends on the final gravity but could be substantial in meads with more honey.
Any fruit additions will have the same aged (not fresh or juicy) character as the honey, and may range from very low to medium in intensity. Any spice or herb additions are medium-low to none, and should not dominate the honey or fruit. Some alcohol may be noticeable in the aroma, but age and sweetness often mask or soften this character.
Similar to aroma in honey character and intensity, fruit and spice additions, alcohol, and age character. The finish becomes sweeter in versions with a higher honey-to-water ratio, yet should not taste of raw honey or seem cloying.
Acidity and tannin, sometimes coming from fruit and spice additions, can temper this perception of sweetness, as can long maturation. The acidity and tannin levels are often lower in the balance than in many other mead styles, For meads with fruits or spices, the balance is often towards the honey with the added ingredients playing a supporting not dominating role, particularly in well-matured examples.
Age is often expressed as a smoothness, softness, and integration of flavors, including the tempering of strong sweetness. Age may optionally be detected as the positive maturation notes found in aged Sherry, Port, Marsala, and Madeira that can be perceived as a nutty note, or a dark or dried fruit character. Faults include acetic or solvent flavors, sharp acidity, harshness, and excessive oxidation.
Still carbonation. Denser versions have a viscous body, but should not seem cloying or overly heavy. Maturation can add a velvety, silky, smooth texture. The body ranges from medium-light to full in a Czwórniak, medium to full in a Trójniak, medium-high to viscous in a Dwójniak, to full and viscous in a Półtorak. Alcohol warmth dependent on version. Versions with fruit, spice, hops, or wood additions might have higher tannin or acidity levels that partially offset the sweetness and viscosity.
A traditional product made for over a millennium in a region spanning current Poland and Lithuania, and parts of Belarus and Ukraine. Ingredients from this area are considered traditional. All varieties of Polish Mead can contain fruits, spices, and hops. When using fruit, fruit juice is traditional and replaces at least 30% of the volume of water in the mandated ratios.
Traditionally made with honeys of the region such as Linden, Buckwheat, Acacia, or various field or forest honeys. May contain fruit juices, spices, or hops. Local fruits such as apple, pear, plum, apricot, cherry, raspberry, black or red currant, blackberry, blueberry, lingonberry, gooseberry, grapes, or wild forest berries. Spices may include those used in baking or fall or winter spices typical of the region. Background wood (oak) character is acceptable, not required.
Dwójniak and Półtorak are traditionally produced as Trójniak, then fed the remaining honey late in fermentation or during aging. Modern versions may be fortified with distilled spirits.
Modern versions using non-traditional ingredients or versions using other ratios of honey to water should be entered as M4F Experimental Mead, if they still retain the Polish character.
Entrants must specify the Polish style variety (Czwórniak, Trójniak, Dwójniak, or Półtorak). Strength and carbonation are assumed to be within specification. Sweetness level must be declared. Any special ingredients (fruits, spices, hops) must be declared. Honey varieties may be declared.
The OG figures are for meads without fruit additions; those using fruit would be higher.
Variety ABV Min Age OG FG
Czwórniak 9-12% 9 mo. 1.090 1.012-1.033
Trójniak 12-15% 1 yr. 1.144 1.024-1.045
Dwójniak 15-18% 2 yrs. 1.215 1.065-1.089
Półtorak 15-18% 3 yrs. 1.286 1.150-1.170
A Wood-Aged Mead is a mead with a noticeable amount of wood character, greater than a background level. Meads aged on a wood other than oak can be entered here, if there is a noticeable varietal wood character to the mead. Any prior mead style in the guidelines may be used as a base style.
Any style of mead that uses wood at a noticeable level, but still in a way that is balanced, pleasant, and enjoyable. The wood character should not completely dominate the mead, but can play up to an equal role as the other ingredients.
Same as the base style of mead, possibly with darker shades of color.
Same as the base style of mead, possibly with balanced, pleasant aromatics associated with the declared wood variety and any process details (toast levels, etc.). The wood-derived aromatics should complement and enhance the base mead, not dominate it.
Same as the base style of mead, with added flavor from the declared wood variety and any process details (toast levels, etc.). The wood-derived flavors should complement and enhance the base mead, not dominate it.
Same as the base style of mead, possibly with added tannins from the wood giving a drying quality and additional body.
Meads featuring only a background character of wood should be entered as their base style. Those meads featuring a mix of M4D Wood-Aged Mead and M4E Barrel-Aged Mead should be entered as M4E Barrel-Aged Mead.
Any mead style. One or more variety of wood (oak, Spanish cedar, amburana, etc.) in any toast level and any form, such as chips, chunks, staves, or new barrels.
Entrants must specify sweetness, carbonation, and strength levels. Entrants must specify a base mead style, as well as any components typically required by that base style. Entrants must specify the type of wood used, and may specify the toast or char level.
A Barrel-Aged Mead is similar to the Wood-Aged Mead category, except that meads are aged in barrels that previously held other contents (beer, wine, cider, spirits, other food products) and now feature both the wood and the previous contents as added character.
Any style of mead that features a used barrel character at a noticeable level, but still in a way that is balanced, pleasant, and enjoyable. The barrel character should not completely dominate the mead, but can play up to an equal role as the other ingredients. Both the barrel and the prior contents of the barrel should play a role in the final product.
Same as the base style of mead, possibly with darker shades of color or colors that reflect the prior barrel contents.
Same as the base style of mead, possibly with balanced, pleasant aromatics associated with the declared barrel, prior barrel contents, and any process details. The barrel-derived aromatics should complement and enhance the base mead, not dominate it.
Same as the base style of mead, with added flavor from the declared barrel, prior barrel contents, and any process details. The barrel-derived flavors should complement and enhance the base mead, not dominate it. The best examples exhibit a coherent, intentional synthesis of flavors.
Same as the base style of mead, possibly with added tannins from the wood giving a drying quality and additional body. Barrels may increase the alcohol warming impression and alter other mouthfeel components, depending on the nature of the prior barrel contents.
Meads featuring only a base character of wood (even if barrel-derived) should be entered in M4D Wood-Aged Mead. Those meads featuring a mix of M4D Wood-Aged Mead and M4E Barrel-Aged Mead should be entered in this style.
Any mead style. A barrel or wood product that previous was used to age or mature beer, wine, cider, spirits (whiskey, gin, rum, cachaça, etc.), or food products (maple syrup, hot sauce, etc.).
Entrants must specify sweetness, carbonation, and strength levels. Entrants must specify a base style, as well as any components typically required by the base style. Entrants must specify the type of barrel used, prior barrel contents, and may specify additional process details.
An Experimental Mead is a mead that does not fit into any other mead category or style. No mead can be “out of style” for this category unless it fits into another existing mead style.
Depends on the declared experimental nature, but should be recognizable as mead, contain identifiable experimental components, and be pleasant to drink.
All depend entirely on the experimental nature of the mead and the declared special ingredients, processes, or balance. The special nature must be identifiable, as should the base mead, and both should complement each other. The overall balance and drinkability of final product is the critical success factor for this style. Creativity may be rewarded but not at the expense of drinkability.
Some examples of this category include:
• Mead that blends multiple mead styles (unless the combination fits elsewhere, such as M3C Fruit and Spice Mead)
• Mead using additional fermentable or unfermentable sweeteners (e.g., maple syrup, molasses, brown sugar, agave nectar, lactose)
• Mead using additional ingredients (e.g., liqueurs, distilled spirits, smoke, dairy-derived products, hops)
• Mead using alternative processes, methods, or techniques (e.g., icing, smoking, souring)
• Mead fermented with non-traditional yeasts or bacteria that produce a noticeable effect (e.g., Brettanomyces, Lactobacillus, Belgian lambic, sake)
• Regional, traditional, historical, or indigenous mead not in the guidelines
• ‘Concept’ mead meant to evoke a cocktail, dessert, or other food or drink (unless it fits an established style)
• Mead that otherwise meets existing guideline descriptions except that it is noticeably outside listed style parameters or uses non-traditional ingredients.
This list is representative, and should not be interpreted as restricting experimental meads to only these examples. The experimental nature should not include anything illegal in the jurisdiction where it is produced or judged, or anything potentially dangerous to judges.
Depends on the experimental nature.
Entrants must specify sweetness, carbonation, and strength levels. The entrant must specify the experimental nature of the mead in sufficient detail to justify its entry as this style.
Comments
Sometimes known as bracket or brackett. Products with a relatively low proportion of honey should be entered as a beer in the 31B Alternative Sugar Beer style. Common flaws in beer (such as oxidation) are also flaws in braggots.