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.
Overall Impression
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.
Appearance
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.
Aroma
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.
Flavor
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.
Mouthfeel
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.
Characteristic Ingredients
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.
Entry Instructions
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.
Vital Statistics
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
Comments
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.