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.
Overall Impression
Depends on the declared experimental nature, but should be recognizable as mead, contain identifiable experimental components, and be pleasant to drink.
Aroma / Appearance / Flavor / Mouthfeel
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.
Characteristic Ingredients
Depends on the experimental nature.
Entry Instructions
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
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.