Traditional Meads are fermented from honey and water with no additional adjuncts or additives, other than common flavor-neutral processing aids. Aging in traditional wood is allowable in any style as a relatively neutral, background character. The styles within this category are divided by perceived residual sweetness, which allows for less fatiguing judging.
M1A. Dry Mead
Overall Impression
A mead without significant residual sweetness, allowing more of the natural honey aromatics to be appreciated without the associated sweetness of raw honey. Lower levels of sweetness may allow more of the fermentation, conditioning, and aging bouquet to be perceived. Has a similar balance, body, finish, and flavor intensity as found in the full range of dry white wines.
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 declared honey varieties, but often pale straw to gold. Greater color vibrancy and brightness is more desirable.
Aroma
Subtle to noticeable honey aroma, reflective of declared varietals. Significant honey aromatics or an impression of sweetness should not be expected. The aromatics from honey are more about the floral, fruity, spicy, and other notes derived from honey rather than the aroma of unfermented, raw honey sweetness. The lower levels of sweetness allow the fermentation bouquet and age character to be more noticeable. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma.
Flavor
Subtle to noticeable honey character, reflective of declared varietals. Flavors similar to fermented honey aromatics in the aroma. Dry, soft to crisp finish, but does not have to be completely devoid of sweetness. Residual sweetness levels are minimal to none. Acidity may be more noticeable but should not be overly sharp or biting. Tannin may make the mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Body is generally light to medium, but should not seem watery. Stronger meads may have a fuller body and warmth. Sensations of body should not be accompanied by noticeable residual sweetness. Carbonation as indicated by declared level, from still to sparkling.
Characteristic Ingredients
Honey of any source. Varietal honeys are expected to exhibit distinctive characteristics associated from those declared varieties.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels; sweetness is restricted to dry in this style. Honey varieties may be declared.
Commercial Examples
Brothers Drake Wild Ohio, Honeygirl Meadery Orange Blossom, Heidrun Meadery (all dry sparkling single-varietals), Intermiel Bouquet Printanier, White Winter Dry Mead.Past Revision
Dry Mead (2015)M1B. Semi-Sweet Mead
Overall Impression
A mead with a noticeable, balanced honey sweetness. Increased honey character and body is noticeable, as compared to a M1A Dry Mead. Acid and tannin levels support the sweetness, but finishing sweetness does not dominate the mead. Has a similar balance, body, finish, and flavor intensity as found in the full range of semi-sweet to sweet white wines.
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 declared honey varieties, but often pale straw to gold. Greater color vibrancy and brightness is more desirable.
Aroma
Honey aroma should be noticeable to moderate, and can have a light sweetness that may 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.
Flavor
Subtle to moderate honey character, reflective of declared varietals. Flavors similar to fermented honey aromatics in the aroma. Residual sweetness levels are medium-low to medium-high. Light to moderate sweet finish. Acidity should be balanced, soft, or bright but not crisp. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Body is generally medium-light to medium-full. Stronger meads may have a fuller body and warmth. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Carbonation as indicated by declared level, from still to sparkling.
Comments
Semi-Sweet Mead is characterized by its balanced sweetness. The actual range of sweetness can be quite broad, since it needs to cover the space between dry and sweet meads.
Characteristic Ingredients
Honey of any source. Varietal honeys are expected to exhibit distinctive characteristics associated from those declared varieties.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels; sweetness is restricted to semi-sweet in this style. Honey varieties may be declared.
Commercial Examples
Colony Meadery Straight, No Chaser, Intermiel Verge d’Or, Rabbit’s Foot Tupelonium, Redstone Traditional Mountain Honey Wine, Sky River Dry Mead.Past Revision
Semi-Sweet Mead (2015)M1C. Sweet Mead
Overall Impression
A mead with significant honey sweetness. Increased honey character and body is noticeable, as compared to a M1B Semi-Sweet Mead. Acid and tannin levels support the sweetness, but the finishing sweetness is a major flavor component. Has a similar balance, body, finish, and flavor intensity as found in the full range of well-made dessert wines (such as Ice Wine).
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 declared honey varieties, but often pale straw to gold. Greater color vibrancy and brightness is more desirable.
Aroma
Honey aroma should be moderate to strong, and can express the sweetness and 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.
Flavor
Moderate to strong honey character, reflective of declared varietals. Flavors similar to fermented honey aromatics in the aroma. Residual sweetness levels are medium-high to high, with a noticeably sweet and full finish. Acidity should be balanced, soft, or bright but not crisp, and keep the sweetness from seeming cloying or overwhelming. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Body is generally medium-full to full. Stronger meads may have a fuller body and warmth. Sensations of body should not be accompanied by cloying, raw, unfermented residual sweetness. Carbonation as indicated by declared level, from still to sparkling.
Comments
Sweet Mead is characterized by noticeable sweetness. Some examples may seem similar to well-made dessert wines that have sufficient acidity and tannin to balance the prominent sweetness. The most common flaw is a raw honey sweetness that makes the finished product taste under-fermented.
Characteristic Ingredients
Honey of any source. Varietal honeys are expected to exhibit distinctive characteristics associated from those declared varieties.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels; sweetness is restricted to sweet in this style. Honey varieties may be declared.
Commercial Examples
Intermiel Benoîte, Moonlight Sensual, Prairie Rose Traditional Sweet, Rabbit’s Foot Sweet Mead, White Winter Sweet Mead, Winehaven Stinger.Past Revision
Sweet Mead (2015)M2. MELOMEL
A mead made with fruit is called a Melomel, although some melomels are better known by other names (e.g., cyser, pyment). Styles within the Melomel category are divided to assist with judging, and should be thought of more as competition entry categories than actual styles. M2E Other Fruit Mead is for types of fruit not specifically listed or for melomels that mix fruit from multiple styles.
In the context of this category, the term fruit is defined as having the same usage as in the preamble to category 29 Fruit Beer in the 2021 BJCP Beer Style Guidelines. Category M1 describes the base character expected from dry, semi-sweet, and sweet meads.
M2B. Pyment
A Pyment is a melomel made with wine or table grapes (generally from juice or must). Pyments can be red, white, or rosé, just as with wine.
Overall Impression
Like a M1 Traditional Mead with a noticeable wine-like 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 fruit 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 may range from pale straw to deep purple-red, depending on the variety of grapes and honey used. The color should be characteristic of the variety or type of grape used, although white grape varieties may also take on color derived from the honey variety. Greater color vibrancy and brightness is more desirable.
Aroma
The grape aromatics may be perceived as anything in the range from a fresh sweet juice to an aged reserve wine, depending on strength and sweetness. If grape varietals are declared, the varietal character should be noticeable. Pyments often have a suggestion of acidity or tannin in the aroma.
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 grape-derived aromatics should complement and enhance the base mead, not overwhelm it.
Flavor
Similar to Aroma in fruit and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit character should be noticeable and balanced with the sweetness level of the mead. Some fruit may bring basic flavors (bitter, sweet, sour) in addition to their distinctive characteristics. Many grapes bring natural acid and tannin that must be appropriately balanced with the base mead.
Residual sweetness and finish per the declared sweetness level. Acidity should be balanced, soft, or bright but not sharp. Grape and fermentation character appropriate in wine are likewise acceptable in pyment. 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. Tannin from grapes or skins (particularly in red varieties) add some body and a drying sensation, but this should not be excessive.
Comments
A Pyment that also contains other fruit should be entered as an M2E Other Fruit Mead. Spiced pyments (hippocras) should be entered as a M3C Fruit and Spice Mead. Fruited meads with other non-fruit ingredients should likely be entered as M4F Experimental Mead.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one type of type of grape, or as a blend of mead and wine.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Fruit must be declared. If grape varieties are specified, a varietal character will be expected.
Commercial Examples
Aurum Verdelho Pyment, Hammen Family Orchard Pyment, Meadow Vista Ostara, Mount Stirling Red Pyment Mead, Remeadies Sour Grapes.Past Revision
Pyment (2015)M2C. Berry Mead
A Berry Mead is an entry category for melomels made with one or more type of berry, such as raspberries, blueberries, blackberries, currants (black, red, and white), strawberries, boysenberries, elderberries, marionberries, mulberries, lingonberries, huckleberries, cranberries, etc. Generally, any fruit with ‘berry’ in the name would qualify. Berries can have seeds, but do not have stones/pits.
Overall Impression
Like a M1 Traditional Mead with a noticeable fruit 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 fruit 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.
Aroma
The berry 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 perceived in equal proportions, bearing in mind that some fruit are stronger and more distinctive than others and can easily take prominence in a blend.
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. Berry meads often have a suggestion of acidity in the aroma. Balanced fermentation bouquet. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma.
The fruit-derived aromatics should complement and enhance the base mead, not overwhelm it.
Flavor
Similar to Aroma in fruit and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit character should be noticeable and balanced with the sweetness level of the mead. Some fruit may bring basic flavors (bitter, sweet, sour) in addition to their distinctive characteristics. Many fruits bring natural acid and tannin that must be appropriately balanced with the base mead.
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. Tannin from darker fruit can add some body and a drying sensation, but this should not be extreme.
Comments
A Berry Mead that also contains other fruit should be entered as an M2E Other Fruit Mead. Spiced versions should be entered as a M3C Fruit and Spice Mead. Fruited meads with other non-fruit ingredients should likely be entered as M4F Experimental Mead.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one type of berry.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Fruit must be declared.
Commercial Examples
Prairie Rose Honeyberry, Rabbit’s Foot Raspberry Mead, Redstone Boysenberry Nectar, Schramm’s Mead Black Heart, St. Ambrose Rhythm and Blues, White Winter Strawberry Mead.Past Revision
Berry Mead (2015)M2D. Stone Fruit Mead
A Stone Fruit Mead is an entry category for melomels made with one or more stone fruit, such as cherries, plums, peaches, apricots, and mangoes. Stone fruit are fleshy fruit with a single large pit or stone.
Overall Impression
Like a M1 Traditional Mead with a noticeable fruit 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 fruit 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.
Aroma
The stone 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 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-derived aromatics should complement and enhance the base mead, not overwhelm it. Some fruit (and fruit pits) can add a spice-like aroma.
Flavor
Similar to Aroma in fruit and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit character should be noticeable and balanced with the sweetness level of the mead. Some fruit may bring basic flavors (bitter, sweet, sour) in addition to their distinctive characteristics. Many fruits bring natural acid and tannin that must be appropriately balanced with the base mead.
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. Tannin from darker fruit can add some body and a drying sensation, but this should not be extreme.
Comments
A Stone Fruit Mead that also contains other fruit should be entered as an M2E Other Fruit Mead. Spiced versions should be entered as a M3C Fruit and Spice Mead. Fruited meads with other non-fruit ingredients should likely be entered as M4F Experimental Mead.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one type of stone fruit.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Fruit must be declared.
Commercial Examples
Moonlight Entice, Prairie Rose Chokecherry, Redstone Peach Reserve, Redstone Sunshine Nectar, Schramm’s Mead The Statement, White Winter Honey of a Plum.Past Revision
Stone Fruit Mead (2015)M2E. Other Fruit Mead
The Other Fruit Mead style is for melomels made with any fruit not associated with any previous melomel style, or with a combination of fruit from multiple fruit mead styles (such as grapes and stone fruit). Some examples include citrus fruit, dried fruit (dates, prunes, raisins, etc.), fig, pomegranate, prickly pear, banana, pineapple, guava, and most other tropical fruit. If in doubt, enter the fruit here – judges should be flexible in allowing fruit not explicitly named in other styles.
Overall Impression
Like a M1 Traditional Mead with a noticeable fruit character. A wide range of outcomes is possible depending on choices of the base mead and additional ingredients, but the final product should be balanced, pleasant, and enjoyable. The fruit 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.
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 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-derived aromatics should complement and enhance the base mead, not overwhelm it.
Flavor
Similar to Aroma in fruit and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit character should be noticeable and balanced with the sweetness level of the mead. Some fruit may bring basic flavors (bitter, sweet, sour) in addition to their distinctive characteristics. Many fruits bring natural acid and tannin that must be appropriately balanced with the base mead.
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. Tannin from darker fruit can add some body and a drying sensation, but this should not be extreme.
Comments
This is a catch-all style for the Melomel category, so only meads that do not fit in a prior fruited mead style should be entered here. Spiced versions should be entered as a M3C Fruit and Spice Mead. Fruited meads with other non-fruit ingredients should likely be entered as M4F Experimental Mead.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one type of fruit that is not a pome fruit, grape, berry, or stone fruit.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Fruit must be declared.
Commercial Examples
Intermiel Black Currant and Citrus Sparkling Mead, Lost Cause Malum, Moonlight Desire, Redstone Blood Orange Nectar, Redstone Passion Fruit Nectar, Schramm’s Mead Apple Crandall Reserve.Past Revision
Melomel (2015)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
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.
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
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.
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)M4. SPECIALTY MEAD
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.
M4A. Braggot
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.
Overall Impression
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.
Appearance
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.
Aroma
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.
Flavor
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.
Mouthfeel
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.
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.
Characteristic Ingredients
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.
Entry Instructions
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.
Commercial Examples
Atlantic Brewing Brother Adam’s Bragget Honey Ale, Kuhnhenn Braggot Mead, Meadow Vista Pictish Beast, Staropolskie Miodne, Tributary Biére de Miel.Past Revision
Braggot (2015)M4B. Bochet
A Bochet is a modern interpretation of a historical concept involving heated or caramelized honey, and may optionally include spices and fruits.
Overall Impression
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.
Appearance
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.
Aroma
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.
Flavor
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.
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. Some astringent notes may be present from higher levels of caramelization, but must be balanced.
Comments
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.
Characteristic Ingredients
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.
Entry Instructions
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.
Commercial Examples
Lost Cause’s Wicked Counsel, Manic Meadery’s Elliot Bochet, Prairie Rose Caramel Apple, Sky River Brochet Mead, Zymarium Meadery’s Swam Intelligence.M4C. Polish Mead
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.
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.
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
May seem more wine-like than other mead types since the sweetness associated with honey is largely absent. Dry mead can place more emphasis on the residual fermentation characteristics of the honey and yeast, as these are the primary means of adding complexity.