Mead Guidelines (Categories M1-M4) : Main Attributes
Mead Guidelines (Categories M1-M4) : Main Attributes
This introduction identifies common descriptions and characteristics for all types of mead
and should be used as a reference and help with entering and professional judging of
mead.
Main attributes
1. Sweetness
a) Sweetness level of mead can be dry, semi-sweet, or sweet.
B) Sweetness is nothing more than amount of residual sugar in the mead.
C) Sweetness could be confused with fruitiness especially in a dry mead.
D) Mead body is related to sweetness, but dry meads can still have some of
body.
E) Dry meads shouldn't be extremely dry.
F) On sweet meads you should not taste a raw or unfermented honey.
G) Sweetness is independent of strength.
H) Levels of tannin could affect the perceived sweetness of mead (more tannin
makes a mead seem drier)
I) Acidity is related to the quality, balance and enjoyment of the sweetness.
J) Minor differences from stated sweetness level should not be heavily penalized
or considered a disqualifying fault.
2.Carbonation
A) Mead could be still, petillant (pearly) or sparkling. Still meads don’t necessarily
need to be totally flat; they can have some very light and small bubbles. Petillant
meads are lightly sparkling. Sparkling meads are not gushing but may have a
character similar to Champagne or sparkling water.
B) Minor differences from stated carbonation level should not be heavily penalized
or considered a disqualifying fault
3. Strength
A) We categorize meads as a hydromel, standard or sack strength.
B) Strength refers to the alcohol content of the mead. Is also related to the
amount of honey and fermentables used to make the mead.
C) Stronger meads could have a more honey character and richer body. If
stronger mead is well-made, level of alcohol should be difficult to detect.
D) Minor differences from stated strength level should not be heavily penalized or
considered a disqualifying fault.
4.Honey variety
A) You need to remember that some honey has a strong and unusually varietal
character (aroma, flavour, colour, acidity). If a honey is unusual, additional
information should be provided to judges.
B) Remember that wildflower honey (aka polyfloral) isn’t a varietal honey. Official
description for wildflower honey- ”is derived from the nectar of numerous species
of flowers or blossoms". Consider providing a description of the honey.
5. Special ingredients
A) Mead styles are different, they may include fruit, spice, malt, vegetables etc.
B) Judges need to know about the ingredients that provide a unique character in
order to properly evaluate mead.
C) Wood barrels, chips, cubes etc.. from oak or any other tree is not classified as
additions. Oak/wood is acceptable in every mead style, but oak or other wood
should be balanced and complimentary. Any additional wood should not be
interpreted as a primary flavour.
Standard Description for Mead
When individual mead style descriptions use the phrase Standard Description
Applies, please refer to the sections below that have the same names as one used in
the style descriptions. These descriptions are incorporated by reference into every style
where they are mentioned. Statements in the individual style descriptions build on,
modify, or supersede the standard descriptions below.
1.Appearance:
Description applies to all mead’s categories.
A) Clarity
May be good to brilliant. Crystal clear, reflective examples with a bright, distinct
meniscus are best meads. Observable particles (even in an otherwise clear
example) are undesirable.
B) Carbonation
Highly carbonated examples usually have a short-lasting head similar to
Champagne or soda pop. Bubbles or head formation that may be observed and
commented upon include:
- size (large or small),
- persistence (how long bubbles continue to
form)
- quantity (how much bubbles are present),
- rate (how fast do they form)
- mousse (appearance or quality of foam stand).
In general, smaller bubbles indicates higher quality than larger bubbles.
C) Mead colour
Could be any. It is depending on honey variety and other ingredients (e.g., fruit,
malts). Some styles have more specific colours.
D) Body
Stronger versions may show signs of body (e.g., legs, meniscus) but also higher
carbonation levels meads can change this perception.
2. Aroma:
3. Flavour:
A) Sweetness and strength of the mead are depending of intensity and amount of
the honey flavour. Stronger, sweeter meads will have a stronger honey flavour.
B) Different varieties of honey have different intensities and characters.
C) If honey varieties are declared in mead, the character of the that honey should
be apparent, even if subtle.
D) The residual sweetness level depending of the sweetness of the mead. The
residual sweetness should never be syrupy, cloying or seem like unfermented
honey.
- dry meads will have no residual sugar,
- sweet meads will have noticeable to prominent sweetness,
- semi-sweet meads will have a balanced sweetness.
E) Any additives like acid or tannin should lend balance to the overall character of
the mead but not be excessively tart or astringent.
F) Tannin can make a mead seem drier than the residual sugar levels really is.
G) Artificial, chemical, harsh, phenolic or bitter flavours are faults.
H) Longer finish is generally most desirable.
I) A complexity, recognised also as a multi-faceted flavour, is a positive
attribute.
J) Yeast or fermentation characteristics may be none to noticeable. Ester, fresh
and clean flavours are most indicated.
K) If flavours of alcohol are present, they should be not hot and harsh.
L) Very light oxidation may be present, depending on age and style (e.g.: polish
style mead), but molasses, sherry-like or papery character should not be there.
M) All flavours tend to become more subtle over time, and can deteriorate with
extended aging.
4. Mouthfeel
5. Overall Impression
A) Well-made examples will have an enjoyable balance of honey flavours,
sweetness, acidity, tannins, alcohol, special ingredients.
B) Mead should be well balance on every aspect. The proper balance of
sweetness, acidity, alcohol, and honey character is the essential final measure of
any mead.
6.Ingredients:
Description applies to all mead’s categories.
7. Complexity
A) It’s an element that is present in all meads that are considered great, or of
high quality.
B) Good complexity is the perfect combination of richness and deep flavour with
intensity, balance, harmony and finesse.
C) Is the most subjective descriptor among the terms used to describe mead.
D) The more positive comments about variety of attributes made for a mead
means that this mead is more complex.
E) Complex apply to aromas and flavours
8. Vital Statistics:
A)
Hydromel/Session:
OG 1.035 – 1.080
ABV: 3.5 – 7.5%
Standard:
OG 1.080 – 1.120
ABV: 7.5 – 14.0%
Sack:
OG 1.120 – 1.170
ABV 14.0 – 18.0%
A) carbonation level
- still
- petillant or lightly carbonated
- sparkling or highly carbonated
B) strength level
- session mead (very light usually under 7.5%)
- hydromel or light mead
- standard mead
- sack or strong mead
C) sweetness level
- dry
- semi-sweet or medium
- sweet
Small differences between declared description and stated levels should not be
heavily penalized or be considered a disqualifying fault.
A) honey varieties used, as well as the source and season of the honey. If honey
varieties are declared, judges will look for the varietal character of the honey.
1. Overall Impression:
Balance, body, finish and flavour intensity are very similar to a dry white wine, with a
pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol.
2. Aroma:
A) Honey aroma may be subtle, although not always identifiable.
B) Sweetness or significant honey aromatics should not be expected.
C) If a honey variety is declared, the variety should be distinctive. Remember
different types of honey have different intensities and characters.
3. Appearance:
Standard description applies.
4. Flavour:
A) Honey character could be subtle but not necessarily recognizable. May feature
subtle to noticeable varietal character if a varietal honey is declared (different
varieties have different intensities).
B) Residual sweetness levels are minimal to none. Dry finish. May have more
noticeable acidity due to low sweetness levels.
C) Sulfuric, harsh or yeasty fermentation characteristics are unacceptable.
5. Mouthfeel:
Standard description applies.
Body shouldn’t be watery, but it could be medium to light. Stronger meads can
have a fuller body then lighter. Sensations of body should not be accompanied by
noticeable residual sweetness.
6. Ingredients:
Standard description applies.
7. Complexity:
Standard description of traditional mead applies.
2. Aroma:
Honey aroma should be noticeable and can have a light sweetness that may
express the aroma of flower nectar. If a variety of honey is declared, the aroma
might have a subtle to very noticeable varietal character reflective of the honey.
Standard description applies for remainder of characteristics.
3. Appearance:
Standard description applies.
4. Flavour:
A) Subtle to moderate honey character and may feature subtle to noticeable
varietal character if a varietal honey is declared .
B) Residual sweetness levels are subtle to moderate. Medium-dry to lightly sweet
finish.
C) Tannin levels may make a sweet mead seem medium-dry.
D) Sulfuric, harsh or yeasty fermentation characteristics are not acceptable.
E) Standard description applies for remainder of characteristics.
5. Mouthfeel:
Body should be medium-light to medium-full. Stronger meads usually have a
fuller body. Sensations of body should not be accompanied by a residual
sweetness that is higher than moderate.
6. Ingredients:
Standard description for traditional mead applies.
7. Complexity:
Standard description traditional mead applies.
1. Overall Impression:
Similar in balance, body, finish and flavour intensity to a well-made dessert wine,
but with a pleasant mixture of honey character, residual sweetness, soft fruity
esters and clean alcohol.
2. Aroma:
Honey aroma should dominate and is often moderately to strongly sweet and
usually expresses the aroma of flower nectar. If a variety of honey is declared,
the aroma might have a subtle to very noticeable varietal character reflective of
the honey.
Standard description applies for remainder of characteristics.
3. Appearance:
Standard description applies.
4. Flavour:
A) Moderate to significant honey character and may feature moderate to
prominent varietal character if a varietal honey is declared (different varieties
have different intensities).
B) Residual sweetness levels are moderate to high. Sweet and full (but not
cloying) finish. Balanced acidity and/or tannin helps keep the sweetness
agreeable to the palate without being overwhelming.
C) Sulfuric, harsh or yeasty fermentation characteristics are undesirable.
D) Standard description applies
5. Mouthfeel:
Standard description applies, although the body is generally medium-full to full.
Note that stronger meads will have a fuller body. Many examples will seem like a
dessert wine. Sensations of body should not be accompanied by cloying,
raw (unfermented) residual sweetness.
6. Ingredients:
Standard description mead applies.
7. Complexity:
Standard description applies.
M2A. Cyser
A Cyser is a melomel made with apples/generally cider.
1. Overall Impression:
A) Should be an appealing blend of the fruit and honey character but not
necessarily an even balance.
B) In Cyser mead the fruit is distinctive and well-incorporated into the honey-
sweet-acid-tannin-alcohol balance of the mead. Dry versions could taste like
many fine white wines. Strong versions usually have the taste and aroma similar
to Calvados (apple brandy from northern France).
C) Good balance between tannin and sweetness is desired, though very dry and
very sweet examples do exist.
2. Aroma:
A) Depending on the sweetness and strength. Dry and/or hydromel versions will
tend to have lower aromatics then sweet one.
B) The apple/cider character should be clean and distinctive; it can express a
range of apple-based character ranging from a subtle fruitiness to a single
varietal apple character (if declared) to a complex blend of apple
aromatics.
C) Some spicy or earthy notes may be present, as may a slightly sulfuric
character.
D) The honey aroma always should be noticeable. Honey aroma could have a
light to significant sweetness that may express the aroma of flower nectar. If a
variety of honey is declared, the aroma might have a subtle to very noticeable
varietal character reflective of the honey.
E) The bouquet should show a pleasant fermentation character, with clean and
fresh aromatics being preferred. Stronger and/or sweeter versions will have
higher alcohol and sweetness in the nose.
F) Slight spicy phenolics from certain apple varieties are acceptable, as is a light
diacetyl character from malolactic fermentation (both are optional).
G) Standard description applies for remainder of characteristics.
3. Appearance:
Standard description applies, with except regarding to colour. Colour may range
from pale straw to deep golden amber (most are yellow to gold) depending on
the variety of honey and blend of apples or ciders used.
4. Flavour:
A) The apple and honey flavour intensity may vary from none to high.
B) The residual sweetness may vary from none to high. The finish may range
from dry to sweet, depending on what sweetness level has been declared (dry to
sweet) and strength level has been declared (hydromel to sack).
C) Natural acidity and tannin in apples may give some tartness and astringency
to balance the sweetness, honey flavour and alcohol.
D) Tannin levels may make a cyser seem drier than the residual sugar levels
might suggest.
E) May have a subtle to strong honey character and may feature noticeable to
prominent varietal character if a varietal honey is declared (different varieties
have different intensities).
F) Slight spicy phenolics from certain apple varieties are acceptable, as are a
light diacetyl character from malolactic fermentation and a slight sulfuric
character (all are optional).
G) Standard description applies for remainder of characteristics.
5. Mouthfeel:
Standard description applies. Often wine-like. Very often natural acidity is present
(from the apples). That helps balance the overall impression. Some apples can
provide natural astringency, but this character should not be excessive.
6. Ingredients:
Standard description applies. Traditionally, cyser is made from honey, water and
apple juice (where apple juice is at least 30% of additional liquid). That particular
percentage of apple level is not necessary.
7. Complexity:
Standard description applies.
8. Entry Instructions:
See Introduction to Mead Guidelines for entry requirements.
Entrants MAY specify the varieties of apple used; if specified, a varietal character
will be expected. Products with a relatively low proportion of honey are better
entered as a Specialty Cider. A spiced cyser should be entered as a Fruit and
Spice Mead. A cyser with other fruit should be entered as a Melomel. A cyser with
additional ingredients should be entered as an Experimental Mead.
M2B. Pyment
A Pyment is a melomel made with grapes juice. Colour of pyments can be red, white, or
blush, just like colour of wines.
1.Overall Impression:
A) In well-made pyments, the grape and honey are well incorporated into the
honey-sweet-acid-tannin-alcohol balance of the mead.
B) White and red versions can be quite different and the overall impression
should be characteristic of the type of grapes used and suggestive of a similar
variety of wine.
C) There should be an appealing blend of the fruit and honey character but not
necessarily an even balance. Generally, a good tannin-sweetness balance is
what you should expected from good pyment.
D) This style could vary from very dry to very sweet.
2. Aroma:
A) Is depending on the sweetness and strength, a subtle to distinctly
identifiable honey and grape/wine character. Dryer versions will tend to have
lower aromatics than sweet versions.
B) The grape/wine character should be clean and distinctive; it can express a
range of grape-based character ranging from a subtle fruitiness to a single
varietal grape character (if declared) to a complex blend of grape or wine
aromatics.
C) Some complex, spicy, grassy or earthy notes may be present (as in wine).
D) The honey aroma should be noticeable and can have a light to significant
sweetness that may express the aroma of flower nectar. If a variety of honey is
declared, the aroma might have a subtle to very noticeable varietal
character reflective of the honey.
E) The bouquet should show a pleasant fermentation character with clean and
fresh aromatics being preferred.
F) Stronger and/or sweeter versions will have higher alcohol and sweetness in
the nose.
G) Slight spicy phenolics from certain red grape varieties are acceptable, as is a
light diacetyl character from malolactic fermentation in certain white
grape varieties (both are optional).
H) Standard description applies for remainder of characteristics.
3. Appearance:
Standard description applies, except with regard of colours. Colours may range
from pale straw to deep purple-red, depending on the variety of grapes and
honey used. The colour should be characteristic of the variety or type of grape
used, although white grape varieties may also take on colour derived from the
honey variety.
4. Flavour:
A)The grape/wine and honey flavour intensity may vary from subtle to high
B)Residual sweetness may vary from none to high; and the finish may range
from dry to sweet, depending on what sweetness level has been declared (dry to
sweet) and strength level has been declared (hydromel to sack).
C)Acidity and tannin in grapes may give some tartness and astringency to
balance the sweetness, honey flavour and alcohol.
D) May have a subtle to strong honey character and may feature noticeable to
prominent varietal character if a varietal honey is declared.
E)Depending on the grape variety, some fruity, spicy, grassy, buttery, earthy,
minerally, and/or floral flavours may be present.
F)Standard description applies for remainder of characteristics.
5. Mouthfeel:
Standard description applies. Some natural acidity is usually present (from grapes) and
helps balance the overall impression. Grape tannin and/or grape skins can add body as
well as some astringency, although this character should not be excessive. Use of oak
can also add this character. Longer aging can smooth out tannin-based astringency.
6. Ingredients:
Standard description applies. A pyment is a mead made with the addition of grape juices
or grapes.
7. Complexity:
Standard description applies.
8. Entry Instructions:
See Introduction to Mead Guidelines for entry requirements.
Entrants MAY specify the varieties of grape used; if specified, a varietal character will be
expected. A spiced pyment (hippocras) should be entered as a Fruit and Spice Mead. A
pyment made with other fruit should be entered as a Melomel. A pyment with other
ingredients should be entered as an Experimental Mead.
M2C. Berry Mead
A Berry Mead is category for melomels made with berries, such as:
1.Overall Impression:
In well-made examples of the style, the fruit is both distinctive and well-incorporated
into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of berries
can result in widely different characteristics.
2. Aroma:
3. Appearance:
Standard description applies, with exception to colour. Colour may take on a very wide
range, depending on the variety of fruit and/or honey used.
4. Flavour:
A) The fruit and honey flavour intensity may vary from subtle to high; the
residual sweetness may vary from none to high; and the finish may range from
dry to sweet, depending on what sweetness level has been declared (dry to
sweet) and strength level has been declared (hydromel to sack).
B) The natural acidity and tannin levels from fruit and fruit skins will balance with
sweetness, honey flavour, and alcohol. This character is expected to be present in
that mead. Tannin levels may make some meads seem drier than the residual
sweetness might suggest.
C) A berry mead may have a subtle to strong honey character and may feature
noticeable to prominent varietal character if a varietal honey is declared (different
varieties have different intensities). The distinctive flavour character associated
with the particular fruit(s) should be noticeable and may range in intensity from
subtle to aggressive.
D) The balance of fruit with the underlying mead is vital, and the fruit character
should not be artificial, raw (unfermented), and/or inappropriately overpowering.
E) In a blended berry mead, not all fruit may be individually identifiable or of
equal intensity.
F) Standard description applies for remainder of characteristics.
5. Mouthfeel:
A) Standard description applies. Most will be like wine. Some natural acidity
and/or tannin are sometimes present (from certain fruit and/or fruit skin) and
helps balance the overall impression.
B) Fruit tannin can add body as well as some astringency.
C) The acidity and tannin levels should be somewhat reflective of the fruit used.
6. Ingredients:
A) Standard description applies.
B) A berry mead is a mead made with the addition of other berries or berry
juices, including a blend of berries.
C) There should be an appealing blend of the fruit and honey character but not
necessarily an even balance.
D) Good tannin-sweetness balance is desired, though very dry and very sweet
examples do exist.
7. Complexity:
Standard description applies.
8. Entry Instructions:
See Introduction to Mead Guidelines for entry requirements.
Entrants MAY specify honey varieties. Entrants MUST specify the varieties of
berry/berries used.
A mead made with both berries and non-berry fruit (including apples and grapes)
should be entered as a Melomel.
A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead
containing other ingredients should be entered as an Experimental Mead.
-cherries
-plums
-peaches
-apricots
-mangoes.
1.Overall Impression:
In well-made examples of the style, the fruit is both distinctive and well-incorporated
into the honeysweet-acid-tannin-alcohol balance of the mead. Different types of fruit can
result in widely different characteristics.
2. Aroma:
A) Depending on the sweetness and strength, a subtle to distinctly identifiable
honey and fruit character (dry and/or hydromel versions will tend to have lower
aromatics than sweet and/or sack versions). The fruit character should display
distinctive aromatics associated with particular stone fruit. Remember some fruit
(e.g., tart cherries) have stronger aromas and are more distinctive than others
(e.g., peaches) — allow for a range of fruit character and intensity from subtle to
aggressive. In a stone fruits mead made from few different stone fruits, not all
fruit may be individually identifiable or of equal intensity.
B) The fruit character should be pleasant and supportive.
C) The honey aroma should be noticeable and can have a light to significant
sweetness that may express the aroma of flower nectar. If a variety of honey is
declared, the aroma might have a subtle to very noticeable varietal character
reflective of the honey (different varieties have different intensities and
characters).
D) Artificial, raw, and/or inappropriately overpowering (considering the character
of the fruit) shouldn’t be noticeable.
E) The bouquet- Standard description applies.
3. Appearance:
Standard description applies, with exception of colour. Colour may take on a very wide
range, depending on the variety of fruit and/or honey used.
4. Flavour:
A) The fruit and honey flavour intensity may vary from subtle to high; the
residual sweetness may vary from none to high; and the finish may range from
dry to sweet, depending on what sweetness level has been declared (dry to
sweet) and strength level has been declared (hydromel to sack).
B) The natural acidity and tannin levels from fruit and fruit skins will balance with
sweetness, honey flavour, and alcohol, and this character is expected to be
present in that mead. Tannin levels may make some meads seem drier than the
residual sweetness might suggest.
C) A stone fruit mead may have a subtle to strong honey character and may
feature noticeable to prominent varietal character if a varietal honey is declared
(different varieties have different intensities). The distinctive flavour character
associated with the particular fruit(s) should be noticeable and may range in
intensity from subtle to aggressive.
D) The balance of fruit with the underlying mead is vital and the fruit character
should not be artificial, raw (unfermented), and/or inappropriately overpowering.
E) In a blended stone fruit mead, not all fruit may be individually identifiable or
of equal intensity.
F) Standard description applies for remainder of characteristics.
5. Mouthfeel:
A) Standard description applies. Most will be like wine. Some natural acidity
and/or tannin are sometimes present (from certain fruit and/or fruit skin) and
helps balance the overall impression.
B) Fruit tannin can add body as well as some astringency.
C) The acidity and tannin levels should be somewhat reflective of the fruit used.
6. Ingredients:
A) Standard description applies.
B) A stone fruit mead is a mead made with the addition of stone fruit or juices
from them, including a blend of stone fruits.
C) There should be an appealing blend of the fruit and honey character but not
necessarily an even balance.
D) Good tannin-sweetness balance is desired, though very dry and very sweet
examples do exist.
7. Complexity:
Standard description applies.
8. Entry Instructions:
See Introduction to Mead Guidelines for entry requirements.
Entrants MAY specify honey varieties. Entrants MUST specify the varieties of stone
fruit/fruits used.
A mead made with both stone fruit and non-stone fruit (including apples and grapes)
should be entered as a Melomel.
A stone fruit mead that is spiced should be entered as a Fruit and Spice Mead. A stone
fruit mead containing other ingredients should be entered as an Experimental Mead.
1. Overall Impression:
A) The fruit is both distinctive and well-incorporated into the honey-sweet-acid-
tannin-alcohol balance of the mead.
B) This style could vary from very dry to very sweet
C) Standard description applies for remainder of characteristics.
2. Aroma:
A) Depending on the sweetness and strength, a subtle to distinctly identifiable
honey and fruit character (dry and/or hydromel versions will tend to have lower
aromatics than sweet and/or sack versions).
B) The fruit character should display distinctive aromatics associated with
particular fruit/fruits. some fruit have stronger aromas and are more distinctive
than others — allow for a range of fruit character and intensity from subtle to
aggressive.
C) The fruit character should be pleasant and supportive, not artificial, raw
(unfermented), and/or inappropriately overpowering (considering the character of
the fruit).
D) If mead is made from a blended fruit, not all the fruits may be of equal
intensity.
E) The honey aroma should be noticeable and can have a light to significant
sweetness that may express the aroma of flower nectar. If a variety of honey is
declared, the aroma might have a subtle to very noticeable varietal character
reflective of the honey.
F) The bouquet - standard description applies for remainder of characteristics.
3. Appearance:
Standard description applies, with exception of the colour. Colour is depending on the
variety of fruit and/or honey used.
4. Flavour:
5. Mouthfeel:
Standard description applies. Most will be like wine.
6. Ingredients:
A) Standard description applies.
B) Any fruit or fruit juices not specifically reserved for other entry subcategories
should be entry to “others fruit” .
C) There should be an appealing blend of the fruit and honey character but not
necessarily an even balance.
7. Complexity:
Standard description applies.
8. Entry Instructions:
See Introduction to Mead Guidelines for entry requirements. Entrants MUST specify the
varieties of fruit used. Other fruits melomel that is spiced should be entered as a Fruit
and Spice Mead, also if other fruits melomel containing other ingredients should be
entered as an Experimental Mead.
Other fruits category with apples or grapes, plus other fruit should be entered in this
category.
1. Overall Impression:
A) The fruits and spices both should be distinctive and well-incorporated into the
honey-sweet-acid-tannin-alcohol balance of the mead.
B) Different types of fruits and spices can result in widely different
characteristics.
C) Standard description applies
2. Aroma:
A) Depending on the sweetness and strength, a subtle to distinctly identifiable
honey, fruit, and spice character (dry and/or hydromel versions will tend to have
lower aromatics than sweet and/or sack versions).
B) The spice and fruit character both should display distinctive aromatics
associated with the particular spices and fruits. Allow for a range of spice and
fruit character and intensity from subtle to aggressive. Some spices and friuts
(e.g., ginger, cinnamon, tart cherry, raspberry) have stronger aromas and are
more distinctive than others (e.g., chamomile, lavender, peach, blueberry).
C) The spice and fruit character should be pleasant and supportive, not artificial
and inappropriately overpowering (considering the character of the spice and
fruit).
D) The honey aroma should be noticeable and can have a light to significant
sweetness that may express the aroma of flower nectar. If a variety of honey is
declared, the aroma might have a subtle to very noticeable varietal character
reflective of the honey.
E) The bouquet - standard description applies
3. Appearance:
Standard description applies,
Colour mostly won’t be affected by spices, but some flowers, petals and peppers may
provide subtle colours and tea usually provide significant colours.
Fruit may provide significant colour (like in Melomels)
4. Flavour:
A) The spice, fruit and honey flavour intensity may vary from subtle to high the
residual sweetness may vary from none to high.
B) Finish may range from dry to sweet
C) Strength level could be any (hydromel to sack).
D) The distinctive flavour character associated with the particular spices and
fruits may range in intensity from subtle to aggressive.
E) Some spices and fruits might add bitter, astringent, phenolic or spicy (hot)
flavour. If they are present, these qualities should be related to the declared
ingredients otherwise, they are classified as faults.
F) Spices should balance and blend with the honey, sweetness and alcohol.
G) Meads containing more than one fruit or spice should have a pleasant balance
of the different fruits and spices. But is not necessary that all fruits and spices
need to be of equal intensity or even individually identifiable.
H) The mead may have a subtle to strong honey character and may feature
noticeable to prominent varietal character if a varietal honey is declared.
I) Standard description applies for remainder of characteristics.
5. Mouthfeel:
Standard description applies.
6. Ingredients:
Standard description applies.
7. Complexity:
Standard description applies
8. Entry Instructions:
See Introduction to Mead Guidelines for entry requirements. Entrants MUST specify the
varieties of fruit and spice used. If fruit and spice mead is containing other ingredients, it
should be entered as an Experimental Mead.
1.Overall Impression:
A) Spices should be distinctive and well-incorporated into the honey-sweet-acid-
tannin-alcohol balance of the mead.
B) Different types of vegetables, herbs and spices can result in widely different
characteristics.
C) Standard description applies
2.Aroma:
A) Standard description applies
B) Description for spices and fruit meads applies
C) The bouquet - standard description applies for remainder of characteristics.
3.Appearance:
Standard description applies and description for spices and fruit meads applies
Colour may be affected by used ingredients (in case of some vegetables- like beetroot,
or herbs and teas)
4.Flavour:
Standard description applies and description for spices and fruit meads applies
5.Mouthfeel:
A) Standard description applies and description for spices and fruit meads
applies
B) Warming spices and hot peppers/chillies might impart a warming or numbing
impression, but this character should not be extreme or make the mead
undrinkable.
6.Ingredients:
A) Standard description applies and description for spices and fruit meads
applies
B) If spices are used in combination with other ingredients, then the mead
should be entered as an Experimental Mead.
7.Complexity:
Standard description applies
8. Entry Instructions:
See Introduction to Mead Guidelines for entry requirements. Entrants MUST specify the
varieties of vegetable, herb and/or spice used. If spice, herb or vegetable mead is
containing other ingredients, it should be entered as an Experimental Mead.
M4. SPECIALTY MEAD
See the Mead Guidelines for detailed descriptions of standard mead characteristics and
explanation of standard terms.
Use description of M1 category to understand difference between the various sweetness
levels. Judging meads from dry to sweet is recommended as the primary ordering, with
strength being the secondary ordering criterion.
M4A. Braggot
A Braggot is a mead made with malt.
1. Overall Impression:
A) A harmonious blend of mead and beer, with the distinctive characteristics of
both.
B) Depending on the base style of beer and variety of honey and overall
sweetness and strength.
C) Beer flavours may mask typical honey flavours.
2. Aroma:
A) Depending on base style of beer and the sweetness, strength and variety of
honey.
B) Honey and beer character should be well balanced and complementary, but
not always need be evenly balanced.
C) If a variety of honey is declared, the aroma might have a subtle to very
noticeable varietal character reflective of the honey.
D) If a base style of beer or type of malt is declared, the aroma might have a
subtle to very noticeable character reflective of the beer style.
E) A hop aroma is optional and depending of beer style and used hops.
F) Standard description applies for remainder of characteristics.
3. Appearance:
A) Standard description does not apply due to beer like characteristics.
B) Clarity may be good to brilliant, although many braggots are not as clear as
other meads. In some cases (when dark beer is used) it may be difficult to
establish clarity.
C) Colour may range from light straw to dark brown or black, depending on the
variety of malt and honey used. The colour should depend on beer style and/or
honey used.
D) Stronger versions may show signs of body
4. Flavour:
A) Displays a balanced character identifiable as both a beer and a mead
B) Intensity of flavours is greatly affected by the sweetness, strength, base style
of beer, and variety of honey used.
C) If a beer style is declared, braggot should have some character traceable to
that style but the flavours will be different due to the presence of honey.
D) If a variety of honey is declared, braggot should feature a subtle to
prominent varietal character.
E) Stronger and/or sweeter braggots should be expected to have a greater
intensity of flavour than drier, lower gravity versions. The finish and aftertaste
will vary based on the declared level of sweetness (dry to sweet),
F) Finish may include both beer and mead components.
G) Standard description applies for remainder of characteristics.
5. Mouthfeel:
A) Standard description does not apply due to beer like characteristics.
B) Body may vary from moderately light to full, depending on sweetness,
strength, and the base style of beer. Note that stronger meads will have a fuller
body.
C) Carbonation is depending of beer style.
6. Ingredients:
A) It’s a mead made with both honey and malt providing flavour and
fermentable extract.
B) Originally and alternatively, a mixture of mead and ale.
C) Can be made with any type of honey, and any type of base beer style.
D) The malt component may come from grain or malt extracts.
E) If any other ingredients than honey and beer are contained in the braggot, it
should be entered as an Experimental Mead.
7. Complexity:
Standard description applies
8. Entry Instructions:
See Introduction to Mead Guidelines for entry requirements. Entrants MAY specify the
base style or beer, or types of malt used as well as varietal type of honey. If any other
ingredients than honey and beer are contained in the braggot, it should be entered as an
Experimental Mead.
1. Overall Impression:
This mead should exhibit the character of all of the ingredients in varying degrees and
should show a good blending or balance between the various flavour elements.
Whatever ingredients are included, the result should be identifiable as a honey-based
fermented beverage.
2. Aroma:
Standard description applies.
3. Appearance:
Standard description applies
4. Flavour:
Standard description applies
5. Mouthfeel:
Standard description applies
6. Complexity:
Standard description applies
7. Ingredients:
Standard description applies.
8. Entry Instructions:
A) See to Mead Guidelines for entry requirements.
B) Entrants MUST specify the special nature of the mead, providing a description
of the mead for judges.
Using any non-traditional yeasts (but only if yeast brings some aromas and flavours to
mead)
- Brettanomyces - Kveik
- Lambic - Ale
- and many others
1. Overall Impression:
A) This mead should exhibit the character of all the ingredients.
B) Should show a good blending or balance between the various flavour
ingredients.
C) Result always should be noticable as a honey-based fermented beverage.
D) Refer to Category M1 for a detailed description of the character of dry, semi-
sweet and sweet mead if the entered mead is a combination of other existing
mead categories.
E) In this subcategory mead is judged on very subjective and personal
preference of the judge.
2. Aroma:
Standard description applies.
3. Appearance:
Standard description applies
4. Flavour:
Standard description applies
5. Mouthfeel:
Standard description applies
6. Complexity:
Standard description applies
7. Ingredients:
Standard description applies.
8. Entry Instructions:
A) No mead can be “out of style” for this category unless it fits into another
existing mead category.
B) See to Mead Guidelines for entry requirements.
C) Entrants need specify the experimental nature of the mead, could be a
combination of existing styles, experimental ingredients or some other creation
The variety and specifics of session mead makes it difficult to clearly define the style
characteristic. Main flavour and aroma usually come from additional ingredients like
fruits or/and spices etc.
In theory, session meads could be a separate category. Session mead could be also one
of subcategory in main mead categories M1, M2, M3, M4 . See the Mead Guidelines for
detailed descriptions of standard mead characteristics, an explanation of standard terms.
At this moment MJP is recognising session as a subcategory in M4 category. This
however may change in the future, depending on the popularity of this style.
1. Overall Impression:
A) This mead should exhibit the character of all the ingredients, however, due to
smaller amount of honey used in production, honey characteristic may be subtle
to non-existent
A) Standard description applies
B) The Session mead should be light and easy to drink.
C) Honey aroma may be subtle, although not always identifiable due to smaller
amount of honey used in production process.
D) Honey and/or used ingredients should be well balanced and complementary,
but not always need to be evenly balanced.
E) Result may be similar to: beer, cider, perry or combination of the above.
F) Session meads without any additional ingredients should have the distinctive
characteristics of used honey/honeys
2. Aroma:
A) It will mainly come from the other ingredients, rather than honey (fruit, hops,
spices)
B) If spice and/or fruit been used then spice/fruit character should be pleasant
and supportive, not artificial and inappropriately overpowering (considering the
character of the spice and fruit).
C) Mead may have a subtle to strong honey aroma, and may feature noticeable
to prominent varietal character if a varietal honey is declared
C) Standard description applies
3. Appearance:
A) Session mead will most likely be sparkling. There may be examples of still
session and it should be taken into consideration when judging, although it
should be specified
B) Clarity may be good to brilliant, although many sessions are not as clear as
other meads. Hazy or cloudy meads are acceptable but always better if clarity is
closer to brilliant.
C) Colour is depending on the variety of fruit and/or honey used
D) Standard description applies
4. Flavour:
A) Honey aroma may be subtle, although not always identifiable.
B) If spice and/or fruit been used, their flavour intensity may vary from subtle to
high
C) Finish may range from dry to sweet
D) Some spices and fruits might add bitter, astringent, phenolic or spicy (hot)
flavour. If they are present, these qualities should be related to the declared
ingredients otherwise, they are classified as faults
E) Good balance between the honey, sweetness, used ingredients and alcohol are
recommended but not necessarily
F) The mead may have a subtle to strong honey character, and may feature
noticeable to prominent varietal character if a varietal honey is declared.
G) Standard description applies for remainder of characteristics
5. Mouthfeel:
A) Body may vary from moderately light to full, depending on sweetness and
strength. Note that stronger meads will have a fuller body.
B) Carbonation is not necessary but is recommended.
C) Standard description applies for remainder of characteristics
6. Complexity:
Standard description applies
7. Ingredients:
Standard description applies.
8. Entry Instructions:
A) See to Mead Guidelines for entry requirements, alcohol content is the main
criterion.
B) Entrants MUST specify the nature of the mead, providing a description of the
mead for judges
C) Entrants MUST provide a list of additional ingredients (fruits, herbs, spices
etc.)
D) Session mead could as well be entered in any other category, however MJP
thinks that it’s better if weaker (less honey used) mead does not compete with
full strength mead. It makes judging more accurate and prevent, otherwise
disadvantaged mead, from being evaluate too low.