2008 International Home Mead Maker Competition

Entry Rules and Regulations

 

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•  The IMA Home Mead Maker Competition is a BJCP -sanctioned mead-only competition open to all meadmakers.

•  An entry is a set of three (3) 12 ounce bottles, or four (4) 6-11.99 ounce bottles from a single batch of mead. The bottles must be made of clear, green or brown glass, and be free from labels, excessive dirt and identifying marks. All bottles must be capped with a metal crown cap or sealed with a cork bearing no logos, designs or text. The caps must be plain colored, gold or silver, or be completely blacked out with a black permanent marker so no recognizable logos, designs or lettering is discernable. Swing-type caps are not permitted. All bottles must be either 6, 12, or 22 ounces, or 187, 375 or 750 ml in volume as described above. An entry that excessively gushes from more than one bottle will be disqualified.

•  An entrant is one or more people submitting an entry. Entrant(s) of a mead must have actively contributed to brewing, fermenting, and bottling an entry. Every entrant must be at least 21 years of age. An entrant may not be an entire brew club.

•  Competition staff, judges and stewards are permitted to be entrants. Competition staff, judges and stewards will not be permitted to judge or steward a category for which they are entrants.

•  All judging will be done in a double blind fashion where judges are not privy to any personal identifying information about the mead they are judging, nor will they see the bottled entries. Meads will be identified with a generic number for each flight in the preliminary round, and then with a different number in the Medal, and Best of Show round to ensure impartiality in judging.

•  The official style guidelines for this competition are the 2004 Beer Judge Certification Program ( BJCP ) Style Guidelines for Mead, Revision 2004-A. These guidelines can be found at www.bjcp.org , with links from the IMA Mead Festival Website at hmmc.meadfest.com . Every entry must be assigned a particular category and sub-category according to these guidelines. Competition organizers, staff, or judges are not in the practice of categorizing entries that arrive unlabeled, illegible or otherwise indiscernible as to the entry category.

•  Entrants, either as a primary or as a co-entrant, may submit multiple entries per category (only 3 meads per sub-category) .

•  Every entry must be submitted with a completed entry form and a bottle identification label attached to each bottle.  Use a rubber band to attach the identification label to each bottle . Using glue or tape to secure the labels to the bottles will disqualify an entry. Entry forms and all three bottle labels for a single entry must have the same information on them.

•  The entry form must list the following information for entries in the categories specified:

•  For entries in categories 24 (Traditional Mead), 25 (Melomel), and 26 (Other Mead), entrants must specify carbonation level (still or un-carbonated; petillant or lightly carbonated; sparkling or highly carbonated), strength level (hydromel or light mead; standard mead; sack or strong mead), and sweetness level (dry; semisweet; sweet).

•  For entries in sub-category 25c (Other Fruit Melomel), the entrant must specify the varieties of fruit used.

•  For entries in sub-category 26a (Metheglin), the entrant must specify the types of spices used.

•  For entries in sub-category 26c (Open Category Mead), the entrant must specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, a historical mead, or some other creation.

•  Entries may be registered online via the form on the IMA Home Mead Maker Competition 2008 web site at hmmc.meadfest.com . Online registration eliminates the need to submit a paper entry form and will automatically generate bottle identification labels.

•  The entry fee is $6.00 for each entry. Please make any entry checks payable to the International Mead Association . Deadline for entries is December 15, 2007.

•  A panel of at least two judges will judge each entry according to the sub-category in which it was entered. No judge will be assigned to a category for which they are entrants. Gold, Silver and Bronze Medals will be awarded in each category; however the competition organizers reserve the right to combine categories for the purposes of awards if fewer than five entries are received in a given category. Only entries rated "Good" or above (a score of at least 21) will be awarded places and prizes. All contestants will receive the score sheets with judges' comments for their entries. Final round j udges will be BJCP Certified and Commercial mead makers. Meads that are forwarded to the medal/final round do not need to send additional bottles.

•  All entries become the property of the International Mead Association and will not be returned. Any questions or disputes will be settled by the competition organizers, and all decisions are final.

•  First round judging is January 19, 2008 and final/medal judging is on site February 7, 2008 at the Mead Festival. Only the top 3 meads from each category will be sent to the final round. Winners are announced at the Mead Festival during the Home Mead Maker Competition Awards Night, and score sheets are sent out immediately thereafter.

	BJCP Mead Style Guidelines

Complete BJCP Mead Style Guidelines Revision: 2004-A are available at the BJCP website

 

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24. Traditional Mead

Styles

1. 24A. Dry Mead
2. 24B. Semi-sweet Mead
3. 24C. Sweet Mead

Notes

See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics, an explanation of standard terms, and entering instructions.

24A. Dry Mead

Aroma: Honey aroma may be subtle, although not always identifiable. Sweetness or significant honey aromatics should not be expected. If a honey variety is declared, the variety should be distinctive (if noticeable). Different types of honey have different intensities and characters. Standard description applies for remainder of characteristics.

Appearance: Standard description applies.

Flavor: Subtle (if any) honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). No to minimal residual sweetness with a dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.

Mouthfeel: Standard description applies, although the body is generally light to medium. Note that stronger meads will have a fuller body. Sensations of body should not be accompanied by noticeable residual sweetness.

Overall Impression: Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.

Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties.

Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.

Commercial Examples: White Winter Dry Mead, Sky River Dry Mead

24B. Semi-sweet Mead

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 (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.

Flavor: Subtle to moderate honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Subtle to moderate residual sweetness with a medium-dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.

Mouthfeel: Standard description applies, although the body is generally medium-light to medium-full. Note that stronger meads will have a fuller body. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate.

Overall Impression: Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.

Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.

Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.

Commercial Examples: Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead

24C. Sweet Mead

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 (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.

Appearance: Standard description applies.

Flavor: Moderate to significant honey character, and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Moderate to high residual sweetness with a sweet and full (but not cloying) finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.

Mouthfeel: Standard description applies, although the body is generally medium-full to full. Note that stronger meads will have a fuller body. Many seem like a dessert wine. Sensations of body should not be accompanied by cloying, raw residual sweetness.

Overall Impression: Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.

Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.

Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.

Commercial Examples: Lurgashall Christmas Mead, Chaucer's Mead, Rabbit's Foot Sweet Wildflower Honey Mead

 

25. Melomel (Fruit Mead)

Styles

1. 25A. Cyser (Apple Melomel)
2. 25B. Pyment (Grape Melomel)
3. 25C. Other Fruit Melomel

Notes

See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics, an explanation of standard terms, and entering instructions.

Refer to Category 24 descriptions for additional detail on the character to be expected from dry, semisweet and sweet meads. Use those guidelines to judge distinctions between the various sweetness levels. Judging meads from dry to sweet is recommended as the primary ordering, with strength being the secondary ordering criterion.

25A. Cyser (Apple Melomel)

Aroma: Depending on the sweetness and strength, a subtle to distinctly identifiable honey and apple/cider character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). 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. Some spicy or earthy notes may be present, as may a slightly sulfury character. 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). 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. Slight spicy phenolics from certain apple varieties are acceptable, as is a light diacetyl character from malolactic fermentation (both are optional). Standard description applies for remainder of characteristics.

Appearance: Standard description applies, except with regard to color. Color 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.

Flavor: The apple and honey flavor intensity may vary from none 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). Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A cyser 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). Slight spicy phenolics from certain apple varieties are acceptable, as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). Standard description applies for remainder of characteristics.

Mouthfeel: Standard description applies. Often wine-like. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Some apples can provide natural astringency, but this character should not be excessive.

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. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France ), while subtle, dry versions can taste similar to many fine white wines.

Comments: 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 desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. 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.

Ingredients: Standard description applies. Cyser is a standard mead made with the addition of apples or apple juice. Traditionally, cysers are made by the addition of honey to apple juice without additional water. A spiced cyser, or a cyser with other ingredients, should be entered as an Open Category Mead.

Commercial Examples: White Winter Cyser

25B. Pyment (Grape Melomel)

Aroma: Depending on the sweetness and strength, a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). 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. Some complex, spicy, grassy or earthy notes may be present (as in wine). 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). 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. 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). Standard description applies for remainder of characteristics.

Appearance: Standard description applies, except with regard to color. 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.

Flavor: The grape/wine and honey flavor 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). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A pyment 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). Depending on the grape variety, some fruity, spicy, grassy, buttery, earthy, minerally, and/or floral flavors may be present. Standard description applies for remainder of characteristics.

Mouthfeel: Standard description applies. Wine-like. 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. Longer aging can smooth out tannin-based astringency.

Overall Impression: In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. 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 wine.

Comments: 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 desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected.

Ingredients: Standard description applies. A pyment is a standard mead made with the addition of grapes or grape juices. Alternatively, the pyment may be a homemade grape-based wine sweetened with honey, or a mead mixed with homemade grape-based wine after fermentation. A spiced pyment (hippocras), or a pyment with other ingredients should be entered as an Open Category Mead.

Commercial Examples: Redstone "Pinot Noir" Mountain Honey Wine

25C. Other Fruit Melomel

Aroma: 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 the particular fruit(s); however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) — allow for a range of fruit character and intensity from subtle to aggressive. The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit). In a blended fruit melomel, not all fruit may be individually identifiable or of equal intensity. 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). 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. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. Standard description applies for remainder of characteristics.

Appearance: Standard description applies, except with regard to color. Color may take on a very wide range of colors, depending on the variety of fruit and/or honey used. For lighter-colored melomels with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in mead is often lighter than the flesh of the fruit itself and may take on slightly different shades. Meads made with lighter color fruits can also take on color from varietal honeys. In meads that produce a head, the head can take on some of the fruit color as well.

Flavor: The fruit and honey flavor 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). Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A melomel 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 flavor character associated with the particular fruit(s) should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying mead is vital, and the fruit character should not be artificial and/or inappropriately overpowering. In a blended fruit melomel, not all fruit may be individually identifiable or of equal intensity. Standard description applies for remainder of characteristics.

Mouthfeel: Standard description applies. Most will be wine-like. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. Fruit tannin can add body as well as some astringency. High levels of astringency are undesirable. The acidity and astringency levels should be somewhat reflective of the fruit used.

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 fruit can result in widely different characteristics; allow for a variation in the final product.

Comments: Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. Some fruits, notably darker ones like Blackberries, may contribute a tannin presence similar to a red wine. Some oxidative properties may be appropriate in certain fruit meads, giving them a sherry or port wine character. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used.

Ingredients: Standard description applies. A melomel is a standard mead made with the addition of other fruit or fruit juices. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. A melomel can be made with a blend of fruits; however, a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Melomels made with either apples or grapes should be entered as Cysers and Pyments, respectively.

Commercial Examples: White Winter Blueberry, Raspberry and Strawberry Melomels, Redstone Black Raspberry Nectar, Bees Brothers Raspberry Mead

26. Other Mead

Styles

1. 26A. Metheglin
2. 26B. Braggot
3. 26C. Open Category Mead

Notes

See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics, an explanation of standard terms, and entering instructions.

Refer to Category 24 descriptions for additional detail on the character to be expected from dry, semisweet and sweet meads. Use those guidelines to judge distinctions between the various sweetness levels. Judging meads from dry to sweet is recommended as the primary ordering, with strength being the secondary ordering criterion.

26A. Metheglin

Aroma: Depending on the sweetness and strength, a subtle to distinctly identifiable honey and herb/spice character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The herb/spice character should display distinctive aromatics associated with the particular herbs/spices; however, note that some herbs/spices (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., chamomile, lavender) —allow for a range of herb/spice character and intensity from subtle to aggressive. The herb/spice character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the herb/spice). In a blended herb/spice metheglin, not all herbs/spices may be individually identifiable or of equal intensity. 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). 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. Some herbs and spices may produce spicy or peppery phenolics. Standard description applies for remainder of characteristics.

Appearance: Standard description applies, except perhaps to note that the color usually won't be affected by spices and herbs (although flowers, petals and peppers may provide subtle colors; tea blends may provide significant colors).

Flavor: The herb/spice flavor intensity may vary from subtle to high; the honey flavor 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). The distinctive flavor character associated with the particular herbs/spices may range in intensity from subtle to aggressive (although some herbs/spices may not be individually recognizable, and can just serve to add a background complexity). Certain herbs and spices might add bitter, astringent, phenolic or spicy (hot) flavors; if present, these qualities should be related to the declared ingredients (otherwise, they are faults), and they should balance and blend with the honey, sweetness and alcohol. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices, though some herbs/spices will tend to dominate the flavor profile. A metheglin 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). Standard description applies for remainder of characteristics.

Mouthfeel: Standard description applies. Some herbs or spices may contain tannins that add a bit of body and some astringency, but this character should not be excessive.

Overall Impression: In well-made examples of the style, the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of herbs/spices can result in widely different characteristics; allow for a variation in the final product.

Comments: Often, a blend of spices may give a character greater than the sum of its parts. The better examples of this style use spices/herbs subtly and when more than one are used, they are carefully selected so that they blend harmoniously. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used.

Ingredients: Standard description applies. A metheglin is a standard mead made with the addition of spices or herbs. Meads made with flowers (such as rose petal mead, or rhodomel) or chile peppers (capsimel / capsicumel) may also be entered in this category, as can meads made with a blend of spices. If spices are used in conjunction with other ingredients such as fruit, cider, or other fermentables, then the mead should be entered as an Open Category Mead.

Commercial Examples: Bonair Chili Mead

 

26B. Braggot

Aroma: Depending on the sweetness, strength and base style of beer, a subtle to distinctly identifiable honey and beer character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The honey and beer/malt character should be complementary and balanced, although not always evenly balanced. 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). 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 (different styles and malts have different intensities and characters). A hop aroma (any variety or intensity) is optional; if present, it should blend harmoniously with the other elements. Standard description applies for remainder of characteristics.

Appearance: Standard description does not apply due to beer-like characteristics. Clarity may be good to brilliant, although many braggots are not as clear as other meads. A light to moderate head with some retention is expected. Color may range from light straw to dark brown or black, depending on the variety of malt and honey used. The color should be characteristic of the declared beer style and/or honey used, if a variety is declared. Stronger versions may show signs of body (e.g., legs).

Flavor: Displays a balanced character identifiable as both a beer and a mead, although the relative intensity of flavors is greatly affected by the sweetness, strength, base style of beer, and variety of honey used. If a beer style is declared, the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. If a variety of honey is declared, the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier, lower gravity versions. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet), and may include both beer and mead components. A wide range of malt characteristics is allowable, from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Hop bitterness and flavor may be present, and may reflect any variety or intensity; however, this optional character should always be both suggestive of the base beer style and well blended with the other flavors. Standard description applies for remainder of characteristics.

Mouthfeel: Standard description does not apply due to beer-like characteristics. Smooth mouthfeel without astringency. 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. A very thin or watery body is undesirable, as is a cloying, raw sweetness. A warming sense of well-aged alcohol may be present in stronger examples. Carbonation will vary as described in the standard description. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. However, just as an aged barleywine may be still, some braggots can be totally still.

Overall Impression: A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads.

Comments: Sometimes known as "bracket" or "brackett." The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is open to creative interpretation by brewers. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer.

Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. Originally, and alternatively, a mixture of mead and ale. A braggot can be made with any type of honey, and any type of base beer style. The malt component may be derived from grain or malt extracts. The beer may be hopped or not. If any other ingredients than honey and beer are contained in the braggot, it should be entered as an Open Category Mead. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style; braggots made using other smoked ingredients (e.g., liquid smoke, chipotles) should be entered in the Open Category Mead style.

Commercial Examples: Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett

26C. Open Category Mead

An Open Category Mead is a honey-based beverage that either combines ingredients from two or more of the other mead sub-categories, is a historical or indigenous mead (e.g., tej, Polish meads), or is a mead that does not fit into any other category. Any specialty or experimental mead using additional sources of fermentables (e.g., maple syrup, molasses, brown sugar, or agave nectar), additional ingredients (e.g., vegetables, liquors, smoke, etc.), alternative processes (e.g., icing, oak-aging) or other unusual ingredient, process, or technique would also be appropriate in this category. No mead can be "out of style" for this category unless it fits into another existing mead category.

Aroma, appearance, flavor, mouthfeel generally follow the standard descriptions, yet note that all the characteristics may vary Since a wide range of entries are possible, note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Refer to Category 25 for a detailed description of the character of dry, semisweet and sweet mead. If the entered mead is a combination of other existing mead categories, refer to the constituent categories for a detailed description of the character of the component styles.

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 flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.

Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, a historical mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.

Commercial Examples: Jadwiga, Hanssens/Lurgashall Mead the Gueuze, Rabbit's Foot Private Reserve Pear Mead, White Winter Cherry Bracket, Saba Tej, Mountain Meadows Agave Mead

Copyright © 2001-2004, Beer Judge Certification Program, Inc., and the authors. All rights reserved. Revision: 2004-A.

Please ship your entries to the preferred intake location: Beer At Home

Ever get to the FedEX depot and discover that you forgot to write down the shipping and drop in addresses? Well here are two printable documents with all the addresses and a "pre-shipping" checklist to make your life easier! They are in MS Word and PDF format below. To open a form click on the link. To download a form RIGHT-CLICK on the link and select SAVE LINK AS (FireFox) or SAVE TARGET AS (Internet Explorer)

Click here for MS Word Format Shipping Checklist (82 KB)
Click here for PDF Format Shipping Checklist (35 KB)

 

BEER AT HOME:
1325 W. 121st Avenue
Westminster, CO
80234 800-789-3677
720-872-9463

If you live nearby you may also drop off your entries at the following locations:

 

BREW HUT (For Drop In)
15108 E. Hampden Avenue
Aurora, CO 80014
800-730-9336
303-680-8898