Valkyries Horn Commercial Mead Competition: 2024 Info

Barrel character must be clear and apparent. Any TTB/FDA/Dept. of Agriculture permitted ingredient is permissible. Any honey source is permissible. If the barrel character is subtle or supportive it might perform better in another category.

Entry Info: You must provide Carbonation, Sweetness and Strength information (via radio buttons).

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.

Entry Info: Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties.

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.

Entry Info: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.

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.

Entry Info: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.

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. 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.

Entry Info: 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. 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.

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. 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.

Entry Info: 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. 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.

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.

Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A stone fruit mead that is spiced should be entered as a Fruit and Spice Mead. A stone fruit mead that contains non-stone fruit should be entered as a Melomel. A stone fruit mead that contains other ingredients should be entered as an Experimental Mead.

A Berry Mead is an entry category for melomels made with berries, 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; some are aggregates of druplets. Combinations of berries can be entered here. The culinary, not botanical, definition of berry is used here. If you have to justify a fruit using the word "technically" as part of the description, then that is not what we mean.If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi).

Entry Info: Special Sub-Category for DRY Berry Mead. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

A Berry Mead is an entry category for melomels made with berries, 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; some are aggregates of druplets. Combinations of berries can be entered here. The culinary, not botanical, definition of berry is used here. If you have to justify a fruit using the word "technically" as part of the description, then that is not what we mean.If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi).

Entry Info: Special Sub-Category for SEMI-SWEET Berry Mead. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

A Berry Mead is an entry category for melomels made with berries, 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; some are aggregates of druplets. Combinations of berries can be entered here. The culinary, not botanical, definition of berry is used here. If you have to justify a fruit using the word "technically" as part of the description, then that is not what we mean.If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi).

Entry Info: Special Sub-Category for SWEET Berry Mead. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

The melomel subcategory is for fruit meads made with any fruit not associated with any other fruit mead subcategory, or with a combination of fruits from multiple fruit mead subcategories (such as grapes and stone fruit). Some examples include citrus fruit, dried fruits (dates, prunes, raisins, etc.), pears, figs, pomegranates, prickly pear, bananas, pineapples, and most other tropical fruit. If in doubt, enter the fruit here. Judges should be flexible with fruit not explicitly named in other categories. The use of Melomel as a subcategory name does not imply that other meads in the Fruit Mead category are not also melomels; the choice was made to avoid using the same word twice in different contexts. The culinary, not botanical, definition of fruit is used here. If you have to justify a fruit using the word 'technically' as part of the description, then that is not what we mean.

Entry Info: Special Sub-Category for DRY Melomel. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

The melomel subcategory is for fruit meads made with any fruit not associated with any other fruit mead subcategory, or with a combination of fruits from multiple fruit mead subcategories (such as grapes and stone fruit). Some examples include citrus fruit, dried fruits (dates, prunes, raisins, etc.), pears, figs, pomegranates, prickly pear, bananas, pineapples, and most other tropical fruit. If in doubt, enter the fruit here. Judges should be flexible with fruit not explicitly named in other categories. The use of Melomel as a subcategory name does not imply that other meads in the Fruit Mead category are not also melomels; the choice was made to avoid using the same word twice in different contexts. The culinary, not botanical, definition of fruit is used here. If you have to justify a fruit using the word 'technically' as part of the description, then that is not what we mean.

Entry Info: Special Sub-Category for SEMI-SWEET Melomel. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

The melomel subcategory is for fruit meads made with any fruit not associated with any other fruit mead subcategory, or with a combination of fruits from multiple fruit mead subcategories (such as grapes and stone fruit). Some examples include citrus fruit, dried fruits (dates, prunes, raisins, etc.), pears, figs, pomegranates, prickly pear, bananas, pineapples, and most other tropical fruit. If in doubt, enter the fruit here. Judges should be flexible with fruit not explicitly named in other categories. The use of Melomel as a subcategory name does not imply that other meads in the Fruit Mead category are not also melomels; the choice was made to avoid using the same word twice in different contexts. The culinary, not botanical, definition of fruit is used here. If you have to justify a fruit using the word 'technically' as part of the description, then that is not what we mean.

Entry Info: Special Sub-Category for SWEET Melomel. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

A Fruit and Spice Mead is a mead containing one or more fruits and one or more spices. See the definitions of fruit used in the various Fruit Mead subcategories; any ingredient qualifying there meets the 'fruit' requirement here. For purposes of this subcategory, any ingredient qualifying for use in the Spice, Herb, or Vegetable Mead subcategory also meets the 'spice' requirement here.

Entry Info: Special Sub-Category for DRY Fruit and Spice Meads. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

A Fruit and Spice Mead is a mead containing one or more fruits and one or more spices. See the definitions of fruit used in the various Fruit Mead subcategories; any ingredient qualifying there meets the 'fruit' requirement here. For purposes of this subcategory, any ingredient qualifying for use in the Spice, Herb, or Vegetable Mead subcategory also meets the 'spice' requirement here.

Entry Info: Special Sub-Category for SEMI-SWEET Fruit and Spice Meads. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

A Fruit and Spice Mead is a mead containing one or more fruits and one or more spices. See the definitions of fruit used in the various Fruit Mead subcategories; any ingredient qualifying there meets the 'fruit' requirement here. For purposes of this subcategory, any ingredient qualifying for use in the Spice, Herb, or Vegetable Mead subcategory also meets the 'spice' requirement here.

Entry Info: Special Sub-Category for SWEET Fruit and Spice Meads. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

A Spice, Herb, or Vegetable Mead contains one or more spices, herbs, or vegetables (in this style definition, these are collectively known as 'spices'). The culinary, not botanical, definition of spice, herb, or vegetable is used here. If you have to justify a spice, herb, or vegetable using the word 'technically' as part of the description, then that is not what we mean. The same definitions apply to this category as to the similarly named beer category. In addition to the more obvious spices, herbs, and vegetables that fit into this subcategory, the following ingredients also are explicitly included: roses, rose hips, ginger, rhubarb, pumpkins, chili peppers, coffee, chocolate, nuts (including coconut), citrus peels/zest, and teas (except those strictly used for increasing tannin levels, not for adding flavor).

Entry Info: Special Sub-Category for DRY Spice/Herb/Vegetal Meads. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

A Spice, Herb, or Vegetable Mead contains one or more spices, herbs, or vegetables (in this style definition, these are collectively known as 'spices'). The culinary, not botanical, definition of spice, herb, or vegetable is used here. If you have to justify a spice, herb, or vegetable using the word 'technically' as part of the description, then that is not what we mean. The same definitions apply to this category as to the similarly named beer category. In addition to the more obvious spices, herbs, and vegetables that fit into this subcategory, the following ingredients also are explicitly included: roses, rose hips, ginger, rhubarb, pumpkins, chili peppers, coffee, chocolate, nuts (including coconut), citrus peels/zest, and teas (except those strictly used for increasing tannin levels, not for adding flavor).

Entry Info: Special Sub-Category for SEMI-SWEET Spice/Herb/Vegetal Meads. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

A Spice, Herb, or Vegetable Mead contains one or more spices, herbs, or vegetables (in this style definition, these are collectively known as 'spices'). The culinary, not botanical, definition of spice, herb, or vegetable is used here. If you have to justify a spice, herb, or vegetable using the word 'technically' as part of the description, then that is not what we mean. The same definitions apply to this category as to the similarly named beer category. In addition to the more obvious spices, herbs, and vegetables that fit into this subcategory, the following ingredients also are explicitly included: roses, rose hips, ginger, rhubarb, pumpkins, chili peppers, coffee, chocolate, nuts (including coconut), citrus peels/zest, and teas (except those strictly used for increasing tannin levels, not for adding flavor).

Entry Info: Special Sub-Category for SWEET Spice/Herb/Vegetal Meads. Sub-categories have been "pre-split" so the mead maker has the best opportunity for "like vs like" judging. You must provide Carbonation, Sweetness and Strength information (via radio buttons).

This could apply to meads that blend multiple mead subcategories (unless the combination fits elsewhere, such as Melomel or Fruit and Spice Mead). Any experimental mead using additional sources of fermentables (e.g., maple syrup, molasses, brown sugar, or agave nectar), additional ingredients (e.g., liquors, smoke, etc.), alternative processes (e.g., icing), fermentation with non-traditional yeasts (e.g., Brettanomyces, Belgian lambic or ale, etc.), or other unusual ingredient, process, or technique would also be appropriate in this category. Oak-aging does not necessarily force a mead into the Experimental Mead style unless the barrel has another characteristic (such as bourbon) in addition to the wood. No mead can be out of style for this category unless it fits into another existing mead category. We also have a specific category set aside for barrel aged meads.

Entry Info: The M4 Open category EXPLICITLY includes M4a Braggot, M4b Historical, and M4c Experimental. Standard BJCP guidelines will apply for M4a, M4b and M4c. In addition, this category is set aside to accommodate mead that does not fit into any other mead subcategory.

A session mead is defined as having a starting gravity between 9 and 20 Brix (1.035 to 1.080) with an ABV between 3.5% and 7.5%. Any TTB/FDA/Dept. of Agriculture permitted ingredient may be used. Any honey source is permitted.

Entry Info: You must provide Carbonation, Sweetness and Strength information (via radio buttons).