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Rules
This competition is BJCP sanctioned and open to COMMERCIAL meaderies. The AMATEUR competition is located here:
https://home.valkyrieshorn.com/
Quality judging of all entries is a primary goal for our event. Judges will evaluate and score each entry. The consensus score will rank each entry in its category. ALL flights will have at least one BJCP certified mead judge, very experienced mead maker/judge or professional mead maker.
We use full sensory written scoresheets (no sliders) for our evaluations.
Key competition dates:
- December 14, 2024 Registration open
- December 20, 2024 Entries open
- January 3 - Shipping opens
- February 14 - Delivery deadline
- February 14 - Entries and changes close
- February 16, 10:00am - BOTTLE SORT (Location TBD)
- If you volunteer at the bottle sort, you may bring your entries with you!
- March 7/8 - Friday/Saturday Judging
- March 8 Saturday - 7:00pm Awards will be live and in-person
Awards are open to amateur and commercial mead makers and their S.O.'s
If you are a commercial meadmaker, you must enter the commercial competition.
Commercial Definition:
Within the USA, commercial is defined as having a TTB license to produce alcoholic beverages on, or before the date entry registration opens.
Outside of the USA, commercial is defined as production and sale of alcoholic beverages.
Current mead production employees must enter the commercial competition (servers and back office employees may enter as amateurs).
An entrant is one or more people submitting an entry. Entrant(s) of a mead must have actively contributed to mixing, fermenting, and bottling of an entry. If multiple people contributed to the making of a mead only ONE of those individuals may enter that mead.
Example: Tom made a mead with co-entrant Bob and entered an Orange Blossom traditional semi sweet. Bob may not enter the same mead as the lead with Tom as a co-entrant. Coordinate your entries so you are not disqualified!
Every entrant must be at least 21 years of age.
THREE bottles are recommended. Please see Entry Acceptance Rules for further details (THIS IS IMPORTANT).
There is a limit of 5 entries an entrant may submit.
You may submit multiple entries per category and sub-category as long as they are distinctly different. You MAY NOT enter the same mead twice even if it is placed into a different category/sub-category. Please note co-entrant restrictions above.
To elaborate further: If you have a fireweed traditional that is borderline dry or semi-sweet you may NOT enter it in both categories - pick ONE.
You MAY enter the Fruit and Spice mead category with a Stinging Nettle and Orange mead and a Stinging Nettle and Pear mead.
Sub-Categories will not be combined (i.e. Braggot and Historical will not be smashed together).
Most of the sub-categories have been "pre-split" by sweetness and are shown as "special categories". Please enter your mead where it fits best by sweetness.
NOTE: we may combine dry and semi, or semi and sweet if one of the split sub-categories is small.
All entries become the property of the Valkyries Horn Mead Competition and will not be returned under any circumstances. Any questions or disputes will be settled by the competition organizers, and all decisions are final.
All mailed entries must be received at the mailing location by the shipping deadline - please make allowances for shipping time and delivery truck difficulties. Package your entries well. Don't be the person that causes a shipper to reject all packages going to the shipping location.
All entries will be picked up from drop-off locations the day and time of the drop-off deadline.
The official style guidelines for this competition are the 2021 Beer Judge Certification Program (BJCP) Style Guidelines for Mead (which are actually 2015 edition).
Every entry must be assigned a particular category and sub-category by the entrant, and according to these guidelines.
Competition staff are not permitted to categorize entries that arrive unlabeled, illegible or otherwise indiscernible as to the entry category.
Competition staff (including judges) are not permitted to re-classify or re-categorize incorrectly entered mead during the competition.
Please print the label with a laser printer, NOT inkjet - they blur and bleed when wet which could cause miss-identification of your mead.
See labeling video linked under packaging and shipping information for details.
Entries in category M1 (Traditional Mead), M2 (Fruit Mead), M3 (Spiced Mead), and M4 (Specialty Mead), must specify carbonation level.
Entries in sub-category M2 (Other Fruit Melomel), must specify the varieties of fruit used.
Entries in sub-category M3 (Spiced Mead), must specify the types of spices used.
Entries in sub-category M4B (Specialty Mead - Historical) and M4C (Specialty Mead - Experimental), must describe the special nature of the mead, whether it is a combination of existing styles, an experimental mead, a historical mead, etc.
READ THE STYLE GUIDELINES CAREFULLY!
If you put your mead in the wrong sub-category it will not be eligible to medal no matter how good it actually is!
Just because it's something you've never done before does not make a mead experimental. It must be something that can't fit in any of the other categories to be experimental. If you have questions about this, please contact the organizer for clarification at info @ ValkyriesHorn. com.
Online registration eliminates the need to submit a paper entry form and will automatically generate bottle identification labels. Paper entries will not be accepted. All entries must be entered via the online entry system, and entries are not guaranteed until they are paid for. You will not be able to print bottle labels until your entries have been paid.
We are holding the line against inflation with the entry fee remaining at $50.00. Payment by PayPal is REQUIRED when entering online.
NO REFUNDS FOR ANY REASON.
Your entries and spots in the competition are not guaranteed until payment is made.
We strongly recommend the use of placeholder entries followed immediately by payment to secure your spot in the competition. If the paid entry cap is reached before your payment is completed, your entries will not be in the competition. You can make changes to the entry information, categories, etc. until the entry deadline is reached.
We WILL keep edits open until the delivery deadline!
Winners will be announced at approximately 7pm on the final judging date (Saturday) live and in-person at the awards ceremony. Volunteers and entrants are encouraged to attend. Generous prizes and raffles are typically offered to in person attendees courtesy of our sponsors.
Competition results and scoresheets should be available by 9pm on the Sunday following completion of judging through the internet (although this is not guaranteed). They MIGHT be available shortly after the awards ceremony. Scoresheets will ONLY be available through the competition via download.
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BJCP 2021 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Select or tap on the name to view the subcategory's requirements.
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Number of Bottles Required Per Entry: 3
Judging Sessions
Pre-Judging Shakedown
Wednesday 19 February, 2025 6:00 PM, CST
Friday 9:30 am
Friday 7 March, 2025 9:30 AM, CST
Friday 11:00 am
Friday 7 March, 2025 11:00 AM, CST
Friday 1:30 pm
Friday 7 March, 2025 1:00 PM, CST
Saturday 9:30 am
Saturday 8 March, 2025 9:30 AM, CST
Saturday 11:00 am
Saturday 8 March, 2025 11:00 AM, CST
Saturday 1:30 pm
Saturday 8 March, 2025 1:30 PM, CST
Saturday BOS (Amateur and Commercial)
Saturday 8 March, 2025 3:00 PM, CST
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Best of Show
Best of Show will receive the Valkyries Horn!
This is a drinking horn with the competition logo, Best Of Show, and year engraved into the surface, along with a horn stand for display.
The Best Of Show winner will be decided by a panel of 5 very experienced judges.
We also offer four custom engraved small format barrel heads for our Best in Class winners of the following categories:
Master of Blossoms
Master of Fruit
Master of Spice
Master of Mayhem
These are suitable for display in your meaderies.
Good Luck!
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Awards
INFORMATION FOR AWARDS ATTENDEES AND VOLUNTEERS:
Location for 2025 awards on Saturday March 8 is:
FORGOTTEN STAR BREWERY
38 Northern Stacks Dr.
Fridley, MN 55421-2798
Private event space at the north end of the building.
7pm (estimated) awards
Volunteers and Entrants are encouraged to attend the awards ceremony.
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Places will be awarded to 1st, 2nd, and 3rd place in each category/table, metal medallions and ribbons will be awarded to all placements.
The 1st place entry in each category will advance to the Best of Show (BOS) round with a single, overall Best of Show mead selected.
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
Score sheets should be available for download after the Best of Show and awards announcements by 9pm on Sunday evening but this is NOT guaranteed. They MIGHT be available earlier. Awards will be mailed to winning participants. Scoresheets will ONLY be available on-line through the competition download feature.
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Awards Ceremony
Forgotten Star Brewing
38 Northern Stacks Dr. Fridley, MN 55421-2798
Saturday 8 March, 2025 7:00 PM, CST
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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.
A Cyser is a melomel made with apples (generally cider). Cyser is a 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. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. 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.
Entry Info: Special Sub-Category for DRY Cysers. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
A Cyser is a melomel made with apples (generally cider). Cyser is a 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. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. 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.
Entry Info: Special Sub-Category for SEMI-SWEET Cysers. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
A Cyser is a melomel made with apples (generally cider). Cyser is a 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. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. 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.
Entry Info: Special Sub-Category for SWEET Cysers. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
A Pyment is a melomel made with grapes (generally from juice). Pyments can be red, white, or blush, just as with wine. 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.
Entry Info: Special Sub-Category for DRY Pyments. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
A Pyment is a melomel made with grapes (generally from juice). Pyments can be red, white, or blush, just as with wine. 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.
Entry Info: Special Sub-Category for SEMI-SWEET Pyments. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
A Pyment is a melomel made with grapes (generally from juice). Pyments can be red, white, or blush, just as with wine. 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.
Entry Info: Special Sub-Category for SWEET Pyments. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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.
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. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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.
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. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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.
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. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
A Stone Fruit Mead is an entry category for melomels made with stone fruit, such as cherries, plums, peaches, apricots, and mangoes. Stone fruit are fleshy fruit with a single large pit or stone. The culinary, not botanical, definition of stone 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. Combinations of stone fruit can be entered here.
Entry Info: Special Sub-Category for DRY Stone Fruit Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
A Stone Fruit Mead is an entry category for melomels made with stone fruit, such as cherries, plums, peaches, apricots, and mangoes. Stone fruit are fleshy fruit with a single large pit or stone. The culinary, not botanical, definition of stone 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. Combinations of stone fruit can be entered here.
Entry Info: Special Sub-Category for SEMI-SWEET Stone Fruit Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
A Stone Fruit Mead is an entry category for melomels made with stone fruit, such as cherries, plums, peaches, apricots, and mangoes. Stone fruit are fleshy fruit with a single large pit or stone. The culinary, not botanical, definition of stone 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. Combinations of stone fruit can be entered here.
Entry Info: Special Sub-Category for SWEET Stone Fruit Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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 Melomels. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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 Melomels. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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 Melomels. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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 and Vegetable Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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 and Vegetable Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) 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 and Vegetable Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
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. and honey, although the specific balance is open to creative interpretation by brewers.
Entry Info: 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 Spiced Beer category as a Honey Beer.
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.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, providing a description of the mead for judges if no such description is available from the BJCP.
An Experimental Mead is a mead that does not fit into any other mead subcategory. 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. Note: Just because it is the first time you have done something, that does not mean it is experimental.
Entry Info: Special Sub-Category for DRY Experimental Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
An Experimental Mead is a mead that does not fit into any other mead subcategory. 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. Note: Just because it is the first time you have done something, that does not mean it is experimental.
Entry Info: Special Sub-Category for SEMI-SWEET Experimental Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
An Experimental Mead is a mead that does not fit into any other mead subcategory. 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. Note: Just because it is the first time you have done something, that does not mean it is experimental.
Entry Info: Special Sub-Category for SWEET Experimental Meads. Sub-categories have been "pre-split" so the mead-maker has the best opportunity for "like vs like" judging. NOTE: Sub-Categories will NOT be combined with other Sub-Categories (i.e. No Braggot + Historical combos). If a pre-split sub-category is very small we may combine it with the next closest sub-category (i.e. Dry + Semi). You must provide Carbonation, Sweetness and Strength (Hydromel, Standard, Sack) information (via radio buttons).
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). 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.
You must provide Carbonation, Sweetness and Strength information (via radio buttons). 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: 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.