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BJCP Mead Judge Exam > Mead Style Guidelines > Flashcards

Mead Style Guidelines Flashcards

1
Q

What are the three levels of sweetness in mead?

A
  • Dry
  • Semi-sweet
  • Sweet

Sweetness refers to the amount of residual sugar in the mead.

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2
Q

What does carbonation refer to in mead?

A
  • Still
  • Petillant
  • Sparkling

Carbonation levels can affect the perceived quality and enjoyment of the mead.

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3
Q

What are the categories of mead strength?

A
  • Hydromel
  • Standard
  • Sack strength

Strength refers to the alcohol content of the mead.

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4
Q

What is the significance of honey variety in mead?

A

Honey variety can impart distinct aroma, flavor, color, and acidity characteristics to the mead.

Varietal honey character can be crucial for judges to evaluate the mead.

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5
Q

What are the mandatory requirements for competition entry?

A
  • Specify carbonation level
  • Specify strength level
  • Specify sweetness level

Minor differences from stated levels should not be heavily penalized.

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6
Q

What is the importance of the appearance of mead?

A

Clarity, color, and bubble characteristics are important for evaluating mead quality.

Observable particulates are undesirable and clarity is highly valued.

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7
Q

What are the characteristics of aroma in mead?

A

Honey aroma intensity varies; should be pleasant, clean, and free from defects like oxidation or harsh notes.

The bouquet should show complexity and a balance of aromas.

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8
Q

What is the overall impression of well-made mead?

A

An enjoyable balance of honey flavors, sweetness, acidity, tannins, and alcohol.

Strength, sweetness, and age significantly affect the overall presentation.

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9
Q

Fill in the blank: Mead is primarily made from _______.

A

[honey, water, and yeast]

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10
Q

What are the vital statistics for hydromel mead?

A

OG: 1.035 – 1.080, ABV: 3.5 – 7.5%, FG: 0.990 – 1.010

These statistics help categorize the mead based on its gravity and alcohol content.

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11
Q

What flavors should be avoided in mead?

A
  • Artificial
  • Chemical
  • Harsh
  • Phenolic
  • Bitter

These flavors are considered defects in mead evaluation.

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12
Q

True or False: The honey flavor in mead is less intense in stronger meads.

A

False

Stronger, sweeter meads typically have a stronger honey flavor.

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13
Q

What optional requirements can entrants specify in competition?

A
  • Honey varieties used
  • Source and season of the honey
  • Oaking characteristics

Judges look for varietal character if honey varieties are declared.

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14
Q

What is the effect of aging on mead flavors?

A

Aging generally smooths out flavors and creates a more elegant, blended product.

All flavors tend to become more subtle over time.

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15
Q

What is the recommended body range for mead?

A

Medium-light to medium-full

Body can vary widely based on sweetness and strength.

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16
Q

Fill in the blank: Excessive oaking in mead is considered a _______.

A

[fault]

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17
Q

What should be evaluated in the aftertaste of mead?

A

The desirability of longer finishes and balance of flavors.

Complexity or depth in flavor is a positive attribute.

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18
Q

What is the definition of ‘Braggot’ in mead styles?

A

A specialty mead combining malt and honey.

Braggots can vary widely in flavor and alcohol content.

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19
Q

What is the primary ingredient in mead?

A

Honey

Water and yeast are also essential components.

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20
Q

What should the judges expect if oak aging is specified?

A

Judges should expect to detect oak, but it should not be a primary flavor.

Oak can enhance the mead subtly.

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21
Q

What is the overall impression of Dry Mead?

A

Similar in balance, body, finish, and flavor intensity to a dry white wine with subtle honey character, soft fruity esters, and clean alcohol.

Complexity, harmony, and balance of sensory elements are most desirable.

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22
Q

What aroma characteristics should be expected in Dry Mead?

A

Honey aroma may be subtle; sweetness or significant honey aromatics should not be expected.

If a honey variety is declared, it should be distinctive.

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23
Q

Describe the flavor profile of Dry Mead.

A

Subtle honey character, minimal to no residual sweetness, dry finish, and may have noticeable acidity.

Tannin levels may make a sweeter mead seem dry.

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24
Q

What is the mouthfeel of Dry Mead typically like?

A

Generally medium to light body, not watery, with no noticeable residual sweetness.

Stronger meads can have a fuller body.

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25
Q

What is the overall impression of Semi-Sweet Mead?

A

Similar in balance, body, finish, and flavor intensity to a semi-sweet white wine, with honey character and light sweetness.

Complexity, harmony, and balance of sensory elements are most desirable.

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26
Q

What aroma characteristics should be expected in Semi-Sweet Mead?

A

Honey aroma should be noticeable with light sweetness and potential flower nectar aroma.

If a honey variety is declared, the aroma may reflect that varietal character.

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27
Q

Describe the flavor profile of Semi-Sweet Mead.

A

Subtle to moderate honey character with residual sweetness levels that are subtle to moderate.

Medium-dry to lightly sweet finish.

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28
Q

What is the overall impression of Sweet Mead?

A

Similar in balance, body, finish, and flavor intensity to a well-made dessert wine with significant honey character and residual sweetness.

Complexity, harmony, and balance of sensory elements are most desirable.

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29
Q

What aroma characteristics should be expected in Sweet Mead?

A

Honey aroma should dominate, often sweet and expressing flower nectar aroma.

If a honey variety is declared, the aroma might reflect that varietal character.

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30
Q

Describe the flavor profile of Sweet Mead.

A

Moderate to significant honey character with moderate to high residual sweetness and a sweet, full finish.

Balanced acidity helps keep the sweetness agreeable.

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31
Q

What is a Melomel?

A

A mead made with fruit, which can include specific names based on the variety of fruit used.

Examples include cyser (made with apples) and pyment (made with grapes).

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32
Q

What is a Cyser?

A

A melomel made with apples, generally cider, with well-incorporated fruit and honey balance.

Can have characteristics similar to aged Calvados or fine white wines.

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33
Q

What aroma characteristics should be expected in Cyser?

A

Subtle to distinctly identifiable honey and apple/cider character.

Clean, distinctive apple/cider character is preferred.

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34
Q

Describe the flavor profile of Cyser.

A

Apple and honey flavor intensity may vary, with residual sweetness ranging from none to high.

Natural acidity and tannin in apples may give some tartness.

35
Q

What is a Pyment?

A

A melomel made with grapes, which can be red, white, or blush.

The grape should be distinctively vinous and well-incorporated into the mead balance.

36
Q

What aroma characteristics should be expected in Pyment?

A

Subtle to distinctly identifiable honey and grape/wine character.

Clean and distinctive grape character is preferred.

37
Q

Describe the flavor profile of Pyment.

A

Grape/wine and honey flavor intensity may vary, with residual sweetness from none to high.

Natural acidity and tannin in grapes may provide balance.

38
Q

What is Berry Mead?

A

An entry category for melomels made with berries such as raspberries, blueberries, and strawberries.

Berry Meads may have unique characteristics based on the type of berries used.

39
Q

What is a Berry Mead?

A

An entry category for melomels made with berries such as raspberries, blueberries, blackberries, and strawberries

Includes any fruit with ‘berry’ in the name and allows for combinations of berries.

40
Q

What is the culinary definition of a berry?

A

A fruit that can have seeds but does not have stones/pits; aggregates of druplets are included

If ‘technically’ is needed to justify a fruit as a berry, it does not meet the definition.

41
Q

What should be the overall impression of a well-made Berry Mead?

A

The fruit should be distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead

Different types of fruit can lead to widely varying characteristics.

42
Q

What aroma characteristics are expected in a Berry Mead?

A

A subtle to distinctly identifiable honey and fruit character, with distinctive aromatics associated with the particular fruit(s)

Some fruits like raspberries have stronger aromas compared to others like blueberries.

43
Q

What is the expected flavor profile of a Berry Mead?

A

Flavor intensity may vary from subtle to high, with residual sweetness varying from none to high and a finish that ranges from dry to sweet

Balance of fruit with the underlying mead is vital.

44
Q

What is a Stone Fruit Mead?

A

An entry category for melomels made with stone fruits such as cherries, plums, and peaches

Stone fruits are fleshy with a single large pit or stone.

45
Q

What is the overall impression of a well-made Stone Fruit Mead?

A

The fruit should be distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead

Different types of stone fruit can lead to variation in characteristics.

46
Q

What aroma characteristics are expected in a Stone Fruit Mead?

A

A subtle to distinctly identifiable honey and fruit character, with distinctive aromatics associated with the particular stone fruit(s)

The fruit character should not be artificial or overpowering.

47
Q

What is the definition of Melomel?

A

A subcategory for fruit meads made with any fruit not associated with other fruit mead subcategories

Includes fruits like citrus, dried fruits, pears, figs, and tropical fruits.

48
Q

What should be the overall impression of a well-made Melomel?

A

The fruit should be distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead

Allows for a variation in the final product.

49
Q

What aroma characteristics are expected in a Melomel?

A

A subtle to distinctly identifiable honey and fruit character, with distinctive aromatics from the particular fruits used

The fruit character should be pleasant and supportive.

50
Q

What should the mouthfeel of a Berry Mead be like?

A

Most will be wine-like, with some natural acidity and/or tannin present

High levels of astringency are undesirable.

51
Q

What are the entry instructions for a Berry Mead?

A

Entrants must specify carbonation level, strength, sweetness, and varieties of fruit used

A berry mead with non-berry fruit should be entered as a Melomel.

52
Q

True or False: A Stone Fruit Mead can include fruits other than stone fruits.

A

False

Only stone fruits or stone fruit juices are allowed.

53
Q

What is expected in the appearance of a Berry Mead?

A

Color may vary widely depending on the variety of fruit and/or honey used

The color of fruit in mead is often lighter than the flesh of the fruit.

54
Q

Fill in the blank: A Berry Mead that contains other ingredients should be entered as an _______.

A

Experimental Mead

This distinguishes it from other mead categories.

55
Q

What is the required balance in a well-made Melomel?

A

A balance of fruit with the underlying mead is vital

The fruit character should not be artificial or overpowering.

56
Q

What is a melomel?

A

A melomel is a mead made with the addition of other fruit or fruit juices.

It should have an appealing blend of fruit and honey character.

57
Q

What is the desired balance in a melomel?

A

A good tannin-sweetness balance is desired, though very dry and very sweet examples exist.

The balance can vary based on the types of fruit used.

58
Q

What must entrants specify when submitting a melomel?

A

Entrants MUST specify carbonation level, strength, and sweetness, and MUST specify the varieties of fruit used.

Honey varieties can be specified but are not mandatory.

59
Q

What types of mead should a melomel be entered as if it contains apples or grapes?

A

Melomels made with apples should be entered as a Cyser, and those made with grapes should be entered as a Pyment.

If melomels contain apples or grapes plus other fruit, they should be entered in the melomel category.

60
Q

What is a Fruit and Spice Mead?

A

A Fruit and Spice Mead is a mead containing one or more fruits and one or more spices.

Ingredients qualifying as fruit or spice must meet specific definitions.

61
Q

What characteristics should be present in the aroma of a Fruit and Spice Mead?

A

A subtle to distinctly identifiable honey, fruit, and spice character should be present.

The spice and fruit characters can range from subtle to aggressive.

62
Q

What is the flavor profile of a Fruit and Spice Mead?

A

The flavor intensity of spices, fruits, and honey can vary from subtle to high, with a finish that ranges from dry to sweet.

The balance among different fruits and spices should be pleasant.

63
Q

What is a Spice, Herb, or Vegetable Mead?

A

A Spice, Herb, or Vegetable Mead contains one or more spices, herbs, or vegetables.

These are collectively known as ‘spices’ in this context.

64
Q

What should the aroma of a Spice, Herb, or Vegetable Mead include?

A

A noticeable honey aroma with a subtle to distinctly identifiable spice character.

Some spices may have stronger aromas than others.

65
Q

What is a Braggot?

A

A Braggot is a mead made with malt.

It combines characteristics of both mead and beer.

66
Q

What is the overall impression of a well-made Braggot?

A

It should be a harmonious blend of mead and beer, showcasing distinctive characteristics of both.

The range of results can vary based on beer style and honey used.

67
Q

What must entrants specify when submitting a Spice, Herb, or Vegetable Mead?

A

Entrants MUST specify carbonation level, strength, and sweetness, and MUST specify the types of spices used.

Common spice blends can be referred to by name.

68
Q

Fill in the blank: A melomel that is spiced should be entered as a _______.

A

Fruit and Spice Mead.

69
Q

Fill in the blank: If only combinations of spices are used, enter as a _______.

A

Spice, Herb, or Vegetable Mead.

70
Q

True or False: The spice character in a Fruit and Spice Mead should be artificial and overpowering.

A

False.

71
Q

What is a braggot?

A

A mead made with both honey and malt providing flavor and fermentable extract

Originally, a mixture of mead and ale.

72
Q

What should be declared when entering a braggot in competitions?

A

Entrants MUST specify carbonation level, strength, and sweetness

Entrants MAY specify honey varieties and base style or types of malt used.

73
Q

What flavor characteristics can be expected in a braggot?

A

Varietal character from honey, malt characteristics from base beer, and possible hop bitterness

Flavors may range from plain base malts to rich caramel and dark chocolate.

74
Q

What is the desired mouthfeel of a braggot?

A

Smooth mouthfeel without astringency, body may vary from moderately light to full

A very thin or watery body is undesirable.

75
Q

What is the significance of the sweetness level in a braggot?

A

The finish and aftertaste will vary based on the declared level of sweetness

Sweetness can range from dry to sweet, influencing flavor intensity.

76
Q

What are some commercial examples of braggots?

A
  • Rabbit’s Foot Diabhal
  • Bière de Miele
  • Magic Hat Braggot
  • Brother Adams Braggot Barleywine Ale
  • White Winter Traditional Brackett
77
Q

What defines a Historical Mead?

A

A historical or indigenous mead that doesn’t fit into another subcategory

Examples include Ethiopian tej and Polish meads.

78
Q

What should a Historical Mead exhibit?

A

The character of all ingredients in varying degrees, showing good blending between flavor elements

The result should be identifiable as a honey-based fermented beverage.

79
Q

What are the entry requirements for a Historical Mead?

A

Entrants MUST specify carbonation level, strength, and sweetness

Entrants MUST also specify the special nature of the mead.

80
Q

What is an Experimental Mead?

A

A mead that does not fit into any other mead subcategory

This includes blends of multiple mead subcategories or unusual ingredients.

81
Q

What characteristics should an Experimental Mead exhibit?

A

The character of all ingredients in varying degrees, with good blending between flavor elements

The result should still be identifiable as a honey-based fermented beverage.

82
Q

What are some examples of commercial Experimental Meads?

A
  • Moonlight Utopian
  • Hanssens/Lurgashall Mead the Gueuze
  • White Winter Cherry Bracket
  • Mountain Meadows Trickster’s Treat Agave Mead
83
Q

True or False: A braggot can be made with any type of honey and any type of base beer style.

A

True

84
Q

Fill in the blank: A braggot may include _______ or _______ as additional ingredients.

A

[other ingredients], [smoked malt or beer]

BJCP Mead Judge Exam (3 decks)

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