Valkyries Horn Amateur Mead competition: 2023 Info

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 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 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 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 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).

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).

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).

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

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).

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 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 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 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 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 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 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 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 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 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 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 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 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 information (via radio buttons).

No water may be added. Whole fruit is fine. Straight juice is good. Concentrates are OK. If you have a concentrate, you may NOT add water to reconstitute. Steam juicing or pressing is permitted. No Cysers. One exception - you may use grapes and grape juice with your honey to make a no water melomel. We are allowing this because grape juice typically clocks in at roughly 1.100 OG and that makes it a good challenge to balance. You may use any variety of fruit you like which means berries/stone fruit/apples are allowed as long as they are COMBINED. Spices/Herbs/Vegetables are not permitted.

Entry Info: Special Category - NO WATER MELOMEL. You must specify Carbonation, Sweetness, Strength.

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 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.