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Rules
Anyone may enter as long as the entrant makes their mead outside of a commercial setting.
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.
Every entrant must be at least 21 years of age.
THREE bottles are required. Please see Entry page for further details.
There is a limit of 5 entries an entrant may submit. The software will NOT control this so please only enter 5 to avoid back and forth communication to clarify intentions.
Entrants, either as primary or as a co-entrant, may submit multiple entries per category, no limit as long as each entry is distinctly different.
All entries become the property of the Valkyries Horn Mead Competition and will not be returned. 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 allow for shipping time.
All entries will be picked up from drop-off locations the day of the drop-off deadline.
The official style guidelines for this competition are the 2015 Beer Judge Certification Program (BJCP) Style Guidelines for Mead, Revision 2015.
Every entry must be assigned a particular category and sub-category by the entrant, and according to these guidelines.
Competition staff is 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.
Please use a rubber band (no tape) to attach the identification label to each bottle.
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.
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.
The Competition Entry fee is $10.00 per entry. Payment by PayPal is REQUIRED when entering online.
Your entries are not guaranteed until payment is made.
Any entries not paid when the entry cap of 250 is reached will be disqualified.
Mead produced on commercial equipment is not permitted, and any such entries will be disqualified. If you have questions please email us at [email protected]
If you are entering as a home mead maker, you must produce the mead you enter on home mead making equipment in your home, and you are not deriving any income from the mead you are making at home.
Winners will be announced at 7pm on Saturday, September 19th through the internet (more to come on this topic in the near future). Please see the info page for additional information.
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BJCP 2015 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Click or tap on the name to view the subcategory's requirements.
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Number of Bottles Required Per Entry: 3
Judging Session Locations and Dates
Virtual Judging
Saturday, August 29, 2020 12:00 AM, CDT
Virtual Judging
Sunday, August 30, 2020 12:00 AM, CDT
Virtual Judging
Monday, August 31, 2020 12:00 AM, CDT
Virtual Judging
Tuesday, September 1, 2020 12:00 AM, CDT
Virtual Judging
Wednesday, September 2, 2020 12:00 AM, CDT
Virtual Judging
Thursday, September 3, 2020 12:00 AM, CDT
Virtual Judging
Friday, September 4, 2020 12:00 AM, CDT
Virtual Judging
Saturday, September 5, 2020 12:00 AM, CDT
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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.
Good Luck!
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Awards
The awards ceremony will take place once judging is completed.
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 beer selected.
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
Score sheets will be available for download after the Best of Show and awards announcements. Awards be mailed back to participants. Results will be posted to the competition web site after the ceremony concludes.
Awards will be virtual and may be found at this location after 7pm on September 19th:
https://www.youtube.com/channel/UCi0o7SKv3RS0A0wjecOd4pg?view_as=subscriber
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Awards Ceremony
Virtual Awards Ceremony
https://www.youtube.com/channel/UCi0o7SKv3RS0A0wjecOd4pg?view_as=subscriber
Saturday, September 19, 2020 7:00 PM, CDT
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This mead should exhibit a caramelized honey character.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entry must have a percentage of caramelized honey that contributes to the flavor and aroma.
Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify (using the Optional Info field below) honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify (using the Optional Info field below) honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices).
Entry Info: Internal category for organizing the comp
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 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.
For virtual judging to maintain social distancing and maximize safety with just one bottle per judge, flights and award groups needed to be small enough for a pair of judges to get through 2 flights of mead (on average) on the same day. From these two flights, a 1st, 2nd and 3rd place mead were selected. To support this, the largest categories were split into MULTIPLE award categories (i.e. more chances for you to win a medal). Where a large category was split, the groups were designed to mirror each other as much as possible to simulate flights at tables in a traditional Face to Face judging scenario. This was done to avoid criticism that, for instance, hydromels were all sorted together or sweet meads were all sorted together in an attempt to manipulate the outcome for certain types of meads.
Entry Info: 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 mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
For virtual judging to maintain social distancing and maximize safety with just one bottle per judge, flights and award groups needed to be small enough for a pair of judges to get through 2 flights of mead (on average) on the same day. From these two flights, a 1st, 2nd and 3rd place mead were selected. To support this, the largest categories were split into MULTIPLE award categories (i.e. more chances for you to win a medal). Where a large category was split, the groups were designed to mirror each other as much as possible to simulate flights at tables in a traditional Face to Face judging scenario. This was done to avoid criticism that, for instance, hydromels were all sorted together or sweet meads were all sorted together in an attempt to manipulate the outcome for certain types of meads.
Entry Info: 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 mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify (using the Optional Info field below) honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify (using the Optional Info field below) honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices).
Entry Info: Internal category for organizing the comp
Entrants MAY specify (using the Optional Info field below) honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify (using the Optional Info field below) honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices).
Entry Info: Internal category for organizing the compEntrants MUST specify carbonation level, strength, and sweetness.
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 mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing 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.
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 melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.
In well-made examples of the style, the fruits and spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruits and spices can result in widely different characteristics; allow for significant variation in the final product.
Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants must specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants must specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
In well-made examples of the style, the spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of spices 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 types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
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.
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, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
