Categories are designated by numbers. Subcategories are designated by letters. Please note the instructions for entering.

Ales | Lager | Mixed | Mead | Cider

MEAD

Mead is produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs and/or spices. The final gravity roughly determines whether the mead is: dry—less than 1.010, medium—1.010 to 1.025 or sweet—1.025 and higher. Final gravity is only a guide. The final flavor character of the product should be used to determine the perceived level of sweetness. The sweetness level must be designated on the entry form. Wine, champagne, sherry, mead, ale or lager yeast may be used. In all categories the honey character must be apparent in both the aroma and flavor, and an overall balance between sweetness, acidity and ingredients should be achieved. Honey should make up greater than 50 percent of fermentable ingredients. Meads should be free of harsh or stale characteristics.

25. Traditional Mead and Braggot
Category award is sponsored by Bacchus & Barleycorn Ltd., Shawnee, Kan.

a) Sparkling Traditional Mead

Effervescent. Dry, medium or sweet (designate on entry form). Light to medium body. No flavors other than honey. Honey character in aroma and flavor. Low to medium fruity acidity. Color depends on honey type.

b) Still Traditional Mead

Not effervescent. Dry, medium sweet or very sweet (designate on entry form). Light to full body. Honey character in aroma and flavor. Low to medium fruity acidity. Color depends on honey type.

c) Sparkling Braggot

Effervescent. Made with malt and honey. Dry, medium or sweet (designate on entry form). Light to medium body. Honey flavors predominate.

d) Still Braggot

Not effervescent. Made with malt. Dry, medium or sweet (designate on entry form). Light to medium body. Honey flavors predominate.

26. Fruit and Vegetable Mead

Melomel is made with any fruit or vegetable except apples or grapes. Cyser is made with apples and/or apple juice. Pyment is made with grapes. Ingredients should be expressed in aroma and flavor. Color should represent ingredients. Honey character apparent in aroma and flavor. Absence of harsh or stale character. Can be dry, medium or sweet, which must be designated on entry form.

a) Sparkling Melomel

Effervescent. Light to medium body.

b) Still Melomel

Not effervescent. Light to full body.

c) Sparkling Cyser

Effervescent. Light to medium body.

d) Still Cyser

Not effervescent. Light to full body.

e) Sparkling Pyment

Effervescent. Light to medium body.

f) Still Pyment

Not effervescent. Light to full body.

27. Herb and Spice Mead
Category award is sponsored by Colorado Spice, Inc., Boulder, Colo.

Metheglin is made with any herbs or spices. Hippocras is made with spices and grapes (spiced pyment). Ingredients should be expressed in aroma and flavor. Color should represent ingredients. Honey character must be apparent in aroma and flavor. Absence of harsh or stale character. Can be dry, medium or sweet, which must be designated on entry form.

a) Sparkling Metheglin

Effervescent. Light to medium body.

b) Still Metheglin

Not effervescent. Light to full body.

c) Sparkling Hippocras

Effervescent. Light to medium body.

d) Still Hippocras

Not effervescent. Light to full body.

Ales | Lager | Mixed | Mead | Cider