Beverage style guidelines are used with the permission of the Beer Judge Certification Program (BJCP). BJCP Style Guidelines Copyright © BJCP, Inc. The most current guidelines are available at www.bjcp.org.
Overall impression
Distinctive berry character integrated with honey; wide variation based on berries used and their intensity; balance with acidity/tannins from fruit is key.
Aroma
Subtle to distinct honey and berry notes depending on sweetness/strength. Berry aromatics reflect specific berries; allow range from subtle (e.g., blueberry) to assertive (e.g., raspberry). Must not seem artificial/raw/overpowering.
Appearance
Color varies widely with fruit and honey; lighter meads should still show fruit-derived color; heads, if present, may tint.
Flavor
Berry and honey intensities variable; finish dry to sweet per declaration. Fruit acidity/tannins expected and should balance; tannin may make it seem drier. Avoid artificial/raw juice character.
Mouthfeel
Wine-like; some acidity/tannin present from fruit/skins; astringency not excessive.
Comments
Good tannin–sweetness balance often desirable; darker berries may contribute red-wine-like tannin.
Characteristic ingredients
Honey plus berries or berry juices; single or blends.
Style comparison
Compared to other melomels, tends toward higher color/tannin; fruit should complement, not overwhelm, the mead base.
Entry instructions
Specify carbonation, strength, sweetness. May specify honey varieties. Must specify berry varieties used. With non-berry fruit → Melomel; spiced → Fruit and Spice Mead; other additions → Experimental Mead.
Commercial examples
Moonlight Blissful/Wild/Caress/Mischief, White Winter Blueberry/Raspberry/Strawberry Melomels, Celestial Meads Miel Noir, Redstone Black Raspberry Nectar, Bees Brothers Raspberry Mead, Intermiel Honey Wine with Raspberries/Blueberries/Blackcurrants, Mountain Meadows Cranberry Mead