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
Both fruits and spices are distinctive yet well-incorporated into the honey base and overall balance; significant variation possible by ingredient choices.
Aroma
Subtle to distinct honey, fruit, and spice depending on sweetness/strength. Spices should be pleasant/supportive, not artificial or overpowering; same for fruit. In combinations, not all items must be individually identifiable.
Appearance
Standard mead appearance; fruit often provides significant color; spices rarely impact color except flowers/peppers/teas.
Flavor
Fruit and spice intensities from subtle to high; honey from subtle to high; finish dry to sweet per declaration. Any bitter/astringent/phenolic/hot notes must derive from declared ingredients and remain balanced.
Mouthfeel
Standard mead mouthfeel; some tannin/body may come from fruit/spices but must not be excessive.
Comments
Judicious spice use is often best; blends should harmonize with fruit and honey.
Characteristic ingredients
Honey plus fruits and spices/herbs/vegetables (culinary definition).
Style comparison
Compared to M2 and M3B, integrates both fruit and spice; balance among all components is key.
Entry instructions
Specify carbonation, strength, sweetness. May specify honey varieties. Must specify spice types (common blends by name OK) and fruit types. If only spices → M3B; if only fruits → M2; other additions → Experimental Mead.
Commercial examples
Moonlight Kurt’s Apple Pie, Mojo, Flame, Fling, Deviant; Celestial Meads Scheherazade; Rabbit’s Foot Private Reserve Pear Mead; Intermiel Rosée