Mead Study

BJCP Mead Exam Study Guide

What you need to know to pass the Mead Exam

Last revised March 25, 2014

Contributing Authors

Gordon Strong
Susan Ruud
Kristen England
Ken Schramm
Curt Stock
Petar Bakulić
Michael Zapolski, Sr. (Hightest)

Revised 2013 by Steve Piatz
Revised 2014 by Steve Piatz

Copyright © 2009-2014 by the authors and the BJCP

CHANGE LOG
March 2014, removed the Exam Program description, removed the honey, fruit, grape and spices descriptions.

TABLE OF CONTENTS

1. Introduction 1
1.1. Recommended Reading 1
1.2. Advanced Reading 3
1.3. Important BJCP References 3
2. The BJCP Mead Exam 4
2.1. Mead Exam Details 4
2.1.1. Written Section 4
2.1.2. Tasting Section 5
2.2. Written Section Question Pool 5
2.2.1. Section 1 5
2.2.2. Section 2 11
2.3. Sample BJCP Mead Judge Exam 22
2.4. Example of a Complete Answer 27
3. The Mead Judge Designation 30
4. What is Mead? 31
4.1. What is Honey? 31
4.2. How does Mead differ from Other Beverages? 32
5. Mead Styles 33
5.1. Introduction to the Mead Guidelines 33
5.1.1. Important Mead Descriptors 34
5.1.2. Common Mead Characteristics 34
5.1.3. Entering and Categorizing Meads 37
6. Balance in Mead 38
6.1. The Notion of Balance 38
6.2. Components of Balance 39
6.2.1. Sweetness 39
6.2.2. Acidity 40
6.2.3. Tannin 40
6.2.4. Alcohol Strength 40
6.2.5. Honey Flavor 41
6.2.6. Carbonation 41
6.2.7. Body 41
6.3. Achieving Balance 42
7. Braggot Ingredients 44
8. The Mead-Making Process 45
8.1. Ingredient Selection 45
8.1.1. Honey 45
8.1.2. Water 46
8.1.3. Yeast 46
8.1.4. Additives 47
8.2. Basic Mead-Making Process 49
8.3. Mead-Making Process Options 51
8.3.1. Must Preparation 51
8.3.2. Yeast Preparation 52
8.3.3. Nutrient Additions 53
8.3.4. Fermentation 55
8.4. Melomels 56
8.5. Metheglins 62
8.6. Braggots 64
8.7. Open Category 66
9. Advanced Topics in Mead-Making 69
9.1. Oaking 69
9.2. Adjustment 72
9.3. Stabilization 74
9.4.