Meadllennium
Central Florida Homebrewers Mead Only Competition
"In the Beginning there was Mead and in the end, there will still be Meadllennium"
Simply put, Meadllennium is the largest and most consecutive annual Mead-Only-Competition in the world; and it's hosted right hear in Central Florida by none other than the Central Florida Homebrewers. The 2006 Meadllennium is the 9th annual competition for the Central Florida Homebrewers and considering each year it has grown enormously, we expect 2006 to be yet another record breaking year.
The uniqueness of this competition is that it is dedicated to homemade Meads only; that's right, NO commercial Meads. Over the past decade Mead has been revitalized by the Homebrewers of the U.S. who have devoted their passion to replicating and evolving recipes of the oldest known fermented beverage in history. The best part of being an at home Meadmeister is that there are no rules or limits on creativity and concoctions. For example, I've personally won many medals in competitions with my Meads and Homebrew Beers such as my famous Pumpkin Ale.
So if you're a mead maker anywhere in the world, or if you're interested in learning more about mead, the Central Florida Homebrewers is a good place to pursue your passion, and the 2006 Meadllennium is the best place to enter your mead for competition. To enter your mead and to be a part of the largest non-commercial mead competition in the world, check out page 10 of this article. If you're interested in learning more about Mead and the BJCP style guildelines, continue reading this article. I have also listed the winners of every Meadllennium competition we've had. Perhaps someone you know is on the list. If you'd like to be on next years list, don't forget to enter. These are the guidelines that will help you through the process.
BJCP Style Guidelines for Mead
24A. Dry Mead
Aroma: Honey aroma may be subtle, although not always identifiable. Sweetness or significant honey aromatics should not be expected. If a honey variety is declared, the variety should be distinctive (if noticeable). Different types of honey have different intensities and characters. Standard description applies for remainder of characteristics.
Appearance: Standard description applies.
Flavor: Subtle (if any) honey character, and may feature subtle to noticeable variety character if a variety honey is declared (differentvarieties have different intensities). No to minimal residual sweetness with a dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies, although the body is generally light to medium. Note that stronger meads will have a fuller body. Sensations of body should not be accompanied by noticeable residual sweetness.
Overall Impression: 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.
Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties.
Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Variety meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.
Commercial Examples: White Winter Dry Mead, Sky River Dry Mead
24B. Semi-sweet Mead
Aroma: Honey aroma should be noticeable, and can have a light sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable variety character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.
Flavor: Subtle to moderate honey character, and may feature subtle to noticeable variety character if a variety honey is declared (different varieties have different intensities). Subtle to moderate residual sweetness with a medium-dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies, although the body is generally medium-light to medium-full. Note that stronger meads will have a
fuller body. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate.
Overall Impression: 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.
Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.
Ingrednts: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Variety meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.
Commercial Examples: Plurals English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead
24C. Sweet Mead
Aroma: Honey aroma should dominate, and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable variety character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.
Appearance: Standard description applies.
Flavor: Moderate to significant honey character, and may feature moderate to prominent variety character if a variety honey is declared (different varieties have different intensities). Moderate to high residual sweetness with a sweet and full (but not cloying) finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies, although the body is generally medium-full to full. Note that stronger meads will have a fuller body. Many seem like a dessert wine. Sensations of body should not be accompanied by cloying, raw residual sweetness.
Overall Impression: 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.
Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.
Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Variety meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.
Commercial Examples: Plurals Christmas Mead, Chaucer's Mead, Rabbit's Foot Sweet Wildflower Honey Mead
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