Categories of mead

M1- traditional mead (with no additions)

  • M1A Dry
  • M1B Medium (semi sweet/semi dry)
  • M1C Sweet 
  • M1V Varietal (only single variety of honey can be used) – Category restricted for professional competition only (PRO)

Meads in M1 category should not contain any additional ingredients. It is allowed to use small quantities of hops and/or tea if they not influence the aroma and taste (mainly for tannins). Oak ageing is allowed, it is not an ingredient, but it should be declared in the entry form. 

M2- fruit meads (melomels) 

  • M2A Pome fruits (apples, pears, quince)
  • M2B Pyments
  • M2C Berries
  • M2D Stone fruits 
  • M2E Other fruits 

Mead in M2A category should contain only pome fruits- apples, pears, quince (one or more). Meads in M2B category should contain only grapes (one or more). Meads in M2C category should contain only berry fruit (one or more). Meads in M2D category should contain only stone fruit (one or more). Other fruits or mix of pome, grapes, berries and stone fruits should be entered into M2E category. It is allowed to use small quantities of hops and/or tea if they not influence the aroma and taste (mainly for tannins). Oak ageing is allowed, it is not an ingredient, but it should be declared in the entry form. Every declared fruit should be noticeable in some degree in aroma and/or taste.

M3 – spiced meads (metheglins)

  • M3A Fruit and spice 
  • M3B Herbal, spiced and vegetable
  • M3C Other metheglins (coffee, chocolate, chili, nuts, seeds)

Meads in M3A category should contain one or more fruit and one or more herbal, spiced or vegetable ingredient. Meads in M3B category should contain one or more herbal, spiced or vegetable ingredient. Meads in M3C category should contain at least one type of additions: coffee, chocolate (coco beans, nibs, chocolate), chili, nuts, seeds and additionally can contain other ingredients: fruits or spices/herbs. It is allowed to use small quantities of hops and/or tea if they not influence the aroma and taste (mainly for tannins). Oak ageing is allowed, it is not an ingredient, but it should be declared in the entry form. Every declared ingredient should be noticeable in some degree in aroma and/or taste.

M4 – specialty meads

  • M4A Braggot and honey beers
  • M4C Experimental and other meads
  • M4D Other alcoholic beverages containing honey Category restricted for professional competition only (PRO)
  • M4E Bochet
  • M4G Sparkling mead (champagne style) – Category restricted for professional competition only (PRO)
  • M4P Polish style dessert mead- Category restricted for professional competition only (PRO)
  • M4S Session and mead under 7.5% ABV
  • M4Z Alcohol free and low alcohol mead (up to 3,5%)Category restricted for professional competition only (PRO)

Meads and beers in M4A category should have a beer style and/or malt type as well as honey variety declared; other ingredients: spice, herbs, fruits, are allowed. M4C meads must have an experimental nature (other than honey fermentable sugars, unusual ingredients and/or processes, use of other alcohol barrels, but only if it gives dominant profile). M4D category is for alcohols such as: distillates, tinctures, vodka, whisky, liqueurs etc, as long as they show the honey character; alcohol content should start from 18% up; other ingredients (fruits, herbs and spices) are allowed and need to be declared. Bochet mead (M4E) need to be made by using caramelised honey; other ingredients (fruits, herbs and spices) are allowed and need to be declared. M4G meads should be sparkling (champagne method or similar in style), any additional ingredients must be declared. M4P is for sweet (dessert) mead in Polish style (dwojniak or poltorak only); any additional ingredients must be declared. Meads in M4Z category need to be alcohol free or have alcohol level not exceeding 3,5%); any additional ingredients must be declared.

Detailed descriptions of mead styles can be found on Mead Judging Programme website:
http://meadjudgingprogramme.com/ or by clicking [HERE]

podziel się / Share

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email