How is mead evaluated according to the BJCP?

Someone might be surprised, but the BJCP (Beer Judge Certification Program) also proposes a methodology for categorizing and judging mead in competitions, both commercial and homebrew. Although it differs little from beer judging, there are some notable differences worth mentioning.

The first step is to identify the style of the sample. According to the guide, there are four categories:

M1: traditional mead, which in turn can be subdivided into dry, semi-sweet, or sweet.

M2: mead with fruit (melomel), which varies depending on the fruit. Here we find different names such as cyser (mead with apple), pyment (mead with grape), berrymel (mead with berries), etc.

M3: spiced mead, with herbs and other botanicals.

M4: specialty meads. This category is a catch-all because it includes all styles that do not fit into the others. Here we find mead with barley malt (braggot), meads that aim to recreate historical styles, and experimental ones. It can even include session meads, those with an alcohol content below 7.5%, as well as examples with wild fermentations, among others.

Once we are clear about the category and style we are going to judge, we need to fill in some indicators that the producer must declare on the competition label, such as the type of honey, carbonation level, sweetness, alcohol content and other ingredients. After that, the list of faults is practically identical to the one used in beer tasting.

One difference from beer is how appearance is scored. According to the guidelines, clearer meads score higher than hazy meads. However, this item carries little weight in the overall score. Then, both on the nose and on the palate, different attributes are assessed for their intensity: honey, sweetness, acidity, tannins, alcohol, carbonation, complexity and body.

After the tasting, a value is assigned to each of these items, and a score from 0 to 50 is obtained, as with beer. Of course, it is possible—and advisable—to add comments to enrich the analysis qualitatively and provide more information to the producer. It is also helpful to explain how to correct the mead’s flaws for the mead maker.

As you can see, the BJCP methodology for evaluating mead is a very practical standard. It is a tool that enjoys broad global acceptance and allows you to analyze almost any entry. However, as competitions grow, it will be necessary to further refine the characteristics of styles and sub‑styles, as happens with beer.