Mead - Other Fruit Melomel

BJCP 25-E

AROMA

Should exhibit the aroma of the fruit(s) present in the mead. In a melomel with a blend of fruits, one fruit may dominate the aroma profile.

APPEARANCE

Clarity will be good to brilliant. Carbonated examples will show active evidence of dissolved gas but no head is expected. The particular fruit(s) used may or may not impart color to the mead.

FLAVOR

Fruit flavor contributions to the mead range from subtle acidic notes to intense, instantly recognizable fruit flavors. In a melomel with a blend of fruits, one fruit may dominate the flavor profile. There should be a balanced honey character as well. Some fruits will lend a cloying sweetness to the mead while others add a drying character. In well- made examples of the style, the fruit is both distinctive and well-incorporated into the sugar-acid balance of the mead.

MOUTH FEEL

Smooth texture. Most will be wine-like, with the warming presence of alcohol and sense of medium body. Sensations of a cloying or astringent character should be avoided.

COMMENTS

Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. Some fruits, notably darker ones like Blackberries, may contribute a tannin presence not unlike dark pyments. Some oxidative properties may be appropriate in certain fruit meads, giving them a sherry or port wine character. Entrants must specify whether the entry is still or sparkling mead. Entrants must also specify whether the mead is dry, semi-sweet or sweet.

VITAL

Effective OG: 1.070-1.120+ IBUs: N/A FG: 0.995-1.025 SRM: 1-16 ABV: 7.5-15+%