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Rules
UPDATE #2!!!: Shipping Deadline has been extended to FEBRUARY 3rd, 2022.
UPDATE!!!: Entry Deadline has been extended to JANUARY 28th 2022.
This competition is AMMA sanctioned and open to any Professional Mazer age 21 or older.
All mailed entries must be received at the mailing location by the shipping deadline - please allow for shipping time.
All entries will be picked up from drop-off locations the day of the drop-off deadline.
The competition organizers are not responsible for mis-categorized entries, mailed entries that are not received by the entry deadline, or entries that arrived damaged.
The competition organizers reserve the right to combine styles for judging and to restructure awards as needed depending upon the quantity and quality of entries.
Qualified judging of all entries is the primary goal of our event. Judges will evaluate and score each entry. The average of the scores will rank each entry in its category. Each flight will have at least one BJCP judge.
Mazers are not limited to one entry in each category but may only enter each subcategory once.
The competition committee reserves the right to combine overall style categories based on number of entries. All possible effort will be made to combine similar styles. All meads in combined categories will be judged according to the style they were originally entered in.
The Best of Show judging will be determined by a Best of Show panel based on a second judging of the top winners.
Bottles will not be returned to entrants.
This competition will have 13 medalling tables with 41 sub-categories as described below.
M1. Traditional Mead:
M1A – Traditional – Dry
M1B – Traditional – Semi-Sweet
M1C – Traditional – Sweet
M5. Varietal Mead:
M5A – Varietal – Dry
M5B – Varietal – Semi-Sweet
M5C – Varietal – Sweet
M6. Session Mead (Hydromel):
M6A – Session (Hydromel) - Dry
M6B – Session (Hydromel)– Semi-Sweet
M6C – Session (Hydromel)– Sweet
M7. Dessert Mead:
M7A – Dessert Mead – Semi-Sweet
M7B – Dessert Mead – Sweet
M8. Cyser:
M8A – Dry Cyser
M8B – Semi-sweet Cyser
M8C - Sweet Cyser
M9. Pyment:
M9A – White Pyment
M9B - Rose Pyment
M9C – Red Pyment
M10. Berry Melomel:
M10A – Berry Melomel – Dry
M10B – Berry Melomel – Semi-Sweet
M10C – Berry Melomel – Sweet
M11. Other Fruit and Mixed Fruit Blend Melomel:
M11A – Other Fruit and Mixed Fruit Blend Melomel – Dry
M11B – Other Fruit and Mixed Fruit Blend Melomel – Semi Sweet
M11C – Other Fruit and Mixed Fruit Blend Melomel – Sweet
M12. Spice, Herb, or Vegetable Mead:
M12A – Metheglin – Dry
M12B – Metheglin – Semi Sweet
M12C – Metheglin – Sweet
M12D - Vegetable Mead - Dry
M12E - Vegetable Mead - Semi Sweet
M12F - Vegetable Mead - Sweet
M13. Bracket or Braggot:
M13A – Bracket/Braggot
M14. Specialty Mead:
M14A – Fruit and Spiced Mead
M14B - Vegetable and Spiced Mead
M14C – Acerglyn
M14D – Bochet
M14E - Bochetomel
M14F - Capsicumel
M14G – Mead with other Fermentables
M14H – Historical Mead
M15. Wood Aged Mead:
M15A – Wood Aged Mead
M15B – Specialty Wood Aged Mead
M16. Experimental Mead (open):
M16A – Experimental Mead
Every first place winner from every category will receive a custom goblet with the Texas Mead Cup and Operation Fermentation VIII logo embossed and the description of the mead category.
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BJCP 2015 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Click or tap on the name to view the subcategory's requirements.
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Number of Bottles Required Per Entry: 2
Judging Session Locations and Dates
TBD
Sunday, January 2, 2022 12:00 AM, CST
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Best of Show
The 1st place entry in each category will advance to the Best of Show (BOS) round with a single, overall Best of Show mead selected.
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Awards
The awards ceremony will take place at the Texas Mead Fest once judging is completed.
Purchase tickets to the Texas Meadfest
Places will be awarded to 1st, 2nd, and 3rd place in each category/table.
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
Both score sheets and awards will be available for pick up that night after the ceremony concludes. Awards and score sheets not picked up will be mailed back to participants. Results will be posted to the competition web site after the ceremony concludes.
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Awards Ceremony
Texas Mead Fest
Rohan Meadery 6002 FM2981, La Grange, TX 78945
Saturday, February 26, 2022 3:00 PM, CST
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Mead is made from single-bloom or variety of honey. No flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must be dry. Entrant must specify the variety of honey used.
Mead is made from single-bloom or variety of honey. No flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must be Semi-Sweet. Entrant must specify the variety of honey used.
Mead is made from single-bloom or variety of honey. No flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must be sweet. Entrant must specify the variety of honey used.
Mead with an ABV of 7.5% or lower. May include any ingredients from other categories.
Entry Info: Must be dry
Mead with an ABV of 7.5% or lower. May include any ingredients from other categories.
Entry Info: Must be semi-sweet
Mead with an ABV of 7.5% or lower. May include any ingredients from other categories.
Entry Info: Must be sweet
Mead with an ABV of 14% or higher. May also include any ingredients from other categories.
Entry Info: Must be Semi-sweet
Mead with an ABV of 14% or higher. May also include any ingredients from other categories.
Entry Info: Must be Sweet
Mead made with apple cider, apple juice, or apples. No additional flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must be dry
Mead made with apple cider, apple juice, or apples. No additional flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must be Semi Sweet
Mead made with apple cider, apple juice, or apples. No additional flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must be sweet
Mead made with white grapes/grape juice/grape concentrate or other grapes without additional color from the skins. No additional flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must specify grape variety(ies)
Mead made with grapes/grape juice/grape concentrate and akin to the color of a rose wine. No additional flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must specify grape variety(ies) used.
Mead made with grapes/grape juice/grape concentrate and akin to red wine in color. No additional flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Must specify grape variety(ies)
Mead made with berry fruit/juice. No additional flavor ingredients, non-berry fruits, herbs, or spices were added
Entry Info: Must be dry. Must specify the berry variety(ies) used.
Mead made with berry fruit/juice. No additional flavor ingredients, non-berry fruits, herbs, or spices were added
Entry Info: Must be semi-sweet. Must specify the berry variety(ies) used
Mead made with berry fruit/juice. No additional flavor ingredients, non-berry fruits, herbs, or spices were added
Entry Info: Must be sweet. Must specify the berry variety(ies) used
This is an open category for all other melomels. This includes any Melomel made with fruits other than grapes (Pyment), apples (Cyser), or berries (Berry Melomel), including stone or citrus fruits. This is also the correct category for any Melomel combining grapes, apples, berries, or other fruits, e.g., a melomel with grapes and berries. NOTE– meads made with Fruits AND Spices should be entered as Specialty/Open Mead.
Entry Info: Must be dry. Must specify the fruit(s) used
This is an open category for all other melomels. This includes any Melomel made with fruits other than grapes (Pyment), apples (Cyser), or berries (Berry Melomel), including stone or citrus fruits. This is also the correct category for any Melomel combining grapes, apples, berries, or other fruits, e.g., a melomel with grapes and berries. NOTE– meads made with Fruits AND Spices should be entered as Specialty/Open Mead.
Entry Info: Must be semi-sweet. Must specify the varieties of fruit used
This is an open category for all other melomels. This includes any Melomel made with fruits other than grapes (Pyment), apples (Cyser), or berries (Berry Melomel), including stone or citrus fruits. This is also the correct category for any Melomel combining grapes, apples, berries, or other fruits, e.g., a melomel with grapes and berries. NOTE– meads made with Fruits AND Spices should be entered as Specialty/Open Mead.
Entry Info: Must be sweet. Must specify the varieties of fruit used.
Mead made with any herbs or spices. Note: T’ej should be entered in this category. NOTE – meads made with Fruits AND Spices should be entered as Specialty/Open Mead.
Entry Info: Must be dry. Must specify the spices and/or herbs used
Mead made with any herbs or spices. Note: T’ej should be entered in this category. NOTE – meads made with Fruits AND Spices should be entered as Specialty/Open Mead.
Entry Info: Must be semi-sweet. Must specify the herbs and or spices used
Mead made with any herbs or spices. Note: T’ej should be entered in this category. NOTE – meads made with Fruits AND Spices should be entered as Specialty/Open Mead.
Entry Info: Must be sweet. Must specify the herbs and or spices used.
Mead made with vegetable(s). NOTE – meads made with vegetables and other ingredients such as fruit and or spices should be entered as Specialty/Open Mead.
Entry Info: Must be dry. Must specify the vegetables used
Mead made with vegetable(s). NOTE – meads made with vegetables and other ingredients such as fruit and or spices should be entered as Specialty/Open Mead.
Entry Info: Must be semi-sweet. Must specify the vegetables used.
Mead made with vegetable(s). NOTE – meads made with vegetables and other ingredients such as fruit and or spices should be entered as Specialty/Open Mead.
Entry Info: Must be sweet. Must specify the vegetables used
Mead made with malt. Must be fermented from at least 20% honey
Entry Info: Must specify the base beer style
This category shall cover any Mead made with fruit and spices/herbs. Use of other special ingredients and/or processes shall be entered in experimental
Entry Info: Must specify fruit and spice and/or herbs used
This category shall cover any Mead made with vegetables and spices/herbs (e.g. pumpkin spiced mead). Use of other special ingredients and/or processes shall be entered in experimental
Entry Info: Must specify the vegetables and herbs/spices used
Mead made with maple syrup
Entry Info: See radio buttons for required information
A Bouchet is a mead made with caramelized and or burnt honey
Entry Info: See radio buttons for required information
Mead made with burnt and or caramelized honey and fruit
Entry Info: Must specify the variety of fruit(s) used
This is a mead made with chilis, chili juice, flaked chilies, or chili powder
Entry Info: Must specify the variety of chilis used
A mead made with other fermentable sugars, e.g. Sucrose, dextrose, coconut sugar, palm sugar, corn syrup, rice syrup, molasses, treacle, demara, piloncillo, sorghum syrup, jaggery, agave syrup, cane syrup, among others. The sugars added shell present a discernible flavor to the Mead
Entry Info: Must specify other fermentables used
A mead made from a historical recipe or substyle. This includes polish style meads.
Entry Info: Must specify historical style of mead
Any Mead subcategory within the style parameters listed in this competition with the addition of wood aging. Specialty wood that has been previously used for Spirit aging Shall be entered in M15B
Entry Info: Must specify the type of wood used as well as the base style of Mead.
Any Mead subcategory within the style parameters listed in this competition with the addition of Specialty wood aging. Specialty wood is defined as a barrel or wood that has previously been used for aging spirits, Wine, beer, or other food grade ingredients.
Entry Info: Must specify the base style of mead, the type of wood used, and the specialty spirit, wine, beer, or other food grade ingredient that was previously stored in the barrel/wood.
Any Mead that does not fit any other sub-category within this competition.
Entry Info: All special ingredients and or processes
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.
Entry Info: Entry Instructions: Entrants must specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants may specify honey varieties.
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.
Entry Info: Entrants must specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.
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.
Entry Info: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.
