A Pyment is a melomel made with grapes (generally from juice). Aroma Depending on the sweetness and strength, a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel […]
More25A. Cyser
A Cyser is a melomel made with apples (generally cider). Aroma Depending on the sweetness and strength, a subtle to distinctly identifiable honey and apple/cider character (dry and/or hydromel versions […]
More24C. 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 […]
More24B. 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 […]
More24A. 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 […]
MoreMead (Categories 24-26)
The following discussion applies to all the mead styles, except where explicitly superseded in the sub-category guidelines. This introduction identifies common characteristics and descriptions for all types of mead, and […]
More23. Specialty Beer
This is explicitly a catch-all category for any beer that does not fit into an existing style category. No beer is ever “out of style” in this category, unless it […]
MoreRecord BJCP Events at the NHC
Three BJCP Exams were given at the NHC: 6 mead, 14 written, and 49 tasting exams. This is the largest set of exams ever given; yet there were 11 open […]
More22C. Wood-Aged Beer
Aroma Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw “green” aromatics, although this character should never be […]
More22B. Other Smoked Beer
Aroma The aroma should be a pleasant balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts. The […]
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