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Rules
Eligibility & Sanctioning
This competition is an AHA- and BJCP-sanctioned event and is open to any amateur meadmaker age 21 or older.
All entries must be handcrafted, made with ingredients available to the general public, and produced using private equipment by hobbyist meadmakers. The use of commercial facilities, Brew-On-Premises operations, or commercial supplies is not permitted.
Entry Submission & Deadlines
- Shipping Deadline: February 27th. Mailed entries must be received at the mailing location by this deadline. Please allow sufficient time for shipping.
- Drop-off Deadline: February 28th. Drop-off entries will be picked up from drop-off locations the day after the drop-off deadline.
The competition organizers are not responsible for:
- Miscategorized entries
- Mailed entries not received by the entry deadline
- Entries that arrive damaged
Bottles will not be returned to entrants.
Entry Limits & Category Rules
Each entrant may submit up to EIGHT (8) entries total.
Entrants are not limited to one entry per category (Traditional, Fruit, Spiced, or Specialty) or subcategory (e.g., Dry Traditional, Semi-Sweet Traditional, Sweet Traditional), provided entries within the same subcategory are clearly unique.
- Example: A meadmaker may enter two Sweet Traditional meads—one with clear Orange Blossom character and one with clear Star Thistle character.
- Not allowed: Entering the same mead multiple times with only differences in carbonation or sweetness within the same substyle. These entries are not considered clearly unique.
Judging Standards & Process
The primary goal of the competition is qualified, high-quality judging. All entries will be evaluated using the 2015 BJCP Mead Style Guidelines.
Entries will be scored and ranked within their category based on consensus scoring. Each judging flight will include at least one BJCP judge.
Category Management
The competition committee reserves the right to combine styles or subcategories as needed based on entry volume to ensure efficient judging.
Every effort will be made to combine similar styles. All entries in combined categories will be judged according to the style in which they were originally entered.
Best of Show
Best of Show will be determined by a Best of Show panel through a second round of judging among the top category winners.
Scoresheets & Awards
Scoresheets will be made available online only; no paper copies will be mailed.
Medals will be awarded for:
- First, Second, and Third Place in each category
- Best of Show
- Two Best of Show runners-up
2026 Judging Format & Schedule
All judging for this competition will take place in person and will be conducted according to established BJCP standards to ensure consistent, high-quality evaluations.
Judging sessions will be held on March 6–7 and March 13–14. The award ceremony will take place once all judging has concluded on March 14th.
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BJCP 2021 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Select or tap on the name to view the subcategory's requirements.
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Number of Bottles Required Per Entry: 2
Judging Sessions and Dates
Saturday AM Judging Session
Saturday, March 7, 2026 9:00 AM, EST
Saturday PM Judging Session
Saturday, March 7, 2026 1:00 PM, EST
Saturday AM Judging Session
Saturday, March 14, 2026 9:00 AM, EDT
Saturday PM Judging Session
Saturday, March 14, 2026 1:00 PM, EDT
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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. 1st and 2nd runner-up will also be awarded.
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Awards
The awards ceremony will take place at 7:00pm and will be live streamed. All participants are welcome to join in person. More details to follow.
Medals will be awarded to 1st, 2nd, and 3rd place in each category/table.
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.
Results will be posted to the competition web site after the ceremony concludes.
Score sheets will be scanned and uploaded the following week. Awards may be available for pick up that night after the ceremony concludes (details TBD). Awards will be mailed to participants if they are not present.
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Awards Ceremony
Muddy Creek
31 Creek Dr Delta, PA 17314
Saturday, March 14, 2026 7:00 PM, EDT
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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.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. Products with a relatively low proportion of honey are better entered as a Specialty Cider. A spiced cyser should be entered as a Fruit and Spice Mead. A cyser with other fruit should be entered as a Melomel. A cyser with additional ingredients should be entered as an Experimental mead.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.
In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected. A spiced pyment (hippocras) should be entered as a Fruit and Spice Mead. A pyment made with other fruit should be entered as a Melomel. A pyment with other ingredients should be entered as an Experimental Mead.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A stone fruit mead that is spiced should be entered as a Fruit and Spice Mead. A stone fruit mead that contains non-stone fruit should be entered as a Melomel. A stone fruit mead that contains other ingredients should be entered as an Experimental Mead.
In well-made examples of the style, the fruits and spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruits and spices can result in widely different characteristics; allow for significant variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
In well-made examples of the style, the spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of spices can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. and honey, although the specific balance is open to creative interpretation by brewers.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Spiced Beer category as a Honey Beer.
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, providing a description of the mead for judges if no such description is available from the BJCP.
