Enter Wyck’s Mead & Honey Beer Challenge!
Home brewers of all skill levels, who have a batch of mead or a honey beer ready — share the results of your labors with other home brewers. Here’s how it works:
- YOU ONLY GET TO TASTE THE HOME BREWS IF YOU BRING A HOME BREW!
- An “entry” consists of one 750 mL bottle of mead or two 16 oz.bottles of beer
- Bottles MUST be labeled (so we can give feedback to the correct brewer)
- Drop off entries at Wyck 1 – 4 pm Wed. Sep. 5 through Fri. Sep. 7 OR from 9 – 11 am on Sat. Sep. 8
- Drop off entries at any Philly Homebrew Outlet location Wed. Sep 5 through Fri. Sep. 7 during normal business hours.
- Suggested categories are shown below; no limit on how many categories you can enter; no restrictions on bottle color; pretty much no rules except it must have fermented honey in it!
You will have the unique privilege of both giving and receiving feedback: each participant will taste and critique several other entries. In addition,
will comment on the flavor profiles of your entries and provide feedback on how you can achieve your desired outcome. Mike will make his assessments while you enjoy the festival in the morning. Convene in the Rose Garden at 12:30 pm, taste a few sips of the home brews, and listen to Mike’s educational feedback on all the entries.
Categories for entries are:
Traditional Mead – Traditional mead gets its flavoring only from the honey and yeast. These can be dry (hydromel), semi-sweet (standard), or sweet (sack). No spices or fruit may be used in the process.
Spiced Mead (Metheglin) – Traditional mead but with spices added for flavorings. Common spices are cinnamon, allspice, clove, ginger, vanilla, nutmeg, cardamom. The Haines recipe above is a metheglin.
Fruit Mead (Melomel) – Traditional mead made with the addition of other fruit or fruit juices during fermentation. Common choices are apples (cyser), wine grapes (pyment), blueberries, raspberries, elderberries, and cherries.
Beer Mead (Braggot) – Beer made with honey to work with the malt, providing additional flavors and fermentable extract. Honey is approximately 35-65% of fermentables.
Honey Beer – uses less honey than a braggot, approximately 15-30% of fermentables.
Questions about the event may be directed to firstname.lastname@example.org where experienced mead makers are standing by to answer.