Homebrewers of all skill levels, who have a batch of mead or a honey-beer ready — share the results of your labors with other homebrewers. Here’s how it works:
- YOU ONLY GET TO TASTE THE HOMEBREWS IF YOU BRING A HOMEBREW!
- An “entry” consists of one 750 mL bottle of mead or two 16 oz.bottles of beer
- You may drop off entries at Wyck Wed. Sep. 6th from 1pm-4pm, Thurs. Sept. 7th from 1pm-4pm, Fri. Sep. 8 from 1pm-4pm OR between 9 – noon on Sat. Sep. 9th.
- Bottles MUST be labeled (so we can give feedback to the correct brewer)
- 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.
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, cherries.
Beer Mead (Braggot) – Beer made with honey to work with the malt, providing additional flavors and fermentable extract. Honey as 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 meadmakers are standing by to take your questions.