Pretty jazzed. Woke up to find my scores from my July BJCP Mead Exam in my inbox. I got a total 80 score! 82 in tasting and 79 on the written.
Clearly I need more experience judging and missed just a few key points on the written, but most of my RTP indicated National and Master. Really happy with that. Now waiting for my Beer Tasting exam results… this makes me feel better about that. The mead judging was much harder, IMO.
That’s really awesome! Good job
Good job! 8)
I’m kinda cheating on the mead exam and have waited until the program switched from tasting/written to online/tasting. I certainly don’t want to take another written! ;D
Doing the written and then immediately following up with 3 meads was pretty brutal. I had to judge a local comp right after - and I think those sheets were some of the worse sheets I have ever scored. I was so fatigued.
So much fun though… had great classes hosted by Meridian Hive here in Austin.
Congratulations Matt! I knew you would pass when you liked my meads. [emoji6]
Congrats!
Congrats Matt!
Any tips/resources?
Congrats!
Thanks everyone.
[quote]Any tips/resources?
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The study guide at BJCP.org is pretty complete. That plus a solid read through Schramm’s book and perhaps Piatz’s book will catch you up on SNA and some of the recipe and fermentation nuances. Not sure how this changes with the new format - but I expect the online test will be fairly rigorous.
I was fortunate that the meadsters at Meridian Hive Meadery hosted the classes, organized by Neil Spake. Eric Lowe and Mike Simmons ran the classes, and we tasted MANY meads right next to the varietal honeys in raw form. I think this was the hardest connection to make - so many honeys taste completely and unexpectedly different than their unfermented form. Nothing replaces real world off flavor tasting either - so Eric and Mike really ran a great series of classes. Schoppe took the test and scored better than I did (of course), but also brought 5-6 amazing meads from his cellar - so I got to taste some 45+ scoring meads.
Finally, looking at my RTP report - carefully read the questions very carefully and answer all of the questions and expectations specifically. I missed some bits like, Describe the attributes of… which was like the 4th or 5th element in a question relative to a varietal or off flavor.
BTW, the folks that didn’t score as well this session have never made mead… so make some!
Thanks!
I’ve had a bunch of mead from some local clubs but still haven’t gotten around to making any, let alone buying any of the different honey varietals 
(broke college student life). B. Nektar used to be about 20 minutes away before I moved, so that was nice.
I’ve read up on SNA a bit, but I’ll will look for their books.
Have you read up on anyone experimenting with different yeasts? I’ve heard good success about using 3787 in some meads and requires less aging before it starts turning the corner.
[quote]Have you read up on anyone experimenting with different yeasts?
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Some, but not a lot of experimenting from sources that I would trust… I have done some blended fermentations with wine yeasts, but find some of the meads fermented with ale yeasts to be a bit wierd in general… same with ciders. Not saying there’s anything wrong with that, but the BJCP training will not cover much outside of the traditional wine yeast + nutrient + water format. AND very little on historic or experimental meads, such as Tej or even bochet’s. It is very focused on traditionals, melomels, cysers, metheglins and maybe a pyment; really hitting the basics first.
Gotmead.com is a good resource as well… and more old school mazers as well as a few of the experimenters.
Some, but not a lot of experimenting from sources that I would trust… I have done some blended fermentations with wine yeasts, but find some of the meads fermented with ale yeasts to be a bit wierd in general… same with ciders. Not saying there’s anything wrong with that, but the BJCP training will not cover much outside of the traditional wine yeast + nutrient + water format. AND very little on historic or experimental meads, such as Tej or even bochet’s. It is very focused on traditionals, melomels, cysers, metheglins and maybe a pyment; really hitting the basics first.
Gotmead.com is a good resource as well… and more old school mazers as well as a few of the experimenters.
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I’m doing a tej soon. I might start a thread about it. The info on the web sucks, so I would like to see if there is other experience out there.
I am quite curious about tej… although most descriptions don’t sound very appetizing. In college, did a small batch of chicha beer for my archaeology class that turned out interesting… Only my instructor was willing to sample, which led to an invite for a Mayan Guinea pig and chile feast. It was a weird night.
I have been told that the herbs we can get through usual channels here are not prepped properly nor the yeasts appropriate for tej. Who knows? I don’t know any natives that have first hand experience. So sour/lactic and grassy/minty = pretty general. Would be cool to travel to Africa and do some research.
I’m having trouble finding good info online about making tej. I watched a video where they just plopped gesho sticks into honey and water and didn’t pitch any yeast. It got moldy before it started fermenting then they stirred it right in. I don’t know about that. Every site is all over the map. Some call gesho a type of hops which clearly its not. Some call it honey wine some call it honey beer. I have only had a commercial example at restaurants twice I believe. I think the next step is to see if there are any books out there. I have also seen different accounts of which part of the gesho plant to use so that’s really the first thing to nail down.
I’m doing a tej soon. I might start a thread about it. The info on the web sucks, so I would like to see if there is other experience out there.
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I had some tej made by an Ethiopian friend of Ken Schramm. Wow was that good stuff.
I had some tej made by an Ethiopian friend of Ken Schramm. Wow was that good stuff.
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That’s quite a source. Do you know anything about it, Jeff? Was it wild fermented? ale yeast? Wine yeast? Was it clear? Do you know what part of the gesho they used?
That’s quite a source. Do you know anything about it, Jeff? Was it wild fermented? ale yeast? Wine yeast? Was it clear? Do you know what part of the gesho they used?
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All I know is that the guy from Ethiopia had some tej he had made. If I see Ken at his tasting room on Saturday I will ask if I remember.
Congrats! 80 is a great score! I just recently got my mead exam results back too. I’ve been feeling pretty guilty for not taking it sooner, but better late than never.
This exam was bad but not that bad. The old legacy beer exam was 3 hours of total brutality. 10 essay questions with 4 interruptions when you had to stop what you were concentrating on, judge some beer they stuck in your hand, then page fault back in and keep going. I’m glad I never have to take that one again.
This was a little easier, 2 hours for 8 questions, followed by a separate 45 minutes to score the 3 meads.
There’s still the cider exam, though…