What temp are meads served at during competition? I have a mead that is pretty good and want some feedback on but has some particulates in it at cellar temp (50 deg) but is crystal clear once chilled.
Thanks for the link.
I didn’t see a explicit serving temperature called out. Should I assume that serving temperature of mead will be dependent on the event organizers?
Yes - serving temp (for wine or beer) is dependent on the comp organizers, their specific situation & procedures. Many (but not all) comps will have some sort of refrigerated storage. But when the bottles are removed from cold storage, how they’re delivered to the judging tables, how many entrants in a flight, etc all have impact on the serving temp. For example, the first entry judged in a flight is likely to be at a cooler temp than the last.