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BJCP style guideline strength Match Game!

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Medsen Fey

Medsen Fey

Fuselier since 2007
Premium Patron
May 23, 2007
9,004
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Fusel Shack, in the swamp west of Ft. Lauderdale
Someone asked me a question about the definition of a sack mead. Per the BJCP guidelines:

ABV:
hydromel 3.5 - 7.5%
standard 7.5 - 14%
sack 14 - 18%

So of course I had a silly question. What should you call a mead that has 19+% ABV? Perhaps we should try to play Match Game! Charles Nelson Reilly, where are you when we need you? ;D
So, in my best Gene Rayburn voice...


Medsen has one that's so strong it's ____________! :eek:
 
Legally I think it would be considered "Fortified", independent of the method of manufacture. So you could take a 10% wine/mead/beer and add Everclear to 15% and call it "sack" but ferment a 19% wine/mead/beer without adding distillates and be forced to call it "fortified". :tard:

How about "Ultra"? Would you like some ultramead? ;D
 
wildaho said:
Chuck Norris doesn't have to ferment mead. He glances sideways at a gallon of honey and it's ready to kick your ass!
Click to expand...

I heard Chuck Norris can drink a gallon of honey and then pee Everclear. Scientists have tried to isolate the yeast strain living in his gut but the critters keep rioting and burning down the laboratories where they are being cultured.
 
;D Oh Chuck Norris.. an old Dune forums joke is that Sandworms ride him as a right of passage into manhood.;)

(That won't make any sense or be funny if you haven't read Dune, or seen one of the films based on it)
 
As a commercial mead maker, I suggest we re-classify a sack mead as anything between 15% and 21%. The reason for this is because the Federal government taxes wine (read: mead) in the range of 15-21% ABV at a higher tax rate than meads at 14% or lower.

By doing this, we can keep the classifications of commercial meads in-line with Federal tax rates, and naming/judging specifications and guidelines within commercial specs.

My 2 cents.
 
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