Mead Tasting Exam

[caduseus]

Passed the mead entrance exam today

Any advice about the mead tasting exam?
Where (or with whom) to take it or NOT take it?
Any pointers?
Looks like I might have to wait awhile for next exam without having to leave the country.
Mead exams seem to be sporadic.

 

[Squatchy]

Mazer Cup next year if you don't find anything sooner

 

[dingurth]

Congrats dude! Been wondering where you've been.
Not sure if you've seen this yet, but looks like there are 10 mead exams registered over the next year+:https://www.bjcp.org/exams.php

Although that list doesn't include next year's Mazer, so not sure if that's just not registered yet or if its not a complete list.

 

[Squatchy]

Congrats dude! Been wondering where you've been.
Not sure if you've seen this yet, but looks like there are 10 mead exams registered over the next year+:https://www.bjcp.org/exams.php

Although that list doesn't include next year's Mazer, so not sure if that's just not registered yet or if its not a complete list.

And I've been wondering where you have been

 

[caduseus]

Congrats dude! Been wondering where you've been.
Not sure if you've seen this yet, but looks like there are 10 mead exams registered over the next year+:https://www.bjcp.org/exams.php

Although that list doesn't include next year's Mazer, so not sure if that's just not registered yet or if its not a complete list.

Thanks guys. Took a temporary leave to explore the wine world. Working on WSET and WJCP programs on the wine side.
I got to taste 15 wines for WSET 1 and 46 for WSET2. Great for honing tasting skills. Wish we had something like that on the mead side.

I am back.
I have decided that pyments is where my true heart is with fermentations.
Yeah I saw the list but 1/4 of those are abroad.

I passed the written in first try but is the tasting part difficult to pass the first time?

 

[Squatchy]

Thanks guys. Took a temporary leave to explore the wine world. Working on WSET and WJCP programs on the wine side.
I got to taste 15 wines for WSET 1 and 46 for WSET2. Great for honing tasting skills. Wish we had something like that on the mead side.

I am back.
I have decided that pyments is where my true heart is with fermentations.
Yeah I saw the list but 1/4 of those are abroad.

I passed the written in first try but is the tasting part difficult to pass the first time?

It would be hard to say for sure. But I don't think you would have a hard time passing it. It is nothing more ( at least when I took it) than having to fill out a score sheet like the ones we use at comps. I think we did 7-8 different meads. There were a couple experienced judges and the rest were applicants. Once the comp sheets were finished. They then look at how closely your comments were to the other experienced judges. And if you are similar enough you pass. Keep in mind. When you score the mead and fill in all of the data. You will also always want to suggest how the brewer might make it better. In other words, if there are flaws. DON"T ASSUME you KNOW what they did wrong because you might be wrong. But suggest to them these are things to consider to that may help to address the possible flaws. Keep in mind. ( or at least I do) A really good score would indicate the maker has a good grasp of what they are doing. And a low score would indicate the maker is still working things out. So I try especially hard to help the lesser mead with suggestions I believe might help them to improve. Keep in mind. Lots of peps enter a mead to try and get a sense of how it fits categorically in a certain style parameter. So the worse off the mead is the more I feel inclined to try and offer good advice. The really good meads are often so good I honestly tell them at this level it's very hard to offer suggestions. The difference between a world class mead and a very good mead is often times very little. Maybe a good bit of time the differences are not as much as what you can put your finger on. I often refer to the difference being a sprinkle of unicorn dust from a magical fairy. Meaning some just seem to have a bit of magic to them. The more I do this whole mead thing. The more I realize it has much more to do with balance within the mead. Than any other pieces as mead is such a diverse thing. Balance is everything!!!

In my class, there were a couple planted tricks. Two were declared with this or that in it. I was the only one who stated I could find none of those fractions in the said mead. even the experienced judges were wrong on those two meads. I suspect you already have some flavor wheels. Wine wheels, honey wheels, a honey color wheel, and I have heard of a "texture wheel" as well. Any and all of these things will give you more descriptive to use as you try to differentiate the flavor profiles. I can't imagine you will have a hard time with it. But if you want to chat about it you have my number.

 

[TicToc]

I think Kris England On GotMead Pod cast stated 98% pass, was not clear if referring to the online or the tasting. In any case you complete score sheets on 6 meads. Pretty much 1 from each BJCP "main categories", excluding experimental. At least 1 should score well & 1 willbe very notable for having fault(s). Your score sheets are evaluated for similarity/dissimilarty to score sheets completed by 3 proctors. Score 60 is passing. You need to know how to complete a good score sheet. This link is reference beer but is entirely applicable to Mead. http://barleypopmaker.info/2014/05/27/how-to-do-well-on-the-bjcp-tasting-exam/

 

[caduseus]

Thanks for the input. I passed the written in first try.
200 questions in 60 minutes was a lot in a short amount of time. I had 10 minutes to spare.
From what I understand about mead tasting exam, it is meant to be easier than the written exam. Hopefully that is true.
Thanks for the link for mental prep for exam. Just trying to taste as much mead as possible.