Mead styles can be classified into several general categories. For the purpose of this list, I will use the clasifications as used by the American
Homebrewers Association (A.H.A.) and the Beer Judge Certification Program (B.J.C.P.). Others have broken down the classifications into even
more specific categories but I don't see the need to cover them at this point.
Each of the following styles are further divided into still and sparkling (carbonated) sub-styles.
They can be dry, medium or sweet depending on the amount and perception of residual sugars.
Sparklink meads generally have less residual sugar than still because of the risk of excess fermentation in the bottle.
In defining mead, generally a minimum of 50% of the fermentable sugar should come from the honey. If the other source of sugar
is greater, it would be better classified as a fruit wine or honey beer for example.
In all of the styles, the honey character should be detected in both the flavor and aroma. Any added fruit, vegetable, herb or spice should
also be evident in the flavor and aroma.
Traditional Mead and Braggot
A Traditional Mead only contains honey, and its characteristics should be evident in the finished product.
A Braggot uses the addition of brewing malts. Hops would be your option.
Fruit and Vegetable Meads
A Melomel can be made from any vegetable of fruit with the exception of apples and grapes, which have their own classification.
Pyments are made with the addition of grapes.
Cysers are made with the addition of apples.
Herb and Spice Meads
A Metheglin is made from the addition of any herbs or spices.
A Hippocras uses the combination of spices and grapes.