Bjcp Mead Fault Descriptions And Perceptions

Front 1

Acetic

Back 1

acetic acid, vingar, AKA volatile acidity in winemaking

Hint 1

Sharp sourness, vinegary aroma/flavor

Front 2

Acidic

Back 2

Low pH

Hint 2

Tart, sour (basic taste sensation), often with an indication of tart sharpness in aroma

Front 3

Alcoholic

Back 3

Ethanol and higher alcohols

Hint 3

Hot, spicy, vinous aromas and flavors, warming or burning mouthfeel and ftertaste, increased bitterness

Front 4

Cardboard

Back 4

Oxidation

Hint 4

Stale, papery, wet cardboard aroma and flavor

Front 5

Chemical

Back 5

Chemicals in the mead above taste threshold levels, presence of undesirable chemicals substances

Hint 5

Chemical, vitamin, nutrient flavors, possibly with bitterness or saltiness

Front 6

Cloudy

Back 6

Obscured with visible particles (of any source)

Hint 6

Hazy appearance, obscuring particulates, floating flakes (floaties)

Front 7

Cloying

Back 7

Excessive sweetness unbalanced by acidity or tannin. AKA flabby in the wine-tasting world

Hint 7

Overly sweet, syrupy flavor. Heavy body, tongue-coating mouthfeel. Lack of acidity or tannin in flavor. Sometimes accompanied with a raw honey flavor, but this isn't required.

Front 8

Floral

Back 8

Flower-like aromatics

Hint 8

Flower blossom, perfume-like aroma and flavor.

Front 9

Fruity

Back 9

Estery

Hint 9

Fruity aroma or flavor (may include apple, banana, pear, grape, strawberry, citrus or others).

Front 10

Harsh

Back 10

Rough, unpleasant flavor and finish

Hint 10

A rough, biting, or stinging sensation in the mouth, often with excessive bitterness.

Front 11

Metallic

Back 11

Containing metallic ions, especially iron

Hint 11

Flavor of iron, copper, coins or blood

Front 12

Moldy

Back 12

Mold-like character. TCA (cork taint).

Hint 12

Stale, moldy, musty cellar-like, earthy, compost-like, mushroom-like aromas and flavors. Wet cardboard and old rag flavors.

Front 13

Phenolic

Back 13

A large group of organic chemicals often having plastic,medicinal or tar-like aromatics.

Hint 13

Spicy, smoky, plastic, band-aid, medicinal, clove or vanilla aroma and flavor.

Front 14

Sherry

Back 14

Post -fermentation oxidation.

Hint 14

Sherry, nutty, almond aroma and flavor, possibly with an increased bitterness level.

Front 15

Solvent

Back 15

Fusel alcohols, ethyl acetate

Hint 15

Hot burning on palate, harsh finish and aftertaste. Headaches. Nail polish remover or solvent.

Front 16

Sulfury

Back 16

Hydrogen sulfide, sulfur dioxide.

Hint 16

Rotten eggs, burning matches, and other sulfur-based aromas and flavors. Generally unpleasant.

Front 17

Sweet

Back 17

Basic taste associated with sugar or honey. Too much sweetness is referred to as a syrupy or cloying quality.

Hint 17

Sugary or honey-like flavor and aroma.

Front 18

Tannic

Back 18

Polyphenolic. Astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins.

Hint 18

Astringent, mouth puckering mouthfeel, lingering harshness, grape skin character, increased bitterness, dry finish.

Front 19

Thin

Back 19

Lacking in body (also generally laking in honey flavor impact).

Hint 19

Thin palate, mouthfeel, and finish. Watery palate impression and body. Insipid character.

Front 20

Vegetal

Back 20

Smell or taste of plants or green vegetables.

Hint 20

Cooked, canned, or rotten vegetable (cabbage, celery, onion, asparagus, parsnip) aroma and flavor.

Front 21

Waxy

Back 21

Characteristic flavor of beeswax.

Hint 21

Wax-like, tallow, fatty flavor and aroma.

Front 22

Yeasty

Back 22

Yeast-like character

Hint 22

Bread, sulfury, yeast-like aroma and flavor