Difference between revisions of "Pyment"

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Page Discussion
View source History
(New page: {{articleStub}})
 
(New mead style page)
 
(One intermediate revision by the same user not shown)
Line 1: Line 1:
−
{{articleStub}}
+
[[Category:Mead]]
 +
[[Category:Mead styles]]
 +
[[Category:BJCP mead styles]]
 +
[[Category:Wine]]
 +
[[Category:Wine styles]]
 +
 
 +
'''Pyment''' in modern usage refers to a [[fermented beverage]] made with [[grapes]] as well as [[honey]]; it can be considered as a '''grape mead''' or a '''honeyed wine''', depending on the relative amount of fermentables from each source.  Red or white wine grapes may be used.
 +
 
 +
Pyment is usually considered a substyle of [[melomel]].  [[Hippocras]] is often used by modern mead makers to describe a spiced pyment, although historically hippocras was not a fermented beverage and pyment often contained spices.
 +
 
 +
==History of Pyment==
 +
 
 +
Historically, pyment was rarely brewed in the modern manner; many historical references to pyment appear to refer to a wine sweetened with honey after fermentation.
 +
 
 +
==Making Pyment==
 +
{{sectionStub}}
 +
 
 +
==Competition Styles==
 +
The [[BJCP]] defines a style category for pyment in their mead guidelines.
 +
 
 +
===BJCP Style Guidelines===
 +
 
 +
{{BJCPMeadStyle
 +
|number=25B
 +
|name=Pyment (Grape Melomel)
 +
|category=Melomel (Fruit Mead)
 +
|aroma=Depending on the sweetness and strength, a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The grape/wine character should be clean and distinctive; it can express a range of grape-based character ranging from a subtle fruitiness to a single varietal grape character (if declared) to a complex blend of grape or wine aromatics. Some complex, spicy, grassy or earthy notes may be present (as in wine). The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain red grape varieties are acceptable, as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Standard description applies for remainder of characteristics.
 +
|appearance=Standard description applies, except with regard to color. Color may range from pale straw to deep purple-red, depending on the variety of grapes and honey used. The color should be characteristic of the variety or type of grape used, although white grape varieties may also take on color derived from the honey variety.
 +
|flavor=The grape/wine and honey flavor intensity may vary from subtle to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A pyment may have a subtle to strong honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Depending on the grape variety, some fruity, spicy, grassy, buttery, earthy, minerally, and/or floral flavors may be present. Standard description applies for remainder of characteristics.
 +
|mouthfeel=Standard description applies. Wine-like. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Grape tannin and/or grape skins can add body as well as some astringency, although this character should not be excessive. Longer aging can smooth out tannin-based astringency.
 +
|overall=In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine.
 +
|comments=There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected.
 +
|ingredients=Standard description applies. A pyment is a standard mead made with the addition of grapes or grape juices. Alternatively, the pyment may be a homemade grape-based wine sweetened with honey, or a mead mixed with homemade grape-based wine after fermentation. A spiced pyment (hippocras), or a pyment with other ingredients should be entered as an Open Category Mead.
 +
|commercial=Redstone "Pinot Noir" Mountain Honey Wine
 +
}}

Latest revision as of 12:32, 14 November 2007


Pyment in modern usage refers to a fermented beverage made with grapes as well as honey; it can be considered as a grape mead or a honeyed wine, depending on the relative amount of fermentables from each source. Red or white wine grapes may be used.

Pyment is usually considered a substyle of melomel. Hippocras is often used by modern mead makers to describe a spiced pyment, although historically hippocras was not a fermented beverage and pyment often contained spices.

History of Pyment

Historically, pyment was rarely brewed in the modern manner; many historical references to pyment appear to refer to a wine sweetened with honey after fermentation.

Making Pyment

This section is a stub.
Help make this wiki better and contribute some content.

Competition Styles

The BJCP defines a style category for pyment in their mead guidelines.

BJCP Style Guidelines

Pyment (Grape Melomel)

25B. Pyment (Grape Melomel)
BJCP Mead Style Guideline Definition (2004)
Aroma: Depending on the sweetness and strength, a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The grape/wine character should be clean and distinctive; it can express a range of grape-based character ranging from a subtle fruitiness to a single varietal grape character (if declared) to a complex blend of grape or wine aromatics. Some complex, spicy, grassy or earthy notes may be present (as in wine). The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain red grape varieties are acceptable, as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Standard description applies for remainder of characteristics.
Appearance: Standard description applies, except with regard to color. Color may range from pale straw to deep purple-red, depending on the variety of grapes and honey used. The color should be characteristic of the variety or type of grape used, although white grape varieties may also take on color derived from the honey variety.
Flavor: Depending on the sweetness and strength, a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The grape/wine character should be clean and distinctive; it can express a range of grape-based character ranging from a subtle fruitiness to a single varietal grape character (if declared) to a complex blend of grape or wine aromatics. Some complex, spicy, grassy or earthy notes may be present (as in wine). The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain red grape varieties are acceptable, as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies. Wine-like. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Grape tannin and/or grape skins can add body as well as some astringency, although this character should not be excessive. Longer aging can smooth out tannin-based astringency.
Overall Impression: Depending on the sweetness and strength, a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The grape/wine character should be clean and distinctive; it can express a range of grape-based character ranging from a subtle fruitiness to a single varietal grape character (if declared) to a complex blend of grape or wine aromatics. Some complex, spicy, grassy or earthy notes may be present (as in wine). The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain red grape varieties are acceptable, as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Standard description applies for remainder of characteristics.
Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected.
Ingredients: Standard description applies. A pyment is a standard mead made with the addition of grapes or grape juices. Alternatively, the pyment may be a homemade grape-based wine sweetened with honey, or a mead mixed with homemade grape-based wine after fermentation. A spiced pyment (hippocras), or a pyment with other ingredients should be entered as an Open Category Mead.
Commercial Examples: Redstone "Pinot Noir" Mountain Honey Wine
Retrieved from "https://wiki.homebrewtalk.com/index.php?title=Pyment&oldid=8327"
Top