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Rules
This competition is open to any amateur mead makers age 21 or older.
You may only enter a mead once.
All mailed entries must be received at the mailing location by the shipping deadline - please allow for shipping time.
This is a competition for home-crafted mead. Commercial Meaderies, commercial meadmakers, employees of Commercial meaderies, and former production commercial meadmakers are not eligible to enter. Mead produced on commercial equipment is not permitted, and any such entries will be disqualified. If you have questions please email us at info@mazercup.org.
Any and all “Weed/Cannabis/Derivative Mead” entries are prohibited and will be disqualified. You may not enter the same mead in more than one category. There is a limit of ten (10) entries per contestant.
All entries become the property of the Mazer Cup International and will not be returned. Any questions or disputes will be settled by the competition organizers, and all decisions are final.
Please note that we have never, in any of our competitions disqualified anyone for shipping too few bottles. It is up to you how many to send. However, you bear the responsibility if there is loss during shipment and not enough left of your entries to advance to the medal rounds as a result.
We request you send three bottles, if you send bottles smaller than 10 oz (300 ml) each, please send four. We prefer 12 oz beer bottles as they are easier to stack, store and handle, however, we will accept whatever bottles you send. Once again, sending only two bottles will not provide enough mead for the category and the BOS judging rounds. If one of the bottles breaks during shipping there is no guarantee there will be enough for subsequent medal rounds. Three bottles ensure enough mead for medal and BoS if your mead progresses that far. Don't be that person that misses out on a medal because you did not want to send enough mead. Also, keep in mind the BOS judges will be five to six judges!
The official style guidelines for this competition are the 2015 Beer Judge Certification Program (BJCP) Style Guidelines for Mead, Revision 2015. The BJCP Style guidelines can be found at https://ww.bjcp.org. Every entry must be assigned a particular category and sub-category by the entrant, and according to these guidelines. Competition staff is not permitted to categorize entries that arrive unlabeled, illegible, or otherwise indiscernible as to the entry category. Competition staff (including judges) are not permitted to re-classify or re-categorize incorrectly entered mead.
Entrants, either as a primary or as a co-entrant, may submit multiple entries per category (only 3 meads per sub-category). Please use a rubber band to attach the identification label to each bottle. Entry forms and all three bottle labels for a single entry must have the same information on them.
All entries must be entered via the online entry system, and entries are not guaranteed until they are paid for in PayPal. No entries will be accepted at the venue, no exceptions. Your entries are not guaranteed until payment is made. Any entries not paid when the entry cap is reached will be disqualified.
NOTE: We strongly recommend the use of placeholder entries followed immediately by payment to secure your spot in the competition.
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BJCP 2015 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Select or tap on the name to view the subcategory's requirements.
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Number of Bottles Required Per Entry: 3
Judging Sessions and Dates
Commercial - 9/13 9:00 AM
Tuesday, September 13, 2022 9:00 AM, CDT
Commercial - 9/13 11:00 AM
Tuesday, September 13, 2022 11:00 AM, CDT
Commercial - 9/13 1:30 PM
Tuesday, September 13, 2022 1:30 PM, CDT
Commercial - 9/13 3:30 PM
Tuesday, September 13, 2022 3:30 PM, CDT
Commercial - 9/14 09:00 AM
Wednesday, September 14, 2022 9:00 AM, CDT
Commercial - 9/14 11:00 AM
Wednesday, September 14, 2022 11:00 AM, CDT
Home - 9/14 1:30 PM
Wednesday, September 14, 2022 1:30 PM, CDT
Home - 9/14 3:30 PM
Wednesday, September 14, 2022 3:30 PM, CDT
Home- 9/15 9:00 AM
Thursday, September 15, 2022 9:00 AM, CDT
Home- 9/15 11:00 AM
Thursday, September 15, 2022 11:00 AM, CDT
Home- 9/15 1:30 PM
Thursday, September 15, 2022 1:30 PM, CDT
Home- 9/15 3:30 PM
Thursday, September 15, 2022 3:30 PM, CDT
Home- 9/16 9:00 AM
Friday, September 16, 2022 9:00 AM, CDT
Home- 9/16 11:00 AM
Friday, September 16, 2022 11:00 AM, CDT
Home- 9/16 1:30 PM
Friday, September 16, 2022 1:30 PM, CDT
Home- 9/16 3:30 PM
Friday, September 16, 2022 3:30 PM, CDT
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Best of Show
The Best Of Show winner will be decided by the competition staff from the available judging pool.
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Awards
Awards will be broadcast live via CrowdCast!
The awards dinner will be catered by Slaps BBQ! https://slapsbbqkc.com/
CDC and local government guidelines will apply to in-person attendance during the awards ceremony. Places will be awarded 1st, 2nd, and 3rd place in each category/table.
The 1st place entry in each category will advance to the Best of Show (BOS) round with a single, overall Best of Show beer selected. Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
Score sheets should be available for download by 09/20/2022. Scoresheets will ONLY be available online through the competition download feature.
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Awards Ceremony
VFW Post 7397
9550 Pflumm Rd, Lenexa, KS 66215
Saturday, September 17, 2022 5:00 PM, CDT
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Circuit Qualification
This competition is part of the American Mead Makers Association - Mead Maker Of The Year.
https://mead-makers.org/national-mead-maker-of-the-year/
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Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
Entry Info: Mead aged in spirit/wine/beer barrels that displays characteristics of the wood or previous barrel content.
Entry Info: Mead with an ABV of 7.5% or lower. May include any ingredients from other categories.
Entry Info: Mead with an ABV of 7.5% or lower. May include any ingredients from other categories.
Entry Info: Mead with an ABV of 7.5% or lower. May include any ingredients from other categories.
Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Info: Entry Instructions: Entrants must specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants may specify honey varieties.
Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Info: Entrants must specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.
Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Info: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. 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.
Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants may specify the varieties of apple used; if specified, a varietal character will be expected. Products with a relatively low proportion of honey are better entered as a Specialty Cider. A spiced cyser should be entered as a Fruit and Spice Mead. A cyser with other fruit should be entered as a Melomel. A cyser with additional ingredients should be entered as an Experimental mead.
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. 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.
Entry Info: 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. A spiced pyment (hippocras) should be entered as a Fruit and Spice Mead. A pyment made with other fruit should be entered as a Melomel. A pyment with other ingredients should be entered as an Experimental Mead.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants must specify the varieties of fruit used. A stone fruit mead that is spiced should be entered as a Fruit and Spice Mead. A stone fruit mead that contains non-stone fruit should be entered as a Melomel. A stone fruit mead that contains other ingredients should be entered as an Experimental Mead.
A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. and honey, although the specific balance is open to creative interpretation by brewers.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Spiced Beer category as a Honey Beer.
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, providing a description of the mead for judges if no such description is available from the BJCP.