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ELIGIBILITY:
All makers of Mead are eligible. Enter as many entries as you like.
ENTRY REQUIREMENTS:
1) Each entry shall consist of two (2) bottles of not less than 177 ml (6 oz.) and not more than 750 ml (25 oz), preferably 12 oz. Please use plain caps or blackout any identification. No entries will be disqualified or downgraded for bottle size, age, capping/corking method or color.
2) A COMPLETED Recipe Form, in as much detail as possible, must accompany each entry.
3) A COMPLETED Registration Form shall be attached BY RUBBER BAND (NOT TAPE) to each Bottle.
4) ALL Entry Fees must accompany entries when received.
5) Please mark Shipping Packages "This End Up"
6) NEW!!!! Entries may be submitted NON-COMPETITIVELY for Evaluation Only. Entry fee is $3.00, and only one bottle is required. ALL information will be provided to the judges, who will liberally comment on all aspects of your mead, including over all impression, recipe formulation, balance, conditioning, possible improvements or aspects of your mead you might seek to enhance in the future.
The FIVE "W's"
WHO: You
WHAT: Your Best Meads, with a $6.00/entry fee,
make checks Payable to KEN SCHRAMM/Mazer Cup Mead Competition
(Please include Ken's name)
WHEN: Entries Due Feb 1 - 20, 1999. Judging Feb. 27-March 14
WHERE: Please ship Entries to: Bill Pfeiffer
10676 Seitz Road
Brighton, MI 48116-9241
(810) 229-0727
WHY (AWARDS & PRIZES)
·The AHA 50 Point scale will be used; 25 points required for prize
eligibility
·First, Second and Third Place Winners in each category will receive a
hand crafted Mazer
·The Best of Show Winner will receive the Coveted, Hand Crafted, Communal Mazer.
THE CATEGORIES
Sub category Guidelines
(You should use you own judgement in
applying a descriptor of dryness/sweetness)
Hydromel: Low starting gravity, any category
Dry: F.G.: .996 -1.009
Medium: F.G.: 1.010-1.019
Sweet: F.G.: 1.020 & Above
a) Sparkling/b) Still applies to All Categories
1) Show Mead: Contains Honey, Yeast, Water and water treatments (acid blends, pH adjustments) only. No other ingredients permitted.
a) Sparkling/Effervescent. Dry, Medium, Sweet or Very Sweet. No Flavors or aromas other than honey. Character of honey evident in aroma and flavor. Low to high acidity, based on dryness and overall balance. Color can depend on honey variety. Abse nce of harsh or stale character, or obvious fermentation flaws, infection characteristics. Should be adequately aged and conditioned.
b) Still/No Effervescence. Can be bottle or bulk carbonated. Other descriptors same as sparkling.
2) Traditional Mead: Contains Honey, Yeast, Water, may also contain small amounts of other additives, such as spice or fruit essence, in small enough quantities as to add only complexity. Levels which are obvious or which dominate the honey pr ofile will be considered faults.
FLAVORED MEADS: Should reflect the fruit/spice in both aroma and flavor. Adjunct character may be dominant or subtle, but mead character should be undeniable.
3) Melomel: Mead containing fruit other than Apples or Grapes.
4) Cyser: Mead containing Apples, Cider, or Apple Juice or Concentrates.
5) Pyment: Mead containing Grapes or Grape Juice or Concentrates.
6) Open/Combined: Any Mead containing ingredient combinations which define more than one category, i.e.: Fruited Braggot, or Spiced Melomels or Spiced Pyments (formerly Hippocras).
7) Metheglin: Mead containing Spices, Herbs or Floral Blossom flavorings.
8) Braggot/Bracket: Mead containing Malt: both honey and malt character evident.
JUDGING
1) All Meads will be judged in the category entered, and no categories will be combined.
2) Judges will be provided with all specific gravity information we receive.
3) Judges reserve the right to withhold the awarding of any or all prizes in any category, if deemed necessary. All judges decisions will be final.
4) Every effort will be made to utilize active BJCP or otherwise qualified judges.
5) Winners will be announced via the Mead Lover's digest, the Homebrew Digest, and will be notified by Mail. The Best of Show winner will be notified by phone. All Prizes will be distributed by UPS.
6) All score sheets and a Winners' Circle announcement will be returned to all entrants by US Mail or Parcel Post.
7) Any entry not meeting the above requirements may be disqualified.
8) Questions regarding entries can be directed to:
Ken Schramm (248) 816-1592 schramk@wcresa.k12.mi.us
Dan McConnell (734) 663-4845 danmcc@umich.edu
Our Sponsors
G.W. Kent, Inc., 3961 E. Morgan Rd., Ann Arbor, MI 48108
(734) 572-1300
Yeast Culture Kit Company, Ann Arbor MI
1-(800) 742-2110
The Ann Arbor Brewers Guild, Ann Arbor, MI
Recipe Form
Brewer's Information (Please Print)
Name_________________________________ Phone__________________
Additional Brewers______________________________________________
Address_______________________________________________________
City______________________________ State________________________
Country_____________________________ Zip_______________________
(No P.O. Boxes, Please, or we won't be able to deliver your prize if you win)
Club Affiliation_________________________________________________
How long have you been brewing?____________________Years
Entry Information
Name of Mead_________________________________________________
Category 1)____ 2)____ 3)____ 4)____ 5)____ 6)____7)_____ 8)_____
a) Spk_____ b) Stl_____ Hydromel____Dry____ Medium____ Sweet____
Amount and Type of Honey_______________________________________
______________________________________________________________
Heat or other treatment___________________________________________
______________________________________________________________
______________________________________________________________
Distinctive Ingredients and Amounts used____________________________
______________________________________________________________
Acids or other Water Treatments and Amounts used____________________
______________________________________________________________
Yeast Information_______________________________________________
______________________________________________________________
Carbonation info, if applicable_____________________________________
______________________________________________________________
Specific Gravity: Original____________ Terminal___________
Fermentation Data Duration Temp Fermenter
Glass, Plastic, Stainlrss Steel
Primary _________ _________ _________
Secondary _________ _________ _________
Other _________ _________ _________
Date this mead was brewed_____________bottled____________________
Any other important information___________________________________
_____________________________________________________________
YES! I would like an additional Mazer!________Here are 35 of my hard earned dollars for this hand-crafted keepsake that I will enjoy for a lifetime. Please send my Mazer to:___________________________________________________________
_____________________________________________________________
_____________________________________________________________
Registration Form
Name_________________________________ Phone__________________
Address_______________________________________________________
City______________________________ State________________________
Country_____________________________ Zip_______________________
Name of Mead__________________________________________________
Category 1)____ 2)____ 3)____ 4)____ 5)____ 6)____7)_____ 8)_____
a) Spk_____ b) Stl_____ Hydromel____Dry____ Medium____ Sweet____
Type of Honey__________________________________________________
Distinctive Ingredients and Amounts used____________________________
----------------------------------------------------------------------------------------------
Registration Form
Name_________________________________ Phone__________________
Address_______________________________________________________
City______________________________ State________________________
Country_____________________________ Zip_______________________
Name of Mead__________________________________________________
Category 1)____ 2)____ 3)____ 4)____ 5)____ 6)____7)_____ 8)_____
a) Spk_____ b) Stl_____ Hydromel____Dry____ Medium____ Sweet____
Type of Honey__________________________________________________
Distinctive Ingredients and Amounts used____________________________