THE MAZER CUP
INTERNATIONAL

MARCH 26-27, 2010
IN BOULDER,
COLORADO!

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The Mazer Cup International 2009, was a roaring success with both Professional Meaderies and Home Mead Enthusiasts from around the world. It was apparent to all that the level of quality mead in the commercial mead industry is constantly getting better and better! Once again this classic competition will be focused on the best of Professional and Enthusiast mead makers.

If you've never tasted mead, you're missing out! Mead comes in a dazzling array of styles, flavours, and types that range from light and dry to full and rich with honey.

COMPETITION CONTACTS:

General Information

Commercial Registrar

Judge Director

Home Registrar

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Competition Director

Webmaster

The Mazer Cup International 2010

Entries are now closed

Thank you for your entries and good luck in the competition!

Commercial Competition - Entry Forms

The MAZER CUP INTERNATIONAL - COMMERCIAL MEAD COMPETITION is open to mead produced by commercial meaderies world wide, and is sponsored by GotMead.Com and an organizing committee of home mead makers, and mead enthusiasts. This competition is funded, hosted and conducted by an independent committee comprised of volunteers from across the USA who are not commercial mead producers.

Judging Categories

1. Bracket or Braggot:
Honeywine made with malt, must be fermented from at least 20% honey. 

2. Cyser:
Honeywine made with apple cider, apple juice or apples.

3. Dessert Mead:
Honeywine win an ABV of 14% alcohol or over. This category may also include any ingredients from other categories.

3A – Dessert Mead – Semi-Sweet
3B – Dessert Mead - Sweet

4. Other Fruit/Vegetable Melomel:
This is an open category for all other melomels. Note: meads made with grapes or grape juices should be entered in Category 6, Pyment.

4A - Other Fruit/Vegetable Melomel – Dry
4B - Other Fruit/Vegetable Melomel – Semi Sweet
4C - Other Fruit/Vegetable Melomel - Sweet

5. Metheglin:
Honeywine made with any herbs or spices. Note: T’ej should be entered in this category.

6. Pyment:
Honeywine made with grapes/grape juice/grape concentrate.

7. Session Mead :
Honeywine produced with an ABV of 10% alcohol or below. This category may include any ingredients from other categories.

8. Specialty (Open Category) :
This open category is for Honeywine that does not fit into any other category.

8A - Specialty (Open Category) – Dry
8B - Specialty (Open Category) – Semi-Sweet
8C - Specialty (Open Category) - Sweet

9. Traditional:
Honeywine from a mixed variety of honeys, no fruits, herbs or spices added.

9A – Traditional – Dry
9B – Traditional – Semi-Sweet
9C – Traditional – Sweet

10. Varietal:
Honeywine made from single-bloom or variety of honey; no fruits, herbs, spices or other major flavor ingredients

10A – Varietal – Dry
10B – Varietal – Semi-Sweet
10C – Varietal - Sweet

PREMIER SPONSOR

Gotmead.com is the internet's premier resource for everything to do with mead. Want to know how to make mead or find mead recipes? Maybe you want to read about mead in history or learn about mead in other countries. At Gotmead.com there are mead and honey tasting notes, along with articles and enough mead resources to fill a book.

The Gotmead.com forums host the worlds largest Home Mead Maker Community on the internet. So stop by, and discover the mysteries of mead, also known as honey wine, one of the oldest -- and easiest to make! -- fermented drinks in the world!

Mead makers for thousands of years have made meads flavored with exotic spices, flowers, herbs and just about every kind of fruit you can imagine! Mead can be as sweet as a maiden's kiss, or as dry as a desert, or any place in between.

You can learn how to make meads that will challenge an award-winning cabernet for complexity and balance, or a historical style mead that you can share with friends around a bonfire.