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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THE MAZER CUP INTERNATIONAL

and

RABBIT'S FOOT MEADERY

are proud to announce

THE MCI 2010 RABBIT'S FOOT MEADERY
PRO-AM BRAGGOT CONTEST

Entries are now closed

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

The Rabbit’s Foot Meadery Pro-AM Braggot contest is the first ever, Mazer Cup International special competition. It is intended to bring home and commercial producers together in a collaborative effort to produce unique meads. Judging will be based on commercial production considerations, sales potential, style and overall market appeal. Be sure to get that braggot you've been perfecting for years and enter it. You don't want to miss out on this tremendous opportunity to compete with the best meadmakers in the country, and to have your recipe produced commercially by one of the best Meaderies around.

Contest Rules:

1. The Rabbit’s Foot Meadery Pro-AM braggot competition is for the opportunity to have your home-produced braggot recipe produced commercially at Rabbit’s Foot Meadery, Sunnyvale, CA in a limited quantity.

2. The Pro-AM competition judging will be held separate from the BJCP Braggot category and will be judged on different criteria based on commercial production considerations.
3. Each Pro-AM entry must be submitted with a completed entry form and recipe form. A bottle identification label must be attached to each bottle. Use a rubber band to attach the identification label to each bottle. Using glue or tape to secure the labels to the bottles will disqualify an entry.
4. Bottle requirements for entering the Pro-AM competition:
   • Beer Bottles: Two brown or green crown capped beer bottles. Crown caps must be plain or blacked out with permanent marker.
   • Wine Bottles: Two 375 ml clear or green wine-style bottles with cork closures. Corks may not bear any designs and may not be sealed with wax, foil or heat shrink capsules.
   • Failure to comply with bottle standards will result in disqualification.
   • Swing-type caps are not permitted.
   • An entry that excessively gushes from more than one bottle will be disqualified.
5. Mazer Cup International Category 26B (Braggot) medallists will be entered into the Pro-Am competition ONLY IF:
   • Entrant clearly states “PRO-AM COMPETITION” in the comment section of the online web-entry or printable entry form.
   • The entrant includes a recipe sheet and 1 (one) extra bottle of the braggot for the Pro-AM competition.
6. In addition to overall flavor, aroma, body, balance, character and integration, entries will be judged on the overall commercial produce-ability, marketability and sale-ability criteria:
   • Overall quality of the recipe and the end-product
   • Special Ingredients
   • Process
   • Aging
   • Overall Recipe Construct
   • Style
   • Broad appeal to a wide potential customer base
7. All entries must include a detailed recipe sheet (click here) including the following, or they will be summarily disqualified:
   • Batch size
   • Gravity – original and final
   • Grain types and amounts
   • Honey types and amounts
   • Yeast Variety
   • Hop types and amounts, along with timing
   • Total mash time including rests if any
   • Total boil time
   • Any special ingredients
   • Complete and specific brewing process from start to finish
   • Fermentation and aging times
   • Special brewing processes not already covered
   • Special fermentation management processes
   • Special aging considerations
8. The judging panel will consist of MCI 2010 selected commercial and non-commercial mead producers and experts.
   • The judges will select the top five braggots based on the criteria above and forward the judging sheets to Mike Faul at Rabbit’s Foot Meadery.
   • Bottles of the top five braggots will be shipped to Rabbit’s Foot Meadery for a final evaluation and decision on which braggot will be produced.
   • All decisions are final.

 

PRO-AM Contest

Rabbit’s Foot Meadery produces award winning mead - honey wine, hard ciders and our famous braggot. Our recipes and methods have been perfected over a period of more than fifteen years and combine the latest in fermentation technology with historical recipes to create unique mead - honey wine in a style that is like no other. All of our mead, ciders, dessert mead and braggots-honey ales, are produced using the finest honey available without the addition of added sulfites.

Our braggots are styled after many traditional ales but with a major twist - there is lots of honey added during fermentation. Sometimes up to 50% of the fermentable sugar. In many cases while they are modeled after more traditional styles, they are unique and stand on their own. Typically lower in hop aroma and bitterness to allow the honey to shine they are still quite enjoyable.

Our meads include our signature ‘Melia’, an exceptional dessert mead produced from a single bloom of orange blossom honey. Our Apple Cyser, a hard apple and honey cider, our classic dry mead and our sweet Wildflower honey mead.

We are also proud to be the first and original producer in the world to make a strong mead similar to port, our Grand Reserve, “The Mead of Poetry”, which makes the perfect after-dinner drink.  Aged in oak for as long as seven years and hopefully up to ten and fifteen years there is nothing like it.

All of our products have received numerous awards both nationally as well as internationally.