Account Registration
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Entry Registration
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Rules
The cost is $75.00 per entry.
If you are looking to judge or volunteer, please register on the home site at home.mazercup.org.
International Shipping Information
The Mazer Cup International Mead Competition is very pleased to receive International Entries through our sponsor and partner, Centeur Imports LLC of New Hampshire. Brian Green is the proprietor of this import company, and they are in business to educate and tempt the American palate with rare, award-winning mead and wine from Central and Eastern Europe. We are very fortunate and excited to work with Brian and Centeur Imports LLC and look forward to receiving Mazer Cup International entries for our Competition. Please contact Brian Green of Centeur Imports LLC by email ([email protected]) BEFORE you ship any entries. Centeur Imports LLC will accept no in-person drop-offs. No Exceptions.
International shippers, please get in touch with Brian before 10/02/2023!
Please ship International Commercial Entries to:
Centeur Imports LLC
Attn: Brian Green
Care of Worldwide Wine of New England
9 Mear Road
Holbrook, MA 02343 USA
For any questions please get in touch with [email protected]
Shipping Within The United States
KC Bier Co
Attn: Mazer Cup
310 W 79th St.
Kansas City, MO 64114
All the entries become the property of Mazer Cup International Incorporated and will not be returned.
All commercial entries must be produced in a duly licensed commercial facility.
Please be sure to check the style guidelines before you enter, as they have changed; we are basically using the same categories as home.
Entrants are responsible for the categorization of their entries. Competition staff (including judges) cannot re-classify or re-categorize incorrectly entered mead.
You may not enter the same mead in more than one category.
Any and all “Weed/Cannabis/Derivative Mead” entries are prohibited and will be disqualified.
Categories may be combined if there are not enough entries to judge in that category. If we combine categories, judges will be advised of the original category and instructed to judge the entry according to the original category.
The competition organizers will settle any questions or disputes, and all decisions are final.
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 a medal and BoS if your mead progresses that far. Don't miss out on an award because you did not want to send enough mead. Also, remember that 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. The entrant must assign every entry a particular category and sub-category 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) cannot re-classify or re-categorize incorrectly entered mead.
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, with 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 using placeholder entries followed immediately by payment to secure your spot in the competition.
The point system, judging standards, and MCI competition process will be discussed before judging
No judge or steward will be assigned to a flight in which they have an entry. Entries will be poured into a separate room from where judging is conducted. Each glass will be identified only by a numbered tag before being sent for judging. Judges will evaluate the meads according to the most current Mazer Cup.
Judges are instructed to provide helpful, descriptive, and constructive feedback for the meads they judge.
All scoring will be done via electronic score sheets with an overall score between 0 – 100. Overall feedback will be provided about the mead, and the standard BJCP score sheet and system will not be used.
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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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Entry Acceptance Rules
Number of Bottles Required Per Entry: 3
The cost is 75.00 per entry. 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 a medal and BoS if your mead progresses that far. Don't be that person who misses out on an award because you did not want to send enough mead. Also, remember that the BOS judges will be five to six judges!
You are limited to 10 entries per meadery.
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Judging Sessions and Dates
Token Judging Session
Wednesday, November 1, 2023 11:00 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 ceremony will take place once the judging is completed; however, a location has not been determined at this time. CDC and local government guidelines will apply to in-person attendance at the time of the awards ceremony. Places will be awarded to 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 11/10/2023. Scoresheets will ONLY be available online through the competition download feature.
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Awards Ceremony
Cinder Block Brewing
110 E 18th Ave North Kansas City, MO 64116
Saturday, November 4, 2023 1:00 PM, CDT
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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)
We have split the barrel-aged category into two specialty 'wood-aged' categories. The barrel-aged category is for entries aged in barrels that feature the previous contents (i.e., whiskey, wine, maple syrup, hot sauce, etc.), whereas the 'wood-aged' category features only the use of the 'raw' wood varietal (oak, cedar, amburana, etc.) and can be in any format (i.e., chips, chunks, staves, new barrels, etc.). A mead blended with both ex-barrel and varietal wood character enters barrel-aged. Entries misentered will be disqualified for awards but will be judged.
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.
Entry Info: Mead is made from single-bloom or variety of honey. No flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Mead is made from single-bloom or variety of honey. No flavor ingredients, fruits, herbs, or spices were added.
Entry Info: Mead is made from single-bloom or variety of honey. No flavor ingredients, fruits, herbs, or spices were added.
We have split the barrel-aged category into two specialty 'wood-aged' categories. The barrel-aged category is for entries aged in barrels that feature the previous contents (i.e., whiskey, wine, maple syrup, hot sauce, etc.), whereas the 'wood-aged' category features only the use of the 'raw' wood varietal (oak, cedar, amburana, etc.) and can be in any format (i.e., chips, chunks, staves, new barrels, etc.). A mead blended with both ex-barrel and varietal wood character enters barrel-aged. Entries misentered will be disqualified for awards but will be judged.
Entry Info: The barrel-aged category is for entries aged in barrels with previous contents (i.e., whiskey, wine, maple syrup, hot sauce, etc.).
Let me be clear when I say the beer takes center stage. If you say it's an Orange Blossom Cream Ale, we want a solid Cream Ale with some Orange Blossom character. In short, the beer style matters and will be judged according to a beer first.
Entry Info: Let me be clear when I say the beer takes center stage. If you say it's an Orange Blossom Cream Ale, we want a solid Cream Ale with some Orange Blossom character. In short, the beer style matters and will be judged according to a beer first.
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.