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Mead Lover’s Digest #117 Tue 20 April 1993

Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator

Contents:
Registration forms ("Daniel F McConnell")
1993 Mazer Cup Mead Competi ("Daniel F McConnell")


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Date: 19 Apr 1993 11:12:03 -0500
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu>
Subject: Registration forms

                       Subject:                               Time:11:10 AM 

OFFICE MEMO Registration forms Date:4/19/93
Registration forms: Print then off and send them in!


– ———————————CUT HERE———————————

MAZER CUP MEAD REGISTRATION FORM

Name of competitor _______________________________________

Address __________________________________________________

City _______________________State____________Zip__________

Country ____________________Telephone_____________________

Name of Mead _____________________________________________

Unusual ingredients ______________________________________

Category ___1___2___3___4___5___6___7___8 Subcat ___a___b

Circle one: DRY MEDIUM SWEET

Club affiliation _________________________________________

ATTACH ONE OF THESE FORMS TO EACH BOTTLE

– ———————————CUT HERE———————————

MAZER CUP MEAD REGISTRATION FORM

Name of competitor _______________________________________

Address __________________________________________________

City _______________________State____________Zip__________

Country ____________________Telephone_____________________

Name of Mead _____________________________________________

Unusual ingredients ______________________________________

Category ___1___2___3___4___5___6___7___8 Subcat ___a___b

Circle one: DRY MEDIUM SWEET

Club affiliation _________________________________________

ATTACH ONE OF THESE FORMS TO EACH BOTTLE

– ———————————CUT HERE———————————

MAZER CUP MEAD RECIPE FORM

BREWERS INFORMATION (Please Print)

Name _________________________________Phone______________________

Address _________________________________________________________

City ___________________________State/Province___________________

Zip/postal code___________________Country _______________________

Club affiliation ________________________________________________

How long have you been brewing__________(years)

ENTRY INFORMATION

Name of Mead ____________________________________________________

Category ____1____2____3____4____5____6____7____8 Subcat ___a___

Circle one: DRY MEDIUM SWEET

Type and ammount of Honey _______________________________________


Was the Must: Heated Sulfited Other

List the distinctive ingredients ant the amount used: ___________





Type and amount of water treatment used: ________________________

Type, brand and amount of yeast used: ___________________________

liquid culture dry

Carbonation method used: ________________________________________

Specific gravity: Original ____________ Terminal _______________

Fermentation Duration temperature type of fermenter

Primary ____________ _____________ glass, plastic, SS

Secondary ____________ _____________ glass, plastic, SS

Other ____________ _____________ glass, plastic, SS

Date this brew was bottled ______________________________________

Other important information______________________________________







Date: 19 Apr 1993 11:10:50 -0500
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu>
Subject: 1993 Mazer Cup Mead Competi

                       Subject:                               Time:11:08 AM 

OFFICE MEMO 1993 Mazer Cup Mead Competition Date:4/19/93

ANNOUNCEMENT
1993 MAZER CUP MEAD COMPETITION

ELIGIBILITY:

This is an AHA sanctioned event. All Makers of Mead are eligible.
You may enter as many categories as you like, but are limited to one
entry per category.

ENTRY REQUIREMENTS:

  1. Each entry will consist of TWO (2) BOTTLES of at least 177 mL (6 oz),
    but not more than 750 mL (25 oz) preferably, 12 oz. Both corked and
    capped entries are acceptable. Black out identifying marks on bottles
    or caps.
  2. A completed RECIPE FORM, filled in with as much detail as possible,
    must accompany each entry.
  3. A complete ENTRY FORM should be attached by rubber band to each
    bottle.
  4. All ENTRY FEES must accompany entries when received.
  5. Mark shipping package THIS END UP.

WHEN, WHERE, HOW:

  1. Entry fee is $5.00 per entry. All North American entries will be
    accepted between Monday June 7 and Friday June 18, 1993. International
    entries will be received anytime before June 18.
  2. First round judging will be held on Friday, June 25.
  3. Best of Show judging will be held on Sunday, June 27.
  4. Make checks Payable to: Dan McConnell, Mazer Cup Mead Competition.
  5. Entries can be dropped off or shipped to the following location:

    MAZER CUP MEAD COMPETITION
    c/o Dan McConnell
    1308 West Madison
    Ann Arbor, MI 48103

AWARDS AND PRIZES:
The beautiful mazers are hand-thrown at the prestigious Pewabic Pottery.

  1. The AHA/HWBTA 50-point rating scale will be used, with 25 points
    required for award eligibility.
  2. The brewer of the 1st place in each category will be receive a
    ribbon and a mazer.
  3. The brewer of the 2nd place in each category will be receive a
    ribbon and a mazer.
  4. The brewer of the 3rd place in each category will be receive a
    ribbon and a mazer.
  5. The BEST OF SHOW will receive the Best of Show ribbon and the
    coveted hand-crafted communal mazer.

FOR MORE INFORMATION, CALL:

Ken Schramm, Competition Director 313.291.6694
Dan McConnell, Competition Registrar 313.663.4845
Hal Buttermore, Judge Director 313.665.1236
Mike O’Brien FAX 313.485.BREW


MISC INFORMATION:

  1. e-mail to Dan McConnell will get you a snail-mail copy of this flyer
    (in color!) and entry forms.
  2. User printed forms are acceptable and encouraged.
  3. Qualified Mead Judges are invited to judge this event. Contact Dan
    McConnell via e-mail or Hal Buttermore by telephone.

JUDGING:

  1. All meads will be judged in the category entered and no categories
    will be combined.
  2. Judges reserve the right to withhold awarding of the 1st, 2nd or 3rd
    place, if deemed necessary. All judges decisions will be final.
  3. Every effort will be made to use judges who are active in the
    AHA/HWBTA Judge Certification Program (BJCP).
  4. Winners will be announced by mail after June 27. The Best of Show
    winner will be notified by phone on June 27, 1993.
  5. All score sheets will be returned.
  6. Any entry not meeting the above requirements may be disqualified
    (and immediately consumed).

MEAD CATEGORIES:
Meads are produced by the fermentation of honey, water, yeast and optional
ingredients such as fruit, herbs and spices. Their final gravity
determines whether they are: DRY, 0.996-1.009, MEDIUM, 1.010-1.019 or
SWEET, 1.020 or higher. Mead, Wine, or beer yeasts may be used.

  1. SHOW: Mead consisting of honey, water and yeast ONLY. No spices,
    fruit or other flavoring additives permitted. Addition of water
    treatments and acidification is permitted.
  2. TRADITIONAL: Mead consisting of honey water and yeast. Other
    flavoring additives are permitted in small amounts, but the primary
    flavor must be of honey.
  3. MELOMEL: Fruit, other than Grapes or Apples.
  4. CYSER: Apples.
  5. PYMENT: Grapes.
  6. HIPPOCRAS: Spiced Pyment.
  7. METHEGLIN: Herbs and/or Spices.
  8. BRAGGOT (BRACKET): Malted barley (must be at least 50% honey).

SUBCATEGORIES:

  1. Sparkling-Effervescent. Flavors should be expressed in aroma and
    flavor. Color should represent ingredients. Light to medium body. Dry,
    medium or sweet. Honey character still apparent in aroma and flavor.
    Absence of harsh and stale character.
  2. Still-Not effervescent. Flavors should be expressed in aroma and
    flavor. Color should represent ingredients. Light to full body. Dry,
    medium, sweet or very sweet. Honey character still apparent in aroma and
    flavor. Absence of harsh and stale character.

We would like to thank the following SPONSORS:

American Mead Association, Boulder, CO
G.W. Kent, Inc., Ann Arbor, MI
Home Winery Supply, Dundee, MI
The Ann Arbor Brewers Guild



End of Mead Lover’s Digest



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