Account Registration
You can create your account today through Monday, September 23, 2024 11:59 PM, EDT.
Judges and stewards may register now through Monday, September 23, 2024 11:59 PM, EDT.
Entry Registration
You will be able to add your entries to the system beginning Saturday, August 10, 2024 12:01 AM, EDT through Saturday, September 7, 2024 11:59 PM, EDT.
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Entry Fees
$12.00 (USD) per entry.
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BJCP 2015 Styles Accepted
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 Limit
There is a limit of 160 entries for this competition.
There is a limit of 160 paid entries for this competition.
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Per Entrant Limits
Each entrant is limited to 6 entries.
Each entrant is limited to 6 entries per subcategory.
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Pay Entry Fees
After creating your account and adding your entries to the system, you must pay your entry fee(s). Accepted payment methods are:
- Check, made out to Motor City Mashers
- Credit/debit card and e-check, via PayPal
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Entry Acceptance Rules
Number of Bottles Required Per Entry: 3
Each entry will consist of TWO 375ml (12 ounce) OR THREE 187 ml (6.3 oz) capped bottles or corked bottles that are void of all identifying information, including labels and embossing. Printed caps are allowed, but must be blacked out completely. Cans cannot be accepted. Entry limit per person is 6 entries; multiple entries in a subcategory will be allowed as long as the entries are distinctly unique.
12 oz or 375 ml glass bottles are preferred; any color glass will be accepted. Swing top bottles will likewise be accepted as well as corked bottles. There should be no bottle capsule (a protective sleeve over the cork or cap) attached to the bottle.
Bottles will not be returned to contest entrants.
All requisite paperwork must be submitted with each entry and can be printed directly from this website. A recipe is not required. Entry paperwork should be attached to bottles by the method specified on the bottle label.
Be meticulous about noting any varietal honey, special ingredients, strength, sweetness, or carbonation level that must be specified. Failure to note such ingredients and specifics may impact the judges' scoring of your entry. In the event of multiple entries in the same subcategory, failure to identify these distinctly unique characteristics will result in the disqualification of one of the entries in the subcategory. Entering the same mead multiple times in the same substyle with the only variations being carbonation and/or sweetness level does not qualify as distinctly different and is not allowed. A recipe form is not required but specifics for judge consideration may be noted in the appropriate field as desired. Any identfying information in this field will be deleted to assure the anonymity of the mead maker. Disqualified meads will not be returned to the entrant.
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Drop-Off Location
Entry bottles accepted at our drop-off locations from Wednesday, August 28, 2024 12:00 PM, EDT through Friday, September 13, 2024 5:00 PM, EDT.
Please pay attention to the notes provided for each drop-off location. There could be earlier deadlines for some drop-off locations listed, particular hours when entries are accepted, certain individuals to leave your entries with, etc. All entrants are responsible for reading the information provided by the organizers for each drop-off location.
The Supply House At Cadillac Straits, Attn: Motor City Mashers
27645 John R Rd., Madison Hts, MI 48071
248-850-7673
*Check business hours for drop off times.
Check business hours for drop off times.
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Shipping Info
Entry bottles accepted at our shipping location from Wednesday, August 28, 2024 11:00 AM, EDT through Friday, September 13, 2024 5:00 PM, EDT.
Ship entries to:
The Supply House at Cadillac Straights, c/o Motor City Mashers
27645 John R Rd, Madison Heights, MI 48071
Packing and Shipping
Carefully pack your entries in a sturdy box. Line the inside of your carton with a plastic trash bag. Partition and pack each bottle with adequate packaging material. Please do not over pack!
Write clearly: Fragile. This Side Up. on the package. Please only use bubble wrap as your packing material.
Enclose each of your bottle labels in a small zip-top bag before attaching to their respective bottles. This way it makes it possible for the organizer to identify specifically which entry has broken if there is damage during shipment.
Every reasonable effort will be made to contact entrants whose bottles have broken to make arrangements for sending replacement bottles.
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Judging Sessions and Dates
Pre-Judging
Wednesday, September 25, 2024 6:00 PM, EDT
Pre Judging
Thursday, September 26, 2024 12:00 PM, EDT
Pre Judging
Friday, September 27, 2024 6:00 PM, EDT
Morning
Saturday, September 28, 2024 9:30 AM, EDT
Mid-Day
Saturday, September 28, 2024 11:30 AM, EDT
Afternoon
Saturday, September 28, 2024 2:30 PM, EDT
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Best of Show
Best of Show will receive special awards from one or more of our sponsors; more info to come. Please visit our sponsors!
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Awards
The awards ceremony will take place once judging is completed.
Medals will be awarded to 1st, 2nd, and 3rd place in each category. The medal categories are: Michigan Only, Traditional - Dry, Traditional - Semi-Sweet, Traditional - Sweet, Cyser, Pyment, Berry, Stone Fruit, Other Melomel, Fruit and Spice, Spice/Herb/Vegetable, Historical, Braggot, and Experimental. However, specific categories for medals will be determined based upon the number of entries in each category and may be collapsed or combined as appropriate. As an example, Braggot may be moved to another category with every attempt to place those entries in the most appropriate category.
The 1st place entry in each category will advance to the Best of Show (BOS) round with a single, overall Best of Show mead selected. In the event the 1st place entry in the Michigan Only category is also advancing to BOS in another category, only ONE advancement will be permitted. In that case, the BOS round will have one less mead judged.
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
Both score sheets and awards will be available for pickup directly following the conclusion of the awards ceremony. Score sheets not picked up will be available for download by the participants; awards will be sent to the winner within two weeks. Results will be posted to the competition web site after the ceremony concludes. Score sheets for entries not awarded a medal will be scanned and downloaded to the registration account held by the entrant. Please assure that your email address is correct when registering!
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Awards Ceremony
Brewery Becker Warehouse
397 Washington St., Brighton, MI 48116
Saturday, September 28, 2024 6:00 PM, EDT
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Circuit Qualification
Awards at the Michigan Mead Cup will qualify for the National Meadmaker of the Year Competition through the American Mead Makers Association. https://mead-makers.org/national-mead-maker-of-the-year
Plus, you can brag to your all of your family and friends about the awesomeness of your meadmaking skills!
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Entries in this category are open to Michigan residents ONLY using ONLY Michigan ingredients (with the exception of yeast, and oak or other wood which may be sourced outside of Michigan). Meads in this category may also be entered in other categories and may be eligible for other medals in other categories; however, in the event the 1st place entry in the Michigan Only category is also advancing to BOS in another category, only ONE advancement will be permitted.
Entry Info: Entrants must specify which Michigan sourced or produced ingredients were used in addition to levels of carbonation, sweetness, and strength.
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 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.
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.
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 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.
In well-made examples of the style, the fruits and spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruits and spices can result in widely different characteristics; allow for significant variation in the final product.
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.
In well-made examples of the style, the spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of spices 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 types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
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.
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, 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.
