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2011 MCI - B. Nektar Pro-AM Contest

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Oskaar

Oskaar

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THE 2011 Mazer Cup International - B. NEKTAR PRO-AM CONTEST

Enter your best for a chance to have it produced for commercial distribution by B. Nektar Meadery

Please read the rules carefully and good luck in the competition!

This a Mazer Cup International special competition and 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. 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. If chosen your mead will be produced by one of the fastest growing meaderies in the USA, B. Nektar in Michigan.


Contest Rules:

  1. The 2011 MCI Pro-AM competition is for the opportunity to have your home-produced mead recipe recreated by B. Nektar Meadery in a quantity to be determined. B. Nektar may also alter the recipe in order to comply with laws and distribution considerations.
  2. The Pro-AM competition judging will be held in conjunction with the BJCP portion of the Home Meadmaker Competition. Meads will be judged on commercial production criteria based on the Meadery style and distribution channels.
  3. The judging panel will consist of Meadery owner and selected MCI 2011 judges.
    • The Meadery and judging panel will designate up to three meads based on the criteria above and notify the entrants chosen.
    • The entrant may opt to participate or not. If the entrant opts to participate then a complete listing of the recipe on the BJCP recipe form is required.
    • A release and a waiver to any revenues derived by the meadery is also required.
  4. In addition to overall flavor, aroma, body, balance, character and integration, entries will be judged on the commercial potential, marketability, cost of production including:
    • Recipe
    • Special Ingredients
    • Process
    • Turnaround time
    • Style
    • Market appeal
  5. Once contacted and notified that their entry has been selected for the Pro-Am, the entrant must submit a recipe sheet (click here) which will include:
    • Batch size
    • Original and final gravity
    • Honey types and amounts
    • Yeast Variety
    • Special ingredients and quantity
    • Complete and specific process from start to finish
    • Special fermentation and aging considerations
    • Any special processes not already covered
  6. Pro-AM entries will follow the same entry rules as the overall competition, so prevailing MCI 2011 Home Competition entry rules apply.
  7. All decisions are final.
 
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