This past Friday and Saturday the Mazer Cup International was held here in Boulder, Colorado. The MCI is one of the biggest mead competitions in the world, that it's held practically in my backyard is pretty exciting. That I was able to get Friday off from work to judge meads at the competition meant exactly one thing... it was Mead-mas!
it's hard to know exactly where to start with the Mazer Cup. I guess the question of how I came to be judging is as good a place as any. While I've been studying for the Mead judge's certification of the Beer Judging Certification Program (BJCP) and have made a point of tasting and evaluating every new mead I come across on top of my sampling of my 30+ batches of my own mead, I didn't expect to be accepted when I volunteered to judge due to the fact that I haven't yet taken the MJCP. Two things played in my favor though. The first is that scheduling an MJCP exam is apparently quite a challenge, so many judges don't have the certification. Secondly, through a combination of illness and other unfortunate circumstances the MCI was short on judges so being available locally on short notice played out in my favor.
That said, in spite of my lack of certification, I think I acquitted myself quite admirably and the conversations I had with the other judges supported that, as I was able to pick out flaws, subtle flavors and give the sort of helpful feedback that I would have expected to receive myself from the other judges for my own mead. It can be a lot harder to objectively judge something you have labored over yourself.
Friday was the commercial competition and I spent the morning judging braggots, which are a beer/mead combination. many of the beer components were barrel aged, which is popular in brewing these days. And for good reason as it adds a lot of great complexity to the flavors of both mead as well as beer. The highlight was a triple barrel aged braggot composed of a stout made with caramelized raisins aged in whiskey barrels, an American brown ale with plums aged in a French merlot barrel and a wildflower honey aged in an oak barrel. Simply put, it was spectacular. Not surprisingly, it went on to take gold.
That afternoon I moved on to tasting sack strength dessert meads. There were a lot of entries and the alcohol content was high so we took our time, but ultimately we came across a mead made with Polish buckwheat honey that was just... amazing. It was everything you could ask for in the style, sweet without being cloying, with a great alcohol/sweetness balance and wonderful complexity to the flavor of the honey.
Finally I wrapped up the evening with a set of dry traditionals which were quite good, but as I'm not much of a fan of dry meads none of them stood out so well for me as the other categories.
When day one was over though, I was left tempering the expectations for my own entries for the homebrew competition. While I really enjoyed my own meads, they didn't have the technical nuance that most of the meads I had sampled possessed.
Saturday was the homebrew portion of the competition, which is when things got more interesting. For one thing, I had to stay alert to make sure I didn't end up judging my own categories. For another, some of the homebrew submissions were... less than stellar. Usually the problem with these was that there was something wrong with the process, such as bottles that hadn't been properly rinsed before bottling (one tasted like Dawn detergent, yikes!). On the other hand, many of them were very adventurous in ways the commercial entries weren't. Some examples include meads made with peppers, and meads aged in bacteria infected barrels to produce sour flavors. Almost every entry provided lessons on things to do and things not to do.
On top of all the meads though, were the people. I don't think it would be a stretch to say that meadmakers are the nerdy oddballs of the brewing community, and that's ceainly not a knock as I'm a nerdy oddball myself. There were a lot of folks from the new England area, which was really great to see, and a lot of volunteers from the nearby area. There were entries, and entrants in attendance, from Canada, Sweden, Slovakia, Germany and Poland and I found myself with a group from Poland and Germany at the awards reception dinner. I dusted off my few remaining Polish phrases from my visit eight years ago (I can't believe it was that long ago) and generally tried to get to know them, which is tricky in such situations.
Soon enough though, it was time for the awards to be presented and for the anxiety in the room to step it up a notch...
