EAS JOURNAL - Eastern Apicultural Society of North America

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4. Flavor 8(Points will be reduced ONLY for honey fl avor adversely affectedby processing)5. Color 86. Container appearance 107. Accuracy/Uniformity of fi lling 20(Headroom: ½ inch maximum, 3/8 inch minimum with no gapbetween honey level and cap)TOTAL 100Creamed HoneyClass H9MAX. POINTS1. Fineness of crystals 302. Uniformity & fi rmness of product 253.Cleanliness & freedom from foam 204. Flavor 15(Points will be reduced for honey fl avor adversely affected byprocessing). (Disqualifi ed for fermentation)5. Accuracy of fi lling and uniformity 10TOTAL 100Chunk HoneyClass H10MAX. POINTS1. Neatness and uniformity of cut 20(Upgrade for parallel & 4-sided cuts; downgrade for raggededges)2. Absence of watery cappings,uncapped cells and pollen 203. Cleanliness of product 20(Down-grade for travel stains, foreign matter, wax, foam orcrystallization)4. Uniformity of appearance in cappingstructure, color, thickness of chunksand accuracy and uniformity of fi ll 205. Density and fl avor of liquidportion of pack 20(Points will be reduced for honey fl avor adversely affected byprocessing) (Disqualifi ed for fermentation or > 18.6% moisturecontent of liquid portion)TOTAL 100Comb HoneyClasses H6, H8MAX. POINTS1. Uniformity of appearance 202. Absence of uncapped cells 103. Uniformity of color 154. Absence of watery cappings 105. Cleanliness and absence oftravel stains 156. Freedom from granulationand pollen 107. Uniform weight of each section 108. Total weight of entry 10TOTAL 100Cut Comb HoneyClass H7MAX. POINTS1. Neatness and uniformity of cut,absence of liquid honey 202. Absence of watery cappings,uncapped cells and pollen 203. Cleanliness of product, absenceof travel stains, crushed wax 204. Uniformity of appearance 15(color of honey, capping structure, thickness of comb; lack ofcrystallization)5. Uniformity of weight 156. Total weight of entry 10TOTAL 100Frame of HoneyClass H11 (wooden), H12 (plastic) MAX. POINTS1. Uniformity of appearance 252. Absence of uncapped cells 203. Uniformity of color 154. Absence of watery cappings 105. Cleanliness and absence oftravel stains 206. Freedom from granulationand pollen 10TOTAL 100MEAD & HONEY BEER SHOWCLASS DESCRIPTIONM1 Mead, dryM2 Mead, sweetM3 Mead made with fruit juices [Melomel, Cyser or Pyment]M4 Mead, sparkling, made with or without fruit juicesHB1 Honey Beer; light-to-medium bodied ale or lager usinghoney as 15-30% of fermentables.HB2 Braggot; Medium-to-strong ale using honey as 35-65%of fermentables1. All wines/beers should have been made by the exhibitor by theprocess of fermentation. A 3” x 5” card should accompany eachmead entry. The card should have the exhibitor’s number put onat the time of entry. In classes 3 and 4 the type(s) of fruit usedmust be included.2. Only one bottle will be entered in each class. Still wines shouldbe exhibited in clear (not frosted), colorless (not tinted), winebottles of approximately 750 ml or 25.4 fl uid ounce capacity.Beers should be exhibited in plain, unmarked, brown glass, 12ounce, capped beer bottles. Sparkling wines must be exhibitedin champagne-type bottles such as the domestic (U.S.) Champagnebottle.3. Natural cork stoppers are preferred for mead entries but screwtopwine bottles or plastic corks may be used in classes 1-3.Corks may be driven straight cork or fl anged and hand-applied.Corks are available from wine supply stores or vintners.4. Entries must not have any identifying labels on the bottles. Smalllabels with exhibitor’s number may be placed inconspicuously ifthe exhibitor chooses. Labels will be available at the entry desk.5. Wine bottles should be fi lled so that when the cork is pushedright home, the air space is between ¾” & 1” in depth. Sparklingwines should have an air space of 1” to 1-1/4”. Beer bottlesshould be fi lled so the air space is between ½” and ¾” below thecap.JUDGING CRITERIAMead/Honey BeerStill Sparkling Honey BraggottMead Mead Beer1. Clarity 20 15 10 102. Color 10 10 10 103. Taste 20 15 30 304. Body 10 10 10 105. Bouquet/aroma 20 15 20 206. Bottles 10 10 10 1010 Winter, 2010
7. Bottle Closure 10 10 – –8. Carbonation – 15 – –9. Carbonation &mouth feel 10 10TOTAL 100 100 100 100ARTS AND CRAFT SHOWClass DescriptionA1 Gift ArrangementA2 Sewing or needlework itemsA3 Novelty beeswax with additives permittedA4 Misc. arts and crafts1. All items must have a beekeeping theme.2. Exhibitor must submit estimate of time to make item.3. Small changes to commercial items or copies ofcommercial items may be downgraded.JUDGING CRITERIAGift ArrangementClass A1MAX. POINTS1. General appearance 302. Originality 303. Quality of honey & products 254. Variety of products 15TOTAL 100Classes 2-4MAX. POINTS1. Artistic Merit 252. Originality 253. Skill involved 254. Design 25TOTAL 100GADGET SHOWClassDescriptionG1 Large devices (honey extractors, wax equipment, etc.)G2 Small devicesAll entries must be accompanied by a typed or written explanation.This is to be used by the judges in scoring.Classes G1 & G2MAX. POINTS1. Explanatory text 252. Practicality 353. Ease of reproduction 154. Help to beekeeping 105. Originality 15TOTAL 100BEESWAX SHOWClassDescriptionB1 Single piece, pure beeswax, 2 lbs or moreB2 Candles, dipped tapers, one pair, pure beeswaxB3 Candles, molded tapers, one pair, pure beeswaxB4 Candles, novelty, single or coordinated set,containing beeswax1. All entries in Class B1 must be covered with clean, transparentplastic fi lm.2. The optimum color for pure beeswax in Classes B1-B3 is lightcanary to straw yellow.JUDGING CRITERIABeeswaxClass 1MAX. POINTS1. Cleanliness 352. Uniformity of appearance 203. Color 154. Aroma 155. Absence of cracks & shrinkage 15TOTAL 100Candles, TapersClasses 2-3MAX. POINTS1. Cleanliness, color,quality of wax 252. Uniformity of appearanceand shape 253. Uniformity of pair 254. Finishing details: 25a. For molded: fl at, fi nished bottom, wicks trimmed to ½”b. For dipped: last drip left on, wicks left joinedTOTAL 100Novelty Beeswax CandleClass 4MAX. POINTS1. Cleanliness & quality of wax 252. Design & overall appearance 253. Finishing details wick trimmedto ½”, fl at, fi nished bottom 254. Originality 25TOTAL 100PHOTOGRAPHY SHOWClassDescriptionP1 Close-up, print; Subject must relate to beekeepingP2 Scenic, print; Apiary subject such as fl owers, hives, etc.P3 Portrait, print; Person or beekeeping procedure inappropriate setting.P4 Essay, prints; A set of from 4 to 7 pictures depicting abeekeeping story.1. The photo contest is open to all photographers.2. Prints must be 5” x 7” inches or larger, mounted on a mountingboard that extends at least one inch beyond the print on eachside. No frames are permitted. Essay prints may be mounted onone mounting board.3. Prints may be black & white or colored.4. Photographs can be entered only once in any EAS show.5. Each photograph, including the Essay as a set, must be accompaniedby a 3” x 5” card giving: photo title, entrant’s name, address,city, state, zip or postal code, and telephone. The cardmust state the class entered.6. Brief captions may accompany the Essay photographs. The orderof Essay photographs must be indicated clearly.7. Winners must agree to have their photos published by EAS inany/all appropriate publications.JUDGING CRITERIAClasses P1-P4MAX. POINTS1. Composition 352. Treatment of subject matter 353. Quality and presentation 30TOTAL 100Winter, 201011
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Page 7 and 8: Previous Award WinnersHAMBLETON AWA
Page 9: 2010 ANNUAL SHOW RULES & JUDGING CR
Page 13 and 14: DIVELBISS AWARDEach year the Easter
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Page 17 and 18: Winter, 2010EAS FALL BOARD OFDIRECT
Page 19 and 20: ALABAMAJim Carmack 2011201 17th Ave

EAS JOURNAL - Eastern Apicultural Society of North America

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