These criteria and judging form can be downloaded to print out - PoTY Criteria Judging Form.

Download Cider POTY Criteria and Judging Form

Our previous winners Roll of Honour

CATEGORY 1 – QUALITY AND CONDITION OF REAL ALE / CIDER / PERRY

• It is the quality and condition that are important, and NOT the number available.
• Aspects to consider include: is it stale, is it too warm or too cold, and does it taste right for the style. Personal tastes for particular styles must be ignored.

CATEGORY 2 – PROMOTION AND KNOWLEDGE OF REAL ALE

• Is there clear and obvious support and promotion of real ale (real cider / perry if applicable)? Examples include: meet the brewer (cider maker) events, beer festivals, and trips to breweries (cider producers) or other festivals.
• Staff should enthusiastically promote real ale (real cider / perry if applicable) and be able to answer simple queries in relation to these products.
• The provision of information on products, producers, suppliers, etc. is desirable.

CATEGORY 3 – CLEANLINESS AND STAFF HYGIENE

• Toilets should be hygienic and clean with hot water, soap, suitable hand drying facilities etc.
• The pub should be clean throughout, including bar tops, tables and glasses.
• Staff should observe good hygiene practices, eg correct handling of glasses, not eating behind the bar, clean hands and surfaces regularly etc.

CATEGORY 4 – COMMUNITY FOCUS AND ATMOSPHERE

• There should be a sense of community that is inclusive and welcoming to all age groups and sectors of the community. Do regular customers interact well with strangers?
• There should be support for local activities, such as sports teams, local groups, and local celebrations. Is there a notice board that lists local events, activities, or information on the local area?
• Is there a friendly atmosphere?
• Considering the time and day of the week, is it busy enough to create a good atmosphere?
• Further information can be found on https://pubs.camra.org.uk/communitypubs.

CATEGORY 5 – SERVICE, WELCOME AND OFFERING

• All should be welcome, and no offence caused to any section of society. This includes websites and other aspects of social media.
• Service should be welcoming, friendly, polite, and also prompt whenever possible. If it is busy, a friendly acknowledgement of your presence is desirable.
• If a number of real ales are available a range of styles and strengths should be offered and a local product, where available.
• Are other products/services that may enhance a visit available, such as quality soft drinks?

CATEGORY 6 – STYLE, DÉCOR AND, FURNISHING

• There should be a comfortable, pleasant and safe environment throughout.
• The style should show respect for the building and the décor should enhance it. Furnishing should be in a good state of repair.

CATEGORY 7 – SYMPATHY WITH CAMRA'S AIMS

• Prices and opening hours should be clearly displayed.
• You should get a full measure or a top up without asking. Are oversized glasses used?
• Are there attempts to stimulate interest in the sorts of issues we’re concerned about?
• Real ale, cider or perry should not be sold using misleading dispense methods.
• It should be clear who has brewed ‘house branded’ real ale, cider or perry.
• There should not be any inappropriate noisy electronic amusement machines.
• Real ales should not be served through tight sparklers unless brewed to be dispensed in that way.

CATEGORY 8 – OVERALL IMPRESSION AND VALUE

• This category covers the undefined elements that are not considered elsewhere.
• Did you enjoy your visit? Did you spend more time than you had expected or wish you had been able to stay longer? Would you look forward to a return visit?
• Taking into account the style of establishment and its location, did you feel that you received reasonable value for money? CAMRA discounts should not influence this.