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

Download Cider POTY Criteria and Judging Form

CATEGORY 1 – QUALITY OF BEER/ CIDER / PERRY

• Is the beer, cider and/or perry sold of good/excellent quality?

CATEGORY 2 – STYLE, DÉCOR, FURNISHING AND CLEANLINESS

• The pub should provide a comfortable, pleasant and safe environment throughout, with a friendly atmosphere.
• The pub and glasses should be clean. Toilets should be hygienic and clean with hot water, suitable hand drying facilities etc.
• Is the décor and furnishing appropriate to the style of pub? Does it suit what it is setting out to be and is the décor in good order.

CATEGORY 3 – SERVICE, WELCOME & OFFERING

• Service should be welcoming, friendly, polite and also prompt whenever possible. If the pub is busy, a friendly acknowledgement of your presence is desirable.
• You should be treated like a valued customer and made to feel at ease.
• Staff should be knowledgeable about and enthusiastically promote real ales (and cider and perry if applicable – available?)
• Staff should know how to pick up and hold a customer’s glass.
• Do you feel welcome to have a drink without having a meal?
• Where possible products from local producers should be included.
• Within its limitations, does the pub offer other products/services which may enhance a visit to the pub, good quality soft drinks, food, wifi etc.?
• Taking into account the style of pub and its location did you feel that you received reasonable value for money. (CAMRA discounts should not influence this)

CATEGORY 4 – COMMUNITY FOCUS AND ATMOSPHERE

• Where appropriate, does the pub have a community focus, eg. supporting local groups, sports teams, etc?
  Look out for notice boards, listings of local events, sports teams linked with the pub.
• Does the pub have information on the local area which may be of use to locals and visitors to the area?
• The pub must be inclusive and feel welcoming to all age groups and sectors of the community.
• Considering the time and day of the week is the pub busy enough to create a good atmosphere?

CATEGORY 5 – ALIGNMENT WITH CAMRA PRINCIPLES

• Prices and opening hours should be clearly displayed.
• You should get a full measure or a top up without asking. Does the pub use oversized glasses?
• Is real ale (cider and perry where applicable) promoted in a positive way?
• Does the pub try to stimulate interest in the sorts of issues we’re concerned about?
• Beer, cider or perry should not be sold using misleading dispense methods.
• It should be clear who has brewed “house branded” beers.
• There should not be any inappropriate noisy electronic amusement machines
• Beers should not be served through tight sparklers unless brewed to be dispensed in that way.
• Where possible there should be a range of beer styles and strengths. Where applicable, the range of ciders and perries should be taken into consideration. It should be noted that it is better for a pub to sell a small range to maintain quality if that is what suits their trade.

CATEGORY 6 – OVERALL IMPRESSION

• This category covers the undefined elements that are not considered elsewhere.
• Did you enjoy your visit to the pub?
• Did you spend more time than you had anticipated at the pub or wish you had been able to stay longer and would look forward to a return visit?