Step 1: The branch membership nominate pubs to be considered for POTY

Step 2 A judging panel of 12 drawn from the ranks of branch, Committee members, and Pubs Officers agree a shortlist

Step 3 All panel members to visit and score (according to set criteria) each of the pubs shortlisted to assess the quality of the beer - on not one but at least two separate occasions

Marks out of 10 for each category:

A. Quality of cider / perry Double weighting applied to this score.

B. Style, décor, furnishing & cleanliness

C. Service, welcoming and offering efficient service and a full pint

D. Community focus and atmosphere

E. Alignment with CAMRA principles

F. Overall impression

Step 4: The scores are collated and, if necessary, after further debate, a single winner emerges