Best Presented Beer

Minimum Entrants
A minimum of three entrants is required for the category to progress to judging.

National Awards Eligibility
The winner is eligible to enter the AHA National Awards.

Judging Costs
Venues progressing to the judging phase will be invoiced for the actual cost of the judging process.

About the Award
This category recognises the hotel that consistently delivers beer at its optimum, from cellar management and glassware through to pouring technique and service.

The award focuses on the presentation and quality of beer, supported by staff knowledge and the correct techniques required to deliver each beer at its best.

Judging Process
Judges will assess the venue across the following areas:

Beer Presentation

• Presentation and quality of beer
• Cleanliness of glassware
• Appropriate glassware temperature
• Appropriate head on beer
• Appropriate glassware for each beer style
• Staff training and knowledge of different pouring techniques

Hotel

• Décor, design, ambience, atmosphere, lighting and comfort
• Quality and presentation of the venue
• Popularity of the venue and alignment with the local market
• Pricing relevant to the local market and overall offering
• Hygiene and cleanliness across all areas, including restrooms

Beverage

• Variety of wines, including regional, Victorian and interstate wines
• Variety of wines available by the glass
• Variety of local and imported beers
• Range of non-alcoholic beverages
• Quality and usefulness of wine descriptions on the menu

Staff & Service

• Customer service
• Staff presentation and quality of interactions
• Product knowledge, including the ability to recommend food and wine pairings
• Efficiency of order taking, meal delivery and table clearing
• Staff efficiency, attentiveness and discretion
• Professional grooming and presentation
• Knowledge of Responsible Service of Alcohol requirements
• Telephone technique

Menu

• Presentation and layout
• Seasonal variation
• Value for money
• Integration and presentation of specials

Food

• Pricing relative to the overall offering
• Presentation, innovation, accuracy and composition of dishes
• Originality, selection and variety of the menu
• Quality and consistency of dishes