The BBPA has prepared guidance for pub operators and bar staff on the dispense of draught beer by free flow and hand pull.

The main principles to be followed are:

  • A measure of beer served with a head must include a minimum of 95% liquid
  • The beer should not be made available to the customer until bar staff are satisfied with the measure
  • Requests from customers for top-ups should be received with good grace and never refused, subject to avoiding spillage of liquid.

You can download the BBPA guidance here (revised November 1995).