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Head on Beer


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 below.


Resources

» BBPA Guidance on Head on Beer