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.

Click on the link below to download the BBPA guidance.