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Valuing the Froth on a Pint of Beer

In: Controlling the Regulators

Author

Listed:
  • Julie Froud

    (University of Manchester)

  • Rebecca Boden

    (Middlesex University Business School)

  • Anthony Ogus

    (University of Manchester)

  • Peter Stubbs

    (University of Manchester)

Abstract

Although the UK has developed a comprehensive system of weights and measures legislation, the volume of liquid beer or cider which should be dispensed in a draught pint (or half pint) has been the subject of continued uncertainty. Beer in Britain is traditionally served with a gassy head or froth on top which, if included as part of the pint measurement, effectively means that less than a liquid pint is dispensed. The law has been unclear as to what volume of liquid should be served, with practice often determined by local preferences. The introduction of legislation to remove this uncertainty had been planned since at least 1979 and was included as section 43 of the Weights and Measures Act 1985.1 However, when it was about to be brought into effect in 1993, a Compliance Cost Assessment (CCA) produced by the Department of Trade and Industry (DTI) appeared to demonstrate that the costs to business would be large and disproportionate to the benefits to consumers, and it was eventually decided that the measure should be revoked.

Suggested Citation

  • Julie Froud & Rebecca Boden & Anthony Ogus & Peter Stubbs, 1998. "Valuing the Froth on a Pint of Beer," Palgrave Macmillan Books, in: Controlling the Regulators, chapter 9, pages 131-144, Palgrave Macmillan.
    • Handle: RePEc:pal:palchp:978-1-349-14632-1_9
    DOI: 10.1007/978-1-349-14632-1_9
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