When assessing beer, why is it recommended to pour the beer into a glass rather than leaving it in the bottle?

Pouring beer into a glass is essential for evaluating its aroma, which is a critical aspect of assessing the overall quality and character of the beer. When beer is contained in a bottle, the aromas are trapped and limited in their ability to escape. By pouring the beer into a glass, the surface area exposed to the air increases, allowing volatile aromatic compounds to dissipate more freely. This exposure enables drinkers to fully experience the beer's bouquet, which can include a variety of scents depending on the ingredients and brewing techniques used.

While enhancing carbonation and improving visual appearance are factors to consider, they are secondary to the primary goal of aroma evaluation in the tasting process. The temperature aspect is also not a primary reason for using a glass, as the focus is on maximizing aroma perception. Therefore, pouring beer into a glass primarily serves to enhance the sensory experience by allowing the aromas to be fully appreciated.