When assessing beer, why should the beer be poured into a glass rather than leaving it in the bottle?

Pouring beer into a glass is essential for evaluating its aroma, which is a crucial aspect of the overall sensory experience. When beer is left in the bottle, the confined space restricts the release of volatile aroma compounds, making it difficult to fully appreciate the beer's fragrance. By pouring it into a glass, those aromatic compounds are allowed to escape, making it easier to identify and assess the various scents and complexities that contribute to the beer's character. Aroma can reveal significant information about the beer, such as its hop variety, malt profile, and any additional ingredients or flavors present.

While other factors, such as ensuring freshness, maintaining carbonation, and preventing light-struck flavors, are important for beer quality, they do not directly pertain to the assessment of aroma. For this reason, the act of pouring beer into a glass is particularly beneficial for a comprehensive evaluation of its aromatic qualities.