Why should beer be poured into a glass rather than left in the bottle during assessment?

Pouring beer into a glass is vital for proper assessment because it significantly enhances the ability to evaluate its aroma. The glass widens at the top, allowing the aromas to gather and concentrate, making it easier to experience the beer's bouquet. When beer remains in the bottle, these aromatic compounds are trapped, limiting the olfactory experience. In a glass, the interaction of the beer with air helps release volatile aroma compounds, which allows for a more thorough evaluation of the beer's overall character.

While enhancing visual appeal and reducing carbonation can be secondary benefits of pouring beer into a glass, they do not primarily contribute to the assessment of the beer's qualities in the same way that aroma does. Additionally, preventing oxidation is not a primary concern when assessing aroma; rather, this is more related to the beer's storage and freshness.

In summary, evaluating the aroma is key to understanding a beer's profile, and pouring the beer into a glass is the best way to achieve an accurate assessment of its aromatic qualities.