All beers should be tasted and scored, even if they are "gushers" or have an unpleasant aroma upon opening. Is this statement true or false?

The statement is true because all beers, regardless of their condition, should be tasted and scored to accurately assess their qualities and characteristics. This practice is essential in the context of beer judging, as it allows judges to evaluate the complete range of distasteful or faulty attributes that may be present in a beer.

A "gusher" beer, which may overflow upon opening, or one with an unpleasant aroma, still offers valuable insight into the brewing process, ingredients, or storage conditions that led to these defects. By tasting and scoring even these beers, judges can provide constructive feedback to brewers, highlighting issues that need to be addressed while also understanding how such faults impact the overall experience.

Additionally, tasting problematic beers can help others develop a better understanding of common off-flavors and faults, enhancing their ability to recognize these issues in the future. Therefore, the principle of judging every beer, irrespective of surface-level qualities, underscores the comprehensive approach needed in the evaluation process within the BJCP framework.