If a beer exhibits an unpleasant aroma or is a "gusher," can a judge assign a courtesy score without tasting?

In the context of beer judging, the protocol is that judges must taste every beer entered into a competition to provide an accurate and fair assessment. This requirement is rooted in the principle that the overall quality of a beer cannot be fully determined based solely on aroma or visual appearance; flavor, mouthfeel, and aftertaste are crucial elements that contribute to a beer's final evaluation.

If a beer exhibits an unpleasant aroma or is a "gusher" (where the beer overflows when opened, indicating potential fermentation issues), it still does not permit a judge to forgo tasting it. The complete sensory experience, which includes flavor and other characteristics, can reveal more about the beer's quality, and thus tasting remains essential for an accurate scoring. Scent can be indicative of certain flaws, but without tasting, a judge would miss important flavor components that could inform their score.

The decision to assign a score based solely on aroma—without tasting—would undermine the integrity and consistency of the judging process. Therefore, every beer must be tasted to ensure a thorough evaluation aligned with BJCP guidelines.