What is the purpose of pouring first and evaluating later?

The purpose of pouring the beer first and evaluating it later primarily revolves around ensuring a proper aroma evaluation. When a beer is poured into a glass, it allows the necessary volatile compounds that contribute to the beer's aroma to escape from the liquid. Aroma plays a critical role in the overall sensory experience of beer, as it can greatly influence perceived flavors.

By pouring first, drinkers can release these aromatic compounds, which are essential for a thorough sensory analysis. This step is crucial because aroma accounts for a significant portion of what we perceive as taste; thus, an effective evaluation of a beer's aroma leads to a more informed assessment of its overall quality.

While other considerations, such as temperature or carbonation, are also important in the tasting process, they are not the primary focus regarding the sequence of pouring and evaluating. Aroma evaluation is key in beer judging as it helps to identify specific characteristics of the beer that may not be as easily detected when tasting it straight from the bottle or can.