Why should scores not be assigned to the aroma section immediately?

The correct answer highlights an important aspect of beer evaluation: the aroma profile can evolve as the beer warms or as it is poured into a glass. When judges begin their assessment, immediate scoring might not accurately capture the complete aroma experience, especially if the beer is still very cold or if volatile aromas are not yet fully expressed. Allowing time for the beer to breathe can result in a richer, more developed aroma, leading to a more accurate and fair score. This approach aligns with the understanding that sensory evaluation, including aroma, benefits from a thorough and thoughtful approach rather than an immediate judgment. It's critical for judges to appreciate how aroma evolves throughout the tasting process, thereby ensuring that their final scores reflect the most comprehensive understanding of the beer's aromatic qualities.