**2. Materials and Methods**

Six commercial beer samples, two from each of the three different types of fermentation (Table 1), were selected from a pool of 24 beers previously analyzed for physicochemical and sensory descriptors [1,3,22–25]. The number of samples was limited to six as this is the recommended maximum number to avoid consumers' fatigue, especially due to alcohol content and bitterness, and this may also lead to a decrease in the quality of the responses [26,27]. Samples were purchased from a local supplier (Beer for Us S.A. de C.V., Monterrey, NL, México) and stored as described. For physicochemical

characterization, samples were divided into aliquots and stored at −80 ◦C until their use, while samples for sensory evaluations were kept first at room temperature and then put in refrigeration (4 ◦C) 24 h before tests were conducted. Samples were defrosted at 4 ◦C and, prior to physicochemical analysis, were degassed using an ultrasound bath (SH30H, Elmasonic, Frechen, Germany) at 37 kHz for 30 min.


**Table 1.** Beer styles and labels of samples used to report results.
