Understanding how fermentation type influences sensory perception and consumer acceptance is essential for designing beer products that align with market preferences and sustainability goals. This study characterized seven beers from the Mexican market, comprising commercially available ale (top-fermented) and lager (bottom-fermented) styles, the latter being associated with higher energy requirements. Physicochemical parameters were measured using chromatographic and spectrophotometric methods. A trained panel (n = 8) developed a sensory lexicon and wheel and evaluated 29 descriptive attributes through descriptive analysis. Mexican beer consumers (n = 85) participated in hedonic, just-about-right (JAR), and check-all-that-apply (CATA) tests. Significant differences (p < 0.05) were observed among samples for physicochemical parameters and all the sensory descriptors, with taste attributes providing the strongest discrimination. Ale beers showed a higher overall flavor impact compared to lager beers. Affective results indicated that one ale sample (English Porter) achieved overall liking levels comparable to those of the lager beers, while the remaining ale samples were less preferred (p < 0.05). External preference mapping explained 78.14% of the variance and identified bitterness and sourness as negative drivers of liking, while roasted notes (i.e., chocolate, toast, and coffee) mitigated bitterness in the English Porter, enhancing consumer acceptance. Alcohol content and bitter-tasting compounds also contributed to liking responses. Linking sensory outcomes with fermentation characteristics suggested that well-designed top-fermented beers can achieve competitive consumer acceptance while potentially reducing cooling-related energy demands. Integrating chemometric and sensometric data was effective for identifying formulation strategies that balance sensory quality, consumer preference, and sustainability considerations in beer production.
