He and his research team designed a trial with twelve male athletes whose nutrition and fitness levels were rated average prior to each visit. Each phase of the trial included a bout of physical activity geared to assist volunteers in losing weight, and following each session, each participant drank a test beer. Two types of beer were used: one with low levels of alcohol with 25 mmol/L added sodium, low levels of alcohol with 50 mmol/L added sodium, mid-strength alcoholic beer, or a mid-strength beer with 25 mmol/L of sodium. The participants were observed for four hours after consumption of the beer to monitor their fluid balance and other physical markers.