beer
Beer
Volume, gluten, biogenic amines
Lower ABV but you drink more of it. Yeast-driven biogenic amines, gluten, and high-FODMAP carbs make beer rough on the gut and the head.
- Typical ABV
- 3.5–10%
- Base
- Malted barley, hops, water, yeast
Category hangover index
6/10
Heavy
Chemistry profile
- Congeners
- Moderate
- Histamines
- High
- Polyphenols
- Moderate
- Sulfites
- Low
- Tannins
- Low
- Sugar
- Moderate
- Additives
- Moderate
Beer hangovers are a function of volume plus chemistry. Even a “light” lager carries enough biogenic amines and gluten to cause issues at 5 drinks that a 1.5oz pour of vodka wouldn’t.
What changes the chemistry
- ▸Lager yeast vs ale yeast affects biogenic amines
- ▸Unfiltered/hazy beers retain more proteins
- ▸Hop polyphenols and iso-alpha acids
- ▸Adjuncts (rice, corn) shift profile
- ▸Sour styles carry lactic acid and more amines
Common allergens: glutenbarleyhopsyeastisinglass fining
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