I would like help fighting the bad rep that our brews give bad hangovers. First I need to identify if this is true and determine the cause before I can do anything about it.
I would like to test my beers but what to test for?? I know higher alcohols, aldehydes and phenols can have bad effects. But what are the acceptable thresholds. And what about these "congeners" Dick mentions.? If I send out samples I need a definition for what is "bad levels".
Also, any recomendations for labs?
I should say that customers and employees have reported this with even my lightest ale which should have the lowest levels of all these things! Also I use the following process aids in some/all beers: Whirlflock kettle finings, Fermcap antifoam, zerogel for haze removal in fermentor. Anyone found problems with these?
I keep telling people that their comparison is not fair. Higher alcohol content (4.7- 6.5 abv vs 3.8 - 4.7) combined with a larger serving size (16 oz vs 12) means 2 beers equals 3-4 non-pub brews.
Has anyone had success determining a real factor that lead to "nasty hangovers" or successfully lobbied the truth to your drinkers? It is amazing the little research I can find on this topic. It seems to be brewing’s White Elephant.
Brewmaster & Operations Director, The Fermentorium
"Your results may vary"