Mandatory disclaimer: I'm not asking for health related advices, this question is just out of pure curiosity.
I drink the occasional beer, wine, or whatever other alcoholic drinks: no issues with that, not getting drunk with just a beer, etc. etc. But...since I have memory, a single red beer can put me under the table.
From the next day. (yeah, not the same day)
With lot of stomach and intestinal pain and "funny" side effects.
And a few days needed to recover.
Now, it's not a big deal: on my list of things to avoid "Red beer" has been put in the top 5, and problem solved. It doesn't happen with 100% of the reds, but at 95% occurrence I just play safe...plus I prefer dark beers anyway :-D
Only, exactly one week ago I got the same amazing effects, but worst, and I'm still halfway from full recovery...from a bock. Ok, "bock" is a pretty wide definition, but while I'm not an expert on beers I've always been pretty certain that if I order a bock I never feel bad the next day.
So now I'm extremely curious to understand what it may be to knock me down this way, but as I said I'm no expert and that's the reason I'm asking here.
Question: What 95% of red beers and a Scheyern Kloster Doppelbock Dunkel (Poculator) have in common, in terms of ingredients and/or preparation?
(bonus: I get the same effect with some Scotch)