I recently brewed a batch of pale ale using Kveik yeast (Omega Voss OYL-061). I fermented in primary at 29 degrees for about 14 days before kegging - it was oxygenated well and went absolutely wild in the first 3 days. It turn out at 5.6% ABV. The beer tastes good - I'm not getting any acetaldehyde flavor - but I only drank just under a liter and woke up with a terrible headache. Does Kveik still produce a lot of fusels under certain conditions?

  • I don't know a lot about kveik, but I'll bet it produces some fusels. And you might be sensitive to that. Could also be dehydration. It's rare but I get headaches if I don't drink enough water and/or I drink too much alcohol in one session. How much did you have that night? Could it have been anything else, or could it have been just too much in a binge? Rhetorical, you don't need to answer.
    – dmtaylor
    Jan 4, 2021 at 22:53
  • Did you use any brewing salts / water treatments?
    – rob
    Jan 6, 2021 at 13:18
  • @rob I put 1/2tsp of gypsum in the mash Jan 7, 2021 at 0:06
  • Apparently the problem could have been that I overpitched. I’ve learned that Kveik actually works better when slightly stressed. Feb 5, 2021 at 0:46

2 Answers 2


Hangover is still not clearly understood but one dominant factor is dehydration due to over-consumption of alcohol resulting in, most commoly, headache and nausea. There are other symptoms of hangover that will be difficult to distinguish from most forms of over-consumtion of alcohol and other symptoms of allergic reactions and other over sensitivities including other non-alcohol related reactions. See the Wikipedia hangover page for further links to other sources. In short, it is not certainly an effect of hangover experienced, there may be other reasons for the reaction.


I brewed 90 litres (10 X 9L batches) last Australian summer using Lallemand Voss Kveik Ale Yeast (dry yeast) and was very satisfied with the results, experiencing no ill effects. Brewing with it again as I type this

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