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?
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.