If you’ve ever enjoyed a couple of draught beers and ended the night with a headache, you’re not alone. Many people report this experience, even when they’ve drunk similar amounts before without any issues.
What makes it more confusing is that it doesn’t happen every time. One night feels fine. Another leaves you feeling uncomfortable or worse the next morning. That inconsistency often leads people to ask whether draught beer itself is the problem.
Alcohol alone doesn’t fully explain the difference. Bottled or canned beer doesn’t always cause the same reaction, even at similar strengths. This suggests there may be other factors at play beyond how much you drank.
This guide explores some of the non-medical factors that may contribute to headaches after drinking draught beer. We’ll look at how dispense systems work, what makes draught beer different, and why quality and consistency behind the bar can matter more than many people realise.
Is Draught Beer More Likely to Cause Headaches?
There’s no simple yes or no answer. Headaches after drinking beer are multi-factorial. They vary from person to person and depend on many different conditions.
Alcohol itself plays a role, but it is rarely the only factor. Hydration, pace of drinking, food intake, and individual sensitivity all matter. This is why some people experience headaches after draught beer one day, but not the next.
What makes draught beer different is the number of variables involved in serving it. Unlike bottled or canned beer, draught beer passes through a live dispense system before it reaches your glass. That system introduces factors that packaged beer largely avoids.
These variables can include:
- Beer line cleanliness
- Temperature control
- Gas pressure and carbonation levels
- CO₂ quality and purity
- Overall cellar and dispense hygiene
When these elements are well managed, draught beer can taste excellent and feel easy to drink. When they are not, the drinking experience can feel harsher, less consistent, or uncomfortable for some people.
This doesn’t mean draught beer is inherently “worse.” It means its quality depends far more on the system behind the bar than beer that is sealed at the brewery.
Common Reasons People Associate Draught Beer with Headaches
People often link draught beer with headaches because the drinking experience can feel different to bottled or canned beer. Several non-medical factors may contribute to this perception, especially when draught systems are not perfectly balanced.
Dehydration and Alcohol Intake
Alcohol is a diuretic. It encourages fluid loss and can contribute to dehydration if water intake is low.
Draught beer can also be easier to drink quickly. It is usually colder, smoother, and more refreshing. This can lead to faster consumption without realising it.
When alcohol is consumed at a quicker pace, dehydration can occur sooner. For some people, this increases the likelihood of discomfort or headaches later on.
Carbonation Speed and Absorption
Draught beer often holds higher or more active carbonation than packaged beer. When carbonation is lively, it can speed up how alcohol is absorbed into the bloodstream.
This faster absorption may intensify the effects of alcohol in a shorter time. Some people report feeling the impact more quickly, even when drinking the same amount they normally would from bottles or cans.
If carbonation levels are inconsistent or overly aggressive, the beer can feel harsher to drink. That sensory harshness can contribute to discomfort and make headaches feel more noticeable for some individuals.
These factors do not affect everyone in the same way. However, they help explain why draught beer is sometimes associated with headaches, even when alcohol intake appears similar.
How Draught Beer Differs from Bottled Beer in the Process
Draught beer and bottled beer may start the same at the brewery, but the journey to the glass is very different. These differences explain why draught beer quality can vary more from venue to venue.
Draught Beer Variables
Draught beer relies on a live dispense system. Several factors influence how it tastes and feels when served.
Beer lines
Beer travels through lines before reaching the tap. If lines contain residue or biofilm, flavour and mouthfeel can change quickly.
Gas pressure
CO₂ pressure controls carbonation and pour speed. Too much pressure creates harsh carbonation and foam. Too little causes flat beer.
Temperature
Draught beer must stay cold from cellar to glass. Even small temperature changes affect carbonation and how the beer feels to drink.
CO₂ quality
CO₂ becomes part of the beer itself. If the gas contains moisture or trace contaminants, it can affect carbonation stability, aroma, and overall smoothness.
Each of these variables can shift day to day. When they drift out of balance, the drinking experience changes.
Bottled Beer Consistency
Bottled and canned beer follow a more controlled path.
Sealed environment
Once packaged, the beer is protected from oxygen, pressure changes, and external contamination.
Fixed carbonation
Carbonation levels are set at packaging and remain stable until opening.
Because there are fewer variables, bottled beer tends to be more consistent from one drink to the next.
Key takeaway
Draught beer quality depends on the system behind it. When storage, pressure, temperature, and CO₂ quality are well controlled, draught beer can be excellent. When they are not, the experience can change quickly, even with the same beer.
The Role of CO₂ Quality and Contaminants
CO₂ quality is one of the most overlooked parts of draught beer dispense. Most people focus on the beer itself, the lines, or the temperature. Few consider the gas, even though it directly enters the drink.
What Most Drinkers Don’t Realise About CO₂
CO₂ is not just used to push beer through the system. It becomes part of the beer.
When beer is dispensed, CO₂ dissolves into the liquid. This affects carbonation, mouthfeel, foam, and aroma release. Because of this, anything present in the gas also enters the drink.
If CO₂ contains impurities, those impurities dissolve as well. You cannot see them. You cannot smell them in the cylinder. But you may notice their effects once the beer is poured and consumed.
This is why gas quality matters just as much as line cleanliness or pressure control.
Common CO₂ Contaminants Found in Draught Systems
Even when CO₂ is labelled as beverage-grade, it can still contain trace contaminants. These are usually present in very small amounts, but they can still affect draught beer performance and sensory quality.
Carbonyl sulphide (COS)
COS is a sulphur-based compound that can create burnt or chemical notes. It is sometimes mentioned in discussions around “PCO₂” or poor-quality gas. COS is difficult to remove during standard gas production and can pass through supply chains unnoticed.
Hydrogen sulphide (H₂S)
H₂S is associated with sulphurous or rotten-egg aromas. Even tiny concentrations can overpower delicate beer aromas and make the beer feel harsher to drink.
Hydrocarbons
Hydrocarbons can introduce plastic, oily, or solvent-like flavours. They often enter CO₂ during production, compression, or cylinder handling.
Moisture
Moisture reduces carbonation stability and can make beer feel flatter or more aggressive on the palate. It also affects foam quality and pressure control.
These compounds are known to affect flavour, aroma, and carbonation stability. Some people report discomfort or sensitivity when exposed to inconsistent draught quality. This does not mean CO₂ causes headaches directly, but variable gas quality can worsen the overall drinking experience and make beer feel harsher or less balanced.
When draught beer quality changes without an obvious reason, CO₂ contamination is often the hidden variable.
How Poor Draught System Hygiene Can Contribute
Draught beer quality depends on more than the beer itself. Hygiene, pressure, and temperature all shape how the drink tastes and feels. When these factors slip, the beer can become harsher to drink. For some people, that harsher experience may increase discomfort.
Dirty Beer Lines
Beer lines carry liquid from the keg to the glass. Over time, residue builds up inside them.
This residue includes yeast, sugars, proteins, and biofilm. Biofilm is a thin layer of bacteria that clings to the inside of lines. It develops quickly if cleaning is infrequent or ineffective.
Dirty lines can cause:
- Bitter or stale flavours
- Metallic or sour notes
- A heavier, less balanced mouthfeel
These off-flavours make beer taste harsher. When a drink tastes sharp or unpleasant, people tend to drink it faster or feel discomfort sooner. This can contribute to the association between draught beer and headaches.
Inconsistent Pressure and Temperature
Pressure and temperature control how CO₂ behaves in beer.
When pressure is too high, beer absorbs excess gas. This creates aggressive carbonation and a sharp, fizzy mouthfeel. When pressure fluctuates, carbonation becomes uneven from pour to pour.
Temperature also plays a key role. Beer served too warm releases CO₂ quickly. Beer served too cold can feel overly gassy once it warms in the glass.
These issues can lead to:
- Harsh carbonation
- Excessive fizz on the tongue
- A prickly or bloated mouthfeel
Harsh sensory experiences do not cause headaches on their own. However, overly fizzy, poorly balanced beer can feel more intense to drink. For some people, this intensity may worsen discomfort compared to a smoother, well-controlled pour.
Good draught hygiene is not just about cleanliness. It is about delivering beer that feels balanced, consistent, and comfortable to drink.
How to Reduce the Risk of Poor Draught Beer Experiences
Draught beer headaches are complex and personal. There is no single cause. However, improving how draught beer is stored, dispensed, and carbonated can reduce harsh sensory experiences. These steps focus on quality and consistency, not health claims.
Maintain Clean Beer Lines
Clean beer lines are the foundation of good draught quality. Residue and biofilm alter flavour and mouthfeel.
Best practice includes:
- Cleaning lines weekly or fortnightly, depending on volume
- Using the correct cleaning chemicals and concentrations
- Thoroughly flushing lines after cleaning
- Including taps, couplers, and fittings in every clean
Clean lines help beer taste smoother and more balanced. This reduces harsh flavours that some drinkers associate with discomfort.
Control Carbonation and Pressure
Carbonation should enhance a beer, not overwhelm it. Poor pressure control creates aggressive fizz and sharp mouthfeel.
To avoid harsh pours:
- Set pressure to suit the beer style
- Keep pressure stable throughout service
- Avoid over-carbonation, especially on lagers and highly carbonated styles
- Match cellar temperature to pressure settings
Balanced carbonation produces a softer mouthfeel and a more comfortable drinking experience.
Use Clean, Polished CO₂
CO₂ becomes part of the beer itself. Any impurity enters the drink.
Even beverage-grade CO₂ can contain trace contaminants such as:
- Carbonyl sulphide (COS)
- Hydrogen sulphide (H₂S)
- Aromatic hydrocarbons
These compounds are known to affect flavour, aroma, and carbonation stability. Removing them improves consistency and reduces harsh sensory notes.
CO₂ polishing systems, such as Carboguard, clean the gas at the point of use. They remove trace contaminants before CO₂ enters the draught system. This helps deliver smoother carbonation, cleaner flavour, and more predictable pours.
Drink Responsibly and Stay Hydrated
Finally, sensible drinking habits matter.
Simple steps include:
- Drinking water alongside alcohol
- Avoiding rapid consumption
- Paying attention to how different drinks feel
Hydration and moderation support a more comfortable drinking experience, regardless of dispense quality.
Improving draught beer quality is about control, not blame. When lines are clean, pressure is stable, and CO₂ is polished, draught beer becomes smoother, more consistent, and easier to enjoy.
Best Practices for Serving Draught Beer That Feels Better to Drink
Serving draught beer that tastes smooth and consistent comes down to control. These best practices reduce harsh sensory effects and improve overall quality.
- Clean lines
Clean beer lines on a fixed schedule. Remove residue, yeast, and biofilm. Include taps and couplers every time. - Stable temperature
Keep cellar and keg temperatures consistent. Cold beer holds carbonation better and pours more smoothly. - Correct pressure
Match pressure to the beer style. Avoid over-carbonation and sudden pressure changes during service. - Polished CO₂
Treat CO₂ as an ingredient. Use polished CO₂ to remove trace contaminants that affect flavour and carbonation. - Consistent system checks
Inspect regulators, gas lines, and fittings regularly. Fix leaks early to prevent oxygen or moisture ingress.
When these elements work together, draught beer pours cleaner, tastes softer, and feels more balanced.
Final Thoughts
Headaches linked to draught beer are complex and personal. There is no single cause. Alcohol, hydration, and individual sensitivity all play a role. What is clear is that draught beer introduces more variables than packaged beer. Lines, temperature, pressure, and gas quality all influence the final drink.
Poor gas quality and weak system hygiene can worsen the experience. Harsh carbonation, off-flavours, and inconsistent pours make drinks less enjoyable for some people.Improving draught quality is about consistency, not health claims. Clean systems and polished CO₂ remove unnecessary variables and help beer taste the way it should.
Discover how Sure Purity’s CO₂ polishing solutions such as:
- Carboguard
- Carboguard mini
- Carboguard craft
- Alternative kits
help bars and breweries deliver cleaner, more consistent draught beer by removing contaminants before they reach the glass.
