The common saying, “Beer before wine and you’ll be fine; wine before beer and you’ll feel queer,” suggests that the sequence of alcoholic beverages dictates the severity of the next-day hangover. This age-old adage implies a specific order can prevent the unpleasant symptoms that follow a night of drinking. The question is whether this folk wisdom holds up to scientific scrutiny or if it is simply a convenient mnemonic device.
The Age-Old Adage: Myth or Rule?
Scientific investigation has largely debunked the idea that switching the order of consumption is the primary cause of a hangover. A controlled study involving participants who drank beer then wine, wine then beer, or only one type of drink, found no significant difference in hangover severity across the groups. The intensity of the hangover was similar regardless of the order in which the beverages were consumed.
The perceived difference in hangover severity often comes down to the total amount of alcohol consumed, not the sequence of drinks. Since wine typically has a higher alcohol content, starting with it may lead to a higher level of intoxication more quickly. The feeling of being “queer” after wine before beer is likely a result of drinking too much overall, or consuming the wine later in the evening after significant alcohol has already been ingested.
The Science of Absorption: Concentration and Carbonation
While the order of drinks does not determine the hangover, the physical properties of beer and wine affect how quickly alcohol is absorbed into the bloodstream. Wine generally has a higher Alcohol by Volume (ABV), often 12% to 15%, compared to beer, which is typically 4% to 6%. A higher concentration of alcohol leads to a faster increase in Blood Alcohol Content (BAC) per volume consumed.
Carbonation, present in beer and sparkling wine, also plays a role in the rate of absorption. Carbon dioxide gas increases pressure in the stomach, accelerating the movement of alcohol into the small intestine. Since the small intestine absorbs alcohol more rapidly than the stomach, carbonated drinks cause a quicker rise in BAC, even if they have a lower ABV than still drinks.
What Truly Matters: Pacing, Volume, and Congeners
The most significant factor determining intoxication and hangover severity is the total volume of pure alcohol consumed and the speed of consumption. The liver metabolizes alcohol at a relatively constant rate, approximately one standard drink per hour. When alcohol is consumed faster than the liver can process it, the excess circulates in the bloodstream, leading to intoxication and the subsequent hangover.
Another element influencing hangover intensity is the presence of congeners, which are byproducts of fermentation. These compounds, including substances like methanol and acetone, contribute to the flavor and color of alcoholic beverages. Darker drinks, such as red wine and dark beers, generally contain higher levels of congeners than lighter drinks.
Research suggests that a higher congener content can worsen hangover symptoms, such as nausea and headache. Therefore, the type of drink, specifically its congener level, has a greater impact on the next-day feeling than the sequence of consumption. Staying hydrated and consuming food are also important practical steps, as they slow absorption and mitigate the dehydration that contributes to hangover symptoms.