But unfortunately it happens, in one of two ways (at least I think this is the case). Sulfites, also found in most wines, are used to clean the various brewing containers (vats, fermentors and the like). They're fantastic for killing any and all sorts of bacteria and eliminating any remnants of a previous batch of brew. They're not so good in your digestive system, often leading to massively painful hang-overs, nausea and that absolutely unnecessary queasy feeling in your stomach after a night of drinking. Could it just be that you drank too much? Yes. But these problems are often exacerbated by sulfites in your beer. So, be weary and pay attention to what goes into your body.
Sulfites aren't the only problem. Different kinds of sulfates are used as preservatives in beer. Many, many brewers don't use any preservatives in their beer. This means beer has a shorter shelf-life. However, if people like your beer, that shouldn't be a problem. I don't know too many people that buy a 6-pack and just lets it sit for months without refrigerating it at all. At least for me, it doesn't make too much sense for any sort of preservatives to be in beer. Especially since they lead to many of the same morning-after-drinking symptoms as sulfites. This isn't a huge worry for me, because I mostly drink craft-brews and local concoctions. (I'm such a uppity snob). If you're one of those who tends to indulge in the cheaper, more mass produced alcoholic beverages, beware. Your painful hangovers may not be entirely your fault. Budweiser, Bud Light, and most Anheuser-Busch beers contain a myriad of preservatives. Safer bets on this tier of brew would be Miller Lite and Coors Light. Neither uses sulfates and typically neither renders you useless after a night of drinking.
Happy Drinking!
P.S.
Michelob is brewed by A-B.
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