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And as far as I know (which isn't too much!) I don't think amine levels would increase in a microbially stable drink during ageing. Bottle conditioned homebrew however - maybe... Hey, you could go full circle and and sulphites to your homebrew and force carb instead ;)

I majored in microbiology and immunology, studied oenology before that. Seems likely to me that you're sensitive to the biogenic amines from yeast and bacteria. Different strains of yeast will produce these in different amounts under different environments, so maybe that's why you react to...