Until I can get a primary source that suggests any barrels are wheat pasted, I’m not to worried about that.
Could be the clarifying agent, there are a few, and I’m not up on the labeling laws for all countries on that. Many countries only specify that the label has to comply with the country of origin, and Australia has their own label requirements.
Could be a sulfides thing. Generally whites are lower, but maybe?
My thought is, cross contamination from bar taps, ice boxes, the general “beeryness” of the establishment you were at. That to me seems just as, if not more likely than anything else.
Hope you are feeling better soon!
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