Personally, I agree that super rich, high calorie beers don’t make me feel great, hoppy beers do tend to make me more relaxed or sleepy. In other cases though, I have noticed some beers feel healthier or easier to metabolize, whereas others hit me pretty hard despite a similar ABV or rate of hopping. A little bit of yeast in the bottle seems to have a positive effect on how I feel, but too much yeast in suspension doesn’t sit well with me. I have also noticed that in general, I feel better after drinking a more natural, wild fermented beer or wine than I do with highly processed beers or wines. On the other hand, some wild fermented beers I have made literally make me feel unwell or even wheezy, but that generally improves with aging. This leads me to believe that perhaps more than yeasts themselves, the byproducts that yeast and bacteria produce such as diacetyl, acetaldehyde, biogenic amines, etc. can have a notable effect on how we feel. I would likewise agree that the vitamins and minerals that yeast either produce or contain could have a positive effect on how a beer makes us feel. After all, yeast are used in the production of vitamin supplements. It stands to reason that different strains will produce varying amounts of both healthy and unhealthy byproducts, as will the same strain of yeast under different conditions.