Is there a difference between the inebriation caused by liquor/wine/beer? The question is:


What are the qualitative and quantitative differences between inebriation caused by liquor wine and beer?


Anecdotal evidence suggests to me that the core difference between the three is that beer contains hops, while liquor/wine doesn't, and so beer tends to have a depressive + dis-inhibition effect, while liquor and wine provide the dis-inhibition effect without being an explicit depressant.

I wonder, though, has this ever been studied and concluded on? Are the differences that I mentioned above accurate? Are there any other differences?
The effect of ethanol will always be the same. For that matter, two bottles of 5% beer equal one bottle of 10% wine.

Depending on its fermentation, it would contain different and different amounts of more complex fermentation products. Usually, a fermentation process that is very short (and thereby cheaper) would result in something that could easily cause a hangover. Wild yeast strains also tend to produce a larger variety of undesired substances. Modern distilleries have these removed during distillation allowing for faster fermentation. 

In beers and wines, undesired by-products cannot be removed. Modern breweries and vineyards deal with that by using cultivated yeast strains and/or controlling the fermentation environment, resulting in products that don't give you headache.

The amount of hops in standard beers is negligible. Even if there were enough hops in beer to have any effect, hops may not have sleep-inducing effects after all. Apparently, research indicating such effects was conducted in combination with valerian. 

The reason for adding hops to beer was its inhibiting effect on gram-negative bacteria. Nowadays, it's mostly added for its 'typical' beer flavour.