The man had been a home-brewer and was regularly exposed to the brewer’s yeast,
the fungus used to ferment beer. He likely had an antibiotics treatment
that had killed off his original intestinal flora and replaced it with
brewer’s yeast.
From then on, carb-rich foods such as bread or bagels
would ferment after he ate them, making an alcoholic brew in his
gut within the next 24 hours.
He took daily anti-fungal
medications for six weeks to kill off the yeast and followed a very
strict no sugar/carb/alcohol diet, until eventually he was back to
normal.
