‘‘After a bout of dizziness the 63-year-old man checked into a North Texas hospital, where nurses found his blood alcohol levels to be nearly five times the legal limit, according to a case study published in the Journal of Clinical Medicine.

‘‘The problem was, he hadn’t drunk anything. The culprit was Saccharomyces cerevisiae, known as brewers yeast, high levels of which were found in his gut. The yeast fermented carbs and sugars he digested, producing alcohol and making him feel drunk without touching a drop.’’

All About Beer magazine
January 2014