Beer, Cider, and Wine Allergy

Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine isfrequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivityto yeasts and moulds which also explained the patient’s additional sensitivity to yeast extracts and blue cheese.Case Presentation.Thepatient’s symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeastwas confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient’s ongoing management includedadvice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedatingantihistamine as well as an adrenaline autoinjector.Conclusions. Cases of yeast allergy are extremely rare in medical literature butmay be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.