Interesting situation. I see the point now, but it’s still a question of whether anything can be made to work. Ban Vegemite, ban baking yeast, ban sourdough starter ...
Seems like when people are determined to make alcohol, they’ll do it somehow, and nature is on their side. Last summer I made some tomato soup and left it sitting on the stove in the pot, because I was eating it a couple times a day. By the fourth day, it was bubbling gently to itself and giving off a faint beery smell.
Yes - and it's just a suggestion at this stage. Some communities have a current problem with Vegemite being used in this way - but other substances currently aren't being used that way.
Vegemite is a particular issue because it's so ubiquitous. The number of people in these communities who are actively baking bread is small. But Vegemite is common. The local authorities would notice quickly if people started bringing in much more bakers yeast than before, but bringing in more and more Vegemite wasn't noticed.
Mmmmm, tomato beer.
I have made beer many times, but never that flavor.