This is the part I find hard to believe without evidence of modern replication using fermented beverages:

“These psychotropic effects are possible because the beta-carbolines typically produced during fermentation can suppress the MAO enzymes.”

I don’t believe the suppression of MAO enzymes is strong enough to allow oral consumption with notable effects. You would assume that if MAO enzymes were being suppressed to any significant levels by alcoholic beverages we would have many more issues with diet and drug interactions with everyday drinking.