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My guess is an alcoholic person would be less susceptible since they drink more alcohol than the average person, alcohol being the waste product of yeast would make for a bad environment.

In a person who doesn't drink much the stomach environment would be better since I am picturing the waste going downward towards the gut leaving the yeast to live in peace.

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The concentrations of alcohol in beer or wine don't kill yeast, though. The yeast go into a sort of hibernation phase and can be roused with the return of a more favorable environment. With much beer and wine making, the alcohol doesn't even reach that level; the yeast simply eat everything they're capable of digesting and then hibernate.

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